scholarly journals Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 924
Author(s):  
Rosa Palagano ◽  
Enrico Valli ◽  
Matilde Tura ◽  
Chiara Cevoli ◽  
María del Carmen Pérez-Camino ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Limit Of Detection ◽  
Quality Parameters ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Analytical Determination ◽  
Official Method ◽  
Limit Of Quantification ◽  
Virgin Olive Oils ◽  
Olive Oils

The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered markers for virgin olive oils obtained from poor-quality olives. In addition, FAEEs can also be indirect markers to detect soft deodorization treatment. In this study, an off-line HPLC-GC-FID method for determination of FAEEs is presented, revising the preparative step and the GC injector required by the official method (EU Reg. 61/2011). After optimization, the method was validated in-house by analyzing several parameters (linearity, limit of detection LOD, limit of quantification LOQ, robustness, recovery, precision, and accuracy) to determine its effectiveness. Linearity was measured in the 2.5–50 mg/L range; furthermore, intra-day and inter-day precision values were lower than 15%, while the LOD and LOQ were lower than 1 and 1.5 mg/kg, respectively, for all compounds considered. The main advantages of this revised protocol are: (i) significant reduction in time and solvents needed for each analytical determination; (ii) application of HPLC as an alternative to traditional LC, carried with manually packed glass columns, thus simplifying the separation step.

scholarly journals Fatty acid ethyl esters in virgin olive oils: a correlation study with the volatile profile

2019 ◽  
pp. 735
Author(s):  
G. Squeo, G. Difonzo, Vito. M. Paradiso, C. Summo, A. Pasqualone, F. Caponio
Keyword(s):  
Fatty Acid ◽  
Ethyl Acetate ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Virgin Olive Oils

Fatty acid ethyl esters are the newest mandatory quality parameters introduced for extra virgin olive oil classification linked to fermentative processes occurring in low-quality olives. Although it is clear the strong linkage of ethyl esters with sensory fermentative defects there is a lack of knowledge about their relationship with specific volatile compounds. Hence, a study was carried out to evaluate the correlation among extra virgin olive oil quality indices and its respective volatile profile with fatty acid ethyl esters. Thirty-five virgin olive oils were collected from local oily industry and analysed for the fatty acid ethyl esters content, the basic quality parameters, the total phenolic content and the volatile profile. The obtained results showed that the fatty acid ethyl esters were negatively correlated to total phenolic compounds (p<0.05) and trans-2-hexenal content (p<0.001) while positively correlated (p<0.001) to ethyl acetate and ethyl acetate/trans-2-hexenal and ethyl acetate/hexanal ratios. Interestingly, ethanol was not correlated at all with the ethyl esters content in oils.

scholarly journals Fatty acid ethyl esters in meconium and substance use in adolescence

2021 ◽  
Vol 83 ◽  
pp. 106946
Author(s):  
Meeyoung O. Min ◽  
Sonia Minnes ◽  
Hasina Momotaz ◽  
Lynn T. Singer ◽  
Anna Wasden ◽  
...  
Keyword(s):  
Substance Use ◽  
Fatty Acid ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters

scholarly journals Development and validation of a method for the simultaneous analysis of fatty acid ethyl esters, ethyl sulfate and ethyl glucuronide in neonatal meconium: application in two cases of alcohol consumption during pregnancy

2021 ◽  
Vol 413 (11) ◽  
pp. 3093-3105
Author(s):  
Mateusz Kacper Woźniak ◽  
Laura Banaszkiewicz ◽  
Justyna Aszyk ◽  
Marek Wiergowski ◽  
Iwona Jańczewska ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acid ◽  
Alcohol Consumption ◽  
Solid Phase ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Ethyl Glucuronide ◽  
Published Data ◽  
Ethyl Sulfate ◽  
Analytical Approaches

AbstractAlcohol consumption during pregnancy constitutes one of the leading preventable causes of birth defects and neurodevelopmental disorders in the exposed children. Fatty acid ethyl esters (FAEEs), ethyl glucuronide (EtG) and ethyl sulfate (EtS) have been studied as potential biomarkers of alcohol consumption. However, most analytical approaches proposed for their analysis in meconium samples consist of separated extraction procedures requiring the use of two meconium aliquots, which is costly in terms of both time and materials. Therefore, the aim of this study was to develop and validate a method for the simultaneous extraction of 9 FAEEs, EtG and EtS from one meconium aliquot. The sample was homogenized using methanol, and then FAEEs were extracted with hexane while EtG and EtS were isolated using acetonitrile. Then, extracts were applied to solid-phase extraction columns and analysed by gas chromatography mass spectrometry (FAEEs) and liquid chromatography tandem mass spectrometry (EtG and EtS). Calibration curves were linear with r values greater than 0.99. The LODs ranged from 0.8 to 7.5 ng/g for FAEEs and were 0.2 ng/g and 0.8 ng/g for EtS and EtG, respectively. LOQs ranged from 5 to 25 ng/g for FAEEs and were 1 ng/g and 2.5 ng/g for EtS and EtG, respectively. Accuracies and precisions were between 93.8 and 107% and between 3.5 and 9.7%, respectively. The recovery values ranged from 89.1 to 109%. The method proved to be sensitive, specific, simple and fast and allowed for the reduction of the amount of organic solvent used for extraction compared to other published data while higher recoveries were obtained. The method was used for analysis of meconium samples in two cases of mothers who were consuming alcohol during pregnancy.

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

2015 ◽  
Vol 118 (6) ◽  
pp. 849-861 ◽  
Author(s):  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Kornilia Vatavali ◽  
Stavros Kontakos ◽  
Michael Kontominas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Volatile Compound ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Pilot-Scale Production of Fatty Acid Ethyl Esters by an Engineered Escherichia coli Strain Harboring the p(Microdiesel) Plasmid

2010 ◽  
Vol 76 (13) ◽  
pp. 4560-4565 ◽  
Author(s):  
Yasser Elbahloul ◽  
Alexander Steinbüchel
Keyword(s):  
Escherichia Coli ◽  
Fatty Acid ◽  
Carbon Sources ◽  
Dry Mass ◽  
Pilot Scale ◽  
Coli Strain ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Scale Production ◽  
A Cell

ABSTRACT Fatty acid ethyl esters (FAEEs) were produced in this study by the use of an engineered Escherichia coli p(Microdiesel) strain. Four fed-batch pilot scale cultivations were carried out by first using glycerol as sole carbon source for biomass production before glucose and oleic acid were added as carbon sources. Cultivations yielded a cell density of up to 61 ± 3.1 g of cell dry mass (CDM) per liter and a maximal FAEE content of 25.4% ± 1.1% (wt/wt) of CDM.

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