Journal
FOOD ANALYTICAL METHODS
Volume 7, Issue 4, Pages 836-843Publisher
SPRINGER
DOI: 10.1007/s12161-013-9689-2
Keywords
Lipid oxidation; 4-Hydroxy-2-(E)-nonenal; Hydroxy-2-(E)-hexenal; QuEchERS
Categories
Funding
- Federal Public Service of Health, Food Chain Safety and Environment [RT/10 TOXAL]
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An analytical method suitable for the determination of 4-hydroxy-2-(E)-nonenal (HNE) and 4-hydroxy-2-(E)-hexenal (HHE) in various food matrices was developed and validated. The method involves the use of deuterated HNE and HHE as internal standards, extraction of the analytes from the matrices followed by derivatization and detection with gas chromatography-mass spectrometry. Four different food matrices were chosen as model systems including vegetable oils, unprocessed meat, fried potato crisps, and infant formula and three different extraction techniques suitable for the different matrices were applied including the Quick Easy Cheap Effective Rugged Safe method. The simplicity of the extraction techniques allows the method to be applied for routine analysis of a large amount of samples. The results verify the accuracy and reproducibility of the analytical technique and its ability to provide reliable quantification of both analytes at concentrations as low as 12.8 ng g(-1) in meat samples. Furthermore, a short overview of the levels of HNE and HHE in several products available in the Belgian market is presented.
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