Journal
FOOD CHEMISTRY
Volume 114, Issue 3, Pages 1122-1129Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.10.067
Keywords
alpha-Hydroxy fatty acids; beta-Hydroxy fatty acids; GC/ECNI-MS-SIM; Milk; Dairy products; Animal brains
Ask authors/readers for more resources
Medium chain 2-hydroxy fatty acids and 3-hydroxy fatty acids (2-OH-FAs and 3-OH-FAs with 8-20 carbons) are widespread in nature but little was known about the quantities of these minor fatty acids in food. For this reason, the concentrations and composition of 2- and 3-OH-FAs in several foodstuffs (milk and dairy products, animal brains, suet, vegetable oils) and two non-food samples (wool wax and vernix caseosa) were determined by gas chromatography with electron-capture negative ion mass spectrometry in the selected ion monitoring mode. Lipids were isolated from samples by accelerated solvent extraction. After transesterification the obtained fatty acid methyl esters (FAMEs) were separated into OH-FAMEs and non-OH-FAMEs. The OH-FAMEs were converted into pentafluorobenzoyl (PFBO) derivatives (PFBO-O-FAMEs). 2- and 3-OH-FAs were detected in all samples analysed. Chain-length ranged from 8-20 carbons. In general, 3-OH-FAs dominated in milk and dairy products (maximum concentration 17.7 mg/100g l.w. in goat milk) whereas 2-OH-FAs were more abundant in animal brains and suet. The lowest concentrations were determined in vegetable oils (0.21-2.42 mg/100 g l.w.) whereas the highest concentrations of 2-OH-FAs were determined in wool wax (1180 mg/100 g l.w.) and vernix caseosa (34.5 mg/100 g l.w.). The OH-FA pattern was varied and use of specific OH-FAs was proposed as tracers for authenticity controls. Based on the concentrations determined, it was estimated that the daily uptake of OH-FAs via food is in the milligram range. (C) 2008 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available