Validation of a Single-Extraction Procedure for Sequential Analysis of Vitamin E, Cholesterol, Fatty Acids, and Total Fat in Seafood

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Rebeca Cruz (Author) Other; Eulalia Mendes (Author) Other; Ana Costa (Author) Other; Catarina Santos (Author) Other; Simone Morais (Author) Other; Susana Casal (Author) FFUP

Journal

Title: Food Analytical Methods

Vol. 6

ISSN: 1936-9751

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 42 Citations

Scopus - 44 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-006-8XG

Abstract (EN): Food lipid major components are usually analyzed by individual methodologies using diverse extractive procedures for each class. A simple and fast extractive procedure was devised for the sequential analysis of vitamin E, cholesterol, fatty acids, and total fat estimation in seafood, reducing analyses time and organic solvent consumption. Several liquid/liquid-based extractive methodologies using chlorinated and non-chlorinated organic solvents were tested. The extract obtained is used for vitamin E quantification (normal-phase HPLC with fluorescence detection), total cholesterol (normal-phase HPLC with UV detection), fatty acid profile, and total fat estimation (GC-FID), all accomplished in < 40 min. The final methodology presents an adequate linearity range and sensitivity for tocopherol and cholesterol, with intra- and inter-day precisions (RSD) from 3 to 11 % for all the components. The developed methodology was applied to diverse seafood samples with positive outcomes, making it a very attractive technique for routine analyses in standard equipped laboratories in the food quality control field.

Language: English

Type (Professor's evaluation): Scientific