scholarly journals Solid phase microextraction - gas chromatography for the evaluation of secondary lipid oxidation products in chicken patties during long-term storage

2009 ◽  
Vol 20 (10) ◽  
pp. 1849-1855 ◽  
Author(s):  
Lilian R. B. Mariutti ◽  
Gislaine C. Nogueira ◽  
Neura Bragagnolo
Keyword(s):  
Gas Chromatography ◽  
Lipid Oxidation ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Products ◽  
Long Term Storage ◽  
Lipid Oxidation Products ◽  
Term Storage ◽  
Chicken Patties

scholarly journals Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1683
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Oxidation Stability ◽  
Meat Products ◽  
Oxidation Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Meat Samples

The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with special interest in lipid oxidation markers. For that, Solid-Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. Significant differences were found in the volatile compound profile between Mo and Mu, which was been reflected in the meat samples. Thus, in general, volatile compounds from lipid oxidation have shown higher abundance in Mo and C-SAU and D-SAU enriched with this type of microcapsule, indicating that the wall of Mu (chitosan-maltodextrine) might protect the encapsulated bioactive compounds more effectively than that of Mo (maltodextrine). However, this finding is not reflected in the results of previous studies evaluating the sensory perception and oxidation stability of C-SAU and D-SAU, but it should be considered since unhealthy oxidation products can be formed in the enriched meat products with Mo. Thus, the addition of Mu as an omega-3 vehicle for enriching meat products may be indicated.

Storage duration increases oxidation products in peanut seeds

2021 ◽  
pp. 1-3
Author(s):  
Brandon Tonnis ◽  
Ming Li Wang ◽  
Edward Huang ◽  
Uttam Bhattarai ◽  
Shyam Tallury
Keyword(s):  
Oxidation Products ◽  
Oil Composition ◽  
Storage Duration ◽  
Plant Materials ◽  
Long Term Storage ◽  
Time Out ◽  
Total Oil ◽  
Changes Over Time ◽  
Term Storage

Abstract Seeds kept in long-term storage are essential for maintaining genetic resources of crops and other plant materials in seed banks and national germplasm systems. But seeds undergo chemical changes over time as part of the ageing process that result in reduced germination rates and seedling normalcy. For example, oilseed crops such as peanuts are particularly vulnerable to oxidation and rancidification due to their high oil content. To test the effect of storage time on seed oil in peanuts, we grew different accessions and harvested fresh seeds to compare the oil composition of new seeds with seeds aged in storage for varying lengths of time. Out of the nine fatty acids detected and measured by gas chromatography, five including oleic, gadoleic, behenic, lignoceric and cerotic acids differed significantly between new and old seeds. Additionally, old seeds accumulated up to four oxidation products together averaging about 1% of the total oil composition. The concentration of these oxidation products was positively correlated with the age of the seeds, increasing linearly up to more than 6% of the total in the oldest seeds. The presence and concentration of oxidation products measured using simple chromatography techniques can be used as an initial indication of quality and viability in older seed inventories stored in germplasm repositories.

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