Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis

Aued-Pimentel, Sabria; Caruso, Miriam Solange Fernandes; Kumagai, Edna Emy; Ruvieri, Valter; Zenebon, Odair

Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis

The present paper describes the data observed in comparing procedures for determining saturated fatty acids for nutritional labeling by GC/FID. Two procedures to prepare the fatty acids methyl esters [a cold base-catalyzed with KOH 0,2 molL-1 methanolic, and a base and acid - combined procedure (Har...

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Authors:	Aued-Pimentel, Sabria, Caruso, Miriam Solange Fernandes, Kumagai, Edna Emy, Ruvieri, Valter, Zenebon, Odair
Format:	article
Status:	Published version
Publication Date:	2005
Country:	Brasil
Institution:	Instituto Adolfo Lutz
Repository:	Revista do Instituto Adolfo Lutz (Online)
Language:	Portuguese
OAI Identifier:	oai:ojs.periodicos.saude.sp.gov.br:article/32979
Online Access:	https://periodicos.saude.sp.gov.br/RIAL/article/view/32979
Access Level:	Open access
Keyword:	saturated fatty acids nutritional labeling GC analysis fatty acids methyl esters ácidos graxos saturados rotulagem nutricional análise por cromatografia em fase gasosa ésteres metílicos de ácidos graxos

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oai_identifier_str	oai:ojs.periodicos.saude.sp.gov.br:article/32979
network_acronym_str	BR
network_name_str	Brasil
repository_id_str
dc.title.none.fl_str_mv	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis Ácidos graxos saturados em produtos alimentícios: comparação de procedimentos na análise por cromatografia gasosa
title	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis
spellingShingle	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis Aued-Pimentel, Sabria saturated fatty acids nutritional labeling GC analysis fatty acids methyl esters ácidos graxos saturados rotulagem nutricional análise por cromatografia em fase gasosa ésteres metílicos de ácidos graxos
title_short	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis
title_full	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis
title_fullStr	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis
title_full_unstemmed	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis
title_sort	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis
dc.creator.none.fl_str_mv	Aued-Pimentel, Sabria Caruso, Miriam Solange Fernandes Kumagai, Edna Emy Ruvieri, Valter Zenebon, Odair
author	Aued-Pimentel, Sabria
author_facet	Aued-Pimentel, Sabria Caruso, Miriam Solange Fernandes Kumagai, Edna Emy Ruvieri, Valter Zenebon, Odair
author_role	author
author2	Caruso, Miriam Solange Fernandes Kumagai, Edna Emy Ruvieri, Valter Zenebon, Odair
author2_role	author author author author
dc.subject.por.fl_str_mv	saturated fatty acids nutritional labeling GC analysis fatty acids methyl esters ácidos graxos saturados rotulagem nutricional análise por cromatografia em fase gasosa ésteres metílicos de ácidos graxos
topic	saturated fatty acids nutritional labeling GC analysis fatty acids methyl esters ácidos graxos saturados rotulagem nutricional análise por cromatografia em fase gasosa ésteres metílicos de ácidos graxos
description	The present paper describes the data observed in comparing procedures for determining saturated fatty acids for nutritional labeling by GC/FID. Two procedures to prepare the fatty acids methyl esters [a cold base-catalyzed with KOH 0,2 molL-1 methanolic, and a base and acid - combined procedure (Hartman and Lago)] were compared. Also, two methods were evaluated for calculating the fatty acid concentration, expressed in grams per 100 grams of food (by means of internal standard, and by normalization of area multiplied by theoretical conversion factors). Six samples were analyzed: egg, two types of cookies, soya extract, cappuccino powder, and coffee powder. Variance analysis and Tukey test (p< 0,05%) were applied. No significant difference was observed between the methylation procedures. On the other hand, significant difference was observed in calculating both method for determining the saturated fatty acids in cappuccino and coffee samples. The results point out that it is necessary to use internal standard to quantify the fatty acids in foodstuffs, and further studies should be done to evaluate the use of theoretical factors to calculate fatty acids composition in foodstuffs containing several ingredients.
publishDate	2005
dc.date.none.fl_str_mv	2005-02-10
dc.type.driver.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Avaliado pelos pares
format	article
status_str	publishedVersion
dc.identifier.uri.fl_str_mv	https://periodicos.saude.sp.gov.br/RIAL/article/view/32979 10.53393/rial.2005.64.32979
url	https://periodicos.saude.sp.gov.br/RIAL/article/view/32979
identifier_str_mv	10.53393/rial.2005.64.32979
dc.language.iso.fl_str_mv	por
language	por
dc.relation.none.fl_str_mv	https://periodicos.saude.sp.gov.br/RIAL/article/view/32979/31811
dc.rights.driver.fl_str_mv	info:eu-repo/semantics/openAccess
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	application/pdf
dc.publisher.none.fl_str_mv	Instituto Adolfo Lutz
publisher.none.fl_str_mv	Instituto Adolfo Lutz
dc.source.none.fl_str_mv	Instituto Adolfo Lutz Journal - RIAL; Vol. 64 No. 2 (2005); 167-172 Revista del Instituto Adolfo Lutz - RIAL; Vol. 64 Núm. 2 (2005); 167-172 Revista do Instituto Adolfo Lutz; v. 64 n. 2 (2005); 167-172 1983-3814 0073-9855 reponame:Revista do Instituto Adolfo Lutz (Online) instname:Instituto Adolfo Lutz instacron:IAL
instname_str	Instituto Adolfo Lutz
instacron_str	IAL
institution	IAL
reponame_str	Revista do Instituto Adolfo Lutz (Online)
collection	Revista do Instituto Adolfo Lutz (Online)
repository.name.fl_str_mv	Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutz
repository.mail.fl_str_mv	rial@saude.sp.gov.br
_version_	1853663532188434432
spelling	Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysisÁcidos graxos saturados em produtos alimentícios: comparação de procedimentos na análise por cromatografia gasosasaturated fatty acidsnutritional labelingGC analysisfatty acids methyl estersácidos graxos saturadosrotulagem nutricionalanálise por cromatografia em fase gasosaésteres metílicos de ácidos graxosThe present paper describes the data observed in comparing procedures for determining saturated fatty acids for nutritional labeling by GC/FID. Two procedures to prepare the fatty acids methyl esters [a cold base-catalyzed with KOH 0,2 molL-1 methanolic, and a base and acid - combined procedure (Hartman and Lago)] were compared. Also, two methods were evaluated for calculating the fatty acid concentration, expressed in grams per 100 grams of food (by means of internal standard, and by normalization of area multiplied by theoretical conversion factors). Six samples were analyzed: egg, two types of cookies, soya extract, cappuccino powder, and coffee powder. Variance analysis and Tukey test (p< 0,05%) were applied. No significant difference was observed between the methylation procedures. On the other hand, significant difference was observed in calculating both method for determining the saturated fatty acids in cappuccino and coffee samples. The results point out that it is necessary to use internal standard to quantify the fatty acids in foodstuffs, and further studies should be done to evaluate the use of theoretical factors to calculate fatty acids composition in foodstuffs containing several ingredients.No presente trabalho são apresentados os resultados obtidos da comparação de metodologias adotadas nas análises de ácidos graxos saturados em laboratórios brasileiros. Foram comparados dois procedimentos de preparação de ésteres metílicos de ácidos graxos a partir dos lipídios extraídos (IUPAC 2301 e Hartman e Lago) e dois métodos de cálculo para expressar a concentração de ácidos graxos saturados em g/100g de amostra (cálculo com padrão interno ou com normalização de área multiplicada por fator de conversão teórico). As análises foram feitas por cromatografia gasosa. Foram analisadas seis amostras, sendo: ovo, biscoito recheado, biscoito amanteigado, extrato de soja, mistura para cappuccino e café. Para avaliar as diferenças entre os procedimentos foi aplicada a ANOVA, e no caso de valores com p<0,05 foi utilizado o teste de Tukey (nível de confiança de 95%). Comparando os processos de preparação de ésteres metílicos não foi observada diferença significativa entre eles para todas as matrizes (considerando mesmo método de cálculo); com relação ao método de cálculo observou-se diferenças estatisticamente significativas para as amostras de café e cappuccino. Os resultados mostram que é necessária a utilização de um padrão interno para determinação quantitativa dos ácidos graxos nos alimentos e que estudos mais abrangentes devem feito...Instituto Adolfo Lutz2005-02-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado pelos paresapplication/pdfhttps://periodicos.saude.sp.gov.br/RIAL/article/view/3297910.53393/rial.2005.64.32979Instituto Adolfo Lutz Journal - RIAL; Vol. 64 No. 2 (2005); 167-172Revista del Instituto Adolfo Lutz - RIAL; Vol. 64 Núm. 2 (2005); 167-172Revista do Instituto Adolfo Lutz; v. 64 n. 2 (2005); 167-1721983-38140073-9855reponame:Revista do Instituto Adolfo Lutz (Online)instname:Instituto Adolfo Lutzinstacron:IALporhttps://periodicos.saude.sp.gov.br/RIAL/article/view/32979/31811Copyright (c) 2005 Sabria Aued-Pimentel, Miriam Solange Fernandes Caruso, Edna Emy Kumagai, Valter Ruvieri, Odair Zeneboninfo:eu-repo/semantics/openAccessAued-Pimentel, SabriaCaruso, Miriam Solange FernandesKumagai, Edna EmyRuvieri, ValterZenebon, Odair2024-01-23T12:26:40Zoai:ojs.periodicos.saude.sp.gov.br:article/32979Revistahttps://periodicos.saude.sp.gov.br/RIAL/indexPUBhttps://periodicos.saude.sp.gov.br/RIAL/oairial@saude.sp.gov.brhttps://doi.org/10.53393/rial1983-38140073-9855opendoar:2024-01-23T12:26:40Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutzfalse
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Saturated fatty acids in foodstuffs: comparison of procedures in gas chromatographic analysis

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