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Determination of Furan Fatty Acids in Food Samples
Author(s) -
Vetter Walter,
Laure Sophia,
Wendlinger Christine,
Mattes Axel,
Smith Andrew W. T.,
Knight David W.
Publication year - 2012
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-012-2038-6
Subject(s) - chemistry , furan , fish oil , chromatography , extraction (chemistry) , transesterification , detection limit , gas chromatography , selected ion monitoring , fish <actinopterygii> , gas chromatography–mass spectrometry , organic chemistry , mass spectrometry , catalysis , biology , fishery
Furan fatty acids (F‐acids) are valuable bioactive compounds found at low concentrations in food. A method for the quantitative determination of saturated F‐acids in food is reported. The sample preparation is based on accelerated solvent extraction, transesterification into methyl esters and silver ion chromatography (20% AgNO 3 in silica, 1% deactivated) of the resulting methyl esters. There then follows determination of the enriched F‐acid methyl (or ethyl) esters by GC/EI‐MS in the selected ion monitoring (SIM) mode. The 9‐(3‐methyl‐5‐pentylfuran‐2‐yl)‐nonanoic acid ethyl ester (9M5‐EE) was used as an internal standard for recovery checks. The limit of detection was 11 pg, and the recovery rate of the silver ion chromatography was 85% ( n = 5). Further F‐acid standards were used for evaluation of individual SIM‐responses. Application of the method to various biological samples gave the following results: champignons ( n = 2) contained 1.7 or 2.5 mg/100 g dry weight F‐acids, while fish oil capsules ( n = 5) contained between 18 and 234 mg/100 g oil F‐acids distributed over up to seven F‐acids. The concentrations and patterns were different to fresh fish. Accordingly, fish oil supplements seem to be a minor source for F‐acids compared to (fresh) fish. Organic butter samples ( n = 4) contained about twice the amount of F‐acids when compared with conventional butter ( n = 5).