Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program

Autores
Masson, L.; Alfaro, T.; Camilo, C.; Carvalho, A.; Illesca, Paola Guadalupe; Torres, R.; Tavares do Carmo, M.; Mancini Filho, J.; Bernal, Claudio Adrian
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gas-Liquid Chromatography (GLC) methods such as AOAC Fat in foods 966.06 (2005), AOCS Official Methods Ce 1h-05 (2005), Ce 1j-07 (2007), allow for analyzing the fatty acids (FAs) in dietary fats using highly polar liquid phase capillary columns. However, there are still difficulties in completely separating butiric acid from solvent, FA critical pairs with similar polarity, conjugated linoleic acid (CLA) isomers, and long chainpolyunsaturated FAs (LC-PUFAs). Therefore, the selection of the temperature program to be employed is important. This work aimed to improve the AOCS Ce 1j-07 Method for the FA composition of a mixture of soybean and sunflower oil, fish oil, and butterfat, using a modified temperature program, tested among five laboratories. It takes more time, but it allows to completely separate butyric acid from the solvent, trans-18:1 from cis-18:1, 20:1 isomers from 18:3 n-3, 22:1 n-9 from 20:4 n-6, 20:5 n-3 from 24:0 and the main CLA isomers, thus permitting FA quantification in fats and oils for different purposes such as nutritional labeling, quality control and research.
Fil: Masson, L.. Universidad de Chile; Chile
Fil: Alfaro, T.. Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud; Costa Rica
Fil: Camilo, C.. Universidad de Chile; Chile
Fil: Carvalho, A.. Universidade Federal do Rio de Janeiro; Brasil
Fil: Illesca, Paola Guadalupe. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas. Departamento de Ciencias Biológicas. Cátedra de Bromatología y Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Torres, R.. Universidade de Sao Paulo; Brasil
Fil: Tavares do Carmo, M.. Universidade Federal do Rio de Janeiro; Brasil
Fil: Mancini Filho, J.. Universidade de Sao Paulo; Brasil
Fil: Bernal, Claudio Adrian. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas. Departamento de Ciencias Biológicas. Cátedra de Bromatología y Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
Aocs Ce 1j-07 Method
Butterfat
Fatty Acid Composition
Fish Oil - Soybean/Sunflower Oil Mixture
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37898
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature programMasson, L.Alfaro, T.Camilo, C.Carvalho, A.Illesca, Paola GuadalupeTorres, R.Tavares do Carmo, M.Mancini Filho, J.Bernal, Claudio AdrianAocs Ce 1j-07 MethodButterfatFatty Acid CompositionFish Oil - Soybean/Sunflower Oil Mixturehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Gas-Liquid Chromatography (GLC) methods such as AOAC Fat in foods 966.06 (2005), AOCS Official Methods Ce 1h-05 (2005), Ce 1j-07 (2007), allow for analyzing the fatty acids (FAs) in dietary fats using highly polar liquid phase capillary columns. However, there are still difficulties in completely separating butiric acid from solvent, FA critical pairs with similar polarity, conjugated linoleic acid (CLA) isomers, and long chainpolyunsaturated FAs (LC-PUFAs). Therefore, the selection of the temperature program to be employed is important. This work aimed to improve the AOCS Ce 1j-07 Method for the FA composition of a mixture of soybean and sunflower oil, fish oil, and butterfat, using a modified temperature program, tested among five laboratories. It takes more time, but it allows to completely separate butyric acid from the solvent, trans-18:1 from cis-18:1, 20:1 isomers from 18:3 n-3, 22:1 n-9 from 20:4 n-6, 20:5 n-3 from 24:0 and the main CLA isomers, thus permitting FA quantification in fats and oils for different purposes such as nutritional labeling, quality control and research.Fil: Masson, L.. Universidad de Chile; ChileFil: Alfaro, T.. Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud; Costa RicaFil: Camilo, C.. Universidad de Chile; ChileFil: Carvalho, A.. Universidade Federal do Rio de Janeiro; BrasilFil: Illesca, Paola Guadalupe. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas. Departamento de Ciencias Biológicas. Cátedra de Bromatología y Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Torres, R.. Universidade de Sao Paulo; BrasilFil: Tavares do Carmo, M.. Universidade Federal do Rio de Janeiro; BrasilFil: Mancini Filho, J.. Universidade de Sao Paulo; BrasilFil: Bernal, Claudio Adrian. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas. Departamento de Ciencias Biológicas. Cátedra de Bromatología y Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaInstituto de la Grasa2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37898Masson, L.; Alfaro, T.; Camilo, C.; Carvalho, A.; Illesca, Paola Guadalupe; et al.; Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program; Instituto de la Grasa; Grasas y Aceites; 66; 1; 1-2015; 1-160017-34951988-4214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3989/gya.0692141info:eu-repo/semantics/altIdentifier/url/http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1529/1675info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:04Zoai:ri.conicet.gov.ar:11336/37898instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:37:04.799CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
title Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
spellingShingle Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
Masson, L.
Aocs Ce 1j-07 Method
Butterfat
Fatty Acid Composition
Fish Oil - Soybean/Sunflower Oil Mixture
title_short Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
title_full Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
title_fullStr Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
title_full_unstemmed Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
title_sort Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program
dc.creator.none.fl_str_mv Masson, L.
Alfaro, T.
Camilo, C.
Carvalho, A.
Illesca, Paola Guadalupe
Torres, R.
Tavares do Carmo, M.
Mancini Filho, J.
Bernal, Claudio Adrian
author Masson, L.
author_facet Masson, L.
Alfaro, T.
Camilo, C.
Carvalho, A.
Illesca, Paola Guadalupe
Torres, R.
Tavares do Carmo, M.
Mancini Filho, J.
Bernal, Claudio Adrian
author_role author
author2 Alfaro, T.
Camilo, C.
Carvalho, A.
Illesca, Paola Guadalupe
Torres, R.
Tavares do Carmo, M.
Mancini Filho, J.
Bernal, Claudio Adrian
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Aocs Ce 1j-07 Method
Butterfat
Fatty Acid Composition
Fish Oil - Soybean/Sunflower Oil Mixture
topic Aocs Ce 1j-07 Method
Butterfat
Fatty Acid Composition
Fish Oil - Soybean/Sunflower Oil Mixture
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Gas-Liquid Chromatography (GLC) methods such as AOAC Fat in foods 966.06 (2005), AOCS Official Methods Ce 1h-05 (2005), Ce 1j-07 (2007), allow for analyzing the fatty acids (FAs) in dietary fats using highly polar liquid phase capillary columns. However, there are still difficulties in completely separating butiric acid from solvent, FA critical pairs with similar polarity, conjugated linoleic acid (CLA) isomers, and long chainpolyunsaturated FAs (LC-PUFAs). Therefore, the selection of the temperature program to be employed is important. This work aimed to improve the AOCS Ce 1j-07 Method for the FA composition of a mixture of soybean and sunflower oil, fish oil, and butterfat, using a modified temperature program, tested among five laboratories. It takes more time, but it allows to completely separate butyric acid from the solvent, trans-18:1 from cis-18:1, 20:1 isomers from 18:3 n-3, 22:1 n-9 from 20:4 n-6, 20:5 n-3 from 24:0 and the main CLA isomers, thus permitting FA quantification in fats and oils for different purposes such as nutritional labeling, quality control and research.
Fil: Masson, L.. Universidad de Chile; Chile
Fil: Alfaro, T.. Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud; Costa Rica
Fil: Camilo, C.. Universidad de Chile; Chile
Fil: Carvalho, A.. Universidade Federal do Rio de Janeiro; Brasil
Fil: Illesca, Paola Guadalupe. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas. Departamento de Ciencias Biológicas. Cátedra de Bromatología y Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Torres, R.. Universidade de Sao Paulo; Brasil
Fil: Tavares do Carmo, M.. Universidade Federal do Rio de Janeiro; Brasil
Fil: Mancini Filho, J.. Universidade de Sao Paulo; Brasil
Fil: Bernal, Claudio Adrian. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas. Departamento de Ciencias Biológicas. Cátedra de Bromatología y Nutrición; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description Gas-Liquid Chromatography (GLC) methods such as AOAC Fat in foods 966.06 (2005), AOCS Official Methods Ce 1h-05 (2005), Ce 1j-07 (2007), allow for analyzing the fatty acids (FAs) in dietary fats using highly polar liquid phase capillary columns. However, there are still difficulties in completely separating butiric acid from solvent, FA critical pairs with similar polarity, conjugated linoleic acid (CLA) isomers, and long chainpolyunsaturated FAs (LC-PUFAs). Therefore, the selection of the temperature program to be employed is important. This work aimed to improve the AOCS Ce 1j-07 Method for the FA composition of a mixture of soybean and sunflower oil, fish oil, and butterfat, using a modified temperature program, tested among five laboratories. It takes more time, but it allows to completely separate butyric acid from the solvent, trans-18:1 from cis-18:1, 20:1 isomers from 18:3 n-3, 22:1 n-9 from 20:4 n-6, 20:5 n-3 from 24:0 and the main CLA isomers, thus permitting FA quantification in fats and oils for different purposes such as nutritional labeling, quality control and research.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37898
Masson, L.; Alfaro, T.; Camilo, C.; Carvalho, A.; Illesca, Paola Guadalupe; et al.; Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program; Instituto de la Grasa; Grasas y Aceites; 66; 1; 1-2015; 1-16
0017-3495
1988-4214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37898
identifier_str_mv Masson, L.; Alfaro, T.; Camilo, C.; Carvalho, A.; Illesca, Paola Guadalupe; et al.; Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program; Instituto de la Grasa; Grasas y Aceites; 66; 1; 1-2015; 1-16
0017-3495
1988-4214
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3989/gya.0692141
info:eu-repo/semantics/altIdentifier/url/http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1529/1675
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Instituto de la Grasa
publisher.none.fl_str_mv Instituto de la Grasa
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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