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Vitae

Print version ISSN 0121-4004

Abstract

RINCON, E. M.  and  ALBARRACIN, W.. REFINEMENT OF AN ANALYTIC METHOD FOR DETERMINATION OF LIPID PROFILE IN MEAT BY GAS CHROMATOGRAPHY. Vitae [online]. 2013, vol.20, n.2, pp.111-117. ISSN 0121-4004.

Background: The Characterization and quantification of lipid profiles by gas chromatography allows establishing functional and nutritional properties of fatty acids in foods. However, there is no agreement about the extraction and derivatization stages reported in analytical methods used in determination of lipid profiles in meat matrices. Objectives: Determination of the best conditions for the quantification of methyl esters, varying some conditions like the amount of meat and the volume of sodium methoxide or boron trifluoride used in the derivatization step of an analytical method used for determination of lipid profile in beef meat. Methods: The evaluated conditions were the quantity and type of organic solvents (sodium methoxide 250 μL and 500 μL; boron triflouride 700 μL), quantity of sample (3.0 g and 6.0 g) and fat extraction method used according to Folch et al., 1957 (9). The derivatization of triglycerides and fatty acids had methylation reaction with sodium methoxide for 45 minutes, and for 15 minutes with boron trifluoride, ending with the quantification of methyl esters of fatty acids by gas chromatography. Results: There was no statistically significant differences (p > 0.05) when comparing combinations between the amounts of samples, type and number of derivatizing reagents employed. It was found values of fatty acid methyl esters (%w/w) saturated of 58.694% ± 2%, 33,999 ± 2.4 of monounsaturated and 7,304% ± 2.8 of polyunsaturated. Conclusions: Quantification of fatty acid methyl esters in beef by gas chromatography was shown to be effective and there was no statistical difference when comparing the amount of meat sample, type of reagent (sodium methoxide or boron trifluoride) and reagent volume employed in the derivatization step. The majority of fatty acids reported similar values for the same type of meat post.

Keywords : Fatty acids; meat; derivatization; gas chromatography.

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