Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly
Fatty acids (FAs) are biochemical components of food, essential for human health due to their numerous biological functions. However, many of then if consumed in excess can trigger disfunctions/illness. Therefore, analytical methods, such as gas chromatography (GC-FID) are essential for the accurate...
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Elsevier
2024-11-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024162378 |
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| author | Wemerson de Castro Oliveira Thiago Freitas Soares Neila Silvia Pereira dos Santos Richards Maria Beatriz Prior Pinto Oliveira |
| author_facet | Wemerson de Castro Oliveira Thiago Freitas Soares Neila Silvia Pereira dos Santos Richards Maria Beatriz Prior Pinto Oliveira |
| author_sort | Wemerson de Castro Oliveira |
| collection | DOAJ |
| description | Fatty acids (FAs) are biochemical components of food, essential for human health due to their numerous biological functions. However, many of then if consumed in excess can trigger disfunctions/illness. Therefore, analytical methods, such as gas chromatography (GC-FID) are essential for the accurate identification and quantification of FAs, playing an important role in food safety and quality assessment. The aim of this study was to compare two FAs extraction protocols and to adapt, optimize, and validate a new one for food FAs extraction, considering the principles of green chemistry (sustainability and environmentally friendly). The research included four main steps: (A) comparison of two FAs extraction protocols for Gas Chromatography Flame Ionization Detector (GC-FID) analysis; (B) adaptation and optimization of four new extraction protocols; (C) verification of the most promising protocol; and (D) evaluation of the greenness profile. Comparatively, the PE2 protocol detected a greater diversity of FAs and a wider range of medium/long chain saturated fatty acids (SFA), but with divergences from values declared on food labels, mainly in the quantification of unsaturated fatty acids (UFA), unlike PE1, which presented lipid fraction values closer to nutritional information and greater extraction of short/medium chain FAs. The improved protocol, PE6, proved to be more efficient in extracting short, medium, and long chain FAs, as well as having SFA and UFA values closer to nutritional values in different food matrices. Furthermore, PE6 also showed improvements in relation to green chemistry aspects, presenting a higher greenness profile score, which indicates that it is more sustainable and generates less environmental impact. These results underscore the importance and relevance of continuing to develop analytical methods for food that are both effective and environmentally responsible. |
| format | Article |
| id | doaj-art-cd8d0da0d7f04e82b2a51fc41e58ed1f |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-cd8d0da0d7f04e82b2a51fc41e58ed1f2024-11-30T07:12:05ZengElsevierHeliyon2405-84402024-11-011022e40206Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendlyWemerson de Castro Oliveira0Thiago Freitas Soares1Neila Silvia Pereira dos Santos Richards2Maria Beatriz Prior Pinto Oliveira3Department of Education, Research and Extension, Federal Institute of Education, Science and Technology Sul-rio-grandense, Lajeado, 95910-016, Brazil; REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, 4050-313, Portugal; Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, 97105-900, BrazilREQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, 4050-313, PortugalDepartment of Food Science and Technology, Federal University of Santa Maria, Santa Maria, 97105-900, BrazilREQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, 4050-313, Portugal; Corresponding author.Fatty acids (FAs) are biochemical components of food, essential for human health due to their numerous biological functions. However, many of then if consumed in excess can trigger disfunctions/illness. Therefore, analytical methods, such as gas chromatography (GC-FID) are essential for the accurate identification and quantification of FAs, playing an important role in food safety and quality assessment. The aim of this study was to compare two FAs extraction protocols and to adapt, optimize, and validate a new one for food FAs extraction, considering the principles of green chemistry (sustainability and environmentally friendly). The research included four main steps: (A) comparison of two FAs extraction protocols for Gas Chromatography Flame Ionization Detector (GC-FID) analysis; (B) adaptation and optimization of four new extraction protocols; (C) verification of the most promising protocol; and (D) evaluation of the greenness profile. Comparatively, the PE2 protocol detected a greater diversity of FAs and a wider range of medium/long chain saturated fatty acids (SFA), but with divergences from values declared on food labels, mainly in the quantification of unsaturated fatty acids (UFA), unlike PE1, which presented lipid fraction values closer to nutritional information and greater extraction of short/medium chain FAs. The improved protocol, PE6, proved to be more efficient in extracting short, medium, and long chain FAs, as well as having SFA and UFA values closer to nutritional values in different food matrices. Furthermore, PE6 also showed improvements in relation to green chemistry aspects, presenting a higher greenness profile score, which indicates that it is more sustainable and generates less environmental impact. These results underscore the importance and relevance of continuing to develop analytical methods for food that are both effective and environmentally responsible.http://www.sciencedirect.com/science/article/pii/S2405844024162378MUFAPUFAFood qualityGreen chemistryExtraction protocolGC-FID |
| spellingShingle | Wemerson de Castro Oliveira Thiago Freitas Soares Neila Silvia Pereira dos Santos Richards Maria Beatriz Prior Pinto Oliveira Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly Heliyon MUFA PUFA Food quality Green chemistry Extraction protocol GC-FID |
| title | Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly |
| title_full | Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly |
| title_fullStr | Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly |
| title_full_unstemmed | Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly |
| title_short | Fat extraction methodology can affect the food fatty acid profile: Improvement of a protocol more environmentally friendly |
| title_sort | fat extraction methodology can affect the food fatty acid profile improvement of a protocol more environmentally friendly |
| topic | MUFA PUFA Food quality Green chemistry Extraction protocol GC-FID |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024162378 |
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