Skip to main content
SpringerLink
Log in

Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Two different methods for single step transesterification from pig meat without fat extraction have been tested. Freeze-drying of the meat with and without anhydrous salt, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch procedure of fat extraction followed by transmethylation. The methods were tested on a complete sample set of biceps femoris of pig thigh, used for the production of dry-cured ham. The set was divided in three subgroups according to total fat content. Both derivatization protocols on freeze-dried pork muscle were proven to be a valid alternative to the Folch procedure for FAME analysis. Freeze-drying method offered several advantages in comparison with the Folch procedure, including a lower solvent requirement, and process temperature, as well as considerable saving of time. In freeze-drying, the addition of an anhydrous salt (Na2SO4) gave more friable samples which resulted in higher yields for some fatty acids, particularly evident in the case of tissues with high lipid content.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • AOAC (2012) Association of Official Analytical Chemist. Official methods of analysis of the association of official analytical chemists, 19th edn. AOAC, Arlington

    Google Scholar 

  • AOAC Method 24.005 (1990a). Standard method for crude lipids determination or ethereal extract. Official methods of analysis, Association of Official Analytical Chemists, 15th ed. AOAC, Arlington, VA, USA

  • AOAC 960.39 (1990b). Standard method for crude lipids determination or ethereal extract. Official methods of analysis,15th ed. AOAC, Arlington, VA, USA

  • Berg H, Magard M, Johansson G, Mathiasson L (1997) Development of an SFE method for determination of lipid classes and total fat in meats and its comparison with conventional methods. J Chromatogr A 785:345–352

    Article  CAS  Google Scholar 

  • Boselli E, Velazco V, Caboni MF, Lercker G (2001) Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food. J Chromatogr A 917:239–244

    Article  CAS  Google Scholar 

  • Calvo P, Castano AL, Hernandez MT, Gonzalez-Gomez D (2011) Effects of microcapsule constitution on the quality of microencapsulated walnut oil. Eur J Lipid Sci Technol 113:1273–1280

    Article  CAS  Google Scholar 

  • Christie W (1993) Advances in lipid methodology—two. The Oily Press Ltd, Dundee

    Google Scholar 

  • Christie W (2003) Lipid analysis: isolation, separation, identification and structural analysis of lipids, 3rd edn. American Oil Chemists’ Society, Urbana

    Google Scholar 

  • Destaillats F, Golay PA, Joffre F, De Wispelaere M, Hug B, Giuffrida F, Fauconnot L, Dionisi F (2007) Comparison of available analytical methods to measure trans-octadecenoic acid isomeric profile and content by gas-liquid chromatography in milk fat. J Chromatogr A 1145:222–228

    Article  CAS  Google Scholar 

  • Dodds ED, McCoy MR, Geldenhuys A, Rea LD, Kennish JM (2004) Microscale recovery of total lipids from fish tissue by accelerated solvent extraction. J Am Oil Chem Soc 81:835–840

    Article  CAS  Google Scholar 

  • Ficarra A, Lo Fiego DP, Minelli G, Antonelli A (2010) Ultra fast analysis of subcutaneous pork fat. Food Chem 121:809–814

    Article  CAS  Google Scholar 

  • Ficarra A, De Paola EL, Lo Fiego DP, Minelli G, Antonelli A (2013) Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. Riv Ital Sostanze Grasse 90:81–86

    CAS  Google Scholar 

  • Folch J, Lees M, Sloane Stanley GH (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497–509

    CAS  Google Scholar 

  • Golay PA, Dionisi F, Hug B, Giuffrida F, Destaillats F (2006) Direct quantification of fatty acids in dairy powders with special emphasis on trans fatty acid content. Food Chem 101:1115–1120

    Article  Google Scholar 

  • Grahl-Nielsen O (1999) Comment: fatty acid signatures and classification trees: new tools for investigating the foraging ecology of seals. Can J Fish Aquat Sci 56:2219–2223

    Article  Google Scholar 

  • Grob K, Suter B (2000) Determination of total fat, milk fat and fatty acid composition through 1-min transesterification directly in the foods: collaborative studies. Mitt Geb Lebensmittelunters Hyg 91:224–233

    CAS  Google Scholar 

  • Joensen H, Grahl-Nielsen O (2001) The redfish species Sebastes viviparus, Sebastes marinus and Sebastes mentella have different composition of their tissue fatty acids. Comp Biochem Phys B 129:73–85

    Article  CAS  Google Scholar 

  • Kaiser HF (1958) The varimax criterion for analytic rotation in factor analysis. Psychometrika 23:187–200

    Article  Google Scholar 

  • Kolakowska A, Zygadlik B, Czarnecki H, Szczygielski M (1998) Susceptibility of muscle lipids in pigs to oxidation depending on breed soybean or rapeseed diet. Pol J Food Nutr Sci 7:655–662

    CAS  Google Scholar 

  • Lee MRF, Tweed JKS, Kim EJ, Scollan ND (2012) Beef, chicken and lamb fatty acid analysis—a simplified direct bimethylation procedure using freeze-dried material. Meat Sci 92:863–866

    Article  CAS  Google Scholar 

  • List GR, Friedrich JP, King JW (1989) Supercritical CO2 extraction and processing of oilseeds. Oil Mill Gaz 95:28–34

    Google Scholar 

  • Lo Fiego DP (1996) Carcass fatness and lipid quality in the heavy pig. Meat Focus Int 5:261–263

    Google Scholar 

  • Lo Fiego DP, Santoro P, Macchioni P, De Leonibus E (2005) Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci 69:107–114

    Article  CAS  Google Scholar 

  • Lo Fiego DP, Macchioni P, Minelli G, Santoro P (2010) Lipid composition of covering and intramuscular fat in pigs at different slaughter age. Ital J Anim Sci 9:200–205

    Article  Google Scholar 

  • Merkle JA, Larick DK (1995) Fatty acid content of supercritical carbon dioxide-extracted fractions of beef fat. J Food Sci 60:959–962

    Article  CAS  Google Scholar 

  • Nieto G, Ros G (2012) Modification of fatty acid composition in meat through diet: effect on lipid peroxidation and relationship to nutritional quality—a review. In: Catala A (ed) Lipid Peroxidation, chapter 12, In Tech Open Access Publisher ,Rijeka, pp 239–258. http://www.intechopen.com/books/lipid-peroxidation/modification-of-fatty-acid-composition-in-meat-through-diet-effect-on-lipid-peroxidation-and-relatio

  • Raventós M, Duarte S, Alarcón R (2002) Application and possibilities of supercritical CO2 extraction in food processing industry: an overview. Food Sci Technol Int 8:269–284

    Article  Google Scholar 

  • Rossi R, Corino C (2002) Influence of long-term nutrition with different dietary fats on fatty acid composition of heavy pigs backfat. Ital J Anim Sci 1:7–16

    Article  Google Scholar 

  • Sahena F, Zaidul ISM, Jinap S, Karim AA, Abbas KA, Norulaini NAN, Omar AKM (2009) Application of supercritical CO2 in lipid extraction—a review. J Food Eng 95:240–253

    Article  CAS  Google Scholar 

  • Schäfer K (1998) Accelerated solvent extraction of lipids for determining the fatty acid composition of biological material. Anal Chim Acta 358:69–77

    Article  Google Scholar 

  • Suter B, Grob K, Paciarelli B (1997a) Determination of fat content and fatty acid composition through 1-min transesterification in the food sample; principle. Z Lebensm Unters F A 204:252–258

    Article  CAS  Google Scholar 

  • Suter B, Grob K, Paciarelli B, Novoselac A (1997b) Determination of fat content and fatty acid composition through 1-min transesterification in the food sample. II. Solubilization of the fat, results. Mitt Geb Lebensmittelunters Hyg 88:259–276

    CAS  Google Scholar 

  • Suter B, Grob K, Paciarelli B (1999) Simultaneous determination of milk fat (butiryc acid) and total fat by 1-min transesterification directly in the food. Mitt Geb Lebensmittelunters Hyg 90:149–166

    CAS  Google Scholar 

  • Taylor DL, Larick DK (1995) Investigations into the effect of supercritical carbon dioxide extraction on the fatty acid and volatile profiles of cooked chicken. J Agric Food Chem 43:2369–2374

    Article  CAS  Google Scholar 

  • Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M (2004) Effects of fatty acids on meat quality: a review. Meat Sci 66:21–32

    Article  CAS  Google Scholar 

  • Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Hughes SI, Whittington FM (2008) Fat deposition, fatty acid composition and meat quality: a review. Meat Sci 78:343–358

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The research was supported by a financial contribution from MIUR-PRIN 2007 (Prof. Domenico Pietro Lo Fiego).

Author information

Authors and Affiliations

  1. Dipartimento di Scienze della Vita (Area: Scienze Agro-Alimentari), Università degli Studi di Modena e Reggio Emilia, Via G. Amendola 2 (Padiglione Besta), 42122, Reggio Emilia, Italy

    Eleonora Laura De Paola, Francesca Masino, Andrea Antonelli & Domenico Pietro Lo Fiego

  2. Centro di Ricerca Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA, Università degli Studi di Modena e Reggio Emilia, Tecnopolo di Reggio Emilia, c/o Via G. Amendola 2 (Padiglione Besta), 42122, Reggio Emilia, Italy

    Giuseppe Montevecchi, Francesca Masino, Andrea Antonelli & Domenico Pietro Lo Fiego

Authors
  1. Eleonora Laura De Paola
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Giuseppe Montevecchi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Francesca Masino
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Andrea Antonelli
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Domenico Pietro Lo Fiego
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Giuseppe Montevecchi.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

De Paola, E.L., Montevecchi, G., Masino, F. et al. Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh. J Food Sci Technol 54, 601–610 (2017). https://doi.org/10.1007/s13197-016-2472-9

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2472-9

Keywords

Search

Navigation