Skip to main content
SpringerLink
Log in

Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The aim of this study was to compare three different collection methods; purge and trap, solid phase micro extraction and automated dynamic headspace/thermal desorption, all followed by GC–MS analysis used for the measurements of concentrations of volatile oxidation products in three different food matrices, namely oil, emulsion and milk. The linearity ranges of calibration curves obtained by the three different methods were compared for oil samples. Overall, the results showed that the three collection methods were comparable, although there were large differences in the linearity range of the calibration curves depending on the collection method. However, some challenges were observed for solid phase micro extraction and automated dynamic headspace/thermal desorption, namely, competition problems and overestimation of concentration by calibration curves, respectively. Based on the results, we suggest mainly to apply solid phase micro extraction on simple matrices and to be cautious with more complex matrices such as enriched milk and highly oxidized oils. Thereby, the study confirmed some challenges observed by other authors regarding competition problems on the fiber when using solid phase micro extraction. Furthermore, we observed that purge and trap, and automated dynamic headspace/thermal desorption were excellent for extraction of volatile compounds in all three matrices. However, automated dynamic headspace/thermal desorption calibration curves did provide an overestimation for oil samples so results must be interpreted with caution.

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

Adapted from Gerstel [15]

Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. Frankel EN (1980) Lipid oxidation. Pergamon Press, London (England). Pray Lipid Res 19: 1–22

  2. Lozano PR, Miracle ER, Krause AJ, Drake M, Cadwallander KR (2007) Effect of cold storage and packaging material on the major aroma components of sweet cream butter. J Agric Food Chem 55:7840–7846

    Article  CAS  Google Scholar 

  3. Refsgaard HHF, Brockhoff PB, Jensen B (1998) Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage. J Agric Food Chem 46:3473–3479

    Article  CAS  Google Scholar 

  4. Melton SL, Jafar S, Sykes D, Trigiano MK (1994) Review of stability measurement for frying oils and fried food flavor. JAOCS 71:1301–1308

    CAS  Google Scholar 

  5. Xu X, Tran VH, Palmer M, White K, Salisbury P (1999) Chemical and physical analyses and sensory evaluation of six deep-frying oils. JAOCS 76:1091–1099

    CAS  Google Scholar 

  6. Gray JI (1978) Measurement of lipid oxidation: a review. JAOCS 55:539–546

    CAS  Google Scholar 

  7. Jacobsen C (1999) Sensory impact of lipid oxidation in complex food systems. Fett/Lipid 12:484–492

    Article  Google Scholar 

  8. Rørbæk K, Jensen B (1997) Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil. JAOCS 74:1607–1609

    Google Scholar 

  9. Contarini G, Povolo M (2002) Volatile fraction of milk: comparison between purge and trap and solid phase microextraction techniques. J Agric Food Chem 50:7350–7355

    Article  CAS  Google Scholar 

  10. Fabre M, Aubry V, Guichard E (2002) Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions. J Agric Food Chem 50:1497–1501

    Article  CAS  Google Scholar 

  11. Elmore JS, Erbahadir MA, Mottram DS (1997) Comparison of dynamic headspace concentration on tenax with solid phase microextraction for analysis of aroma volatiles. J Agric Food Chem 45:2638–2641

    Article  CAS  Google Scholar 

  12. Frankel EN (1998) Lipid oxidation. The Oily Press Ltd., Glasgow (UK), pp 1–39;55–96;117–120

  13. Zhang Z, Pawliszyn J (1993) Headspace solid-phase microextraction. Anal Chem 65:1843–1852

    Article  CAS  Google Scholar 

  14. Górecki T, Yu X, Pawliszyn J (1999) Theory of analyte extraction by selected porous polymer SPME fibres. Analyst 124:643–649

    Article  Google Scholar 

  15. Gerstel: Automated dynamic headspace DHS. Global analytical solutions 2013, Gerstel GmbH & Co. KG (Germany)

  16. Sørensen ADM, Durand E, Laguerre M, Bayrasy C, Lecomte J, Villeneuve P, Jacobsen C (2014) Antioxidant properties and efficacies of synthesised caffeates, ferulates and coumarates. J Agric Food Chem 62:12553–12562

    Article  Google Scholar 

  17. Sørensen ADM, Nielsen NS, Yang Z, Xu X, Jacobsen C (2012) Lipophilization of dihydrocaffeic acid affects its antioxidative properties in fish-oil-enriched emulsions. Eur J Lipid Sci Technol 114:134–165

    Article  Google Scholar 

  18. Hermund DB, Yesiltas B, Honold P, Jónsdóttir R, Kristinsson HG, Jacobsen C (2015) Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise. J Functi Foods. doi:10.1016/j.jff.2015.02.020 (article in press)

    Google Scholar 

  19. Lu HFS, Nielsen NS, Baron CP, Jacobsen C (2013) Comparison of two methods for extraction of volatiles from marine PL emulsions. Eur J Lipid Sci Technol 115:246–251

    Article  CAS  Google Scholar 

  20. Lee JH, Hwang SM, Lee DW, Heo GS (2002) Determination of volatile organic compounds (VOCs) using Tedlar bag/solid-phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) in ambient and workplace air. Bull Korean Chem 23:488–496

    Article  CAS  Google Scholar 

  21. Marquez A, Serratosa MP, Merida J, Zea L, Moyano L (2014) Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines. Talanta 123:32–38

    Article  CAS  Google Scholar 

  22. Souza HAL, Bragagnolo N (2014) A new method for the extraction of volatile lipid oxidation products from shrimp by HS–SPME–GC–MS and an evaluation of the effect of salting and drying. J Agric Food Chem 62:590–599

    Article  CAS  Google Scholar 

  23. Papastergiadis A (2014) A contribution to the risk assessment in relation to the formation of toxic aldehydes in foods as a result of lipid oxidation. PhD thesis, Ghent University, Gent (Nederland)

  24. Frankel EN (1982) volatile lipid oxidation products. Prog Lipid Res 22:1–33

    Article  Google Scholar 

  25. Medina I, Satué-Gracia MT, Frankel EN (1999) Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing. JAOCS 76:230–236

    Google Scholar 

  26. Rørbæk K (1994) Oxidation and flavours in fish oil. Ph.D. thesis. Technological Laboratory Ministry of Fisheries and Center for Food Research, Technical University of Denmark, Lyngby

  27. Elmore S, Campo MM, Enser M, Mottram DS (2002) Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids. J Agric Food Chem 50:1126–1132

    Article  CAS  Google Scholar 

  28. Boyd LC, King MF, Sheldon B (1992) A rapid method for determining the oxidation of n-3 fatty acids. JAOCS 69:325–330

    CAS  Google Scholar 

  29. Campo MM, Nute GR, Wood JD, Elmore SJ, Mottram DS, Ensera M (2003) Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I—sensory perception. Meat Sci 63:367–375

    Article  CAS  Google Scholar 

Download references

Author information

Author notes

  1. Betül Yesiltas

    Present address: Unilever, Istanbul, Turkey

Authors and Affiliations

  1. Division of Food Technology, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark

    Birgitte Raagaard Thomsen, Betül Yesiltas, Ann-Dorit Moltke Sørensen, Ditte Baun Hermund & Charlotte Jacobsen

  2. MSCi ApS, Skovlunde, Denmark

    Jens Glastrup

Authors
  1. Birgitte Raagaard Thomsen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Betül Yesiltas
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ann-Dorit Moltke Sørensen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ditte Baun Hermund
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jens Glastrup
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Charlotte Jacobsen
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Birgitte Raagaard Thomsen.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (PDF 3631 kb)

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Thomsen, B.R., Yesiltas, B., Sørensen, AD.M. et al. Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC–MS Analysis. J Am Oil Chem Soc 93, 929–942 (2016). https://doi.org/10.1007/s11746-016-2837-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-016-2837-2

Keywords

Search

Navigation