Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/3349
Título: Validation of a single-extraction procedure for sequential analysis of vitamin E, cholesterol, fatty acids, and total fat in seafood
Autor: Cruz, Rebeca
Casal, Susana
Mendes, Eulália
Costa, Ana
Santos, Catarina
Morais, Simone
Palavras-chave: Lipid analysis
Normal-phase HPLC
GC-FID
Seafood
Single extraction method
Data: 2013
Editora: Springer
Relatório da Série N.º: Food Analytical Methods; Vol. 6, Issue 4
Resumo: Food lipid major components are usually analyzed by individual methodologies using diverse extractive procedures for each class. A simple and fast extractive procedure was devised for the sequential analysis of vitamin E, cholesterol, fatty acids, and total fat estimation in seafood, reducing analyses time and organic solvent consumption. Several liquid/liquid-based extractive methodologies using chlorinated and non-chlorinated organic solvents were tested. The extract obtained is used for vitamin E quantification (normal-phase HPLC with fluorescence detection), total cholesterol (normal-phase HPLC with UV detection), fatty acid profile, and total fat estimation (GC-FID), all accomplished in <40 min. The final methodology presents an adequate linearity range and sensitivity for tocopherol and cholesterol, with intra- and inter-day precisions (RSD) from 3 to 11 % for all the components. The developed methodology was applied to diverse seafood samples with positive outcomes, making it a very attractive technique for routine analyses in standard equipped laboratories in the food quality control field.
Peer review: yes
URI: http://hdl.handle.net/10400.22/3349
ISSN: 1936-9751
1936-976X
Versão do Editor: http://link.springer.com/article/10.1007%2Fs12161-012-9526-z
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