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Müller F, Conrad J, Hammerschick T, Vetter W. Enrichment and structural assignment of geometric isomers of unsaturated furan fatty acids. Anal Bioanal Chem 2023; 415:6333-6343. [PMID: 37599331 PMCID: PMC10558370 DOI: 10.1007/s00216-023-04908-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 08/22/2023]
Abstract
Furan fatty acids (FuFAs) are valuable minor fatty acids, which are known for their excellent radical scavenging properties. Typically, the furan moiety is embedded in an otherwise saturated carboxyalkyl chain. Occasionally, these classic FuFAs are accompanied by low amounts of unsaturated furan fatty acids (uFuFAs), which additionally feature one double bond in conjugation with the furan moiety. A recent study produced evidence for the occurrence of two pairs of E-/Z-uFuFA isomers structurally related to saturated uFuFAs. Here, we present a strategy that allowed such trace compounds to be enriched to a level suited for structure determination by NMR. Given the low amounts and the varied abundance ratio of the four uFuFA isomers, the isolation of individual compounds was not pursued. Instead, the entire isomer mixture was enriched to an amount and purity suitable for structure investigation with contemporary NMR methods. Specifically, lipid extracted from 150 g latex, the richest known source of FuFAs, was subsequently fractionated by countercurrent chromatography (CCC), silver ion, and silica gel column chromatography. Analysis of the resulting mixture of four uFuFAs isomers (2.4 mg in an abundance ratio of 56:23:11:9) by different NMR techniques including PSYCHE verified that the structures of the two most abundant isomers were E-9-(3-methyl-5-pentylfuran-2-yl)non-8-enoic acid and E-9-(3-methyl-5-pent-1-enylfuran-2-yl)nonanoic acid. Additionally, we introduced a computer-based method to generate an averaged chromatogram from freely selectable GC/MS runs of CCC fractions without the necessity of pooling aliquots. This method was found to be suitable to simplify subsequent enrichment steps.
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Affiliation(s)
- Franziska Müller
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart, 70599, Germany
| | - Jürgen Conrad
- Department of Bioorganic Chemistry (130b), Institute of Chemistry, University of Hohenheim, Garbenstr. 30, Stuttgart, 70599, Germany
| | - Tim Hammerschick
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart, 70599, Germany
| | - Walter Vetter
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart, 70599, Germany.
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2
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Targeted quantitation of furan fatty acids in edible oils by gas chromatography/triple quadrupole tandem mass spectrometry (GC-TQ/MS). Food Chem 2023; 404:134521. [DOI: 10.1016/j.foodchem.2022.134521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/29/2022] [Accepted: 10/02/2022] [Indexed: 11/06/2022]
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3
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Müller F, Hammerschick T, Vetter W. Geometrical and positional isomers of unsaturated furan fatty acids in food. Lipids 2023; 58:69-79. [PMID: 36408796 DOI: 10.1002/lipd.12364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 10/14/2022] [Accepted: 11/01/2022] [Indexed: 11/22/2022]
Abstract
Furan fatty acids (FuFA) are important antioxidants found in low concentrations in many types of food. In addition to conventional FuFA which normally feature saturated carboxyalkyl and alkyl chains, a few previous studies indicated the FuFA co-occurrence of low shares of unsaturated furan fatty acids (uFuFA). For their detailed analysis, the potential uFuFA were enriched by centrifugal partition chromatography (CPC) or countercurrent chromatography (CCC) followed by silver ion chromatography from a 4,7,10,13,16,19-docosahexaenoic acid ethyl ester oil, a 5,8,11,14,17-eicosapentaenoic acid ethyl ester oil and a latex glove extract. Subsequent gas chromatography with mass spectrometry (GC/MS) analysis enabled the detection of 16 individual uFuFA isomers with a double bond in conjugation with the central furan moiety. In either case, four instead of two uFuFA isomers previously reported in food, respectively, were detected by GC/MS. These isomers showed characteristic elution and abundance patterns in GC/MS chromatograms which indicated the presence of two pairs of cis/trans-isomers (geometrical isomers).
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Affiliation(s)
- Franziska Müller
- Institute of Food Chemistry (170b), University of Hohenheim, Stuttgart, Germany
| | - Tim Hammerschick
- Institute of Food Chemistry (170b), University of Hohenheim, Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Stuttgart, Germany
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4
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Wiedmaier-Czerny N, Vetter W. LC-Orbitrap-HRMS method for analysis of traces of triacylglycerols featuring furan fatty acids. Anal Bioanal Chem 2023; 415:875-885. [PMID: 36538086 PMCID: PMC9883336 DOI: 10.1007/s00216-022-04480-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 12/24/2022]
Abstract
Furan fatty acids (FuFAs) are valuable antioxidants that are highly relevant for the protection of polyunsaturated fatty acids (PUFAs) in biological systems and food. Despite their low contributions to the total fatty acids, their widespread occurrence has been documented in food and biological samples. Like other fatty acids, FuFAs are also stored esterified, e.g., in triacylglycerols. However, FuFA-containing triacylglycerols had not been detected in lipidomics analyses. Here, we present a screening method that allows for the identification of traces of FuFA-containing triacylglycerols (TAGs) utilizing LC-Orbitrap-HRMS. Initially developed with the help of purposefully synthesized FuFA-containing TAGs, the screening method was successfully applied to the analysis of two fish oil samples and one mushroom extract sample. Several FuFA-containing TAGs could be identified by direct analysis using the method and database developed in this study.
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Affiliation(s)
- Nina Wiedmaier-Czerny
- Institute of Food Chemistry, Department of Food Chemistry (170b), University of Hohenheim, 70593, Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry, Department of Food Chemistry (170b), University of Hohenheim, 70593, Stuttgart, Germany.
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5
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Müller F, Hermann-Ene V, Schmidpeter I, Hammerschick T, Vetter W. Furan Fatty Acids in Some 20 Fungi Species: Unique Profiles and Quantities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12620-12628. [PMID: 36154124 DOI: 10.1021/acs.jafc.2c05100] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Furan fatty acids (FuFAs) are a group of excellent antioxidants in food. Since data in fungi were scarce, 37 commercial or collected edible and meadow fungi were analyzed on FuFA patterns and contents. FuFA amounts in fresh fungi ranged from not detectable (n = 2) to 40 mg/100 g fungi dry weight. Fresh samples of the popular edible fungi genera Agaricus and Pleurotus showed comparable FuFA contents of 9.0-33 mg/100 g fungi dry weight. The unique FuFA profile of the fungi was dominated by 9-(3,4-dimethyl-5-pentylfuran-2-yl)-nonanoic acid (9D5). In addition, the uncommon 9-(3,4-dimethyl-5-butylfuran-2-yl)-nonanoic acid (9D4) was present in 30% of the samples with contents of up to 0.2 mg/100 g fungi dry weight. Countercurrent separation techniques were used to isolate the main FuFA 9D5, to verify the presence of 9D4, and to determine ultra-traces of 11-(3,4-dimethyl-5-pentylfuran-2-yl)-undecanoic acid (11D5), which may have been assimilated by the fungi from the substrate.
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Affiliation(s)
- Franziska Müller
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart 70593, Germany
| | - Vanessa Hermann-Ene
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart 70593, Germany
| | - Isabell Schmidpeter
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart 70593, Germany
| | - Tim Hammerschick
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart 70593, Germany
| | - Walter Vetter
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, Stuttgart 70593, Germany
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Wiedmaier-Czerny N, Hottum I, Harter A, Vetter W. Enzymatic generation and GC/MS data of triacylglycerols with furan fatty acids (FuFAs). Food Chem 2022; 395:133627. [DOI: 10.1016/j.foodchem.2022.133627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 07/01/2022] [Accepted: 07/01/2022] [Indexed: 11/29/2022]
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Romanotto A, Langner J, Sander M, Müller F, Vetter W. Furan fatty acid concentrations in tea infusions prepared from green, black, and herbal teas. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Anna Romanotto
- Department Macromulecules and Natural material PiCA Prüfinstitut Chemische Analytik GmbH Berlin Berlin Germany
| | - Jeanette Langner
- Department Macromulecules and Natural material PiCA Prüfinstitut Chemische Analytik GmbH Berlin Berlin Germany
| | - Martin Sander
- Department Macromulecules and Natural material PiCA Prüfinstitut Chemische Analytik GmbH Berlin Berlin Germany
| | - Franziska Müller
- Institute of Food Chemistry (170b) University of Hohenheim Stuttgart Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b) University of Hohenheim Stuttgart Germany
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B Gowda SG, Minami Y, Gowda D, Furuko D, Chiba H, Hui SP. Lipidomic analysis of non-esterified furan fatty acids and fatty acid compositions in dietary shellfish and salmon by UHPLC/LTQ-Orbitrap-MS. Food Res Int 2021; 144:110325. [PMID: 34053529 DOI: 10.1016/j.foodres.2021.110325] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 03/11/2021] [Accepted: 03/11/2021] [Indexed: 01/21/2023]
Abstract
Lipids such as furan fatty acids (F-acids) are the valuable minor bioactive components of food such as fatty fish and plants. They are reported to have positive health benefits, including antioxidant and anti-inflammatory activities. Despite their importance, limited studies are focusing on F-acid determination in dietary seafood. This study aimed to identify and profile non-esterified F-acids and free fatty acids in total lipid extract of seafood such as shellfish and salmon. The lipidomic analysis using liquid chromatography-linear trap quadrupole-orbitrap mass spectrometry led to identifying seven types of free F-acids in shellfish (n = 5) and salmon (n = 4). The identified F-acids were confirmed by their high-resolution masses and acquired mass spectra. The relative concentrations of F-acids in shellfish range from 0.01 to 10.93 mg/100 g of the fillet, and in salmon, 0.01 to 14.21 mg/100 g of the fillet. The results revealed the highest abundance of F-acids in Sakhalin surf clam, Japanese scallop, and a fatty salmon trout. Besides, relative levels of saturated, monounsaturated, and polyunsaturated fatty acids (PUFAs) in these seafoods were compared with each other, suggesting basket clams and salmon trout to have significantly higher levels of PUFAs. The dietary seafoods enriched with F-acids and PUFAs may have possible health benefits. Hence, the applied technique could be a promising tool for rapid detection and analysis of non-esterified fatty acids in food.
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Affiliation(s)
- Siddabasave Gowda B Gowda
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan.
| | - Yusuke Minami
- Graduate School of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan.
| | - Divyavani Gowda
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan.
| | - Daisuke Furuko
- Graduate School of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan.
| | - Hitoshi Chiba
- Department of Nutrition, Sapporo University of Health Sciences, Nakanuma, Nishi-4-3-1-15, Higashi-ku, Sapporo 007-0894, Japan.
| | - Shu-Ping Hui
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan.
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Furan fatty acids in enriched ω-3 fish oil: Oxidation kinetics with and without added monomethyl furan fatty acid as potential natural antioxidant. Food Chem 2020; 327:127087. [PMID: 32454277 DOI: 10.1016/j.foodchem.2020.127087] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 05/13/2020] [Accepted: 05/16/2020] [Indexed: 11/20/2022]
Abstract
This study investigated the lipid oxidation reactions of furan fatty acids, long-chain ω-3 polyunsaturated fatty acids, and tocopherols in an enriched ω-3 fish oil to better understand their degradation kinetics. Furthermore, the influence of an added monomethyl furan fatty acid 9-(3-methyl-5-pentylfuran-2-yl) nonanoic acid (9M5) at 50-250 µM on the oxidation reactions was evaluated. The results showed that the fish oil was rich in monomethyl and dimethyl furan fatty acids (c = 1.3 g/100 g lipids). Upon oxidation of the fish oil, the dimethyl furan fatty acids degraded faster than the monomethyl ones, but also faster than tocopherols. The addition of 9M5 revealed antioxidant activity: It inhibited the degradation of the ω-3 polyunsaturated fatty acids and the formation of primary and secondary lipid oxidation products, and slowed down the degradation of the furan fatty acids and tocopherols. This research offers new insights into the importance of furan fatty acids in lipid oxidation reactions.
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Key Words
- 11-(3,4-dimethyl-5-pentylfuran-2-yl) undecanoic acid (PubChem CID: 13963867)
- 11-(3,4-dimethyl-5-propylfuran-2-yl) undecanoic acid (PubChem CID: 13963866)
- 11-(3-methyl-5-pentylfuran-2-yl) undecanoic acid (PubChem CID: 11056824)
- 13-(3,4-dimethyl-5-propylfuran-2-yl) tridecanoic acid (PubChem CID: 71374382)
- 4,7,10,13,16,19-docosahexaenoic acid (PubChem CID: 445580)
- 5,8,11,14,17-eicosapentaenoic acid (PubChem CID: 446284)
- 9-(3,4-dimethyl-5-pentylfuran-2-yl) nonanoic acid (PubChem CID: 13963865)
- 9-(3,4-dimethyl-5-propylfuran-2-yl) nonanoic acid (PubChem CID: 13963864)
- 9-(3-methyl-5-pentylfuran-2-yl) nonanoic acid (PubChem CID: 3085134)
- Fish oil
- Furan fatty acids
- Lipid oxidation
- Natural antioxidants
- Oxidation products
- Propanal (PubChem CID: 527)
- Tocopherol
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Wiedmaier‐Czerny N, Müller M, Vetter W. Heart‐Cut Two‐Dimensional Countercurrent Chromatography for the Isolation of a Furan Fatty Acid Triacylglycerol from Latex Gloves and Identification of Further Lipid Compounds. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12333] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Nina Wiedmaier‐Czerny
- Department of Food Chemistry (170b), Institute of Food ChemistryUniversity of Hohenheim Stuttgart D‐70593 Germany
| | - Marco Müller
- Department of Food Chemistry (170b), Institute of Food ChemistryUniversity of Hohenheim Stuttgart D‐70593 Germany
| | - Walter Vetter
- Department of Food Chemistry (170b), Institute of Food ChemistryUniversity of Hohenheim Stuttgart D‐70593 Germany
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Abstract
AbstractFuran fatty acids (FuFAs) are valuable minor compounds in our food with excellent antioxidant properties. Naturally occurring FuFAs are characterised by a central furan moiety with one or two methyl groups in β-/β’-position of the heterocycle (monomethyl- or M-FuFAs and dimethyl- or D-FuFAs). Comparably high concentrations of D-/M-FuFAs were reported in soybeans, but soy is often consumed as a processed product, such as full-fat soy flour and flakes, soy drink, tofu and texturised soy protein (TSP). Due to the chemical lability of D-/M-FuFAs, e.g. in the presence of light or oxygen, a degradation during the processing is possible. For this purpose, freshly harvested soybeans (n = 4) and differently processed soybean products (n = 22) were analysed on FuFAs. Three FuFAs, i.e. 11-(3,4-dimethyl-5-pentylfuran-2-yl)-undecanoic acid (11D5), 9-(3,4-dimethyl-5-pentylfuran-2-yl)-nonanoic acid (9D5), and 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5), were identified and quantified in all fresh soybeans and most of the processed soy products (n = 20). A trend towards lower D-/M-FuFA contents in higher processed products was observable. Lower FuFA concentrations were usually accompanied with a decrease of the share of the less stable D-FuFAs (9D5, 11D5) in favour of the M-FuFA 9M5. Furthermore, one or two 3,4-nonmethylated furan fatty acids (N-FuFAs), i.e. 8-(5-hexylfuran-2-yl)-octanoic acid (8F6) and partly 7-(5-heptylfuran-2-yl)-heptanoic acid (7F7), were detected in all processed products, but not in the freshly harvested soybeans. Our results indicate that D-/M-/N-FuFAs may serve as suitable markers for both, careful manufacturing processes and adequate storage conditions of soy products.
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Gottstein V, Müller M, Günther J, Kuballa T, Vetter W. Direct 1H NMR Quantitation of Valuable Furan Fatty Acids in Fish Oils and Fish Oil Fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11788-11795. [PMID: 31565927 DOI: 10.1021/acs.jafc.9b04711] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Furan fatty acids (FuFAs) are a class of naturally occurring minor fatty acids with fish as the richest food source. Typically, FuFA analysis is cumbersome and involves several steps. We developed a quantitative 1H NMR method (qNMR) in which fish oil samples were directly measured after dilution with CDCl3 stabilized with silver (which was essential to prevent formation of radicals) and addition of an internal standard. The singlet at δ = 1.89 ppm was suitable for quantitation of monomethyl FuFAs, whereas the signal at δ = 1.83 ppm was suitable to quantitate dimethyl FuFAs. Using standard NMR tubes with 650 μL solvent, the limit of quantitation was 0.5 μg (dimethyl FuFAs) and 1.0 μg (monomethyl FuFAs). Applied to three fish oil and two enriched fish oil samples (sample weight, 10 mg), the final qNMR method resulted in similar total FuFA contents as determined in parallel by gas chromatography coupled to mass spectrometry.
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Affiliation(s)
- Vera Gottstein
- Institute of Food Chemistry, Department of Food Chemistry (170b) , University of Hohenheim , D-70593 Stuttgart , Germany
- CVUA Karlsruhe , Weißenburgerstraße 3 , 76187 Karlsruhe , Germany
| | - Marco Müller
- Institute of Food Chemistry, Department of Food Chemistry (170b) , University of Hohenheim , D-70593 Stuttgart , Germany
| | - Johannes Günther
- Spectroscopy Unit , Core Facility Hohenheim , D-70593 Stuttgart , Germany
| | - Thomas Kuballa
- CVUA Karlsruhe , Weißenburgerstraße 3 , 76187 Karlsruhe , Germany
| | - Walter Vetter
- Institute of Food Chemistry, Department of Food Chemistry (170b) , University of Hohenheim , D-70593 Stuttgart , Germany
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Sprengel J, Vetter W. Synthesis and characterization of eight single chain length chlorinated paraffin standards and their use for quantification. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2019; 33:49-56. [PMID: 30334592 DOI: 10.1002/rcm.8310] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 09/24/2018] [Accepted: 10/06/2018] [Indexed: 05/22/2023]
Abstract
RATIONALE Quantification of chlorinated paraffins (CPs) via gas chromatography coupled with electron capture negative ionization low-resolution mass spectrometry (GC/ECNI-MS) is a very common practice, although the quality of the results has been disputed due to insufficient mass resolution and the strong impact of the degree of chlorination on the GC/ECNI-MS response. METHODS For further tests we synthesized eight single chain length CP standards (C10 -C17 ) with chlorine contents between 51.1% and 61.3%. The individual single chain length standards, 1 + 1 mixtures of two chain length standards and self-prepared mixtures of short-chain and medium-chain CPs were quantified by linear regression according to a previously reported method (method 1) as well as by exponential regression (method 2). RESULTS Concentrations obtained from single chain length CP standards deviated between -74% and 152% from the target value. However, the error became smaller when self-prepared CP mixes with two and four chain lengths were analysed. For short-chain CP (SCCP) mixture analysis, both methods produced good results (<25% deviation from the target value). In the case of medium-chain CP (MCCP) mixtures, however, method 2 (17-34% deviation) was more accurate than method 1 (43-52% deviation). CONCLUSIONS Both methods 1 and 2 are fit for GC/ECNI-MS analysis of SCCP mixtures, while the improved method 2 is recommended for quantification of MCCP mixtures.
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Affiliation(s)
- Jannik Sprengel
- University of Hohenheim, Institute of Food Chemistry, Garbenstr. 28, D-70599, Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry, Garbenstr. 28, D-70599, Stuttgart, Germany
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Müller M, Wasmer K, Vetter W. Multiple injection mode with or without repeated sample injections: Strategies to enhance productivity in countercurrent chromatography. J Chromatogr A 2018; 1556:88-96. [DOI: 10.1016/j.chroma.2018.04.069] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 03/28/2018] [Accepted: 04/30/2018] [Indexed: 11/30/2022]
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15
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Kirres C, Vetter W. Furan fatty acid content and homologue patterns of fresh green matrices. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Müller M, Hogg M, Ulms K, Vetter W. Concentrations, Stability, and Isolation of the Furan Fatty Acid 9-(3-Methyl-5-pentylfuran-2-yl)-nonanoic Acid from Disposable Latex Gloves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7919-7925. [PMID: 28817932 DOI: 10.1021/acs.jafc.7b02444] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Because of their antioxidant properties, furan fatty acids (furan-FAs) are valuable minor compounds with a widespread occurrence in all living matter. Unfortunately, pure standards are not readily available, because they usually contribute only 1% to the lipid fraction. A known exception of this is the milky fluid of Hevea brasiliensis, commonly known as latex, in which the furan-FA 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5) contributes about 90% to the triacylglycerides. In this study, we investigated the content of 9M5 in 30 different disposable latex gloves, which ranged from 0.7 to 8.2 mg/g of glove. The light degradability of 9M5 in latex gloves was investigated, and different amounts of 9M5 in disposable latex gloves were attributed to varying exposure time to light. Additionally, over 100 mg of the methyl or ethyl ester of 9M5 (purity of >98%) could be extracted from disposable latex gloves, employing cold extraction and silver ion chromatography. With this method, standards for the quantitation of furan-FAs are obtained easily and rapidly in all laboratories.
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Affiliation(s)
- Marco Müller
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
| | - Melanie Hogg
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
| | - Kerstin Ulms
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
| | - Walter Vetter
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
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Balzano M, Pacetti D, Lucci P, Fiorini D, Frega NG. Bioactive fatty acids in mantis shrimp, crab and caramote prawn: Their content and distribution among the main lipid classes. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.01.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Eibler D, Krüger S, Skírnisson K, Vetter W. Combined thin layer chromatography and gas chromatography with mass spectrometric analysis of lipid classes and fatty acids in malnourished polar bears (Ursus maritimus) which swam to Iceland. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1046:138-146. [DOI: 10.1016/j.jchromb.2017.01.043] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 12/23/2016] [Accepted: 01/29/2017] [Indexed: 12/18/2022]
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Krauß S, Hammann S, Vetter W. Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6306-6311. [PMID: 27458658 DOI: 10.1021/acs.jafc.6b02645] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Phytyl fatty acid esters (PFAE) are esters of fatty acids with the isoprenoid alcohol phytol (3,7R,11R,15-tetramethylhexadec-2E-enol). In this study, PFAE were identified and quantified in bell pepper using gas chromatography with mass spectrometry (GC-MS). All red (n = 14) and yellow (n = 6) samples contained six or seven PFAE at 0.9-11.2 mg/100 g fresh weight. By contrast, PFAE were not detected in green bell pepper samples (n = 3). PFAE might eventually be a source for bioavailable phytol, which can be transformed into phytanic acid by humans. Phytanic acid cannot be properly degraded by patients who suffer from Refsum's disease (tolerable daily intake (TDI) ≤ 10 mg of phytanic acid). The phytol moiety of the PFAE (0.4-5.4 mg/100 g fresh weight) would contribute up to ∼50% to the TDI with the consumption of only one portion of bell pepper fruit pulp.
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Affiliation(s)
- Stephanie Krauß
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany
| | - Simon Hammann
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany
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Hammann S, Vetter W. Method Development for the Determination of Free and Esterified Sterols in Button Mushrooms (Agaricus bisporus). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3437-3444. [PMID: 27064103 DOI: 10.1021/acs.jafc.6b00383] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Ergosterol is the major sterol in button mushrooms (Agaricus bisporus) and can occur as free alcohol or esterified with fatty acids (ergosteryl esters). In this study, gas chromatography with mass spectrometry in the selected ion monitoring mode (GC/MS-SIM) was used to determine ergosterol and ergosteryl esters as well as other sterols and steryl esters in button mushrooms. Different quality control measures were established and sample preparation procedures were compared to prevent the formation of artifacts and the degradation of ergosteryl esters. The final method was then used for the determination of ergosterol (443 ± 44 mg/100 g dry matter (d.m.)) and esterified ergosterol (12 ± 6 mg/100 g d.m.) in button mushroom samples (n = 4). While the free sterol fraction was vastly dominated by ergosterol (∼90% of five sterols in total), the steryl ester fraction was more diversified (nine sterols in total, ergosterol ∼55%) and consisted primarily of linoleic acid esters.
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Affiliation(s)
- Simon Hammann
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstraße 28, D-70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstraße 28, D-70599 Stuttgart, Germany
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Accelerated separation of GC-amenable lipid classes in plant oils by countercurrent chromatography in the co-current mode. Anal Bioanal Chem 2015; 407:9019-28. [PMID: 26438473 DOI: 10.1007/s00216-015-9068-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 09/17/2015] [Accepted: 09/18/2015] [Indexed: 10/23/2022]
Abstract
Triacylglycerols represent the major part (>90%) in most plant oils and have to be eliminated, when the minor compounds such as phytosterols or tocopherols should be analyzed. Here, we used an all liquid-liquid chromatographic technique, countercurrent chromatography (CCC), to fractionate the minor lipids before gas chromatography (GC) analysis. To cover the wide range of polarity of the minor compounds, we used the co-current mode, in which both mobile and stationary phase are pumped through the system. This allowed to elute substances which partitioned almost exclusively in the stationary phase within 90 min. After testing with standard compounds, the method was applied to the separation of sesame oil and sunflower oil samples. The abundant triacylglycerols could be effectively separated from tocopherols, phytosterols, diacylglycerols, and free fatty acids in the samples, and these compounds could be analyzed (after trimethylsilylation) by GC coupled with mass spectrometry. After the enrichment caused by the CCC fractionation, we were also able to identify the tocopherol derivative α-tocomonoenol, which had not been described in sunflower oil before. Also, separation of sesame oil yielded a mixture of the polar compounds sesamin and sesamolin without further impurities.
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