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FT-MIR Analysis of Water-Soluble Extracts during the Ripening of Sheep Milk Cheese with Different Phospholipid Content. DAIRY 2021. [DOI: 10.3390/dairy2040042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The purpose of this work was to study the suitability of the water-soluble extracts (WSE) of semi-hard sheep milk cheese for analysis by diffuse reflectance Fourier transform mid-infrared spectroscopy (FT-MIR) and the development of classification models using discriminant analysis and based on cheese age or phospholipid content. WSE was extracted from three types of sheep milk cheeses (full-fat, reduced-fat and reduced-fat fortified with lyophilized sweet sheep buttermilk) at various stages of ripening from six to 168 days and lyophilized. The first model used 1854–1381 and 1192–760 cm−1 regions of the first-derivative spectra and successfully differentiated samples of different age, based on changes in the water-soluble products of ripening biochemical events. The second model used the phospholipid absorbance spectral regions (3012–2851, 1854–1611 and 1192–909 cm−1) to successfully discriminate cheeses of markedly different phospholipid content. Cheese WSE was found suitable for FT-MIR analysis. According to the results, a fast and simple method to monitor cheese ripening based on water-soluble substances has been developed. Additionally, the results indicated that a considerable amount of phospholipids migrates to the cheese WSE and that FT-MIR can be a useful tool for their assessment.
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Detailed analysis of the fatty acid composition of six plant-pathogenic bacteria. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1162:122454. [PMID: 33373896 DOI: 10.1016/j.jchromb.2020.122454] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 10/14/2020] [Accepted: 11/02/2020] [Indexed: 11/24/2022]
Abstract
Bacteria show distinct and characteristic fatty acid (FA) patterns which can be modified by environmental conditions. In this study, we cultivated six plant-pathogenic bacteria of agricultural concern and performed a detailed analysis of the fatty acid composition. The study covered four strains of the gram-negative Xanthomonas campestris pathovar (pv) campestris (Xcc), Xanthomonas perforans (Xp), Acidovorax citrulli (Ac) and Pseudomonas syringae pv. tomato (Pst), and two strains of the gram-positive Clavibacter michiganensis subsp. michiganensis (Cmm) and Streptomyces scabies (Ssc). After cultivation, freeze-dried bacteria samples were transesterified and analysed by gas chromatography with mass spectrometry in full scan and selected ion monitoring (SIM) modes. Altogether, 44 different FAs were detected in the six strains with individual contributions of 0.01-43.8% to the total FAs. The variety in the six strains ranged between 12 and 31 individual FAs. The FA composition of Xcc, Xp, Cmm and Ssc were dominated by iso- and anteiso-fatty acids (especially i15:0, a15:0, i16:0), which is typical for most bacteria. In contrast to this, Ac and Pst showed only saturated and monounsaturated FAs. Four of the six bacteria showed similar FA patterns as reported before in the literature. Differences were observed in the case of Cmm where many more FAs were detected in the present study. In addition, to the best of our knowledge, the FA pattern of Xp was presented for the first time.
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Sprick B, Linghu Z, Amamcharla J, Metzger L, Smith J. Selective extraction of phospholipids from whey protein phospholipid concentrate using supercritical carbon dioxide and ethanol as a co-solvent. J Dairy Sci 2019; 102:10855-10866. [DOI: 10.3168/jds.2019-16419] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Accepted: 08/07/2019] [Indexed: 11/19/2022]
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Electrospun polydimethylsiloxane/polyacrylonitrile/titanium dioxide nanofibers as a new coating for determination of alpha-linolenic acid in milk by direct immersion-solid phase nanoextraction. J Chromatogr B Analyt Technol Biomed Life Sci 2018; 1073:43-50. [DOI: 10.1016/j.jchromb.2017.11.042] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2017] [Revised: 11/21/2017] [Accepted: 11/30/2017] [Indexed: 12/22/2022]
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Eibler D, Seyfried C, Vetter W. Enantioselectivity of anteiso-fatty acids in hitherto uninspected sample matrices. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1061-1062:233-239. [DOI: 10.1016/j.jchromb.2017.07.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 07/12/2017] [Accepted: 07/16/2017] [Indexed: 02/08/2023]
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Yan Y, Wang Z, Wang X, Wang Y, Xiang J, Kothapalli KS, Brenna JT. Branched chain fatty acids positional distribution in human milk fat and common human food fats and uptake in human intestinal cells. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.024] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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Eibler D, Abdurahman H, Ruoff T, Kaffarnik S, Steingass H, Vetter W. Unexpected Formation of Low Amounts of (R)-Configurated anteiso-Fatty Acids in Rumen Fluid Experiments. PLoS One 2017; 12:e0170788. [PMID: 28129363 PMCID: PMC5271357 DOI: 10.1371/journal.pone.0170788] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 01/11/2017] [Indexed: 01/26/2023] Open
Abstract
Anteiso-fatty acids (aFA) with odd carbon number are a class of branched-chain fatty acids (BCFA) mainly produced by bacteria. Bacterial sources are also made responsible for their occurrence in the low percent-range in lipids of ruminants (meat and milk) and fish. aFAs are chiral molecules and typically occur predominantly in form of (S)-enantiomers, and their primary precursor has been noted to be isoleucine. Yet, low proportions of (R)-aFAs were also detected in fish and cheese samples. Here we investigated the potential formation of (R)-aFAs by means of incubation experiments with rumen fluid from fistulated cows. Supplementation of rumen fluid with both L- and DL-isoleucine, resulted in a significant (α <0.05) increase of the aFA concentrations but in both cases enantiopure (S)-aFAs were observed. By contrast, incubations without addition of any isoleucine lead to a significant (α <0.05) formation of small proportions of (R)-aFAs similarly to those previously observed in fish and cheese. These results were consistently reproduced in three different years with rumen fluid from different cows fed different diets. All findings point to the existence of a further biosynthesis pathway of aFAs with different stereospecificity than the classic one using isoleucine as primer.
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Affiliation(s)
- Dorothee Eibler
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Halima Abdurahman
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Tanja Ruoff
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Stefanie Kaffarnik
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
| | - Herbert Steingass
- University of Hohenheim, Institute of Animal Science (460a), Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry (170b), Stuttgart, Germany
- * E-mail:
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Rashidinejad A, Birch EJ, Hindmarsh J, Everett DW. Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chem 2016; 215:228-34. [PMID: 27542471 DOI: 10.1016/j.foodchem.2016.07.179] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 07/28/2016] [Accepted: 07/29/2016] [Indexed: 11/27/2022]
Abstract
Molecular integrations between green tea catechins and milk fat globules in a cheese matrix were investigated using solid-state magic angle spinning nuclear magnetic resonance spectroscopy. Full-fat cheeses were manufactured containing free catechin or free green tea extract (GTE), and liposomal encapsulated catechin or liposomal encapsulated GTE. Molecular mobility of the carbon species in the cheeses was measured by a wide-line separation technique. The (1)H evolution frequency profile of the (13)C peak at 16ppm obtained for the control cheese and cheeses containing encapsulated polyphenols (catechin or GTE) were similar, however, the spectrum was narrower for cheeses containing free polyphenols. Differences in spectral width indicates changes in the molecular mobility of --CH3- or -C-C-PO4- species through hydrophobic and/or cation-π associations between green tea catechins and cheese fat components. However, the similar spectral profile suggests that encapsulation protects cheese fat from interaction with catechins.
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Affiliation(s)
- Ali Rashidinejad
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Edward J Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Jason Hindmarsh
- Massey Institute of Food Science and Technology, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - David W Everett
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
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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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Zhao YY, Cheng XL, Lin RC, Wei F. Lipidomics applications for disease biomarker discovery in mammal models. Biomark Med 2015; 9:153-68. [PMID: 25689902 DOI: 10.2217/bmm.14.81] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Lipidomics is a lipid-targeted metabolomics approach focusing on comprehensive analysis of all lipids with which they interact in biology systems. Recent technological advances in MS and chromatography have greatly enhanced the developments and applications of metabolic profiling of diverse lipids in complex biological samples. Lipidomics will not only provide insights into the specific functions of lipid species in health and disease, but will also identify potential biomarkers for establishing preventive or therapeutic programs for human disease. In this review, recent applications of lipidomics to understand animal models of disease such as metabolic syndromes, neurodegenerative diseases, cancer and infectious diseases are considered. We also discuss the lipidomics for the future perspectives and their potential problems.
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Affiliation(s)
- Ying-Yong Zhao
- Key Laboratory of Resource Biology & Biotechnology in Western China, Ministry of Education, The College of Life Sciences, Northwest University, Xi'an, Shaanxi, China
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12
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Eibler D, Seyfried C, Kaffarnik S, Vetter W. anteiso-Fatty Acids in Brussels Sprouts (Brassica oleracea var. gemmifera L.): Quantities, Enantioselectivities, and Stable Carbon Isotope Ratios. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8921-8929. [PMID: 26390192 DOI: 10.1021/acs.jafc.5b03877] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
anteiso-Fatty acids (aFAs) are a class of branched-chain fatty acids that are characterized by one methyl branch on the antepenultimate carbon of the straight acyl chain. aFAs are mainly produced by bacteria, and sources in vegetables are scarce. This study reports the concentrations of odd-numbered aFAs (a15:0-a21:0) in Brussels sprout buds. Selective enrichment followed by enantioselective gas chromatography with mass spectrometry in the selected ion monitoring mode revealed that both a15:0 and a17:0 were (S)-enantiopure in Brussels sprout samples. δ(13)C values (‰) of a17:0 in Brussels sprouts were comparable with those of palmitic acid, indicating no different source for both fatty acids.
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Affiliation(s)
- Dorothee Eibler
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Carolin Seyfried
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Stefanie Kaffarnik
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, 70599 Stuttgart, Germany
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13
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14
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Faccia M, Trani A, Gambacorta G, Loizzo P, Cassone A, Caponio F. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks. J Dairy Sci 2014; 98:1402-10. [PMID: 25547300 DOI: 10.3168/jds.2014-7953] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2014] [Accepted: 11/10/2014] [Indexed: 11/19/2022]
Abstract
Innovation in the small ruminant dairy sector faces structural challenges because dairies are often involved in breeding and produce cheeses that appeal essentially to local markets using traditional technologies and facilities. An investigation was carried out to produce Fior di latte, a traditional, soft pasta filata cheese, from sheep and goat milks at the farm level. Fior di latte is an Italian high-moisture, round mozzarella currently produced from cow and water buffalo milks; it is very popular in Europe. Cheesemaking trials were performed and the most appropriate technology proved to be a combination of direct acidification and lactic fermentation, with some modifications to the milk coagulation phase. The gross composition of the experimental cheeses was similar to that of bovine Fior di latte, and the overall hygienic quality was satisfactory even though the milk had not been pasteurized. The new cheeses were similar in appearance to the bovine type, but some specific features were detected. Besides the typical "goaty" and "sheepy" flavors, some novel and distinctive descriptors of odor, flavor, and texture were noted. Our experiment showed that good quality Fior di latte cheese that complies with microbiological requirements of the European legislation can be obtained from sheep and goat milks by appropriately modifying the cheesemaking technology.
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Affiliation(s)
- M Faccia
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy.
| | - A Trani
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - G Gambacorta
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - P Loizzo
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - A Cassone
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
| | - F Caponio
- Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A, Bari 70126, Italy
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Birjandi AP, Mirnaghi FS, Bojko B, Wąsowicz M, Pawliszyn J. Application of Solid Phase Microextraction for Quantitation of Polyunsaturated Fatty Acids in Biological Fluids. Anal Chem 2014; 86:12022-9. [PMID: 25403310 DOI: 10.1021/ac502627w] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Afsoon Pajand Birjandi
- Department
of Chemistry, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L3G1, Canada
| | - Fatemeh Sadat Mirnaghi
- Department
of Chemistry, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L3G1, Canada
| | - Barbara Bojko
- Department
of Chemistry, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L3G1, Canada
| | - Marcin Wąsowicz
- Department
of Anesthesia and Pain Management, Toronto General Hospital, Toronto, Ontario M5G 2C4, Canada
| | - Janusz Pawliszyn
- Department
of Chemistry, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L3G1, Canada
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17
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Li M, Yang L, Bai Y, Liu H. Analytical Methods in Lipidomics and Their Applications. Anal Chem 2013; 86:161-75. [DOI: 10.1021/ac403554h] [Citation(s) in RCA: 145] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Min Li
- Beijing National Laboratory for Molecular Sciences, Key
Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry
of Education, Institute of Analytical Chemistry, College of Chemistry
and Molecular Engineering, Peking University, Beijing 100871, China
| | - Li Yang
- Beijing National Laboratory for Molecular Sciences, Key
Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry
of Education, Institute of Analytical Chemistry, College of Chemistry
and Molecular Engineering, Peking University, Beijing 100871, China
| | - Yu Bai
- Beijing National Laboratory for Molecular Sciences, Key
Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry
of Education, Institute of Analytical Chemistry, College of Chemistry
and Molecular Engineering, Peking University, Beijing 100871, China
| | - Huwei Liu
- Beijing National Laboratory for Molecular Sciences, Key
Laboratory of Bioorganic Chemistry and Molecular Engineering of Ministry
of Education, Institute of Analytical Chemistry, College of Chemistry
and Molecular Engineering, Peking University, Beijing 100871, China
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Phospholipids in milk fat: composition, biological and technological significance, and analytical strategies. Int J Mol Sci 2013; 14:2808-31. [PMID: 23434649 PMCID: PMC3588016 DOI: 10.3390/ijms14022808] [Citation(s) in RCA: 182] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Revised: 01/24/2013] [Accepted: 01/25/2013] [Indexed: 11/17/2022] Open
Abstract
Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids (PLs) in milk. They are located on the milk fat globule membrane (MFGM) and in other membranous material of the skim milk phase. They include principally phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine, while sphingomyelin is the dominant species of sphingolipids There is considerable evidence that PLs have beneficial health effects, such as regulation of the inflammatory reactions, chemopreventive and chemotherapeutic activity on some types of cancer, and inhibition of the cholesterol absorption. PLs show good emulsifying properties and can be used as a delivery system for liposoluble constituents. Due to the amphiphilic characteristics of these molecules, their extraction, separation and detection are critical points in the analytical approach. The extraction by using chloroform and methanol, followed by the determination by high pressure liquid chromatography (HPLC), coupled with evaporative light scattering (ELSD) or mass detector (MS), are the most applied procedures for the PL evaluation. More recently, nuclear magnetic resonance spectrometry (NMR) was also used, but despite it demonstrating high sensitivity, it requires more studies to obtain accurate results. This review is focused on milk fat phospholipids; their composition, biological activity, technological properties, and significance in the structure of milk fat. Different analytical methodologies are also discussed.
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Manzano P, Diego JC, Nozal MJ, Bernal JL, Bernal J. Gas chromatography–mass spectrometry approach to study fatty acid profiles in fried potato crisps. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.07.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Schröder M, Lutz NL, Tangwan EC, Hajazimi E, Vetter W. Phytanic acid concentrations and diastereomer ratios in milk fat during changes in the cow’s feed from concentrate to hay and back. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1710-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Improved Separation of Fame Isomers Using Comprehensive Two-Dimensional Gas Chromatography. Application to Broccoli Samples. FOOD ANAL METHOD 2011. [DOI: 10.1007/s12161-011-9330-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Comprehensive two-dimensional gas chromatography with capillary flow modulation to separate FAME isomers. J Chromatogr A 2011; 1218:4952-9. [DOI: 10.1016/j.chroma.2011.02.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 12/01/2010] [Accepted: 02/01/2011] [Indexed: 11/19/2022]
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23
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Schlosser S, Vetter W. Fatty acids and polar lipid content of cheese and mould‐contaminated cheese. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000085] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sonja Schlosser
- Universität Hohenheim, Institut für Lebensmittelchemie, Stuttgart, Germany
| | - Walter Vetter
- Universität Hohenheim, Institut für Lebensmittelchemie, Stuttgart, Germany
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Recent advances of chromatography and mass spectrometry in lipidomics. Anal Bioanal Chem 2010; 399:243-9. [DOI: 10.1007/s00216-010-4327-y] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2010] [Revised: 10/03/2010] [Accepted: 10/10/2010] [Indexed: 11/26/2022]
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25
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Schröder M, Yousefi F, Vetter W. Investigating the day-to-day variations of potential marker fatty acids for organic milk in milk from conventionally and organically raised cows. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1374-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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ZHANG FP, LIU YM, SHI JY, WANG HL, ZHAO XE, SUO YR. Extraction of Channel Catfish Muscle Oil by Supercritical Carbon Dioxide and Determination of Fatty Acids by Gas Chromatography-Electron Ionization-Mass Spectrometry. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2010. [DOI: 10.3724/sp.j.1096.2010.00163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Enantioselective Analysis of Chiral Anteiso Fatty Acids in the Polar and Neutral Lipids of Food. Lipids 2010; 45:357-65. [DOI: 10.1007/s11745-010-3400-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2010] [Accepted: 02/18/2010] [Indexed: 10/19/2022]
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