Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates

Benet, Iu, Ibanez, Carles, Guardia, Maria Dolors, Sola, Josep, Arnau, Jacint and Roura, Eugeni (2015) Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates. Food Chemistry, 185 75-83. doi:10.1016/j.foodchem.2015.03.102


Author Benet, Iu
Ibanez, Carles
Guardia, Maria Dolors
Sola, Josep
Arnau, Jacint
Roura, Eugeni
Title Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates
Journal name Food Chemistry   Check publisher's open access policy
ISSN 1873-7072
0308-8146
Publication date 2015-10-15
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2015.03.102
Open Access Status
Volume 185
Start page 75
End page 83
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Collection year 2016
Language eng
Abstract The purpose of our research was to optimise the extraction conditions of the stir-bar sorptive extraction (SBSE) targeting the identification of lipid compounds particularly medium and long-chain free fatty acids in cooked cured pork ham exudates. The analytical conditions of extraction (including sample volume, extraction time, stirring speed, pH and dilution of the sample) were checked using the Simplex method approach. As a result of the SBSE optimisation, improved detection limits and linear ranges for hexanoic, heptanoic, octanoic, nonanoic, decanoic, dodecanoic and tetradecanoic fatty acids were obtained. When comparing results with those obtained by the commonly used SPME methodology, optimisation of SBSE achieved better results for volatile compounds of low volatility, such as medium and long-chain free fatty acids, whereas compounds with high volatility and polarity were only detected by SPME. SBSE also confirmed its potential as a tool to help identify undesirable contaminants/residues in meat products.
Keyword SBSE
SPME
Simplex method
Cooked ham
Medium and long-chain free fatty acids
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2016 Collection
 
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