Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase

Odd and branched-chain fatty acids (OBCFA) are of interest, since they have bioactive properties and could be regarded biomarkers of ruminant fat intake. An accurate analysis of the individual OBCFA in milk by gas chromatography (GC) is not easy due to milk fat complexity. The availability of ionic...

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Autores: Gómez-Cortés, Pilar, Rodríguez-Pino, Valle, Juárez, Manuela, Fuente, Miguel Ángel de la
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/194179
Acceso en línea:http://hdl.handle.net/10261/194179
Access Level:acceso abierto
Palabra clave:Milk
Odd fatty acid
Branched chain fatty acids
Extremely polar column
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spelling Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phaseGómez-Cortés, PilarRodríguez-Pino, ValleJuárez, ManuelaFuente, Miguel Ángel de laMilkOdd fatty acidBranched chain fatty acidsExtremely polar columnOdd and branched-chain fatty acids (OBCFA) are of interest, since they have bioactive properties and could be regarded biomarkers of ruminant fat intake. An accurate analysis of the individual OBCFA in milk by gas chromatography (GC) is not easy due to milk fat complexity. The availability of ionic liquid stationary phases as SLB-IL111 can be a useful tool to discriminate OBCFA from other milk FA eluting in the same chromatographic regions. The elution behavior of OBCFA on SLB-IL111 was evaluated based on different GC oven temperature programs. All programs assayed discriminated 11:0, iso 13:0, anteiso 13:0, iso 15:0, anteiso 15:0, 15:0 and iso 17:0. Using an initial temperature of 150 °C for 1 h, 13:0 and iso 16:0 were separated from trans-12:1 and 13-14:1, respectively, whereas iso 18:0 was discriminated from cis-16:1 isomers. 17:0 and 21:0 were well resolved only when an initial GC temperature of 160 °C was applied.This work was supported by the Spanish Ministry of Economy & Competitiveness (Project AGL2016-75159-C2-2-R). P. Gómez-Cortés gratefully acknowledges the same institution for the Juan de la Cierva research contract (IJCI-2014-19512).Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/194179reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75159-C2-2-Rinfo:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/IJCI-2014-19512https://doi.org/10.1016/j.foodchem.2017.03.052Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1941792026-05-22T06:33:51Z
dc.title.none.fl_str_mv Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
title Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
spellingShingle Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
Gómez-Cortés, Pilar
Milk
Odd fatty acid
Branched chain fatty acids
Extremely polar column
title_short Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
title_full Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
title_fullStr Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
title_full_unstemmed Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
title_sort Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase
dc.creator.none.fl_str_mv Gómez-Cortés, Pilar
Rodríguez-Pino, Valle
Juárez, Manuela
Fuente, Miguel Ángel de la
author Gómez-Cortés, Pilar
author_facet Gómez-Cortés, Pilar
Rodríguez-Pino, Valle
Juárez, Manuela
Fuente, Miguel Ángel de la
author_role author
author2 Rodríguez-Pino, Valle
Juárez, Manuela
Fuente, Miguel Ángel de la
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Milk
Odd fatty acid
Branched chain fatty acids
Extremely polar column
topic Milk
Odd fatty acid
Branched chain fatty acids
Extremely polar column
description Odd and branched-chain fatty acids (OBCFA) are of interest, since they have bioactive properties and could be regarded biomarkers of ruminant fat intake. An accurate analysis of the individual OBCFA in milk by gas chromatography (GC) is not easy due to milk fat complexity. The availability of ionic liquid stationary phases as SLB-IL111 can be a useful tool to discriminate OBCFA from other milk FA eluting in the same chromatographic regions. The elution behavior of OBCFA on SLB-IL111 was evaluated based on different GC oven temperature programs. All programs assayed discriminated 11:0, iso 13:0, anteiso 13:0, iso 15:0, anteiso 15:0, 15:0 and iso 17:0. Using an initial temperature of 150 °C for 1 h, 13:0 and iso 16:0 were separated from trans-12:1 and 13-14:1, respectively, whereas iso 18:0 was discriminated from cis-16:1 isomers. 17:0 and 21:0 were well resolved only when an initial GC temperature of 160 °C was applied.
publishDate 2017
dc.date.none.fl_str_mv 2017
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/194179
url http://hdl.handle.net/10261/194179
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2016-75159-C2-2-R
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/IJCI-2014-19512
https://doi.org/10.1016/j.foodchem.2017.03.052
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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