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Characterization and Detection of Lipid Substances in Food
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Characterization and Detection of Lipid Substances in Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 October 2020) | Viewed by 18921

Special Issue Editor

Dr. Marco Beccaria

E-Mail Website
Guest Editor
MolSys - Organic and Biological Analytical Chemistry Group, University of Liège, Place du Six Août 11, 4000 Liège, Belgium
Interests: metabolomics; lipidomics; lipid analysis; chromatography; mass spectrometry; analytical chemistry; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is my great pleasure and honor to invite you to contribute to the Special Issue in Foods titled “Characterization and Detection of Lipid Substances in Food”.

Lipids are one of the major constituents of foods, wherein they play a major role in determining the overall physical characteristics, such as flavor, texture, mouthfeel, and appearance. A correct consumption of lipids in the diet can be fundamental to our health, for example, facilitating the absorption of fat-soluble vitamins and carotenoids or having a correct dietary requirement for certain essential fatty acids that cannot be synthetized by human and other mammals. On the other hand, lipids are prone to oxidation, which leads to the formation of off-flavors and potentially harmful products for human health. The full characterization of these biomolecules and their derivatives in food can be a challenge for analytical/food chemists due to their structural diversity and availability. This Special Issue focuses on the optimization and validation of advanced and innovative analytical methodologies dedicated to a single or more lipid classes in vegetable and animal food samples for a comprehensive characterization of food lipids.

Dr. Marco Beccaria
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Lipid analysis in food
  • Food lipidomics
  • Triacylglycerols
  • Phospholipids
  • Not esterified fatty acid
  • Lipid minor components
  • Oxidized lipids

Published Papers (6 papers)

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Research

14 pages, 2315 KiB  
Article
Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (Corylus avellana L.) Harvested in Different Geographical Regions
by Marta Cialiè Rosso, Federico Stilo, Steven Mascrez, Carlo Bicchi, Giorgia Purcaro and Chiara Cordero
Foods 2021, 10(3), 685; https://doi.org/10.3390/foods10030685 - 23 Mar 2021
Cited by 11 | Viewed by 2501
Abstract
Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation and/or degradation reactions under enzymatic catalysis. Lipid oxidation [...] Read more.
Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation and/or degradation reactions under enzymatic catalysis. Lipid oxidation occurs on fatty acids (FAs), both esterified on triacylglycerols and in free form (after lipolysis), but with favorable kinetics on the latter. In this study, the quali-quantitative changes in FA profiles (both free and esterified) were monitored during the shelf life (time 0, 6, and 12 months) as a function of different drying and storage conditions and different cultivars and geographical areas. A derivatization/extraction procedure was performed to quantify the profile of free and esterified fatty acids accurately. The overall profile of the free and esterified fatty acids concurred to create a biological signature characteristic of the cultivar and of the harvest region. The free and esterified forms’ characterization enabled the efficient monitoring of the effects of both the hydrolytic activity (increment in overall free fatty acids) and the oxidative process (decrease in unsaturated free fatty acids versus esterified fatty acids) over the 12 months of storage. Full article
(This article belongs to the Special Issue Characterization and Detection of Lipid Substances in Food)
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12 pages, 2326 KiB  
Article
Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats
by Steven Mascrez, Sabine Danthine and Giorgia Purcaro
Foods 2021, 10(2), 445; https://doi.org/10.3390/foods10020445 - 18 Feb 2021
Cited by 5 | Viewed by 3181
Abstract
Unlike other fields, the methods routinely applied for fats and oils are still tied to traditional, time- and solvent-consuming procedures, such as saponification, column chromatography and thin-layer chromatography. In this paper, microwave-assisted saponification followed by a lab-made solid-phase extraction was optimized for the [...] Read more.
Unlike other fields, the methods routinely applied for fats and oils are still tied to traditional, time- and solvent-consuming procedures, such as saponification, column chromatography and thin-layer chromatography. In this paper, microwave-assisted saponification followed by a lab-made solid-phase extraction was optimized for the characterization of either dialkyl ketones (DAK) or sterols or both simultaneously. The instrumental determination was performed by gas chromatography- flame ionization detector (GC-FID) for quantification and gas chromatography-mass spectrometry (GC-MS) for confirmation purposes. The proposed method showed good recoveries (>80%) and limit of quantification (0.04–0.07 μg/g for the 4 DAK and of 0.07 μg/g for α-cholestanol). Repeatabilities (n = 3) were below 15% for DAKs and generally lower than 6% for sterols. Accuracy on the entire sterol profile was confirmed in comparison to the International Olive Council reference method. The method was finally applied to real-world samples before and after chemical interesterification. Full article
(This article belongs to the Special Issue Characterization and Detection of Lipid Substances in Food)
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22 pages, 5002 KiB  
Article
Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation
by Veronique Gibon and Sabine Danthine
Foods 2020, 9(12), 1891; https://doi.org/10.3390/foods9121891 - 18 Dec 2020
Cited by 16 | Viewed by 3251
Abstract
This work investigates the molecular interactions within the main triacylglycerols constitutive of palm oil, all having a key role in the multi-step dry fractionation process. Identification of these interactions is possible thanks to the establishment of binary and ternary phase diagrams, using differential [...] Read more.
This work investigates the molecular interactions within the main triacylglycerols constitutive of palm oil, all having a key role in the multi-step dry fractionation process. Identification of these interactions is possible thanks to the establishment of binary and ternary phase diagrams, using differential scanning calorimetry (DSC) and powder X-ray diffraction (XRD) at variable temperature. The following systems were selected: PPP-POP, PPP-OPP, PPP-POO, POP-OPP, POP-POO, OPP-POO, PPP-POP-POO and PPP-OPP-POO (P: palmitic acid and O: oleic acid), and analyzed in direct mode (heating at 5 °C/min., after melting and quenching at −60 °C), and after tempering for three months at 20 °C (tempered mode). DSC makes it possible to bring out crystallization and melting phenomena associated to polymorphic transitions, which are further characterized (crystalline forms) by XRD. The results show that unsaturated are poorly soluble in fully saturated triacylglycerols, that the intersolubility decreases in proportion to the number of unsaturated fatty acids, that positional isomerism (POP/OPP) has a major impact, that OPP may induce formation of molecular compounds and that co-crystallization properties are highly modified by tempering depending on the polymorphic properties of the systems. This provides a better understanding and allows for effective control of the palm oil dry fractionation process. Full article
(This article belongs to the Special Issue Characterization and Detection of Lipid Substances in Food)
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11 pages, 1247 KiB  
Article
An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector
by Veronica Lolli, Emanuela Zanardi, Aidan P. Moloney and Augusta Caligiani
Foods 2020, 9(12), 1756; https://doi.org/10.3390/foods9121756 - 27 Nov 2020
Cited by 5 | Viewed by 2071
Abstract
A survey was conducted to determine the content of cyclopropane fatty acids (CPFAs) and ω-cyclohexyl fatty acids (CHFAs) by using gas chromatography- mass spectrometry (GC-MS) and proton nuclear magnetic resonance (1H NMR) techniques in various meat samples from different species, including [...] Read more.
A survey was conducted to determine the content of cyclopropane fatty acids (CPFAs) and ω-cyclohexyl fatty acids (CHFAs) by using gas chromatography- mass spectrometry (GC-MS) and proton nuclear magnetic resonance (1H NMR) techniques in various meat samples from different species, including commercial samples and complex and thermally processed products (i.e., Bolognese sauce). The CPFAs concentration (as the sum of two isomers, namely dihydrosterculic acid and lactobacillic acid) in bovine meat fat (ranging between 70 and 465 mg/kg fat) was positively related to a silage-based diet, and therefore, they are potential biomarkers for monitoring the feeding system of cattle. CHFAs, such as 11-cyclohexylundecanoic and 13-cyclohexyltridecanoic acids, were only found in lipid profiles from ruminant species, and a linear trend was observed in their content, together with iso-branched fatty acids (iso-BCFAs) deriving from ruminal fermentation, as a function of bovine meat percentage in both raw and cooked minced meat. Thus, CHFAs are potential biomarkers for the assurance of the meat species and, combined with iso-BCFAs, of the beef/pork ratio even in complex meat matrices. The proposed approaches are valuable novel tools for meat authentication, which is pivotal in the management of meat quality, safety, and traceability. Full article
(This article belongs to the Special Issue Characterization and Detection of Lipid Substances in Food)
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12 pages, 2052 KiB  
Article
Determination of Cyclopropenoid Fatty Acids in Ewe Milk Fat by GC-MS after Intravenous Administration of Sterculic Acid
by Veronica Lolli, Pablo G. Toral, Augusta Caligiani and Pilar Gómez-Cortés
Foods 2020, 9(7), 901; https://doi.org/10.3390/foods9070901 - 08 Jul 2020
Cited by 4 | Viewed by 2484
Abstract
Cyclopropenoid fatty acids (CPEFA), found in oilseeds from Malvaceae and Sterculiaceae, have been shown to interfere with the endogenous synthesis of several bioactive lipids of dairy fat, such as cis-9, trans-11 18:2 and cis-9 18:1, by inhibiting Δ9-desaturase. No previous [...] Read more.
Cyclopropenoid fatty acids (CPEFA), found in oilseeds from Malvaceae and Sterculiaceae, have been shown to interfere with the endogenous synthesis of several bioactive lipids of dairy fat, such as cis-9, trans-11 18:2 and cis-9 18:1, by inhibiting Δ9-desaturase. No previous study has reported the presence of sterculic acid in animal fat and its incorporation in tissues after its administration, due to the lack of a proper methodology. In the present research, a GC-MS method based on cold base derivatization to fatty acids methylesters was developed to determine CPEFA in ewe milk triglycerides, after infusing sterculic acid (0.5 g/day) to six lactating ewes. An alternative derivatization based on silanyzation followed by GC-MS analysis was also tested, showing its possible applicability when CPEFA are present in the form of free fatty acids. Sterculic acid was detected in ewe milk triglycerides, demonstrating its incorporation from the bloodstream into milk by the mammary gland. The mean transfer rate represented 8.0 ± 1.0% of the daily dose. This study provides, for the first time, the presence of sterculic acid in milk fat, supporting the importance of understanding its occurrence in vivo and encouraging further research to determine whether it can be present in foods, such as dairy products, obtained under practical farming conditions. Full article
(This article belongs to the Special Issue Characterization and Detection of Lipid Substances in Food)
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15 pages, 954 KiB  
Article
Identification of Fatty Acid, Lipid and Polyphenol Compounds from Prunus armeniaca L. Kernel Extracts
by Soukaina Hrichi, Francesca Rigano, Raja Chaabane-Banaoues, Yassine Oulad El Majdoub, Domenica Mangraviti, Davide Di Marco, Hamouda Babba, Paola Dugo, Luigi Mondello, Zine Mighri and Francesco Cacciola
Foods 2020, 9(7), 896; https://doi.org/10.3390/foods9070896 - 08 Jul 2020
Cited by 12 | Viewed by 3690
Abstract
Apart from its essential oil, Prunus armeniaca L. kernel extract has received only scarce attention. The present study aimed to describe the lipid and polyphenolic composition of the dichloromethane, chloroform, ethyl acetate, and ethanol extracts on the basis of hot extraction, performing analysis [...] Read more.
Apart from its essential oil, Prunus armeniaca L. kernel extract has received only scarce attention. The present study aimed to describe the lipid and polyphenolic composition of the dichloromethane, chloroform, ethyl acetate, and ethanol extracts on the basis of hot extraction, performing analysis by gas chromatography and high-performance liquid chromatography coupled with mass spectrometry. A total of 6 diacylglycerols (DAGs) and 18 triacylglycerols (TAGs) were detected as being present in all extracts, with the predominance of OLL (dilinoleyl-olein), OOL (dioleoyl-linolein), and OOO (triolein), with percentages ranging from 19.0–32.8%, 20.3–23.6%, and 12.1–20.1%, respectively. In further detail, the extraction with ethyl acetate (medium polarity solvent) gave the highest signal for all peaks, followed by chloroform and dichloromethane (more apolar solvent), while the extraction with ethanol (polar solvent) was the least efficient. Ethanol showed very poor signal for the most saturated TAGs, while dichloromethane showed the lowest percentages of DAGs. Accordingly, the screening of the total fatty acid composition revealed the lowest percentage of linoleic acid (C18:2n6) in the dichloromethane extract, which instead contained the highest amount (greater than 60%) of oleic acid (C18:1n9). Polyphenolic compounds with pharmacological effects (anti-tumor, anti-coagulant, and inflammatory), such as coumarin derivative and amygdalin, occurred at a higher amount in ethyl acetate and ethanol extracts. Full article
(This article belongs to the Special Issue Characterization and Detection of Lipid Substances in Food)
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