| Title: | Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue |
| Author(s): | Gravador RS; Harrison SM; Monahan FJ; Gkarane V; Farmer LJ; Brunton NP; |
| Address: | "School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, 4, Ireland. Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland. Agri-Food and Biosciences Inst., Newforge Lane, Belfast, BT9 5PX, United Kingdom" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "A rapid microwave-assisted extraction and derivatization of three branched chain fatty acids (BCFA): 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA) and 4-methylnonanoic acid (MNA) from subcutaneous adipose tissue (SAT) of lamb was developed and validated. Linearity was excellent (R(2) > 0.99), and the limits of detection and quantification (mug/mL) were between 0.03 to 0.05 and 0.04 to 0.06, respectively. The relative response factors were 0.9416, 1.2840, and 1.0370 determined with high precision (RSD: 5.8%, 6.7%, and 5.9%) for MOA, EOA, and MNA, respectively. The accuracy, recoveries and matrix effect were 92.5% to 108.3%, 103.1% to 103.8%, and 89.3% to 101.9%, respectively. Analysis of 24 SAT samples can be done in under 4 hr. The levels of total BCFA in SAT of lambs were in good agreement with levels found in literature using more time-consuming method. PRACTICAL APPLICATION: Microwave-assisted preparation and quantification of branched chain fatty acids (BCFA) in lamb subcutaneous adipose tissue (SAT) was developed and validated. This method requires the use of less toxic chemicals and a relatively higher number of samples can be analyzed in a short period of time in comparison to established methods of fatty acid analysis. The validated method met the internationally accepted standards, and the BCFA levels in lamb SAT were consistent with published values; consequently, the method can be used for future analyses" |
| Keywords: | "Animals Caprylates/analysis Chromatography, Gas Fatty Acids/*analysis Limit of Detection *Microwaves Pheromones/analysis Red Meat Reproducibility of Results Sensitivity and Specificity Sheep Subcutaneous Fat/*chemistry 4-methyloctanoic acid fat flavor mea;" |
| Notes: | "MedlineGravador, Rufielyn S Harrison, Sabine M Monahan, Frank J Gkarane, Vasiliki Farmer, Linda J Brunton, Nigel P eng Food Institutional Research Measure (project 11/SF/Department of Agriculture, Food and the Marine/ 2018/12/18 J Food Sci. 2019 Jan; 84(1):80-85. doi: 10.1111/1750-3841.14410. Epub 2018 Dec 17" |
