Abstract
This study was conducted to compare two of the most widely used methods for the determination of the positional distribution of fatty acids within the triacylglycerol molecules from fats of animal origin. Method A involves incubation of the triacylglycerol fraction with an aqueous suspension of the lipase enzyme, separation of the reaction products by thin-layer chromatography (TLC), and analysis of fatty acid methyl esters by gas-liquid chromatography. Method B eliminates the need for TLC. This technique makes use of the fact that methanolic-NaOH methylates only fatty acids esterified to glycerol. Our results demonstrated that method A data were in line with previous literature. Additionally, method A showed good correlations between fatty acid positional distribution and fat melting point and hardness. However, method B showed an underestimation of palmitic acid and lacked correlation with selected physical properties.
Highlights
Triacylglycerols (TAGs) consist of a glycerol backbone to which three fatty acids (FAs) are esterified
Recent studies have shown that the position of the FAs within the TAG molecule might affect the incidence of illnesses such as obesity, diabetes or hypertension (Ponnampalam et al, 2011; Gouk et al, 2013) in humans
Subcutaneous fat samples had and average slip point value of 29.9 (Table 1). This value is in agreement with previous records published in the Codex Alimentarius (1999) and Silva et al (2009). The hardness of these samples varied between 14.2 and 40.2 N, which is within the range of the values described by Herrero et al (2007) in fermented sausages and Herrero et al (2008) in cooked meat sausages, all of them high-fat meat products
Summary
Triacylglycerols (TAGs) consist of a glycerol backbone to which three fatty acids (FAs) are esterified. It has been proven that dietary FA composition and stereo-specific positioning of these FAs in TAG molecules are important factors in FA digestion and absorption (Mu and Hoy, 2004). The distribution of FAs within the TAG molecules affects the physical properties of the adipose tissue. This fact has many technological implications in the processing of meats which are closely linked to the quality features of final products (Smith et al, 1998). Hunter (2001) reviewed how the stereo-specific structure of dietary TAGs may affect human lipid metabolism which implies their involvement in the progress of different cardiovascular diseases Recent studies have shown that the position of the FAs within the TAG molecule might affect the incidence of illnesses such as obesity, diabetes or hypertension (Ponnampalam et al, 2011; Gouk et al, 2013) in humans. Hunter (2001) reviewed how the stereo-specific structure of dietary TAGs may affect human lipid metabolism which implies their involvement in the progress of different cardiovascular diseases
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