Abstract
The influence of the beef Fatty Acid (FA) profile on human health, has become a recurring concern. For an analysis of the lipid composition of food, it is necessary that the complex lipids be quantified in a suitable form for subsequent analysis of their composition by gas chromatography. The choice of appropriate methods of lipid extraction and esterification of fatty acids, is important in preventing chemical changes from within occurring in these molecules and the forming of artifacts. Among the methods used for quantification of lipids, those that use a mixture of polar and nonpolar solvents separate the lipids in the sample of the non-lipid components. As these methods were carried at ambient temperature, they most suitable for further analysis of the FA profile. These methods were extracted lipids efficiently and did not alter their chemical constitution. The methods of derivation of fatty acids for esterification could be catalyzed by acids or bases. The method was chosen to convert the lipids in Fatty Acid Methyl Esters (FAME) and allow their analysis by gas chromatography, should not lead to incomplete conversion of lipids into their FAME or form artifacts. The reagents commonly used in the transesterification of triacylglycerols in meat samples were the hydroxides of sodium or potassium hydroxide in methanol. Transesterification with these reagents could be developed at room temperature in a short period of time. It becomes a reliable technique for the identification of isomers of fatty acids such as conjugated linoleic acid. No single method performs optimally in all situations. The researcher must know the nature of the sample and select the appropriate method.
Highlights
The search for a healthier diet has led consumers to worry about the amount of fats in foods, since their intake is associated with excess risk of cardiovascular disease, obesity and cancer (Whetsell et al, 2003, Prado et al, 2008a)
The aforementioned methods are recommended for the determination of the lipid samples for the determination of fatty acids and other characterization
Since the BF3 catalyst and other acids such as HCl or H2SO4, change the conformation of conjugated dienoic fatty acids Conjugated Linoleic Acid (CLA) and favors the formation of artifacts which may make it difficult for chromatographic analysis (Fuentes et al, 2006), this method is not recommended for samples of lipids that have these special structures, such as milk and dairy products and meat from ruminants
Summary
The search for a healthier diet has led consumers to worry about the amount of fats in foods, since their intake is associated with excess risk of cardiovascular disease, obesity and cancer (Whetsell et al, 2003, Prado et al, 2008a). Since the process of analysis of Fatty Acid Methyl Esters (FAME) is the esterification of lipids, injection, separation, identification and quantification of FAME. All these steps must be optimized and carried out meticulously so as to achieve the necessary accuracy and precision of the analysis (Eder, 1995), several studies are currently being conducted in this direction (Cheng et al, 2011; Tanamati et al, 2005; Manirakiza et al, 2001). The fatty acids from lipid complexes must be converted into their corresponding methyl esters, turning them volatile and facilitating the GC analysis. The aim of this review is to bring an approach to choosing the appropriate method for analysis of fatty acids by gas chromatography in meat, in order to maintain integrity and ensure that the analysis be as real as possible
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