Diferenciación de acilgliceroles parciales derivados de diferentes grasas animales mediante técnicas de EA-IRMS y GCMS

A study was carried out to compare partial acylglycerols of lard with those of chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analysis–Isotope Ratio Mass Spectrometry (EA-IRMS). Mono- (MAG) and di-(DAG) acylglycerols of animal fats were prepared according to a chemical glycerolysis method and isolated using column chromatography. The fatty acid composition and δ13C carbon isotope ratio of MAG and DAG derived from individual animal fat were determined separately to establish their identity characteristics. The results showed that the δ13C values of MAG and DAG of lard were significantly different from those of MAG and DAG derived from chicken fat, beef fat and mutton fat. According to the loading plots based on a principle component analysis (PCA), fatty acids namely stearic, oleic and linoleic were the most discriminating parameters to distinctly identify MAG and DAG derived from different animal fats. This demonstrated that the EA-IRMS and the PCA of fatty acid data have considerable potential for discriminating MAG and DAG derived from lard from other animal fats for Halal authentication purposes.Se realizó un estudio para comparar acilgliceroles parciales de la manteca de cerdo con las de grasa de pollo, grasa de vacuno y grasa de cordero utilizando cromatografía de gases-espectrometría de masas (GC-MS) y análisis elemental de Isótopos-Espectrometría de Masas (EA-IRMS). Los mono- (MAG) y di- (DAG) acilgliceroles de grasas animales se prepararon mediante un método de glicerolisis química y se aislaron mediante cromatografía en columna. La composición de ácidos grasos y la relación isotópica de carbono δ13C de los MAG y DAG de las grasas de animales se determinan por separado para establecer sus características de identidad. Los resultados mostraron que los valores de δ13C de MAG y DAG de la manteca de cerdo fue significativamente diferente de los de MAG y DAG derivados de grasa de pollo, grasa de vacuno y grasa de cordero. De acuerdo con los diagramas de carga basados en el análisis de componentes principales (PCA), los ácidos grasos esteárico, oleico y linoleico fueron los parámetros más exigentes para identificar claramente MAG y DAG derivados de las diferentes grasas animales. Esto demuestra que EA-IRMS y PCA de los datos de ácidos grasos tienen un potencial considerable en discriminar MAG y DAG derivados de la manteca de cerdo frente a otras grasas animales para fines de autenticación Halal

Use of gas liquid chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils

A study was conducted to investigate the use of gas liquid chromatography (GLC) to identify lard (LD) contamination in palm oil (PO), palm kernel oil (PKO), and canola oil (CLO). Vegetable oils were deliberately adulterated with animal fats such as LD, beef tallow (BT), and chicken fat (CF) in varying proportions. In order to monitor the fatty acid (FA) compositional changes due to adulteration, GLC analyses of fatty acid methyl esters (FAME) were performed on 2-monoacylglycerol (2-MG) and neutral triacylglycerol (TAG) isolated from each sample. For the evaluation of FA data, multivariate statistical techniques were employed. The results showed that canonical discriminant (CANDISC) analysis was the most effective technique for discriminating LD-adulterated samples from those adulterated with other animal fats. Additionally, mathematical equations obtained by simple regression analysis could be used for quantification of LD contents in admixtures

Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos Nucifera L.) testa and selected bean seed coats

Natural alternatives tor the treatment of diabetes mellitus have been the interest of many researchers. In this study, the brown testas of mature coconuts were compared to beans seed coats of four varieties in terms of antioxidative and anti-hyperglycaemic properties. The total phenolic and flavonoid contents, the antioxidant potentials and the a-amvlase and a-glucosidase inhibitorv activities of the crude extracts were studied in vitro. The results showed that extracts of coconut testa and red kidney bean seed coat displayed higher a-glucosidase inhibition (IC50=19.90±5.67 and 4.84±1.43 μg/mL) and α-amylase inhibition (IC50=120.5±15.4 and 532.8±68.0 μg/mL) than the other extracts. These two extracts showed higher antioxidant capacities owing to their high phenolic and flavonoid contents. These results suggest that red kidney bean seed coat and tender coconut testa would have higher potential as nutraceuticals and could serve as natural alternative sources of anti-diabetic remedy

Comparing the thermo-physical characteristics of lard and selected plant fats

A comparison of the thermo-physical properties of lard and plant fats may help to formulate alternative fat substitutes for halal food applications. In this study, plant-based fats, namely avocado butter (<i>Persea americana</i>), cocoa butter (<i>Theobroma cacao</i> L.), palm oil (<i>Elaeis guinensis</i>) and mee fat (<i>Madhuca longifolia</i>) are compared to lard with respect to the basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification behaviors. Although plant fats are completely different from lard with respect to fatty acid and TAG compositions, they share some common thermal features with lard. Based on thermal analysis, lard and plant fats, except cocoa butter, are found to have thermal transitions in both low (< 0 °C) and high (> 0 °C) melting regions of their cooling and melting curves. According to pulse NMR data, mee fat and lard are found to display closely similar solidification profiles in the temperature range of 0-25 °C, while palm oil and lard are found to have similar solidification profiles in the temperature range between 25-40 °C. Hence, the thermo-physical property comparison between plant fats and lard may be useful to formulate a fat blend which simulates the thermal properties of lard.<br><br>La comparación de las propiedades térmica y mecánicas de la manteca de cerdo y la de determinadas grasas de plantas, podría ayudar a formular sustitutos alternativos de las grasas para aplicaciones alimentarias. En este estudio, basado en materias grasas vegetales como, aguacate (<i>Persea americana</i>), manteca de cacao (<i>Theobroma cacao</i> L.), palma aceitera (<i>Elaeis guinensis</i>) y grasa de mee (<i>Madhuca longifolia</i>) se comparan con la manteca de cerdo con respecto a parámetros físico-químicos, composiciones en ácidos grasos y triglicéridos (TAG), y comportamientos de los parámetros de fusión y de solidificación. Aunque las grasas de plantas son completamente diferentes a la manteca de cerdo, con respecto a la composición de ácidos grasos y de TAG, comparten algunas características comunes térmicas con la manteca de cerdo. A partir del análisis térmico, la manteca de cerdo y las grasas vegetales, excepto la manteca de ­cacao, muestran tener transiciones térmicas en ambas, baja (< 0 °C) y alta (> 0 °C), regiones de fusión de sus curvas de enfriamiento y fusión. De acuerdo con los datos de RMN de pulso, la grasa de mee y la manteca de cerdo muestran perfiles de solidificación muy similares en el intervalo de temperatura de 0 a 25 °C, mientras que el aceite de palma y la manteca de cerdo tienen perfiles similares de solidificación en el intervalo de temperaturas entre 25 a 40 °C. Por lo tanto, la comparación de las propiedades termo-físicas entre las grasas vegetales y la manteca pueden ser de utilidad para formular mezclas grasas simulando las propiedades térmicas de la manteca de cerdo