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Katı Faz Mikroekstraksiyon-Gaz Kromatografisi Metodu ile Malonaldehit ve Hegzanal Tayini

Year 2023, , 510 - 523, 31.08.2023
https://doi.org/10.53433/yyufbed.1215854

Abstract

Bu çalışmada, ayçiçeği yağında Katı faz mikroekstraksiyon (SPME) tekniği ile ekstraksiyon süresi (20, 30 ve 40 dakika) ve sıcaklığının (40, 50 ve 60 °C) hegzanal (HE) ve malonaldehit (MA) ekstraksiyonu üzerindeki etkileri araştırılmıştır. HE ve MA’nın kantitatif analizi için İç Standart (IS) olarak 5-Metil 2-hegzanon (500 ppb) kullanılmıştır. HE ve MA’ın IS ile aralarındaki ilişkinin düzeyini belirlemek için ayçiçeği yağına farklı oranlarda HE ve MA (5 ppb, 10 ppb, 50 ppb, 100 ppb, 0.5 ppm, 1 ppm, 5 ppm ve 10 ppm) ve IS (500 ppb) eklenmiştir. Değişkenler arasındaki ilişki, regresyon denklemi (y = mx + n) ve değişkenler (x = HE veya MA’nın derişimi/IS’nin derişimi; y = HE veya MA’nın alanı/IS’nin alanı) arasındaki regresyon katsayılarının (R2) belirlenmesi ile değerlendirilmiştir. MA polar ve reaktif olduğu için MA ile IS arasındaki R2 değeri (0.015 ˂ R2 ˂ 0.606) oldukça düşük bulunmuş ve MA’nın nicel analizi için bu yöntemin uygun olmadığı tespit edilmiştir. HE ile IS arasındaki R2 göz önüne alındığında HE’nin analizi için en uygun ekstraksiyon sıcaklığı ve süresinin 60 °C ve 20 dakika olduğu tespit edilmiştir. Sonuç olarak, hızlı ve çözücü gerektirmeyen bir yöntem olan SPME’nin, HE’in ayçiçeği yağında tespitinde kullanılabilirken, MA'nın tespit edilebilmesi için SPME yöntemi ile saptanabileceği türevlerine dönüştürülmesi gerektiği saptanmıştır.

References

  • Bak, K. H., Rankin, S. A., & Richards, M. P. (2020). Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts. International Journal of Food Science and Technology, 55(9), 3104-3110. doi:10.1111/ijfs.14574
  • Brunton, N. P., Cronin, D. A., Monahan, F. J., & Durcan, R. (2000). A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey. Food Chemistry, 68(3), 399-345. doi:10.1016/S0308-8146(99)00203-4
  • Camiletti, O. F., Bergesse, A. E., Aleman, R., Riveros, C. G., & Grosso, N. R. (2023). Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds. Journal of Food Science, 88(4), 1-16. doi:10.1111/1750-3841.16489
  • Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5(4), 169-186. doi:10.1111/j.1541-4337.2006.00009.x
  • Dadalı, C., & Elmacı, Y. (2019). Optimization of Headspace-Solid Phase Microextraction (HSSPME) technique for the analysis of volatile compounds of margarine. Journal of Food Science and Technology, 56, 4834-4843. doi:10.1007/s13197-019-03945-w
  • Fan, X. (2002). Measurement of malonaldehyde in apple juice using GC-MS and a comparison to the thiobarbituric acid assay. Food Chemistry, 77(3), 353-359. doi:10.1016/S0308-8146(02)00110-3
  • Fujioka, K., & Shibamoto, T. (2005). Improved malonaldehyde assay using headspace solid-phase microextraction and its application to measurement of the antioxidant activity of phytochemicals. Journal of Agricultural and Food Chemistry, 53, 4708-4713. doi:10.1021/jf050297q
  • Iglesias, J., Lois, S., & Medina, I. (2007). Development of a solid-phase microextraction method for determination of volatile oxidation compounds in fish oil emulsions. Journal of Chromatography A, 1163, 277-287. doi:10.1016/j.chroma.2007.06.036
  • Jalili, V., Barkhordari, A., & Ghiasvand, A. (2020). A comprehensive look at solid-phase microextraction technique: A review of reviews. Microchemical Journal, 152, 104319. doi:10.1016/j.microc.2019.104319
  • Javidipour, I., & Qian, M. C. (2008). Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography. Dairy Science and Technology, 88, 95-104. doi:10.1051/dst:2007010
  • Kayaalp, G. T., & Çankaya, S. (2008). İstatistik 5. baskı. Adana: Çukurova Üniversitesi, Ziraat Fakültesi, Yay. No: 258.
  • Ma, C., Ji, J., Tan, C., Chen, D., Luo, F., Wang, Y., & Chen, X. (2014). Headspace solid-phase microextraction coupled to gas chromatography for the analysis of aldehydes in edible oils. Talanta, 120, 94-99. doi:10.1016/j.talanta.2013.11.021
  • Maher, P. G., Roos, Y. H., Kilcawley, K. N., Auty, M. A. E., & Fenelon, M. A. (2015). Levels of pentanal and hexanal in spray dried nanoemulsions. LWT-Food Science and Technology, 63(2), 1069-1075. doi:10.1016/j.lwt.2015.04.044
  • Mariutti, L. R. B., Nogueria, G. C., & Bragagnolo, N. (2009). Solid phase microextraction-gas chromatography for evaluation of secondary lipid oxidation product during long-term storage. Journal of the Brazilian Chemical Society, 20(10), 1849-1855. doi:10.1590/S0103-50532009001000012
  • Nzekoue, F. K., Caprioli, G., Fiorini, D., Torregiani, E., Vittori, S., & Sagratini, G. (2019). HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long-term storage. Food Research International, 121, 730-737. doi:10.1016/j.foodres.2018.12.048
  • Panseri, S., Soncin, S., Chiesa, L. M., & Biondi, P. A. (2011). A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation. Food Chemistry, 127(2), 886-889. doi:10.1016/j.foodchem.2010.12.150
  • Pawliszyn, J. (2012). Theory of Solid Phase Microextraction. In J. Pawliszyn (Ed.), Handbook of Solid Phase Microexraction (pp. 13-59). Amsterdam, Holland: Elsevier Press. doi:10.1093/chromsci/38.7.270
  • Pignoli, G., Bou, R., Rodriguez-Estrada, M. T., & Decker, E. A. (2009). Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Science, 83(3), 412-416. doi:10.1016/j.meatsci.2009.06.019
  • Prosen, H., & Kralj, L.Z. (1999). Solid-phase microextraction. TrAC Trends in Analytical Chemistry. 18(4), 272-282. doi:10.1016/S0165-9936(98)00109-5
  • Ruan, E. D., Aalhus, J., & Juárez, M. (2014). A rapid, sensitive and solvent-less method for determination of malonaldehyde in meat by stir bar sorptive extraction coupled thermal desorption in situ derivatization. Rapid Communication in Mass Spectrometry, 28(24), 2723 2728. doi:10.1002/rcm.7058
  • Shin, H. S. (2009). Determination of malondialdehyde in human blood by headspace-solid phase micro-extraction gas chromatography-mass spectrometry after derivatization with 2,2,2-triflouroethylhydrzine. Journal of Chromatography B, 77(29), 3707-3711. doi:10.1016/j.jchromb.2009.09.022
  • Shin, H. S., & Jung, D. G. (2009). Sensitive analysis of malondialdehyde in human urine by derivatization with pentafluorophenylhydrazine then headspace GC-MS. Chromatographia, 70, 899-903. doi:10.1365/s10337-009-1235-4
  • Spietelun, A., Kloskowski, A., Chrzanowski, W., & Namiesnik, J. (2013). Understanding solid-phase microextraction: Key factors influencing the extraction process and trends in improving the technique. Chemical Reviews, 113, 1667-1685. doi:10.1021/cr300148j
  • Umano, K., Dennis, K. J., & Shibamoto, T. (1988). Analysis of free malondialdehyde in photo irradiated corn oil and beef fat via a pyrazole derivative. Lipids, 23, 811-814. doi:10.1007/BF02536226
  • Vandemoortele, A., Heynderickx, P. M., Leloup, L., & Meulenaer, B. D. (2021). Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation. Food Research International, 140, 110063. doi:10.1016/j.foodres.2020.110063
  • Vas, G., & Vékely, K. (2004). Solid-phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis. Journal of Mass Spectrometry, 39(3), 233-254. doi:10.1002/jms.606
  • Xu, Y. H., Chen, X. W., Li, J., & Bi, Y. (2023). Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators. Food Chemistry: X, 17, 100564. doi:10.1016/j.fochx.2023.100564

Quantification of Malonaldehyde and Hexanal by Solid Phase Microextraction-Gas Chromatography Method

Year 2023, , 510 - 523, 31.08.2023
https://doi.org/10.53433/yyufbed.1215854

Abstract

In the present study, the effects of extraction time (20, 30 and 40 minutes) and temperature (40, 50 and 60 °C) on the extraction of hexanal (HE) and malonaldehyde (MA) in sunflower oil with Solid Phase Micro-extraction technique (SPME) were investigated. For the quantification of HE and MA, 5-Methyl 2 hexanone (500 ppb) was added as Internal Standard (IS). In order to determine the level of relationship between HE and MA with IS, different ratios of HE and MA (5 ppb, 10 ppb, 50 ppb, 100 ppb, 0.5 ppm, 1 ppm, 5 ppm and 10 ppm) and IS (500 ppb) were added to sunflower oil. The relationship between the variables was evaluated by the regression equation (y = mx + n) and the determination of the correlation coefficients (R2) between the variables (x=HE or MA concentration/IS concentration; y = HE or MA area/IS area). Because of the high reactivity and polarity of MA, the correlation between MA and IS was not sufficient (0.015 ˂ R2 ˂ 0.606) to explain the linearity between MA and IS in the sunflower oil. Considering the R2 values between HE and IS, it was determined that the optimum extraction temperature and time for the analysis of HE was 60 °C and 20 minutes. As a result, SPME which is a fast and solvent-free technique, can be used in the determination of HE in sunflower oil, while for determination of MA, it must be derivatized for analysis by SPME.

References

  • Bak, K. H., Rankin, S. A., & Richards, M. P. (2020). Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts. International Journal of Food Science and Technology, 55(9), 3104-3110. doi:10.1111/ijfs.14574
  • Brunton, N. P., Cronin, D. A., Monahan, F. J., & Durcan, R. (2000). A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey. Food Chemistry, 68(3), 399-345. doi:10.1016/S0308-8146(99)00203-4
  • Camiletti, O. F., Bergesse, A. E., Aleman, R., Riveros, C. G., & Grosso, N. R. (2023). Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds. Journal of Food Science, 88(4), 1-16. doi:10.1111/1750-3841.16489
  • Choe, E., & Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5(4), 169-186. doi:10.1111/j.1541-4337.2006.00009.x
  • Dadalı, C., & Elmacı, Y. (2019). Optimization of Headspace-Solid Phase Microextraction (HSSPME) technique for the analysis of volatile compounds of margarine. Journal of Food Science and Technology, 56, 4834-4843. doi:10.1007/s13197-019-03945-w
  • Fan, X. (2002). Measurement of malonaldehyde in apple juice using GC-MS and a comparison to the thiobarbituric acid assay. Food Chemistry, 77(3), 353-359. doi:10.1016/S0308-8146(02)00110-3
  • Fujioka, K., & Shibamoto, T. (2005). Improved malonaldehyde assay using headspace solid-phase microextraction and its application to measurement of the antioxidant activity of phytochemicals. Journal of Agricultural and Food Chemistry, 53, 4708-4713. doi:10.1021/jf050297q
  • Iglesias, J., Lois, S., & Medina, I. (2007). Development of a solid-phase microextraction method for determination of volatile oxidation compounds in fish oil emulsions. Journal of Chromatography A, 1163, 277-287. doi:10.1016/j.chroma.2007.06.036
  • Jalili, V., Barkhordari, A., & Ghiasvand, A. (2020). A comprehensive look at solid-phase microextraction technique: A review of reviews. Microchemical Journal, 152, 104319. doi:10.1016/j.microc.2019.104319
  • Javidipour, I., & Qian, M. C. (2008). Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography. Dairy Science and Technology, 88, 95-104. doi:10.1051/dst:2007010
  • Kayaalp, G. T., & Çankaya, S. (2008). İstatistik 5. baskı. Adana: Çukurova Üniversitesi, Ziraat Fakültesi, Yay. No: 258.
  • Ma, C., Ji, J., Tan, C., Chen, D., Luo, F., Wang, Y., & Chen, X. (2014). Headspace solid-phase microextraction coupled to gas chromatography for the analysis of aldehydes in edible oils. Talanta, 120, 94-99. doi:10.1016/j.talanta.2013.11.021
  • Maher, P. G., Roos, Y. H., Kilcawley, K. N., Auty, M. A. E., & Fenelon, M. A. (2015). Levels of pentanal and hexanal in spray dried nanoemulsions. LWT-Food Science and Technology, 63(2), 1069-1075. doi:10.1016/j.lwt.2015.04.044
  • Mariutti, L. R. B., Nogueria, G. C., & Bragagnolo, N. (2009). Solid phase microextraction-gas chromatography for evaluation of secondary lipid oxidation product during long-term storage. Journal of the Brazilian Chemical Society, 20(10), 1849-1855. doi:10.1590/S0103-50532009001000012
  • Nzekoue, F. K., Caprioli, G., Fiorini, D., Torregiani, E., Vittori, S., & Sagratini, G. (2019). HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long-term storage. Food Research International, 121, 730-737. doi:10.1016/j.foodres.2018.12.048
  • Panseri, S., Soncin, S., Chiesa, L. M., & Biondi, P. A. (2011). A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation. Food Chemistry, 127(2), 886-889. doi:10.1016/j.foodchem.2010.12.150
  • Pawliszyn, J. (2012). Theory of Solid Phase Microextraction. In J. Pawliszyn (Ed.), Handbook of Solid Phase Microexraction (pp. 13-59). Amsterdam, Holland: Elsevier Press. doi:10.1093/chromsci/38.7.270
  • Pignoli, G., Bou, R., Rodriguez-Estrada, M. T., & Decker, E. A. (2009). Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Science, 83(3), 412-416. doi:10.1016/j.meatsci.2009.06.019
  • Prosen, H., & Kralj, L.Z. (1999). Solid-phase microextraction. TrAC Trends in Analytical Chemistry. 18(4), 272-282. doi:10.1016/S0165-9936(98)00109-5
  • Ruan, E. D., Aalhus, J., & Juárez, M. (2014). A rapid, sensitive and solvent-less method for determination of malonaldehyde in meat by stir bar sorptive extraction coupled thermal desorption in situ derivatization. Rapid Communication in Mass Spectrometry, 28(24), 2723 2728. doi:10.1002/rcm.7058
  • Shin, H. S. (2009). Determination of malondialdehyde in human blood by headspace-solid phase micro-extraction gas chromatography-mass spectrometry after derivatization with 2,2,2-triflouroethylhydrzine. Journal of Chromatography B, 77(29), 3707-3711. doi:10.1016/j.jchromb.2009.09.022
  • Shin, H. S., & Jung, D. G. (2009). Sensitive analysis of malondialdehyde in human urine by derivatization with pentafluorophenylhydrazine then headspace GC-MS. Chromatographia, 70, 899-903. doi:10.1365/s10337-009-1235-4
  • Spietelun, A., Kloskowski, A., Chrzanowski, W., & Namiesnik, J. (2013). Understanding solid-phase microextraction: Key factors influencing the extraction process and trends in improving the technique. Chemical Reviews, 113, 1667-1685. doi:10.1021/cr300148j
  • Umano, K., Dennis, K. J., & Shibamoto, T. (1988). Analysis of free malondialdehyde in photo irradiated corn oil and beef fat via a pyrazole derivative. Lipids, 23, 811-814. doi:10.1007/BF02536226
  • Vandemoortele, A., Heynderickx, P. M., Leloup, L., & Meulenaer, B. D. (2021). Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation. Food Research International, 140, 110063. doi:10.1016/j.foodres.2020.110063
  • Vas, G., & Vékely, K. (2004). Solid-phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis. Journal of Mass Spectrometry, 39(3), 233-254. doi:10.1002/jms.606
  • Xu, Y. H., Chen, X. W., Li, J., & Bi, Y. (2023). Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators. Food Chemistry: X, 17, 100564. doi:10.1016/j.fochx.2023.100564
There are 27 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Engineering and Architecture / Mühendislik ve Mimarlık
Authors

Tahir Yücel 0000-0003-0688-9499

İsa Cavidoğlu 0000-0001-7896-5871

Publication Date August 31, 2023
Submission Date December 7, 2022
Published in Issue Year 2023

Cite

APA Yücel, T., & Cavidoğlu, İ. (2023). Katı Faz Mikroekstraksiyon-Gaz Kromatografisi Metodu ile Malonaldehit ve Hegzanal Tayini. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 28(2), 510-523. https://doi.org/10.53433/yyufbed.1215854

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