New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace-Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Evaluation of the Effect of Salting and Drying

Author(s)

Souza, Hugo A. L. ^[1] ; Bragagnolo, Neura ^[1]

Affiliation

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Sao Paulo - Brazil

• Document type: Journal article
• Source: Journal of Agricultural and Food Chemistry; v. 62, n. 3, p. 590-599, JAN 22 2014.
• Web of Science Citations: 17

Abstract

A new method based on headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed, aimed at evaluating the formation of volatile lipid oxidation products (VLOPs) in shrimp during the salting and drying process. Of the four fibers evaluated, the fiber coated with divinylbenzene/carboxen/ polydimethylsiloxane (DVB/CAR/PDMS) was the most adequate for the quantification of the VLOPs. The best analytical conditions were obtained by homogenization in an ultraturrax followed by extraction at 40 degrees C for 30 min. The optimized method allowed for the rapid and simple extraction of the VLOPs, with low detection (<0.15 ng g(-1)) and quantification (<0.50 ng limits and satisfactory precision (<12.67%) and extraction efficiency (>94.28%). The salting and drying negatively affected shrimp quality, reducing the fatty acid content and increasing the VLOPs, especially hexanal. (AU)

• FAPESP's process: 09/54119-3 - Acquisition of a gas chromatograph mass spectrometer for the identification and quantification of compounds of interestin food quality and human health
• Grantee: Neura Bragagnolo
• Support Opportunities: Multi-user Equipment Program