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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

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Autor(es):
Souza, Hugo A. L. [1] ; Bragagnolo, Neura [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Sao Paulo - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: Journal of Agricultural and Food Chemistry; v. 62, n. 3, p. 590-599, JAN 22 2014.
Citações Web of Science: 17
Resumo

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)

Processo FAPESP: 09/54119-3 - EMU: aquisição de um cromatógrafo gasoso com detector de massas (GC-MS) para identificação e quantificação de compostos impactantes na qualidade de alimentos e na saúde humana
Beneficiário:Neura Bragagnolo
Linha de fomento: Auxílio à Pesquisa - Programa Equipamentos Multiusuários