Multidimensional Characterization of Dietary Lipids

1. Auflage 2024
ISBN: 978-1-0716-3757-9
Verlag: Springer US

Buch, Englisch, 345 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 940 g

Reihe: Methods and Protocols in Food Science

This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.  Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Lopez, Christelle

Riaublanc, Alain

Genot, Claude

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part I : Extraction and fractionation of lipids

1.       Cold-extraction of total lipids from biological materials and food matrices with mixtures of polar and apolar solvents

Alice Kermarrec, Anne Meynier, Claude Genot and Michelle Viau

2.       Separation of lipid classes by solid phase extraction for subsequent analysis

Michelle Viau, Alice Kermarrec and Anne Meynier

3.       Purification of lipids by cold acetone precipitation

Claude Genot

4.       Stripping of vegetable oils by direct mixing with adsorbent materials

Claire Berton-Carabin, Lucie Ribourg, Thais Cristina Benatti Gallo

Part II : Analysis of lipid composition

5.       Preparation of fatty acid derivatives for their further analysis and quantification by gas chromatography

Michelle Viau and Anne Meynier

6.       Gas chromatography analysis of fatty acids derivatives

Michelle Viau and Anne Meynier

7.       Analysis of neutral lipids, phospholipids, glycolipids and total lipids by High-Performance Thin Layer Chromatography (HPTLC)

Brigitte Laillet, Michèle Viau and Ha Phuong Ta

8.       HPLC analysis of triacylglycerol molecular species

Alain Riaublanc and Michelle Viau

9.       Identification and quantification of phospholipids by HPLC/ELSD : application to bovine milk phospholipids

Christelle Lopez

10.   Quantification of tocopherols and tocotrienols (tocols) in oils, fats and food products by HPLC-fluorescence (FLD)

Lucie Ribourg-Birault and Anne Meynier

11.   Dietary Carotenoid : Identification and quantification

Pascale Goupy and Béatrice Gleize

Part III : Evaluation of the oxidation of dietary lipids

12.   Quantification of conjugated dienes in oxidizing oils and emulsions

Lucie Ribourg-Birault, Claire Berton-Carabin and Claude Genot

13.   Quantification of hydroperoxides in oils and fats, oil-in-water emulsions and food products by ferrous oxidation-xylenol orange method

Lucie Ribourg-Birault and Claude Genot

14. Measurement of peroxide values (PV) in oils by triphenylphosphine/triphenylphosphine oxide (TPP/TPPO) assay coupled with FTIR-ATR spectroscopy

Erwann Durand, Claire Bourlieu-Lacanal, Françoise Michel Salaun and Pierre Villeneuve

15. Method for quantifying oxidized fatty acids in food samples using ultra-high pressure liquid chromatography tandem mass spectrometry

Marie Hennebelle, Shiva Emami, Zhichao Zhang, Bianca Ferraz Teixeira, Qing Shen, Yurika Otoki and Ameer Y. Taha

16. Quantitative 1H NMR analysis of food lipid hydroperoxides and aldehydes

Donny Merkx, Vincent Boerkamp, John van Duynhoven and Marie Hennebelle

17. Quantification of secondary lipid oxidation products in oils, fats and food products: malondialdehyde by HPLC-DAD and TBA-RS by UV-visible spectrophotometry

Lucie Ribourg-Birault and Anne Meynier

18. Analysis of secondary volatile oxidation products by headspace GC-MS techniques

Charlotte Jacobsen

19. LC-MS/MS analysis of Isoprostanoids in edible oils, vegetable and animal

Claire Vigor, Bingqing Zhou, Guillaume Reversat, Amandyne Linares-Maurizi, Anis Elloumi, Valérie Bultel-Poncé, Alexandre Guy, Camille Oger, Jean-Marie Galano and Thierry Durand

Part IV : Preparation and characterization of emulsions

20. Preparation of dietary lipid emulsions using laboratory methods

Valérie Beaumal and Sébastien Marze

21. Particle size distribution of dietary lipid assemblies

Valérie Beaumal and Sébastien Marze

22. Surface load and interfacial composition of protein-stabilized O/W emulsions

Emma B.A. Hinderink, Karin Schroën, Leonard M. C. Sagis and Claire C. Berton-Carabin

Part V : Characterization of the physical properties of dietary lipids and lipid structures

23. The thermal properties of dietary lipids investigated by differential scanning calorimetry

Christelle Lopez

24. The crystallization properties of dietary lipids characterised by X-ray diffraction

Christelle Lopez

25. Rheological characterization of butter samples by a lubricated squeezing flow

Marie-Hélène Famelart and Coralie Pasquier

26. Observation of dietary lipids by microscopy techniques

Christelle Lopez