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Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID

Pasta with eggs added (generally termed “special pasta” for Italian legislation) is made by adding no less than 4 eggs without shells (or no less than 200 g of liquid or lyophilized egg product) per kilogram of semolina, as provided by law. In this work, to determine the final content of eggs added...

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Autores principales: Naviglio, Daniele, Langella, Ciro, Faralli, Stefano, Ciaravolo, Martina, Salvatore, Maria Michela, Andolfi, Anna, Varchetta, Vincenzo, Romano, Raffaele, Gallo, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6164592/
https://www.ncbi.nlm.nih.gov/pubmed/30149529
http://dx.doi.org/10.3390/foods7090131
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author Naviglio, Daniele
Langella, Ciro
Faralli, Stefano
Ciaravolo, Martina
Salvatore, Maria Michela
Andolfi, Anna
Varchetta, Vincenzo
Romano, Raffaele
Gallo, Monica
author_facet Naviglio, Daniele
Langella, Ciro
Faralli, Stefano
Ciaravolo, Martina
Salvatore, Maria Michela
Andolfi, Anna
Varchetta, Vincenzo
Romano, Raffaele
Gallo, Monica
author_sort Naviglio, Daniele
collection PubMed
description Pasta with eggs added (generally termed “special pasta” for Italian legislation) is made by adding no less than 4 eggs without shells (or no less than 200 g of liquid or lyophilized egg product) per kilogram of semolina, as provided by law. In this work, to determine the final content of eggs added to dough, an analytical procedure was developed for the rapid analysis of the cholesterol content in the finished pastas. The proposed procedure was simpler, faster, and more accurate than that of official methods of analysis based on the gravimetric determination of sterols. Moreover, the determination of the quality of fat content in the special pasta (egg pasta in this case) allowed the evaluation of its origin, avoiding possible fraud resulting from the addition of foreign fat as an alternative to fat derived from eggs. In this new gas chromatographic procedure, the internal standard squalene for the quantification of cholesterol was used because a more polar GC capillary column was used (RTX 65 TG-HT) for the separation of sterols, rather than 5% phenyl methylsilicone. The ratio between cholesterol and squalene allowed for the determination of the number of eggs added, while from analysis of the same gas chromatogram, it was also possible to evaluate the composition of triglycerides in the fat contained in the pasta, allowing discrimination of foreign fats with respect to fats contained in eggs and therefore avoiding adulteration of pasta. The same analytical procedure was applied to the determination of cholesterol content in lyophilized yolk.
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spelling pubmed-61645922018-10-15 Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID Naviglio, Daniele Langella, Ciro Faralli, Stefano Ciaravolo, Martina Salvatore, Maria Michela Andolfi, Anna Varchetta, Vincenzo Romano, Raffaele Gallo, Monica Foods Article Pasta with eggs added (generally termed “special pasta” for Italian legislation) is made by adding no less than 4 eggs without shells (or no less than 200 g of liquid or lyophilized egg product) per kilogram of semolina, as provided by law. In this work, to determine the final content of eggs added to dough, an analytical procedure was developed for the rapid analysis of the cholesterol content in the finished pastas. The proposed procedure was simpler, faster, and more accurate than that of official methods of analysis based on the gravimetric determination of sterols. Moreover, the determination of the quality of fat content in the special pasta (egg pasta in this case) allowed the evaluation of its origin, avoiding possible fraud resulting from the addition of foreign fat as an alternative to fat derived from eggs. In this new gas chromatographic procedure, the internal standard squalene for the quantification of cholesterol was used because a more polar GC capillary column was used (RTX 65 TG-HT) for the separation of sterols, rather than 5% phenyl methylsilicone. The ratio between cholesterol and squalene allowed for the determination of the number of eggs added, while from analysis of the same gas chromatogram, it was also possible to evaluate the composition of triglycerides in the fat contained in the pasta, allowing discrimination of foreign fats with respect to fats contained in eggs and therefore avoiding adulteration of pasta. The same analytical procedure was applied to the determination of cholesterol content in lyophilized yolk. MDPI 2018-08-24 /pmc/articles/PMC6164592/ /pubmed/30149529 http://dx.doi.org/10.3390/foods7090131 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Naviglio, Daniele
Langella, Ciro
Faralli, Stefano
Ciaravolo, Martina
Salvatore, Maria Michela
Andolfi, Anna
Varchetta, Vincenzo
Romano, Raffaele
Gallo, Monica
Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID
title Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID
title_full Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID
title_fullStr Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID
title_full_unstemmed Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID
title_short Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID
title_sort determination of egg number added to special pasta by means of cholesterol contained in extracted fat using gc-fid
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6164592/
https://www.ncbi.nlm.nih.gov/pubmed/30149529
http://dx.doi.org/10.3390/foods7090131
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