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Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach
Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal compon...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912583/ https://www.ncbi.nlm.nih.gov/pubmed/33530301 http://dx.doi.org/10.3390/foods10020242 |
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author | Petroman, Cornelia Popescu, Gabriela Szakal, Raymond-Nandy Păunescu, Virgil Drăghia, Lavinia P. Bujancă, Gabriel S. Chirilă, Cosmina A. Hădărugă, Daniel I. Văduva, Loredana Hădărugă, Nicoleta G. Petroman, Ioan |
author_facet | Petroman, Cornelia Popescu, Gabriela Szakal, Raymond-Nandy Păunescu, Virgil Drăghia, Lavinia P. Bujancă, Gabriel S. Chirilă, Cosmina A. Hădărugă, Daniel I. Văduva, Loredana Hădărugă, Nicoleta G. Petroman, Ioan |
author_sort | Petroman, Cornelia |
collection | PubMed |
description | Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique. |
format | Online Article Text |
id | pubmed-7912583 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79125832021-02-28 Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach Petroman, Cornelia Popescu, Gabriela Szakal, Raymond-Nandy Păunescu, Virgil Drăghia, Lavinia P. Bujancă, Gabriel S. Chirilă, Cosmina A. Hădărugă, Daniel I. Văduva, Loredana Hădărugă, Nicoleta G. Petroman, Ioan Foods Article Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique. MDPI 2021-01-26 /pmc/articles/PMC7912583/ /pubmed/33530301 http://dx.doi.org/10.3390/foods10020242 Text en © 2021 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 Petroman, Cornelia Popescu, Gabriela Szakal, Raymond-Nandy Păunescu, Virgil Drăghia, Lavinia P. Bujancă, Gabriel S. Chirilă, Cosmina A. Hădărugă, Daniel I. Văduva, Loredana Hădărugă, Nicoleta G. Petroman, Ioan Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach |
title | Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach |
title_full | Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach |
title_fullStr | Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach |
title_full_unstemmed | Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach |
title_short | Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach |
title_sort | fatty acid profile of lipid fractions of mangalitza (sus scrofa domesticus) from northern romania: a gc-ms-pca approach |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912583/ https://www.ncbi.nlm.nih.gov/pubmed/33530301 http://dx.doi.org/10.3390/foods10020242 |
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