GC-based analysis of plant stanyl fatty acid esters in enriched foods

Andreas Barnsteiner, Tim Lubinus, Angelica Di Gianvito, Wolfgang Schmid, Karl Heinz Engel

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

Approaches for the capillary gas chromatographic (GC) based analysis of intact plant stanyl esters in enriched foods were developed. Reference compounds were synthesized by enzyme-catalyzed transesterifications. Their identities were confirmed by means of mass spectrometry. Using a medium polar trifluoropropylmethyl polysiloxane stationary phase, long-chain plant stanyl esters could be separated according to their stanol moieties and their fatty acid chains. Thermal degradation during GC analysis was compensated by determining response factors; calibrations were performed for ten individual plant stanyl esters. For the analysis of low-fat products (skimmed milk drinking yogurts), the GC separation was combined with a "fast extraction" under acidic conditions. For fat-based foods (margarines), online coupled LC-GC offered an elegant and efficient way to avoid time-consuming sample preparation steps. The robust and rapid methods allow conclusions on both, the stanol profiles and the fatty acid moieties, and thus provide a basis for the authentication of this type of functional food ingredients.

Original languageEnglish
Pages (from-to)5204-5214
Number of pages11
JournalJournal of agricultural and food chemistry
Volume59
Issue number10
DOIs
StatePublished - 25 May 2011

Keywords

  • Enriched food
  • Online LC-GC analysis
  • Plant stanyl fatty acid ester

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