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dc.creatorRebeca Cruz
dc.creatorEulalia Mendes
dc.creatorAna Costa
dc.creatorCatarina Santos
dc.creatorSimone Morais
dc.creatorSusana Casal
dc.description.abstractFood lipid major components are usually analyzed by individual methodologies using diverse extractive procedures for each class. A simple and fast extractive procedure was devised for the sequential analysis of vitamin E, cholesterol, fatty acids, and total fat estimation in seafood, reducing analyses time and organic solvent consumption. Several liquid/liquid-based extractive methodologies using chlorinated and non-chlorinated organic solvents were tested. The extract obtained is used for vitamin E quantification (normal-phase HPLC with fluorescence detection), total cholesterol (normal-phase HPLC with UV detection), fatty acid profile, and total fat estimation (GC-FID), all accomplished in < 40 min. The final methodology presents an adequate linearity range and sensitivity for tocopherol and cholesterol, with intra- and inter-day precisions (RSD) from 3 to 11 % for all the components. The developed methodology was applied to diverse seafood samples with positive outcomes, making it a very attractive technique for routine analyses in standard equipped laboratories in the food quality control field.
dc.subjectOutras ciências agrárias
dc.subjectOther Agrarian Sciences
dc.titleValidation of a Single-Extraction Procedure for Sequential Analysis of Vitamin E, Cholesterol, Fatty Acids, and Total Fat in Seafood
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Farmácia
dc.subject.fosCiências agrárias::Outras ciências agrárias
dc.subject.fosAgrarian Sciences::Other Agrarian Sciences
Appears in Collections:FFUP - Artigo em Revista Científica Internacional

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