Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids
ABSTRACT: Omega 3 family fatty acids are currently widely studied for the diverse effects they have on cardiovascular disease risk factors. Seafood is the main natural source of these compounds. Objetives: In this paper the accuracy is verified on the fat extraction in fish, between two methods, usi...
- Autores:
-
Oviedo Castrillón, Alejandro
Quintero Laverde, Natalia
Velásquez Rodríguez, Claudia María
López Marín, Beatriz Estella
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2016
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/11706
- Acceso en línea:
- http://hdl.handle.net/10495/11706
- Palabra clave:
- Fatty acids
Ácidos grasos
Gas chromatography
Cromatografía de gases
Bligh & Dyer
Bligh & Dyer
EPA
DHA
Omega 3
- Rights
- openAccess
- License
- Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)
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| dc.title.spa.fl_str_mv |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids |
| dc.title.alternative.spa.fl_str_mv |
Comparación y validación de un método rápido para la extracción y cuantificación de ácidos grasos α-Linolénico, Eicosapentaenoico y Docosahexaenoico |
| title |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids |
| spellingShingle |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids Fatty acids Ácidos grasos Gas chromatography Cromatografía de gases Bligh & Dyer Bligh & Dyer EPA DHA Omega 3 |
| title_short |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids |
| title_full |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids |
| title_fullStr |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids |
| title_full_unstemmed |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids |
| title_sort |
Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids |
| dc.creator.fl_str_mv |
Oviedo Castrillón, Alejandro Quintero Laverde, Natalia Velásquez Rodríguez, Claudia María López Marín, Beatriz Estella |
| dc.contributor.author.none.fl_str_mv |
Oviedo Castrillón, Alejandro Quintero Laverde, Natalia Velásquez Rodríguez, Claudia María López Marín, Beatriz Estella |
| dc.subject.none.fl_str_mv |
Fatty acids Ácidos grasos Gas chromatography Cromatografía de gases Bligh & Dyer Bligh & Dyer EPA DHA Omega 3 |
| topic |
Fatty acids Ácidos grasos Gas chromatography Cromatografía de gases Bligh & Dyer Bligh & Dyer EPA DHA Omega 3 |
| description |
ABSTRACT: Omega 3 family fatty acids are currently widely studied for the diverse effects they have on cardiovascular disease risk factors. Seafood is the main natural source of these compounds. Objetives: In this paper the accuracy is verified on the fat extraction in fish, between two methods, using one of the most employees as it is the Bligh & Dyer since 1959, compared with SOXTEC, one more updated method with more modern equipment and validated quantification method for some omega 3 fatty acids by gas chromatography. Methods: Fat extraction was performed by SOXTEC and Bligh & Dyer with the use of a Certified Reference Material (SRM 1946). After having assessed the accuracy of both systems, a quantification method of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids was validated through gas chromatography. Results: It was found that the method proposed by Bligh & Dyer in 1959 is the most accurate because it showed better recovery percentages. Also, it was found that the quantification validation method of the most important omega 3 fatty acids complies with every parameter assessed throughout the validation. Conclusions: In conclusion SOXTEC being a more modernmethod which uses the latest technology, the Bligh & Dyer is the most effective method for removing fat in fish and gas chromatography allows quantification of fatty acids with precision and accuracy as meets the evaluated parameters. |
| publishDate |
2016 |
| dc.date.issued.none.fl_str_mv |
2016 |
| dc.date.accessioned.none.fl_str_mv |
2019-08-22T13:51:56Z |
| dc.date.available.none.fl_str_mv |
2019-08-22T13:51:56Z |
| dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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Oviedo-Castrillón A, Quintero-Laverde N, Velásquez-Rodríguez C, López-Marín BE. Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids. Vitae. 2016; 23(3): 194-201. DOI: 10.17533/udea.vitae.v23n3a05 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/11706 |
| dc.identifier.eissn.none.fl_str_mv |
0121-4004 |
| identifier_str_mv |
Oviedo-Castrillón A, Quintero-Laverde N, Velásquez-Rodríguez C, López-Marín BE. Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids. Vitae. 2016; 23(3): 194-201. DOI: 10.17533/udea.vitae.v23n3a05 0121-4004 |
| url |
http://hdl.handle.net/10495/11706 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
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Vitae |
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Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO) |
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info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
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Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO) https://creativecommons.org/licenses/by-nc-sa/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-sa/4.0/ |
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openAccess |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad de Antioquia |
| dc.publisher.group.spa.fl_str_mv |
Alimentación y Nutrición Humana |
| dc.publisher.place.spa.fl_str_mv |
Medellín, Colombia |
| institution |
Universidad de Antioquia |
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http://bibliotecadigital.udea.edu.co/bitstream/10495/11706/1/OviedoAlejandro_2017_ComparisonValidationExtractionFatty.pdf http://bibliotecadigital.udea.edu.co/bitstream/10495/11706/2/license.txt |
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Repositorio Institucional Universidad de Antioquia |
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andres.perez@udea.edu.co |
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1812173142646325248 |
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Oviedo Castrillón, AlejandroQuintero Laverde, NataliaVelásquez Rodríguez, Claudia MaríaLópez Marín, Beatriz Estella2019-08-22T13:51:56Z2019-08-22T13:51:56Z2016Oviedo-Castrillón A, Quintero-Laverde N, Velásquez-Rodríguez C, López-Marín BE. Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids. Vitae. 2016; 23(3): 194-201. DOI: 10.17533/udea.vitae.v23n3a05http://hdl.handle.net/10495/117060121-4004ABSTRACT: Omega 3 family fatty acids are currently widely studied for the diverse effects they have on cardiovascular disease risk factors. Seafood is the main natural source of these compounds. Objetives: In this paper the accuracy is verified on the fat extraction in fish, between two methods, using one of the most employees as it is the Bligh & Dyer since 1959, compared with SOXTEC, one more updated method with more modern equipment and validated quantification method for some omega 3 fatty acids by gas chromatography. Methods: Fat extraction was performed by SOXTEC and Bligh & Dyer with the use of a Certified Reference Material (SRM 1946). After having assessed the accuracy of both systems, a quantification method of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acids was validated through gas chromatography. Results: It was found that the method proposed by Bligh & Dyer in 1959 is the most accurate because it showed better recovery percentages. Also, it was found that the quantification validation method of the most important omega 3 fatty acids complies with every parameter assessed throughout the validation. Conclusions: In conclusion SOXTEC being a more modernmethod which uses the latest technology, the Bligh & Dyer is the most effective method for removing fat in fish and gas chromatography allows quantification of fatty acids with precision and accuracy as meets the evaluated parameters.RESUMEN: Los ácidos grasos de la familia omega 3 son ampliamente estudiados actualmente por los diversos efectos que tienen sobre los factores de riesgo de la enfermedad cardiovascular. La comida de mar es la principal fuente natural de estos compuestos. Objetivos: En este artículo se verifico la exactitud en la extracción de grasa en pescado, entre dos métodos, utilizando uno de los más empleados como es el B&D de 1959, comparado con el SOXTEC, un método más actualizado con equipos más modernos y se validó el método de cuantificación de algunos AG w3 por cromatografía de gases. Métodos: Se realizó la extracción de grasa por los métodos SOXTEC y Bligh & Dyer, con la utilización de un Material de Referencia Certificado (SMR 1946), para evaluar la exactitud, posteriormente se validó un método de cuantificación de los ácidos grasos α-Linolénico, Eicosapentaenoico y Docosahexaenoico por cromatografía de gases. Resultados: Se encontró que el método propuesto por Bligh & Dyer en 1959 fue el más exacto, ya que mostró mejores porcentajes de recuperación. También se encontró que la validación del método de cuantificación de los ácidos grasos más importantes de la familia omega 3 cumplió con todos los parámetros evaluados en la validación. Conclusión: En conclusión siendo el SOXTEC un método más moderno el cual emplea equipos de última tecnología, es el Bligh & Dyer el método más efectivo para la extracción de la grasa en pescado y la cromatografía de gases permite la cuantificación de AG con precisión y exactitud, ya que cumple con los parámetros evaluados.application/pdfengUniversidad de AntioquiaAlimentación y Nutrición HumanaMedellín, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/Fatty acidsÁcidos grasosGas chromatographyCromatografía de gasesBligh & DyerBligh & DyerEPADHAOmega 3Comparison and validation of a fast method for the extraction and quantification of α-Linolenic, Eicosapentaenoic, and Docosahexaenoic fatty acidsComparación y validación de un método rápido para la extracción y cuantificación de ácidos grasos α-Linolénico, Eicosapentaenoico y DocosahexaenoicoVitaeVitae194201233ORIGINALOviedoAlejandro_2017_ComparisonValidationExtractionFatty.pdfOviedoAlejandro_2017_ComparisonValidationExtractionFatty.pdfArtículo de investigaciónapplication/pdf469046http://bibliotecadigital.udea.edu.co/bitstream/10495/11706/1/OviedoAlejandro_2017_ComparisonValidationExtractionFatty.pdf95875cc457ed72cb65b72b703a3356c0MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/11706/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5210495/11706oai:bibliotecadigital.udea.edu.co:10495/117062021-10-25 13:38:39.646Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |