Abstract:
:A new, simple, and original method is described for specific measurement of polyunsaturated fatty acid content in olive oil. This analytical system uses coupled enzymes, lipase and lipoxygenase. The system consists of lipase-catalyzed hydrolysis of triacylglycerol and subsequent lipoxygenation of liberated polyunsaturated fatty acids. The hydroperoxy-fatty acids formed were easily monitored by spectrophotometry at 234 nm. After being optimized, the method was validated in terms of linearity, precision sensitivity, and recovery. Linear calibration graph was obtained in the range 50-500 microg mL(-1), with a correlation coefficient higher than 0.921 and a detection limit (S/N = 3) of 15 microg mL(-1). The precision of the method (relative standard deviation) for within and between days is better than 7% and 12%, respectively. The proposed method was successfully applied to the estimation of polyunsaturated fatty acids level in olive oil samples and results obtained were in excellent agreement with those obtained by the classical official method. The proposed method is accurate, simple, cheap, and can be satisfactorily used for routine analysis of edible oils.
journal_name
Appl Biochem Biotechnoljournal_title
Applied biochemistry and biotechnologyauthors
Ben Rejeb I,Monser L,Gargouri Mdoi
10.1007/s12010-010-8935-ysubject
Has Abstractpub_date
2010-11-01 00:00:00pages
1536-46issue
6eissn
0273-2289issn
1559-0291journal_volume
162pub_type
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