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Open AccessArticle

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat

AgResearch, Grassland Research Centre, Dairy Farm Road, Palmerston North 4472, New Zealand
AgResearch, Lincoln Research Centre, 1365 Spring Road, Lincoln 7674, New Zealand
AgResearch, Ruakura Research Centre, 10 Bisley Road, Hamilton 3214, New Zealand
Agresearch, Invermay Agricultural Centre, 176 Puddle Alley, Mosgiel 9092, New Zealand
Authors to whom correspondence should be addressed.
Metabolites 2019, 9(9), 189;
Received: 20 June 2019 / Revised: 3 September 2019 / Accepted: 10 September 2019 / Published: 18 September 2019
(This article belongs to the Special Issue Compound Identification of Small Molecules)
Despite various direct transmethylation methods having been published and applied to analysis of meat fatty acid (FA) composition, there are still conflicting ideas about the best method for overcoming all the difficulties posed by analysis of complex mixtures of FA in meat. This study performed a systematic investigation of factors affecting a one-step method for quantitative analysis of fatty acids in freeze-dried animal tissue. Approximately 280 reactions, selected using factorial design, were performed to investigate the effect of temperature, reaction time, acid concentration, solvent volume, sample weight and sample moisture. The reaction yield for different types of fatty acids, including saturated, unsaturated (cis, trans and conjugated) and long-chain polyunsaturated fatty acids was determined. The optimised condition for one-step transmethylation was attained with four millilitres 5% sulfuric acid in methanol (as acid catalyst), four millilitres toluene (as co-solvent), 300 mg of freeze-dried meat and incubation at 70 °C for 2 h, with interim mixing by inversion at 30, 60 and 90 min for 15 s. The optimised condition was applied to meat samples from different species, covering a broad range of fat content and offers a simplified and reliable method for analysis of fatty acids from meat samples. View Full-Text
Keywords: lamb; beef; venison; bimethylation; one-step transmethylation lamb; beef; venison; bimethylation; one-step transmethylation
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MDPI and ACS Style

Agnew, M.P.; Craigie, C.R.; Weralupitiya, G.; Reis, M.M.; Johnson, P.L.; Reis, M.G. Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat. Metabolites 2019, 9, 189.

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