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Article

Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours

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Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium
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Research Unit of Food & Lipids and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kulak, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium
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Author to whom correspondence should be addressed.
Academic Editors: Miguel Palma Lovillo and Widiastuti Setyaningsih
Foods 2021, 10(2), 428; https://doi.org/10.3390/foods10020428
Received: 10 January 2021 / Revised: 4 February 2021 / Accepted: 11 February 2021 / Published: 16 February 2021
(This article belongs to the Special Issue Chromatography Analysis Applied in Food Science)
Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means of HPLC-ELSD. Not only the number and type of polar functional groups but also the chain length and degree of unsaturation of (free or esterified) fatty acids (FAs) had a significant effect on ELSD responses. Tripalmitin and trilinolein yielded notably different ELSD responses, even if their constituting free FAs produced identical responses. How FA structure impacts ELSD responses of free FAs is thus not predictive for those of triacylglycerols and presumably other lipids containing esterified FAs. Because ELSD responses of lipids depend on the identity of the (esterified) FA(s) which they contain, fully accurate lipid quantification with HPLC-ELSD is challenging and time-consuming. Nonetheless, HPLC-ELSD is a good and fast technique to semi-quantitatively compare the levels of different lipid classes between samples of comparable FA composition. In this way, lipid profiles of different flours from near-isogenic wheat lines could be compared. View Full-Text
Keywords: high-performance liquid chromatography; evaporative light scattering detection; non-linear response; calibration curve; tripalmitin; trilinolein; near-isogenic wheat lines; fatty acid composition high-performance liquid chromatography; evaporative light scattering detection; non-linear response; calibration curve; tripalmitin; trilinolein; near-isogenic wheat lines; fatty acid composition
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MDPI and ACS Style

Melis, S.; Foubert, I.; Delcour, J.A. Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours. Foods 2021, 10, 428. https://doi.org/10.3390/foods10020428

AMA Style

Melis S, Foubert I, Delcour JA. Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours. Foods. 2021; 10(2):428. https://doi.org/10.3390/foods10020428

Chicago/Turabian Style

Melis, Sara, Imogen Foubert, and Jan A. Delcour. 2021. "Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours" Foods 10, no. 2: 428. https://doi.org/10.3390/foods10020428

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