Comparison and validation of a fast method for the extraction and quantification of α-linolenic, eicosapentaenoic, and docosahexaenoic fatty acids

  • Alejandro OVIEDO CASTRILLÓN Universidad de Antioquia.
  • Julieth Natalia QUINTERO LAVERDE Universidad de Antioquia.
  • Claudia María VELÁSQUEZ RODRÍGUEZ Universidad de Antioquia. https://orcid.org/0000-0003-4384-3801
  • Beatriz Estella LÓPEZ MARÍN Universidad de Antioquia. https://orcid.org/0000-0001-6027-2436
Keywords: Fatty acids, gas chromatography, Bligh & Dyer, EPA, DHA, omega 3

Abstract

Background: 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.

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Author Biographies

Alejandro OVIEDO CASTRILLÓN, Universidad de Antioquia.

Nutrition and Dietetics School, Food anthropology partner, Food Engineering, MSc Pharmaceutical and Food Sciences.

Julieth Natalia QUINTERO LAVERDE, Universidad de Antioquia.

Human Nutrition and Food Research Group

Claudia María VELÁSQUEZ RODRÍGUEZ, Universidad de Antioquia.

MSc Basic Biomedical Sciences. Human Nutrition and Food Research Group.

Beatriz Estella LÓPEZ MARÍN, Universidad de Antioquia.

Nutrition and Dietetics School, Food anthropology partner, MSc Pharmaceutical and Food Sciences.

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Published
2016-12-26
How to Cite
OVIEDO CASTRILLÓN A., QUINTERO LAVERDE J. N., VELÁSQUEZ RODRÍGUEZ C. M., & LÓPEZ MARÍN B. E. (2016). Comparison and validation of a fast method for the extraction and quantification of α-linolenic, eicosapentaenoic, and docosahexaenoic fatty acids. Vitae, 23(3), 194-201. https://doi.org/10.17533/udea.vitae.v23n3a05
Section
Foods: Science, Engineering and Technology