Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography

Journal of Chromatography. a
A Sanches-SilvaP Paseiro-Losada

Abstract

Hexanal (an oxidative state indicator) formed in the headspace of potato crisps during storage was evaluated using two different procedures. First, solid-phase microextraction, an innovative sampling preparation methodology was used. It consisted on the absorption of analytes directly from samples and subsequent thermal desorption on the gas chromatograph (GC) injector. Then, a reversed-phase high-performance liquid chromatographic technique (HPLC) was employed to quantify hexanal in the form of 2,4-dinitrophenylhydrazone derivative. Methods were evaluated in what concerns to validation parameters such as linearity, repeatibility and detection limit. GC (LOD = 1 ng/ml) method resulted in more sensitive method than HPLC (LOD = 9 ng/ml). The most suitable technique for hexanal measurement was selected.

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Citations

Jun 13, 2006·Journal of Occupational and Environmental Medicine·Lena ErnstgårdGunnar Johanson
Feb 20, 2014·Journal of Agricultural and Food Chemistry·Marc PignitterVeronika Somoza
Oct 26, 2010·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Shigehisa UchiyamaNaoki Kunugita
Apr 21, 2007·Journal of Separation Science·Massoud Kaykhaii, Mashaallah Rahmani
Dec 10, 2014·Journal of Agricultural and Food Chemistry·Jun CaoZe-Yuan Deng
Jan 16, 2017·Journal of Dairy Science·Mohammad AsaduzzamanMatteo Schampicchio
Jun 3, 2005·Phytochemical Analysis : PCA
Dec 29, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Juliana VillasanteMaría Pilar Almajano
Jan 1, 2006·Comprehensive Reviews in Food Science and Food Safety·Carolyn F Ross, Denise M Smith
Jul 20, 2006·Journal of Agricultural and Food Chemistry·Gaëlle LaineMarie-Laure Fauconnier
Dec 21, 2006·Journal of Agricultural and Food Chemistry·Zohar KeremGilly Regev-Shoshani

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