AI Article Synopsis
- Researchers developed a new technique for efficiently extracting omega-3 polyunsaturated fatty acids (ω-3 PUFAs) from eggs using microwave-assisted esterification (MAE) and electrically enhanced solid-phase microextraction (EE-SPME).
- The microwave method significantly increased esterification efficiency by up to 10.65 times, while EE-SPME reduced extraction time from 50 minutes to just 15 minutes.
- The optimized method achieved low detection limits, high recovery rates, and a wide linear range, enabling effective analysis of ω-3 PUFAs in real egg samples.
Article Abstract
Omega-3 polyunsaturated fatty acids (ω-3 PUFAs), a type of fatty acid that has many health benefits, are of increasing concern. Herein, we developed a method for the rapid esterification and enrichment of ω-3 PUFAs in eggs, which includes microwave-assisted esterification (MAE) and electrically enhanced solid-phase microextraction (EE-SPME). Combined with gas chromatographic, efficient detection of ω-3 PUFAs was achieved in eggs. Under microwave radiation, the esterification efficiency exhibited a significant increase ranging from 5.06 to 10.65 times. The EE-SPME method reduced extraction time from 50 to 15 min. In addition, improvements in extractive fiber coating materials were explored, which ensured efficient extraction of ω-3 PUFAs. Under the optimal conditions, the method displayed a low detection limit (1.01-1.54 μg L), good recoveries (85.82%-106.01%), and wide linear range (7.5-1000 μg L), which was successfully applied to determine ω-3 PUFAs in real egg samples.
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| http://dx.doi.org/10.1016/j.foodchem.2024.139060 | DOI Listing |
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