Highresolution1H NMRspectroscopy was proposed for the determination of the fattyacidchain profile of lipids in porkmeatproducts during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. QuantitativeNMR analysis provided the fattyacidchain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fattyacid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fattyacidchains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meatproducts

Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopy

SICILIANO, Carlo;DI GIOIA, Maria Luisa;LEGGIO, Antonella;LIGUORI, Angelo
2013-01-01

Abstract

Highresolution1H NMRspectroscopy was proposed for the determination of the fattyacidchain profile of lipids in porkmeatproducts during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. QuantitativeNMR analysis provided the fattyacidchain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fattyacid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fattyacidchains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meatproducts
2013
1H NMR spectroscopy; Fatty acid profile; Acyl chain quantitation
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11770/133621
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