Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography.
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.
Sanches-Silva
A
A
Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, Santiago de Compostela E-15782, Spain.
de Quirós
A Rodríguez-Bernaldo
AR
López-Hernández
J
J
Paseiro-Losada
P
P
D000447:Aldehydes / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D008055:Lipids / Q000737:chemistry*; D010084:Oxidation-Reduction; D011198:Solanum tuberosum / Q000737:chemistry*
D000447:Aldehydes; D008055:Lipids; C010463:n-hexanal