title: New method for the extraction of volatile lipid oxidation products from shrimp by headspace-solid-phase microextraction-gas chromatography-mass spectrometry and evaluation of the effect of salting and drying.
abstract: A new method based on headspace-solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) was developed, aimed at evaluating the formation of volatile lipid oxidation products (VLOPs) in shrimp during the salting and drying process. Of the four fibers evaluated, the fiber coated with divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was the most adequate for the quantification of the VLOPs. The best analytical conditions were obtained by homogenization in an ultraturrax followed by extraction at 40 °C for 30 min. The optimized method allowed for the rapid and simple extraction of the VLOPs, with low detection (≤0.15 ng g(-1)) and quantification (≤0.50 ng g(-1)) limits and satisfactory precision (≤12.67%) and extraction efficiency (≥94.28%). The salting and drying negatively affected shrimp quality, reducing the fatty acid content and increasing the VLOPs, especially hexanal.
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas , 13083-862 São Paulo, Brazil.
authors.forename: Hugo A L
authors.initials: HA
authors.lastname: Souza
authors.forename: Neura
authors.initials: N
authors.lastname: Bragagnolo
mesh_terms: D000818:Animals; D003445:Crustacea / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D008055:Lipids / Q000737:chemistry* / Q000302:isolation & purification; D010084:Oxidation-Reduction; D012758:Shellfish / Q000032:analysis*; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D008055:Lipids; D055549:Volatile Organic Compounds
keywords: Litopenaeus vannamei; arachidonic acid; docosahexaenoic acid; eicosapentaenoic acid; method validation; pacific white shrimp; volatile compounds