title: Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates.
abstract: The purpose of our research was to optimise the extraction conditions of the stir-bar sorptive extraction (SBSE) targeting the identification of lipid compounds particularly medium and long-chain free fatty acids in cooked cured pork ham exudates. The analytical conditions of extraction (including sample volume, extraction time, stirring speed, pH and dilution of the sample) were checked using the Simplex method approach. As a result of the SBSE optimisation, improved detection limits and linear ranges for hexanoic, heptanoic, octanoic, nonanoic, decanoic, dodecanoic and tetradecanoic fatty acids were obtained. When comparing results with those obtained by the commonly used SPME methodology, optimisation of SBSE achieved better results for volatile compounds of low volatility, such as medium and long-chain free fatty acids, whereas compounds with high volatility and polarity were only detected by SPME. SBSE also confirmed its potential as a tool to help identify undesirable contaminants/residues in meat products.
authors.affiliation: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia; LUCTA SA, Montornès del Vallès 08170, Barcelona, Spain.
authors.forename: Iu
authors.initials: Iu
authors.lastname: Benet
authors.affiliation: LUCTA SA, Montornès del Vallès 08170, Barcelona, Spain.
authors.forename: Carles
authors.initials: C
authors.lastname: Ibañez
authors.affiliation: IRTA, Finca Camps i Armet, Monells, Girona E-17121, Spain.
authors.forename: Maria Dolors
authors.initials: MD
authors.lastname: Guàrdia
authors.affiliation: LUCTA SA, Montornès del Vallès 08170, Barcelona, Spain.
authors.forename: Josep
authors.initials: J
authors.lastname: Solà
authors.affiliation: IRTA, Finca Camps i Armet, Monells, Girona E-17121, Spain.
authors.forename: Jacint
authors.initials: J
authors.lastname: Arnau
authors.affiliation: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia. Electronic address: e.roura@uq.edu.au.
authors.forename: Eugeni
authors.initials: E
authors.lastname: Roura
mesh_terms: D002138:Calibration; D005591:Chemical Fractionation / Q000379:methods*; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D006863:Hydrogen-Ion Concentration; D057230:Limit of Detection; D016014:Linear Models; D008461:Meat Products / Q000032:analysis*; D009812:Odorants / Q000032:analysis; D015203:Reproducibility of Results; D052616:Solid Phase Extraction / Q000379:methods; D014835:Volatilization
chemical_list: D005230:Fatty Acids, Nonesterified
keywords: Cooked ham; Medium and long-chain free fatty acids; SBSE; SPME; Simplex method