Determination of Dodecanol and Short‐Chained Ethoxylated Dodecanols by LC–MS/MS (with Electrospray Ionization) After Their Derivatization (with Phenyl Isocyanate)

This report describes the application of LC–MS/MS for the separation of dodecanol (C₁₂OH) and homogenous fatty alcohols ethoxylated (AE) containing a dodecyl moiety and 1–9 ethoxy groups. These ethoxylates and free alcohol were derivatized for LC–MS/MS analysis with phenyl isocyanate (PIC). The derivatives of analytes with PIC were separated using a C18 column. Gradient elution with a mixture of ethyl acetate and acetonitrile (5 mM) was employed. The described determination method is characterized by low detection limits (range from 0.005 µg L^?1 for: C₁₂OH, C₁₂EO_2–7 to 1 µg L^?1 for C₁₂EO₁) and quantification limits (range from 0.01 µg L^?1 for: C₁₂EO_5–7 to 2 µg L^?1 for C₁₂EO₁). The developed and validated method was used in combination with liquid–liquid extraction (using ethyl acetate) in order to identify and quantitatively determine the C₁₂OH and C₁₂EO_1–9 present in environmental samples collected from Warta river water in Poznan.     

Monitoring of Fat Content,Free Fatty Acid and Fatty Acid Profile Including <Emphasis Type="Italic">trans</Emphasis> Fat in Pakistani Biscuits

The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography–mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9–46.9, 53.0–62.0, 12.3–43.7 and 0.1–9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.