Determination of C22:5 and C22:6 marine fatty acids in pork fat with Fourier transform mid-infrared spectroscopy |
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| Authors: | Flåtten Audun Bryhni Eli A Kohler Achim Egelandsdal Bjørg Isaksson Tomas |
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| Affiliation: | 1. Department of Food Science, Agricultural University of Norway, P.O. Box 5036, N-1432 Ås, Norway;2. Norwegian Meat Research Centre, P.O. Box 396, Økern, N-0513 Oslo, Norway;3. MATFORSK– Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway;1. Department of General Physics and Spectroscopy, Vilnius University, Sauletekio av. 3-9, Vilnius 10222, Lithuania;2. Interdisciplinary Center for Molecular Materials (ICMM) and Computer-Chemistry-Center (CCC), Friedrich-Alexander-University Erlangen-Nürnberg, Nägelsbachstr. 25, 91052 Erlangen, Germany;3. Institute of Chemistry, University of Bialystok, Hurtowa 1, 15-399 Bialystok, Poland;1. Laboratory for Neutron Scattering and Imaging, Paul Scherrer Institute, CH-5232 Villigen PSI, Switzerland;2. Department of Biological Science and Technology, Faculty of Engineering, The University of Tokushima, 2-1 Minamijosanjima-cho, Tokushima 770-8506, Japan;3. Department of Life System, Institute of Technology and Science, The University of Tokushima, 2-1 Minamijosanjima-cho, Tokushima 770-8506, Japan;1. Department of Cell Biology, The Johns Hopkins University School of Medicine, 725 N. Wolfe Street, Baltimore, MD 21205, USA;1. Middle East Technical University, Department of Biological Sciences, 06800, Ankara, Turkey;2. Hacettepe University, Department of Physics Engineering, 06800 Beytepe, Ankara, Turkey |
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| Abstract: | Fatty acids in samples (n=74) of pork adipose tissue were measured with a Fourier transform mid-infrared (FT-MIR) spectrometer and by gas chromatography. The measured absorption spectra provided information to estimate partial least squares regression models for fatty acid groups, the iodine value and several fatty acids. The iodine values were predicted with correlation coefficient R=0.996 and root mean square error of cross-validation RMSECV=0.658. The sum of the two marine fatty acids of main interest, C22:5n3+C22:6n3, were predicted with R=0.982 and RMSECV=0.062. The K nearest neighbours procedure successfully classified the samples in three classes, depending on their proportions of marine fatty acids. Application of fat and absorption measurements were rapid, requiring less than 5 min of labour per sample. The results reported in this paper demonstrate that FT-MIR measurements can serve as a rapid method to determine marine fatty acids in pork fat. |
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