Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA Approach
Mangalitza pig (<i>Sus scrofa domesticus</i>) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectromet...
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MDPI AG
2021-01-01
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| Series: | Foods |
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| author | Cornelia Petroman Gabriela Popescu Raymond-Nandy Szakal Virgil Păunescu Lavinia P. Drăghia Gabriel S. Bujancă Cosmina A. Chirilă Daniel I. Hădărugă Loredana Văduva Nicoleta G. Hădărugă Ioan Petroman |
| author_facet | Cornelia Petroman Gabriela Popescu Raymond-Nandy Szakal Virgil Păunescu Lavinia P. Drăghia Gabriel S. Bujancă Cosmina A. Chirilă Daniel I. Hădărugă Loredana Văduva Nicoleta G. Hădărugă Ioan Petroman |
| author_sort | Cornelia Petroman |
| collection | DOAJ |
| description | Mangalitza pig (<i>Sus scrofa domesticus</i>) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique. |
| first_indexed | 2024-03-09T03:41:51Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:41:51Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cc7063bc8b594f8589e99f754eca17cd2023-12-03T14:39:56ZengMDPI AGFoods2304-81582021-01-0110224210.3390/foods10020242Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA ApproachCornelia Petroman0Gabriela Popescu1Raymond-Nandy Szakal2Virgil Păunescu3Lavinia P. Drăghia4Gabriel S. Bujancă5Cosmina A. Chirilă6Daniel I. Hădărugă7Loredana Văduva8Nicoleta G. Hădărugă9Ioan Petroman10Department II—Economy and Company Financing, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaDepartment of Rural Management and Development, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaDepartment of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaDepartment of Physiology and Immunology, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. 2, 300041 Timişoara, RomaniaDepartment of Physiology and Immunology, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. 2, 300041 Timişoara, RomaniaDepartment of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaDepartment of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaDepartment of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, RomaniaDepartment of Rural Management and Development, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaDepartment of Food Science, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaDepartment of Rural Management and Development, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului 119, 300645 Timişoara, RomaniaMangalitza pig (<i>Sus scrofa domesticus</i>) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.https://www.mdpi.com/2304-8158/10/2/242fatty acid profilelipid fractionsMangalitza<i>Sus scrofa domesticus</i>aldehyde degradation compoundsgas chromatography—mass spectrometry |
| spellingShingle | Cornelia Petroman Gabriela Popescu Raymond-Nandy Szakal Virgil Păunescu Lavinia P. Drăghia Gabriel S. Bujancă Cosmina A. Chirilă Daniel I. Hădărugă Loredana Văduva Nicoleta G. Hădărugă Ioan Petroman Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA Approach Foods fatty acid profile lipid fractions Mangalitza <i>Sus scrofa domesticus</i> aldehyde degradation compounds gas chromatography—mass spectrometry |
| title | Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA Approach |
| title_full | Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA Approach |
| title_fullStr | Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA Approach |
| title_full_unstemmed | Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA Approach |
| title_short | Fatty Acid Profile of Lipid Fractions of Mangalitza (<i>Sus scrofa domesticus</i>) from Northern Romania: A GC-MS-PCA Approach |
| title_sort | fatty acid profile of lipid fractions of mangalitza i sus scrofa domesticus i from northern romania a gc ms pca approach |
| topic | fatty acid profile lipid fractions Mangalitza <i>Sus scrofa domesticus</i> aldehyde degradation compounds gas chromatography—mass spectrometry |
| url | https://www.mdpi.com/2304-8158/10/2/242 |
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