Abstract

Ambient ionization techniques have been demonstrated challenging and straightforward strategies for food fingerprinting or food-authenticity assessment. Among them, direct analysis in real time (DART) is an ambient ionization technique that coupled with various MS analyzers demonstrated to be successful for both target and non target analysis of several complex foods [1, 2]. Fish is an important source of nutrients in the human diet and salmon, in particular, is considered a valuable source of "healthy" fatty acids thanks to the presence of long chain omega-3 fatty acids eicosapenteanoic acid and docosahexaenoic acid. However, factors such as the living conditions of the salmons whether farmed or caught or the non appropriate storage conditions applied during food circulation or dispatch to the local retailers might affect considerably the quality and the final composition of the lipid fraction, also compromising the availability of some beneficial compounds.In this presentation the coupling between DART and a mono-stage Orbitrap(TM) based High Resolution Mass Spectrometer has been for the first time exploited for rapid lipid profiling of Salmo salar stored for several days under refrigerated conditions. First DART and HRMS parameters were duly tuned in order to achieve a rapid and reliable analysis in the shortest time. Afterwards, samples were extracted according to a general protocol and further analysed by DART-HRMS in order to highlight significant changes in the lipid profile over time. Thanks to the high mass resolving power offered by the instrument in use, providing a mass accuracy better than 5 ppm, the composition of some lipids could be also inferred by entering the elemental composition predicted by the XCalibur(TM) software into the Lipid Maps database.The method DART-HRMS applied to the analysis of salmon under different storage conditions highlighted significant changes appearing along the lipid profile over the explored time. Results showed that prolonging storage of the product for a period longer than 3 days produced a remarked increase in the levels of specific fatty acids and a consequent decrease in the triacylglicerol levels. In perspective these findings open towards the possibility to employ such strategy to monitor salmon freshness through the analysis of the lipid profile. Acknowledgments: This work has been supported by the European project FOODINTEGRITY (FP7-KBBE-2013-single-stage, No 613688).

Autore Pugliese

• Monaci Linda

Tutti gli autori

• G. M. Fiorino; E. De Angelis; S. L. Bavaro; I. Losito; A.F. Logrieco; L. Monaci

Titolo volume/Rivista

Atti

Anno di pubblicazione

2017

ISSN

0391-9218

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile