Multidimensional Characterization of Dietary Lipids

Cold-extraction of total lipids from biological materials and food matrices with mixtures of polar and apolar solvents.- Separation of lipid classes by solid phase extraction for subsequent analysis.- Purification of lipids by cold acetone precipitation.- Stripping of vegetable oils by direct mixing with adsorbent materials.- Preparation of fatty acid derivatives for their further analysis and quantification by gas chromatography.- Gas chromatography analysis of fatty acids derivatives.- Analysis of neutral lipids, phospholipids, glycolipids and total lipids by High-Performance Thin Layer Chromatography (HPTLC).- HPLC analysis of triacylglycerol molecular species.- Identification and quantification of phospholipids by HPLC/ELSD : application to bovine milk phospholipids.- Quantification of tocopherols and tocotrienols (tocols) in oils, fats and food products by HPLC-fluorescence (FLD).- Dietary Carotenoid : Identification and quantification.- Quantification of conjugated dienes in oxidizing oils and emulsions.- Quantification of hydroperoxides in oils and fats, oil-in-water emulsions and food products by ferrous oxidation-xylenol orange method.- Measurement of peroxide values (PV) in oils by triphenylphosphine/triphenylphosphine oxide (TPP/TPPO) assay coupled with FTIR-ATR spectroscopy.- Method for quantifying oxidized fatty acids in food samples using ultra-high pressure liquid chromatography tandem mass spectrometry.- Quantitative 1H NMR analysis of food lipid hydroperoxides and aldehydes.- Quantification of secondary lipid oxidation products in oils, fats and food products: malondialdehyde by HPLC-DAD and TBA-RS by UV-visible spectrophotometry.- Analysis of secondary volatile oxidation products by headspace GC-MS techniques.- LC-MS/MS analysis of Isoprostanoids in edible oils, vegetable and animal.- Preparation of dietary lipid emulsions using laboratory methods.- Particle size distribution of dietary lipid assemblies.- Surface load and interfacial compositionof protein-stabilized O/W emulsions.- The thermal properties of dietary lipids investigated by differential scanning calorimetry.- The crystallization properties of dietary lipids characterised by X-ray diffraction.- Rheological characterization of butter samples by a lubricated squeezing flow.- Observation of dietary lipids by microscopy techniques.