A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

Sara Panseri; Silvia Soncin; Luca Maria Chiesa; Pier Antonio Biondi

doi:10.1016/j.foodchem.2010.12.150

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

Food Chem. 2011 Jul 15;127(2):886-9. doi: 10.1016/j.foodchem.2010.12.150. Epub 2011 Jan 9.

Authors

Sara Panseri¹, Silvia Soncin, Luca Maria Chiesa, Pier Antonio Biondi

Affiliation

¹ Laboratory of Food Inspection, Department of Veterinary Sciences and Technologies for Food Safety, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy.

PMID: 23140750
DOI: 10.1016/j.foodchem.2010.12.150

Abstract

A method using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) was developed and validated for the extraction and quantification of hexanal content in butter (at ngg(-1) level) during storage at 4°C. The variability of hexanal content among seasons of production and the influence of high extraction temperature on ex-novo formation of hexanal were also evaluated. The HS-SPME conditions were optimised and analytical parameters of the method (linearity, accuracy, and precision) demonstrate its usefulness. The reproducibility and accuracy of the quantitative analysis was assured by the use of D(12)-hexanal as internal standard. For the applications, the headspace was extracted using CAR/PDMS fiber for 180min at 4°C. Hexanal contents in samples during all storage period (shelf-life) and from butters produced in different seasons were analysed. Butter samples at the end of shelf-life and samples produced in August showed highest values of hexanal, confirming that the temperature both in storage and distribution phases represents a critical factor to maintain the quality of butter.