Detection and identification of furan fatty acids from fish lipids by high-performance liquid chromatography coupled to electrospray ionization quadrupole time-of-flight mass spectrometry.

Content Provider	Semantic Scholar
Author	Uchida, Hajime Itabashi, Yutaka Watanabe, Ryuichi Matsushima, Ryoji Oikawa, Hiroshi Suzuki, Toshiyuki Hosokawa, Masashi Tsutsumi, Naonobu Ura, Kazuhiro Romanazzi, Donato Miller, Matthew R.
Copyright Year	2018
Abstract	Using high-performance liquid chromatography coupled to high-resolution electrospray ionization quadrupole time-of-flight mass spectrometry (HPLC/ESI-Q-TOF-MS), we have developed a new method for detection and identification of furan fatty acids (F-acids), which are widely distributed in living organisms and foods as minor lipid components and are known to have antioxidant and anti-inflammatory effects. For this purpose, total fatty acids prepared from the testis lipids of Japanese chum salmon (Oncorhynchus keta) were examined without any concentration or isolation of F-acids. In negative ESI mode, F-acids gave a prominent [M-H]- ion, by which individual F-acids could be detected and identified. High-resolution extracted ion chromatograms clearly showed the occurrence of five major F-acid homologs as already reported by GC/MS. The method was successfully applied to several fish samples and revealed the occurrence of F-acids for the first time in the two New Zealand fish, hoki (Macruronus novaezelandiae) and school shark (Galeorhinus galeus).
Starting Page	84
Ending Page	91
Page Count	8
File Format	PDF HTM / HTML
DOI	10.1016/j.foodchem.2018.01.044
PubMed reference number	29478566
Journal	Medline
Volume Number	252
Alternate Webpage(s)	https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/74835/1/FoodChemistry20180630.pdf
Journal	Food chemistry
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article