Elisabeth Olsen

Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy.

The composition of dietary fat has received increased attention during the recent years because it influences human health. Seventy seven samples from pork adipose tissue and melted fat from the same tissue were measured with Raman spectroscopy. Gas chromatography analysis was conducted as reference. Iodine values (IV) ranged from 58.2 to 90.4g iodine added per 100g fat. Polyunsaturated fatty acids (PUFA) ranged from 7.8% to 31.7% and monounsaturated fatty acids (MUFA) from 35.2% to 51.5% of total fatty acids. When applied on pre-processed spectra of melted fat, partial least square regression (PLSR) with cross-validation gave a correlation coefficient (R)=0.98, and root mean square error of cross-validation (RMSECV)=1.4 for IV, using 3 PLS factors in the model. PUFA gave R=0.98 and RMSECV=1.0% of total fatty acids, using 5 PLS factors. MUFA were predicted with R=0.96 and RMSECV=1.0% of total fatty acids, using 9 PLS factors. On adipose tissue a model with 3 PLS factors gave R=0.97 and RMSECV=1.8 for IV. For PUFA, a model with 3 PLS factors gave R=0.95 and RMSECV=1.5% of total fatty acids. For MUFA a model with 6 PLS factors gave R=0.91 and RMSECV=1.5% of total fatty acids. The results indicate the feasibility to use Raman spectroscopy as a rapid and non-destructive method to determine IV, PUFA, MUFA and saturated fatty acids (SFA) measured directly on pork adipose tissue and in melted fat from the same tissue.

Effect of different steam explosion conditions on methane potential and enzymatic saccharification of birch.

Birch (Betula pubescens) was steam exploded at 13 different conditions with temperatures ranging from 170 to 230 °C and residence times ranging from 5 to 15 min. Increasing severity in the pretreatment led to degradation of xylan and formation of pseudo-lignin. The effect of the pretreatments was evaluated by running enzymatic saccharification and anaerobic digestion followed by analysis of sugar and methane yields, respectively. Enzymatically released glucose increased with pretreatment severity up to 220 °C for 10 min and levels of solubilized glucose reached 97% of the theoretical maximum. The highest methane yield (369 mL gVS(-1)) was obtained at a severity factor of 4.5 and this yield was 1.8 times higher than the yield from untreated birch. Enzymatic glucose yields and methane yields were generally correlated. The results indicate that steam-exploded birch can be effectively converted to either glucose or methane.

Determination of Omega-6 and Omega-3 Fatty Acids in Pork Adipose Tissue with Nondestructive Raman and Fourier Transform Infrared Spectroscopy

In order to predict omega-6 and omega-3 fatty acids in the diet of humans, seventy-three pork back fat adipose tissue samples were measured with Raman spectroscopy directly on adipose tissue and on melted fat. Melted fat samples were, in addition, measured with Fourier transform infrared (FT-IR) spectroscopy. Gas chromatography analyses were conducted as the reference analysis. Partial least squares regression (PLSR) was used to calibrate and validate all models predicting omega-3 and omega-6 fatty acids contents from spectra. Omega-6 fatty acids in melted fat measured with FT-IR was predicted with a correlation coefficient (R) of 0.93 and a root mean square error of cross-validation (RMSECV) of 1.61% of the total amount of fatty acids. Raman spectra measured on melted fat gave a prediction of omega-6 fatty acids with R = 0.97, and RMSECV = 0.99% of total amount of fatty acids. Omega-6 fatty acids were predicted with R = 0.94, and RMSECV = 1.50% of the total amount of fatty acids using Raman spectra recorded on adipose tissue. For omega-3 fatty acids, the highest R = 0.91, and lowest RMSECV = 0.23% of the total amount of fatty acids were obtained from Raman spectra acquired on melted fat. FT-IR and Raman spectroscopy may be used as rapid, nondestructive methods to determine omega-6 and omega-3 fatty acids in melted fat. Raman spectroscopy can also be used directly on adipose tissue.

Long-term stability of a Raman instrument determining iodine value in pork adipose tissue

The stability of a calibration model from a non-destructive Raman instrument during a period of three years was studied. A calibration model created on a dataset measuring pork adipose tissue in 2005 determining iodine value (IV), was transferred to a dataset measuring pork adipose tissue three years later in 2008. During these three years the fibre optic cable had been changed and the output of the laser was reduced to 60% compared with the power in 2005. The samples were also taken from different parts of the carcass. Aligning the peak positions and pre-processing with multiplicative scatter correction together with a selection of wavelengths/wavenumbers gave, for IV, a correlation coefficient of 0.95 for measured versus predicted IV of the 2008 samples. The accuracy expressed as root mean square error of prediction was 2.04 g iodine added to 100g of melted fat with 6 partial least squares factors for the 2008 samples. This study shows that it is possible, with minor modifications, to transfer the model from spectra measured three years later on the same instrument. It is concluded that a quantitative use of Raman instruments are robust over time.

Effects of similar intakes of marine n-3 fatty acids from enriched food products and fish oil on cardiovascular risk markers in healthy human subjects

There is convincing evidence that consumption of fish and fish oil rich in long-chain (LC) n-3 PUFA (n-3 LCPUFA), EPA (20 : 5n-3) and DHA (22 : 6n-3) reduce the risk of CHD. The aim of the present study was to investigate whether n-3 LCPUFA-enriched food products provide similar beneficial effects as fish oil with regard to incorporation into plasma lipids and effects on cardiovascular risk markers. A parallel 7-week intervention trial was performed where 159 healthy men and women were randomised to consume either 34 g fish pâté (n 44), 500 ml fruit juice (n 38) or three capsules of concentrated fish oil (n 40), all contributing to a daily intake of approximately 1 g EPA and DHA. A fourth group did not receive any supplementation or food product and served as controls (n 37). Plasma fatty acid composition, serum lipids, and markers of inflammation and oxidative stress were measured. Compared with the control group, plasma n-3 LCPUFA and EPA:arachidonic acid ratio increased equally in all intervention groups. However, no significant changes in blood lipids and markers of inflammation and oxidative stress were observed. In conclusion, enriched fish pâté and fruit juice represent suitable delivery systems for n-3 LCPUFA. However, although the dose given is known to reduce the risk of CVD, no significant changes were observed on cardiovascular risk markers in this healthy population.

Technical note: Comparing calibration methods for determination of protein in goat milk by ultraviolet spectroscopy

A rapid spectroscopic method to determine total protein in bovine and buffalo milk using UV spectra of guanidine-hydrochloride mixed milk has previously been reported and validated. The method was based on mixed calibration samples and univariate calibrations of fourth derivative (4D) spectra. In this study the same method was compared and tested for determination of total protein in goat milk. Calculations based on multivariate calibration (partial least squares regression) on full spectra of goat milk were used. The method was tested on 2 UV instruments. The comparison resulted in a significantly more robust (i.e., better) transferability between UV instruments for the partial least squares regression method on full spectra compared with previous univariate calibration of 4D spectra. Local (1 instrument) calibrations gave similar, significantly not different (chi-squared test) cross-validated prediction error results for the 2 methods. It can be concluded that there is no need for fourth derivation. Partial least squares regression on full spectra was equal or superior to using the 4D spectra.