ArticleFoods (Basel, Switzerland)2021
Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Lipidomic Profiling of Common Wheat Flours from 1891-2010.Journal of agricultural and food chemistry · 2024Article
- Lipids and Fatty Acid Composition Reveal Differences between Durum Wheat Landraces and Modern Cultivars.Plants (Basel, Switzerland) · 2024Article
- Conversion of Retinyl Palmitate to Retinol by Wheat Bran Endogenous Lipase Reduces Vitamin A Stability.Foods (Basel, Switzerland) · 2023Article
- Choice of buffer in mobile phase can substantially alter peak areas in quantification of lipids by HPLC-ELSD.Journal of chromatography. B, Analytical technologies in the biomedical and life sciences · 2022Article
- Lipid Signaling During Gamete Maturation.Frontiers in cell and developmental biology · 2022Review
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Authors and funding
3 authors.
Funding
Abstract
Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means of HPLC-ELSD. Not only the number and type of polar functional groups but also the chain length and degree of unsaturation of (free or esterified) fatty acids (FAs) had a significant effect on ELSD responses. Tripalmitin and trilinolein yielded notably different ELSD responses, even if their constituting free FAs produced identical responses. How FA structure impacts ELSD responses of free FAs is thus not predictive for those of triacylglycerols and presumably other lipids containing esterified FAs. Because ELSD responses of lipids depend on the identity of the (esterified) FA(s) which they contain, fully accurate lipid quantification with HPLC-ELSD is challenging and time-consuming. Nonetheless, HPLC-ELSD is a good and fast technique to semi-quantitatively compare the levels of different lipid classes between samples of comparable FA composition. In this way, lipid profiles of different flours from near-isogenic wheat lines could be compared.
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