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dc.contributor.authorLolli, Veronica
dc.contributor.authorZanardi, Emanuela
dc.contributor.authorMoloney, Aidan
dc.contributor.authorCaligiani, Augusta
dc.date.accessioned2021-11-22T14:50:33Z
dc.date.available2021-11-22T14:50:33Z
dc.date.issued2020-11-27
dc.identifier.citationLolli V, Zanardi E, Moloney AP, et al. An Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sector. Foods 2020;9(12) doi: https://doi.org/10.3390/foods9121756 [published Online First: 2020/12/03]en_US
dc.identifier.urihttp://hdl.handle.net/11019/2639
dc.descriptionpeer-revieweden_US
dc.description.abstractA survey was conducted to determine the content of cyclopropane fatty acids (CPFAs) and ω-cyclohexyl fatty acids (CHFAs) by using gas chromatography- mass spectrometry (GC-MS) and proton nuclear magnetic resonance (1H NMR) techniques in various meat samples from different species, including commercial samples and complex and thermally processed products (i.e., Bolognese sauce). The CPFAs concentration (as the sum of two isomers, namely dihydrosterculic acid and lactobacillic acid) in bovine meat fat (ranging between 70 and 465 mg/kg fat) was positively related to a silage-based diet, and therefore, they are potential biomarkers for monitoring the feeding system of cattle. CHFAs, such as 11-cyclohexylundecanoic and 13-cyclohexyltridecanoic acids, were only found in lipid profiles from ruminant species, and a linear trend was observed in their content, together with iso-branched fatty acids (iso-BCFAs) deriving from ruminal fermentation, as a function of bovine meat percentage in both raw and cooked minced meat. Thus, CHFAs are potential biomarkers for the assurance of the meat species and, combined with iso-BCFAs, of the beef/pork ratio even in complex meat matrices. The proposed approaches are valuable novel tools for meat authentication, which is pivotal in the management of meat quality, safety, and traceability.en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofseriesFoods;Vol. 9
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectcyclopropane fatty acidsen_US
dc.subjectfaten_US
dc.subjectanimal dieten_US
dc.subjectspeciesen_US
dc.subjectmeat qualityen_US
dc.subjectfood authenticityen_US
dc.subjectω-cyclohexyl fatty acids;en_US
dc.subject1HMNRen_US
dc.subjectGC-MSen_US
dc.titleAn Overview on Cyclic Fatty Acids as Biomarkers of Quality and Authenticity in the Meat Sectoren_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods9121756
dc.identifier.piifoods9121756
dc.source.volume9
dc.source.issue12
dc.source.beginpage1756
refterms.dateFOA2021-11-22T14:50:34Z
dc.source.journaltitleFoods
dc.identifier.eissn2304-8158


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