Potential of spectroscopic techniques and chemometric analysis for rapid measurement of docosahexaenoic acid and eicosapentaenoic acid in algal oil.

Developing rapid methods for measuring long-chain ω-3 (n-3) poly-unsaturated fatty acid (LCPUFA) contents has been a crucial request from the algal oil industry. In this study, four spectroscopy techniques, namely visible and short-wave near infra-red (Vis-SNIR), long-wave near infra-red (LNIR), mid-infra-red (MIR) and nuclear magnetic resonance (NMR) spectroscopy, were exploited for determining the docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents in algal oil. The best prediction for both DHA and EPA were achieved by NMR spectroscopy, in which the determination coefficients of cross-validation (rCV(2)) values were 0.963 and 0.967 for two LCPUFAs. The performances of Vis-SNIR and LNIR spectroscopy were also accepted. The variable selection was proved as an efficient and necessary step for the spectral analysis in this study. The results were promising and implied that spectroscopy techniques have a great potential for assessment of DHA and EPA in algal oil.

[1]  Di Wu,et al.  Nondestructive Differentiation of Panax Species Using Visible and Shortwave Near-Infrared Spectroscopy , 2011 .

[2]  Di Wu,et al.  Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications , 2013 .

[3]  Rapid quantitation of fish oil fatty acids and their ethyl esters by FT‐NIR models , 2010 .

[4]  I. Gribbestad,et al.  Nondestructive quantitative determination of docosahexaenoic acid and n−3 fatty acids in fish oils by high-resolution 1H nuclear magnetic resonance spectroscopy , 2000 .

[5]  J. Curtis.  Chapter 9 – Analysis of oils and concentrates , 2012 .

[6]  Guangzao Huang,et al.  Rapid Determination of Enantiomeric Excess of Tert-Butoxycarbonyl (BOC-Protected) Amino Acids Based on Infrared Spectra Technique with Optimal Wavelet Packet Transform Decomposition Frequency Band , 2013 .

[7]  Di Wu,et al.  Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet , 2012 .

[8]  Di Wu,et al.  Determination of alpha-linolenic acid and linoleic acid in edible oils using near-infrared spectroscopy improved by wavelet transform and uninformative variable elimination. , 2009, Analytica chimica acta.

[9]  P. Marone,et al.  Safety evaluation of Algal Oil from Schizochytrium sp. , 2011, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[10]  H. Zhang,et al.  Modulation of prostate cancer genetic risk by omega-3 and omega-6 fatty acids. , 2007, The Journal of clinical investigation.

[11]  Da-Wen Sun.  Infrared spectroscopy for food quality analysis and control , 2009 .

[12]  Di Wu,et al.  Uninformative variable elimination for improvement of successive projections algorithm on spectral multivariable selection with different calibration algorithms for the rapid and non-destructive determination of protein content in dried laver , 2011 .

[13]  Denis A. Evans,et al.  Fish consumption and cognitive decline with age in a large community study. , 2005, Archives of neurology.

[14]  I. Carton,et al.  Characterization of cod liver oil by spectroscopic techniques. New approaches for the determination of compositional parameters, acyl groups, and cholesterol from 1h nuclear magnetic resonance and Fourier transform infrared spectral data. , 2008, Journal of agricultural and food chemistry.

[15]  Di Wu,et al.  Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh. , 2013, Talanta.

[16]  M. C. U. Araújo,et al.  The successive projections algorithm for variable selection in spectroscopic multicomponent analysis , 2001 .

[17]  Chengzhang Wang,et al.  Prediction of fatty acid composition in Camellia oleifera oil by near infrared transmittance spectroscopy (NITS). , 2013, Food chemistry.

[18]  Di Wu,et al.  Application of a hybrid variable selection method for the classification of rapeseed oils based on 1H NMR spectral analysis , 2010 .

[19]  Di Wu,et al.  Application of near infrared spectroscopy for the rapid determination of antioxidant activity of bamboo leaf extract. , 2012, Food chemistry.

[20]  F. Cicchetti,et al.  Beneficial effects of dietary omega‐3 polyunsaturated fatty acid on toxin‐induced neuronal degeneration in an animal model of Parkinson's disease , 2008, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.

[21]  A. Bendini,et al.  Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression. , 2011 .

[22]  A. Tacon,et al.  Development of farmed fish: a nutritionally necessary alternative to meat , 1999, Proceedings of the Nutrition Society.

[23]  L. Arterburn,et al.  Bioequivalence of Docosahexaenoic Acid from Different Algal Oils in Capsules and in a DHA-Fortified Food , 2007, Lipids.

[24]  Ethan M Balk,et al.  n-3 Fatty acids from fish or fish-oil supplements, but not alpha-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review. , 2006, The American journal of clinical nutrition.

[25]  O. Pulz,et al.  Valuable products from biotechnology of microalgae , 2004, Applied Microbiology and Biotechnology.

[26]  Dirk W. Lachenmeier,et al.  Chemometric methods in NMR spectroscopic analysis of food products , 2013, Journal of Analytical Chemistry.

[27]  D. Massart,et al.  Elimination of uninformative variables for multivariate calibration. , 1996, Analytical chemistry.

[28]  B. Corl,et al.  Use of algae or algal oil rich in n-3 fatty acids as a feed supplement for dairy cattle. , 2012, Journal of dairy science.

[29]  Cai Song,et al.  Cognitive enhancement by omega-3 fatty acids from child-hood to old age: Findings from animal and clinical studies , 2013, Neuropharmacology.