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<p>This study elucidates the quantification of hexanal, a volatile aldehyde indicative of lipid peroxidation, in potato chips subjected to varying storage durations. The primary objective was to optimize a single drop microextraction (SDME) methodology, coupled with gas chromatography, to ascertain hexanal concentrations in processed food matrices. Employing a systematic approach, the extraction parameters were meticulously refined, achieving a detection limit of 0.0005&#xa0;μg/ml and a linear calibration range spanning 0.001 to 5&#xa0;μg/ml. The analytical procedure was validated through rigorous statistical analyses, including ANOVA and Duncan’s multi-domain method, ensuring robust data integrity. Results demonstrated a significant escalation in hexanal levels, ranging from 0.21 to 4.1&#xa0;ppm, correlating with extended storage periods of two to six months, thereby underscoring the detrimental effects of lipid oxidation on food quality. The findings substantiate the efficacy of SDME as a rapid and reproducible technique for the extraction and quantification of volatile organic compounds in complex food matrices. This research not only contributes to the understanding of lipid degradation in food products but also provides a methodological framework for future investigations into the oxidative stability of edible oils and processed foods.</p>

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Surveying the hexanal levels in chips as an indicator of lipid oxidation through “microextraction from the upper space in a microdrop” via gas chromatography

  • 期刊论文

  • 发表日期：

    2025年5月21日

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  • Adel Beigbabaei,
  • Arash Dara,
  • Nasrin Borji,
  • Kiarash Beigbabaei

摘要

This study elucidates the quantification of hexanal, a volatile aldehyde indicative of lipid peroxidation, in potato chips subjected to varying storage durations. The primary objective was to optimize a single drop microextraction (SDME) methodology, coupled with gas chromatography, to ascertain hexanal concentrations in processed food matrices. Employing a systematic approach, the extraction parameters were meticulously refined, achieving a detection limit of 0.0005 μg/ml and a linear calibration range spanning 0.001 to 5 μg/ml. The analytical procedure was validated through rigorous statistical analyses, including ANOVA and Duncan’s multi-domain method, ensuring robust data integrity. Results demonstrated a significant escalation in hexanal levels, ranging from 0.21 to 4.1 ppm, correlating with extended storage periods of two to six months, thereby underscoring the detrimental effects of lipid oxidation on food quality. The findings substantiate the efficacy of SDME as a rapid and reproducible technique for the extraction and quantification of volatile organic compounds in complex food matrices. This research not only contributes to the understanding of lipid degradation in food products but also provides a methodological framework for future investigations into the oxidative stability of edible oils and processed foods.