Assessing the fate of fatty acid esters of hydroxy fatty acids, diglycerides and monoacetyldiacylglycerides in grilled ruminant meats marinated with unfiltered beer-based marinades

Charles F. Manful, School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, CanadaFollow
Thu H. Pham, School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
Evan Wheeler, School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
Muhammad Nadeem, School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
Oludoyin A. Adigun, School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
Nicole Walsh, School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
Raymond H. Thomas, School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, CanadaFollow

Keywords

Antioxidants; Functional Lipids; Grill Food Quality; Lipid Oxidation; Polyphenols

Abstract

Ruminant meats contain functional lipids including fatty acid esters of hydroxy fatty acids (FAHFA), diglycerides (DG), monoacetyldiglycerides (MAcDG) and medium chain triglycerides (McTG) whose consumption in the normal diet can confer benefits for consumer health. However, very little is known concerning how meat processing techniques such as marination and grilling affect the quantity and quality of these functional lipids in ruminant meats. We used ultra high-performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLC-HRAM-MS/MS) to show how grilling following marination with either India or Wheat ale unfiltered beer-based marinades affected the quantity and quality of these functional lipids in ruminant meats. We observed MAcDG was completely degraded in grilled meats. Both unfiltered beer-based marinades retained higher (P

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Recommended Citation

Manful, Charles F.; Pham, Thu H.; Wheeler, Evan; Nadeem, Muhammad; Adigun, Oludoyin A.; Walsh, Nicole; and Thomas, Raymond H. (2022) "Assessing the fate of fatty acid esters of hydroxy fatty acids, diglycerides and monoacetyldiacylglycerides in grilled ruminant meats marinated with unfiltered beer-based marinades," Journal of Food and Drug Analysis: Vol. 30 : Iss. 2 , Article 5.
Available at: https://doi.org/10.38212/2224-6614.3406