Research Article
Determination of Cyclopropane Fatty Acids in Food of Animal Origin by 1H NMR
Table 1
Comparison of 1H NMR and GC-MS results on the presence of CPFAs in some representative samples of fat of animal origin.
| | Samples | Number of analysed samples | CPFA (GC-MS) (mg/kg fat) | CPFA (1H NMR) (mg/kg fat) |
| | Cheese | | | | | Reference cheese | | 600 ± 50 | 690 ± 60 | | Parmigiano Reggiano | 5 | <LOD | <LOD | | Grana Padano | 5 | 400–700 | 400–800 | | Meat | | | | | Commercial bovine meat | 5 | 200–400 | 300–400 | | Bovine meat of certified origin (not fed with silages) | 2 | <LOD | <LOD | | Other meats (Pork and chicken) | 4 | <LOD | <LOD | | Cured meat | | | | | Salami | 1 | 60 | <LOD | | Parma ham | 1 | 120 | <LOD | | Bresaola | 1 | 340 | 400 | | Fish | | | | | Eel | 2 | 180–350 | 400–590 | | Mullet | 1 | 120 | 800 |
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