Fame 37

Manufactured by Merck Group

Sourced in United States

FAME 37 is a laboratory equipment used for the analysis and measurement of fatty acid methyl esters (FAMEs). It provides accurate and reliable results for the identification and quantification of fatty acid profiles in various samples.

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Lab products found in correlation

Cp sil 88 silica capillary column, by Agilent Technologies (5 mentions) Flame ionization detector, by Shimadzu (4 mentions) Gc 2010 plus gas chromatograph, by Shimadzu (3 mentions) Cpsil 88 fused silica capillary column, by Agilent Technologies (3 mentions) Gc fid system, by Shimadzu (3 mentions) Aoc 20i automatic sampler, by Shimadzu (3 mentions) Sp 2560, by Merck Group (2 mentions) Split splitless auto injector, by Shimadzu (2 mentions) Agilent 7890b, by Agilent Technologies (1 mentions) Trace gc, by Thermo Fisher Scientific (1 mentions) Cg 2010, by Shimadzu (1 mentions) Db ffap capillary column, by Agilent Technologies (1 mentions) Aoc 20i autoinjector, by Shimadzu (1 mentions) Gc 2010 plus, by Shimadzu (1 mentions) Db 23 column, by Agilent Technologies (1 mentions) Gc 6890n, by Agilent Technologies (1 mentions) Aoc 20i, by Shimadzu (1 mentions) Gc 2010 plus apparatus, by Shimadzu (1 mentions) C17 0, by Merck Group (1 mentions) Aoc 20i injector, by Shimadzu (1 mentions)

18 protocols using fame 37

Fatty Acid Profiling by GC-FID

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Fatty acid was analyzed by gas chromatography with flame ionization detector
(GC-FID, Agilent 7890B, USA). The column was SP-2560 (ID 0.25
mm×length 100 m; Sigma-Aldrich, Germany), and fatty acid methyl ester
37 (FAME 37, Sigma-Aldrich, Germany) was used as a reference for peak
identification and quantification. The running condition of GC-FID was
followed by the FAME 37 manual (oven temperature: 140°C for 5 min;
Ramp: 240°C at 4°C/min and hold for 28 min; injector and
detector temperature: 260°C; split ratio: 1:30; injection volume: 1
μL).
Retention time and area value of each fatty acid peak, and peak pattern of
the sample were obtained. Peak was identified comparing with FAME 37 peak
pattern. These data were processed for association analysis between fatty
acid composition and the genotype.

Beak S.H., Lee Y., Lee E.B., Kim K.H., Kim J.G., Bok J.D, & Kang S.K. (2019). Study on the fatty acid profile of phospholipid and neutral lipid in Hanwoo beef and their relationship to genetic variation. Journal of Animal Science and Technology, 61(2), 69-76.

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Fatty Acid Profiling by GC-FID

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FAME, prepared as reported above, were analysed with a Trace GC gas chromatographer (Thermo Scientific, Inc., San Jose, CA, USA) equipped with an FID (Flame Ionization Detector), using an SP-2560 (100 m × 0.25 mm × 0.20 μm) capillary column (Supelco, Sigma-Aldrich). Samples were introduced through a split-splitless injection system of an AS 3000 autosampler in split mode (ratio 1:100) at 260 °C. The oven temperature program started at 140 °C (held for 5 min) and linearly increased to 260 °C (4 °C min⁻¹) up to the end of the analysis, according to previously described operating conditions (Siano, et al., 2016). FID temperature was 260 °C. The fatty acid composition of all samples was obtained by comparison with the retention times of the standard mixture FAME 37 components (Sigma-Aldrich) and was expressed as a percentage area.

Siano F., Moccia S., Picariello G., Russo G.L., Sorrentino G., Di Stasio M., La Cara F, & Volpe M.G. (2018). Comparative Study of Chemical, Biochemical Characteristic and ATR-FTIR Analysis of Seeds, Oil and Flour of the Edible Fedora Cultivar Hemp (Cannabis sativa L.). Molecules, 24(1), 83.

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Comprehensive Fatty Acid Profiling Protocol

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Total plasma fatty acids (FA) were extracted using a mixture of methanol:chloroform chromatographic solution (2:1, v/v), and FA were converted to FA methyl esters using a modified sodium methoxide method. Then, the FA profile was measured using flame-ionization gas chromatography on a device (SHIMADZU, CG-2010, Kyoto, Japan). Samples (2 μL) were injected via an autosampler into a fused-silica capillary column (DB-FFAP capillary column [15 m × 0.100 mm × 0.10 μm] J&W Scientific from Agilent Technologies, Folsom, CA, USA) in a gas chromatography system fitted with a flame ionization detector and eluted with hydrogen at 3.0 mL/min., with a split ratio of 1:150. The injector and detector were heated to 250 °C and 260 °C, respectively. The column was temperature programmed from 100 °C (hold 0.5 min) to 195 °C at 25 °C/min, then to 205 °C (hold 3 min) at 3.0 °C/min. Identification of the fatty acids was achieved by comparing their retention times with pure standards (FAME 37, code 47885, Sigma Chemical Co). Individual peaks were quantified as the area under the peak and results expressed as percentages of the total area of all FA peaks: miristic, palmitic, palmitoleic, stearic, oleic, linoleic, α-linolenic, eicosatrienoic, arachidonic, eicosapentaenoic, docosapentaenoic and docosahexaenoic.

Bersch-Ferreira Â.C., Sampaio G.R., Gehringer M.O., Torres E.A., Ross-Fernandes M.B., da Silva J.T., Torreglosa C.R., Kovacs C., Alves R., Magnoni C.D., Weber B, & Rogero M.M. (2018). Association between plasma fatty acids and inflammatory markers in patients with and without insulin resistance and in secondary prevention of cardiovascular disease, a cross-sectional study. Nutrition Journal, 17, 26.

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Fatty Acid Profiling of Oils

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The samples’ oil was extracted as described by Alves et al. [43 (link)], and the fatty acid methyl esters (FAMEs) were obtained according to ISO 12966–2:2011 (cold derivatization) [44 ]. FAME separation was attained in a gas chromatograph (Shimadzu GC-2010 Plus, Tokyo, Japan) coupled to a split/splitless AOC-20i autoinjector (Shimadzu, Tokyo, Japan) and a flame ionization detector (Shimadzu, Tokyo, Japan). A CP-Sil 88 silica capillary column (50 m × 0.25 mm i.d., 0.20-μm film thickness) (Varian, Middelburg, The Netherlands) was used. The temperature program was the following: 120 °C for 5 min, increased to 160 °C at 2 °C/min, held for 15 min and increased to 220 °C at 2 °C/min. The injector and detector temperatures were 250 and 270 °C, respectively. The FAME retention times were compared with those obtained with a standard mixture (FAME 37, Supelco, Bellefonte, PA, USA). Each fatty acid was expressed as a relative percentage.

Nunes M.A., Palmeira J.D., Melo D., Machado S., Lobo J.C., Costa A.S., Alves R.C., Ferreira H, & Oliveira M.B. (2021). Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient. Pharmaceuticals, 14(9), 913.

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Fatty Acid Profiling by GC-FID

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Fatty acid profile was measured according to Santos et al. [23 (link)]. Briefly, 2 mL of n-hexane was added to 0.02 g of oil to obtain fatty acid methyl esters (FAME) by cold transmethylation with methanolic potassium hydroxide. Then, 200 µL of methanolic potassium hydroxide solution (2 N) was added and vigorously mixed. Then, the supernatant was carefully transferred to a glass vial and analyzed by gas chromatography in a Shimadzu GC-2010 Plus Gas Chromatograph (Shimadzu, Tokyo, Japan). This was performed using a CPSil 88 fused silica capillary column (50 m × 0.25 mm i.d.), 0.20 µm film thickness (Varian, Middelburg, The Netherlands), and helium was used as the carrier gas (120 kPa). The used temperature program was a first step of 5 min at 140 °C, followed by an increase of 5 °C/min from 140 to 220 °C, and then maintaining at 220 °C for 15 min. The temperature of the injector and detector was 250 and 270 °C, respectively, and the split ratio was 1:50 with an injection volume of 1 µL. Lastly, each FAME was identified by direct comparison with a standard mixture (FAME 37, Supelco, Bellefonte, PA, USA). All analyses were performed in duplicate, and results are expressed as the relative percentage of each FA on the basis of relative peak areas.

Rabadán A., Nunes M.A., Bessada S.M., Pardo J.E., Oliveira M.B, & Álvarez-Ortí M. (2020). From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils. Foods, 9(10), 1341.

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Fatty Acid Profiling of Milk Lipids

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The milk samples were thawed at 4 °C and the milk fat (the upper layer) was extracted. FA methyl esters (FAME) were prepared from milk fat by combining 0.2 mL of fat with 2 mL of methanol and benzene (4: 1, v/v), 33 μL of daturic acid (C17:0), and 200 μL of acetyl chloride in a 10 mL glass tube. The mixture was incubated in glycerinum at 100 °C for 60 minutes. FAME samples were cooled and then 5 mL of 6% K₂CO₃ was slowly added to stop the reaction and neutralize the mixture. The solution was centrifuged for 10 minutes at 1580 × g, and then 1 μL of the upper phase was injected into a gas chromatograph with a flame ionization detector.
The samples were analyzed by gas chromatography (GC-2010 Auto Injector/Auto Sampler, Shimadzu, Japan) equipped with a capillary column (DB-23 column; 60 m × 0.25 mm i.d., 0.25 μm film thickness; Agilent Technologies, DE). The peaks of FA were identified by comparing their retention times with those of known standard mixtures FAME 37 (Supelco, Bellefonte, PA) and 68D (NuChek Prep, Elysian), and then quantified in relation to the internal standard. The FA composition of the total lipids of breast milk was expressed as weight percentage of total FA. The retention times and peak areas were compared with the inner standard and the FA concentration was calculated in accordance with the national standard (Liu et al^{[5 (link)]}).

Liu Y., Liu X, & Wang L. (2019). The investigation of fatty acid composition of breast milk and its relationship with dietary fatty acid intake in 5 regions of China. Medicine, 98(24), e15855.

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Fatty Acid Composition Analysis

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The fatty acid composition was analyzed at 0 and 90 days of this study on a GC-MS (7890-B, Agilent Technologies, Santa Clara, CA, USA) using an SP-2560 column (100 m × 0.25 mm id) and FID. For ester preparation, a 50 mg sample was reacted with 2 mL methanolic HCl in C₂H₅OH (15%) at 100 °C/60 min in a heating block, then cooled to 20–25 °C followed by the addition of 2 mL each n-hexane (99.99%) and deionized H₂O. Test tubes were then mixed for 1 min; after 15 min, the upper layer was extracted and dried over Na₂SO₄ and put in GC-vials for injection (1 µL) by ALS at 1:50 split ratio. The temperature of the inlet and FID were 250 °C and He, O₂, and H₂ were flowing at 2, 4, and 40 mL/min. The total run time was 52 min. For comparison and quantification, FAME-37 (Supelco, St. Louis, MO, USA) standard was used, and for CLA isomers, SLB-IL111, and cis, the 11-trans-octadecadienoic acid solution was used [20 (link)].

Khan A., Nadeem M., Al-Asmari F., Imran M., Ambreen S., Rahim M.A., Oranab S., Esatbeyoglu T., Bartkiene E, & Rocha J.M. (2023). Effect of Lactiplantibacillus plantarum on the Conversion of Linoleic Acid of Vegetable Oil to Conjugated Linoleic Acid, Lipolysis, and Sensory Properties of Cheddar Cheese. Microorganisms, 11(10), 2613.

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Fatty Acid Profiling and Cardiovascular Risk Indices

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The fatty acid profile was obtained by gas chromatography in a Shimadzu GC-2010 Plus Gas Chromatograph (Shimadzu, Tokyo, Japan) using a CPSil 88 fused silica capillary column (50 m × 0.25 mm i.d.), 0.20 m film thickness (Varian, Middelburg, The Netherlands), and helium as the carrier gas (120 kPa). Each fatty acid methyl ester (FAME) was identified by direct comparison with a standard mixture (FAME 37, Supelco, Bellefonte, PA, USA) [27 (link)]. Two samples of each batch were analyzed after the extraction of the fat, and the results are expressed as the percentage of each FAME. On the other hand, Atherogenicity (AI) was calculated from the percentage of lauric (C12:0), myristic (C14:0), and pamitic (C16:0) acids, and the sum of the polyunsaturated (PUFA) and monounsaturated (MUFA) fatty acids. On the other hand, the Thrombogenicity index (TI) was calculated by using the percentage of myristic, palmitic, and stearic (C18:0) acids and the sums of MUFA, omega 6 (n = 6) and the ratio between omega-6 and omega-3 (n = 3).

AI = \frac{C 12 : 0 + (4 * C 14 : 0 + C 16 : 0)}{\sum^{} PUFA + \sum^{} MUFA}

TI = \frac{C 14 : 0 + C 16 : 0 + C 18 : 0}{0.5 * \sum^{} MUFA + 0.5 \sum^{} (n = 6) + 3 \sum^{} (n = 3) + \frac{\sum^{} (n = 3)}{\sum^{} (n = 6)}}

Martínez E., Pardo J.E., Álvarez-Ortí M., Rabadán A., Pardo-Giménez A, & Alvarruiz A. (2023). Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties. Foods, 12(4), 828.

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Fatty Acid Profile Analysis in Burgers

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With regards to fatty acid profile, first fat was extracted from burgers with a chloroform-methanol mixture (2:1) according to [36 (link)]. Then, fatty acid methyl esters (FAME) were obtained by a transmethylation according to ISO 12988-2:2017 [37 ]. Then, FAMEs were injected in a Shimadzu GC-2010 Plus Gas Chromatograph (Shimadzu, Tokyo, Japan), equipped with a CPSil 88-fused silica capillary column (50 m × 0.25 mm i.d.), 0.20 m film thickness (Varian, Middelburg, Netherlands), using helium as the carrier gas (120 kPa). Each fatty acid methyl ester (FAME) was identified by direct comparison with a standard mixture (FAME 37, Supelco, Bellefonte, PA, USA). Two samples of each batch were analyzed, and the results were expressed as the percentage of each FAME.

Martínez E., Pardo J.E., Rabadán A, & Álvarez-Ortí M. (2023). Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers. Foods, 12(6), 1279.

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Fatty Acid Profiling Protocol

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The AOAC 996.06 (2001) method was applied to the lipid extraction from the tissue. After the lipid hydrolysis, the fatty acids were esterified to
methyl esters, evaporated to dryness in a stream of nitrogen and stored at

-

^{\circ}

C. An analysis of fatty acid methyl esters (FAMEs) was
performed by an internal standard method using a gas chromatograph (GC6890N, Agilent Tech., USA) with column DB-23
(60 

m

\times

 0.25 

mm

ID, 0.15 

µ m

) and peak areas and retention times were compared with a standard mix of FAME 37
(Supelco, USA). The conditions of the analyses are as follows: detector temperature – 250 

^{\circ}

C; injector temperature – 225 

^{\circ}

C; column temperature –
200 

^{\circ}

C; carrier gas – helium; and carrier gas flow rate – 50 

mL \min^{- 1}

. Obtained data for the composition of fatty acids were expressed in
percentages by weight of the identified total fatty acids.

Ivanović S., Pavlović M., Pavlović I., Tasić A., Janjić J, & Baltić M.Ž. (2020). Influence of breed on selected quality parameters of fresh goat meat. Archives Animal Breeding, 63(2), 219-229.

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