Tricosanoic acid c23 0

Manufactured by Merck Group

Sourced in United States

Tricosanoic acid (C23:0) is a saturated fatty acid with 23 carbon atoms. It is a naturally occurring compound found in various plant and animal sources. Tricosanoic acid serves as a common laboratory reference standard and is used in analytical chemistry applications.

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Lab products found in correlation

Supelco 37 component fame mix, by Merck Group (2 mentions) Omegawax 320 capillary column, by Merck Group (2 mentions) Galaxie chromatography data system 1, by Agilent Technologies (2 mentions) Supelco 37 component fame mix standard, by Merck Group (1 mentions) Chloroform methanol, by Merck Group (1 mentions)

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Tricosanoic acid (5 citations)

4 protocols using tricosanoic acid c23 0

Proximate Composition and Fatty Acid Analysis

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Proximate composition of HI meal, experimental diets and cooked freeze-dried fillets from the three groups of fish differently fed was determined according to AOAC procedures. 32 Dry matter, ash, crude protein and ether extract were determined according to 950.46, 920.153, 976.05, and 991.36 methods, respectively.
The fatty acid (FA) group composition was analysed on total lipid extract 33 of HI meal, experimental diets samples and cooked muscle samples obtained from fish fed different diets. The FAs composition was determined by gas chromatography (Varian GC 430; Agilent, Palo Alto, CA, USA) equipped with a flame ionization detector and a Supelco Omegawax™ 320 capillary column (30 m  0.32 mm i.d., 0.25 μm film and polyethylene glycol bonded phase; Supelco, Bellefonte, PA, USA). FAs were identified by comparing the FAME retention time with the standard Supelco 37 component FAME mix (Supelco). Individual FAs were quantified using tricosanoic acid (C23:0) (Supelco) as internal standard. FAs were expressed as a percentage of total FAME.

Borgogno M., Dinnella C., Iaconisi V., Fusi R., Scarpaleggia C., Schiavone A., Monteleone E., Gasco L, & Parisi G. (2017). Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations. Journal of the science of food and agriculture, 97(10).

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Lipid Composition Analysis of Minced Flesh

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The moisture of minced flesh was determined in accordance with AOAC method [37 ]. The total lipids were obtained according to Folch et al. [38 (link)] method, then they were gravimetrically quantified. The fatty acids (FAs) were determined in the lipid extract after trans-esterification to methyl esters (FAME), using a base-catalyzed trans-esterification [39 (link)]. The FA composition was determined by gas chromatography (GC) using a Varian GC 430 gas chromatograph (Varian Inc., Palo Alto, CA, USA), equipped with a flame ionization detector (FID) and a Supelco Omegawax™ 320 m capillary column (Supelco, Bellefonte, PA, USA). The GC conditions were recovered from Secci et al. [40 (link)]. Chromatograms were recorded with the Galaxie Chromatography Data System 1.9.302.952 (Varian Inc., Palo Alto, CA, USA). FAs were identified by comparing the FAME retention time with those of the Supelco 37 component FAME mix standard (Supelco, Bellefonte, PA, USA) and quantified through calibration curves, using tricosanoic acid (C23:0) (Supelco, Bellefonte, PA, USA) as internal standard.

Arena R., de Medeiros A.C., Secci G., Mancini S., Manuguerra S., Bovera F., Santulli A., Parisi G., Messina C.M, & Piccolo G. (2022). Effects of Dietary Supplementation with Honeybee Pollen and Its Supercritical Fluid Extract on Immune Response and Fillet’s Quality of Farmed Gilthead Seabream (Sparus aurata). Animals : an Open Access Journal from MDPI, 12(6), 675.

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Proximate Composition and Fatty Acid Analysis

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The proximate composition and energy level of the H prepupae meal and of the experimental diets are shown in Table 1. Feed samples were analysed for moisture (AOAC #950.46), crude protein, CP (AOAC #976.05), ash (AOAC #920.153), and ether extract, (EE; AOAC #991.36) contents according to AOAC International [44 ]. The gross energy content (GE) was determined using an adiabatic calorimetric bomb (IKA C7000, Werke GmbH & Co., Staufen, Germany).
The total lipid fraction of the H prepupae meal and of the three test diets was extracted using chloroform-methanol (2:1 v:v) (Merck KGaA, Darmstadt, Germany) mixture [45 ]. The fatty acid methyl esters (FAMEs) were obtained following the protocol described in Morrison and Smith [46 (link)] and quantified by gas chromatography (Varian 430-GC, FID) according to Tulli et al. [47 (link)] using tricosanoic acid (C23:0; Supelco, Bellefonte, PA, USA) as an internal standard.
The grading inclusion level of H meal resulted in an increase of total saturated fatty acids (SFA) and a decrease in total polyunsaturated fatty acid (PUFA) percentage in the experimental diets as shown in Table 1.

Cardinaletti G., Randazzo B., Messina M., Zarantoniello M., Giorgini E., Zimbelli A., Bruni L., Parisi G., Olivotto I, & Tulli F. (2019). Effects of Graded Dietary Inclusion Level of Full-Fat Hermetia illucens Prepupae Meal in Practical Diets for Rainbow Trout (Oncorhynchus mykiss). Animals : an Open Access Journal from MDPI, 9(5), 251.

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Lipid and Fatty Acid Analysis

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The total lipid content of the samples was determined according to Folch, Lees, and Sloane Stanley (1957) method and fatty acids (FAs) in lipid extract were trans-esterified to methyl esters (FAME) using a base-catalyzed trans-esterification followed by a boron trifluoride catalyzed esterification (Morrison & Smith, 1964) . The FA composition was determined by gas chromatography (GC) using a Varian GC 430 gas chromatograph (Varian Inc., Palo Alto, CA, USA), equipped with a flame ionization detector (FID) and a Supelco Omegawax™ 320 capillary column (30 m × 0.32 mm i.d., 0.25-μm film and polyethylene glycol-bonded phase; Supelco, Bellefonte, PA, USA), purchased from Agilent (Palo Alto, CA, USA). Chromatograms were recorded with computing integrator software (Galaxie Chromatography Data System 1.9.302.952;
Varian Inc., Palo Alto, CA, USA) and FAs were identified by comparing the FAME retention time with the standard Supelco 37 component FAME mix (Supelco). FAs were quantified through calibration curves, using tricosanoic acid (C23:0) (Supelco) as internal standard. This analysis was carried out on WF and MSM samples, but not on FB samples, because they were obtained from minced fillets and consequently considered with the same characteristics in term of FA composition.

Secci G., Borgogno M., Mancini S., Paci G, & Parisi G. (2017). Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish. Innovative Food Science and Emerging Technologies., 39.

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