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- W4288045235 abstract "Evidence indicates that dietary sphingolipids may influence health and disease, and increasingly are considered a functional food component. A facile method for quantifying total sphingolipid content in a wide variety of food samples would be valuable in nutrition research involving these lipid components. Such a method using basic HPLC instrumentation to quantify fluorescent derivatives of long-chain bases liberated from sphingolipids following direct hydrolysis of food samples is described. The results demonstrate that the sphingolipid content of plant-based foods obtained using direct hydrolysis is greater than that obtained using conventional extraction methods. Direct hydrolysis yields sphingolipid content for animal-based samples similar to more complicated conventional methods. With these advantages, direct hydrolysis is a valuable and broadly applicable method for quantifying the total sphingolipid content of both plant- and animal-based food samples." @default.
- W4288045235 created "2022-07-27" @default.
- W4288045235 creator A5024678776 @default.
- W4288045235 date "2022-12-01" @default.
- W4288045235 modified "2023-09-30" @default.
- W4288045235 title "The contribution of polar sphingolipids to total sphingolipid content in food sources determined using a facile method for quantitation of long-chain bases" @default.
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- W4288045235 doi "https://doi.org/10.1016/j.foodchem.2022.133803" @default.
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