Analytical Sciences

Analysis of Omega 3 Fatty Acid in Natural and Enriched Chicken Eggs by Capillary Zone Electrophoresis

Brenda Lee Simas PORTO,* Marcus Vinicius Nora de SOUZA,** and Marcone Augusto Leal de OLIVEIRA*

*Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Juiz de Fora, Cidade Universitária CEP 36036-330, Juiz de Fora, MG, Brazil
**Instituto de Tecnologia em Fármacos-Far Manguinhos, Fundação Oswaldo Cruz, CEP 21041-250, Rio de Janeiro, RJ, Brazil

Qualitative differentiation between natural and enriched chicken eggs through omega (ω) 3 fatty acid profiles by capillary zone electrophoresis (CZE) under direct UV detection at 200 nm is proposed. The electrolyte background consisted of 12.0 mmol L⁻¹ tetraborate buffer (pH 9.2) mixed with 12.0 mmol L⁻¹ Brij 35, 17% acetonitrile (ACN) and 33% methanol (MeOH). Omega 3 fatty acid profile in chicken egg samples were analyzed by CZE system and confirmed by single-quadrupole mass spectrometry with an electrospray ionization probe set to negative ionization mode after sample preparation by the Folch method. The results showed that ω fatty acid profiles analyzed by the CZE approach can be used to chemical markers to monitor fraud, presenting simplicity, short analysis time (10 min) and low cost as advantages.

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