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anteiso-Fatty Acids in Brussels Sprouts (Brassica oleracea var. gemmifera L.): Quantities, Enantioselectivities, and Stable Carbon Isotope Ratios
- Eibler, Dorothee, Seyfried, Carolin, Kaffarnik, Stefanie, Vetter, Walter
- Journal of agricultural and food chemistry 2015 v.63 no.40 pp. 8921-8929
- Brassica oleracea var. gemmifera, Brussels sprouts, bacteria, branched chain fatty acids, buds, carbon, enantiomers, gas chromatography-mass spectrometry, monitoring, palmitic acid, stable isotopes
- anteiso-Fatty acids (aFAs) are a class of branched-chain fatty acids that are characterized by one methyl branch on the antepenultimate carbon of the straight acyl chain. aFAs are mainly produced by bacteria, and sources in vegetables are scarce. This study reports the concentrations of odd-numbered aFAs (a15:0–a21:0) in Brussels sprout buds. Selective enrichment followed by enantioselective gas chromatography with mass spectrometry in the selected ion monitoring mode revealed that both a15:0 and a17:0 were (S)-enantiopure in Brussels sprout samples. δ13C values (‰) of a17:0 in Brussels sprouts were comparable with those of palmitic acid, indicating no different source for both fatty acids.