Rapid monitoring of heat-accelerated reactions in vegetable oils using direct analysis in real time ionization coupled with high resolution mass spectrometry

► TM-DART–MS enabled monitoring of vegetable oils thermally-induced oxidation. ► Oxidation products of triacylglycerols, phytosterols and free fatty acids were observed. ► Heat-induced chemical changes were assessed by multivariate statistical analysis. ► Good correlation was observed between marker...

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Bibliographic Details
Published in:Food chemistry 2013-06, Vol.138 (4), p.2312-2320
Main Authors: Vaclavik, Lukas, Belkova, Beverly, Reblova, Zuzana, Riddellova, Katerina, Hajslova, Jana
Format: Article
Language:English
Subjects:
Biological and medical sciences
Direct analysis in real time
Fat industries
Fatty Acids - chemistry
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Heating
Hot Temperature
Mass spectrometry
Mass Spectrometry - instrumentation
Mass Spectrometry - methods
Oxidation
Oxidation-Reduction
Phytosterols - chemistry
Plant Oils - chemistry
Vegetable oils
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Summary:► TM-DART–MS enabled monitoring of vegetable oils thermally-induced oxidation. ► Oxidation products of triacylglycerols, phytosterols and free fatty acids were observed. ► Heat-induced chemical changes were assessed by multivariate statistical analysis. ► Good correlation was observed between marker ion intensity and TAG polymers content. Transmission-mode direct analysis in real time ionization coupled with high resolution mass spectrometry (TM-DART–HRMS) was used to monitor chemical changes in various vegetable oils (olive, rapeseed, soybean and sunflower oil) during their thermally-induced oxidation. This novel instrumental approach enabled rapid fingerprinting of examined samples and detection of numerous sample components, such as triacylglycerols (TAGs), phytosterols, free fatty acids (FFA), and their respective oxidation products. Mass spectra obtained from DART were processed with the use of principal component analysis (PCA) in order to assess the compositional differences between heated and non-heated samples. Good correlation was observed between the normalized intensities of the pre-selected ion corresponding to mono-oxidized TAG and ‘classic’ criterion represented by the levels of TAG polymers determined by high performance-size exclusion chromatography with refractometric detection (HP-SEC–RID).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.12.019