A laser desorption ionization time-of-flight mass spectrometry investigation into triacylglycerols oxidation during thermal stressing of edible oils |
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Authors: | Cosima Damiana Calvano Antonella Aresta Francesco Palmisano Carlo G Zambonin |
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Institution: | (1) Dipartimento di Chimica, Centro Interdipartimentale di Ricerca Spettrometria di Massa Analitica per Ricerche Tecnologiche (SMART), Università degli Studi di Bari, Via Orabona 4, 70126 Bari, Italy |
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Abstract: | Laser desorption ionization time-of-flight mass spectrometry (LDI–TOF MS) was used to characterize olive and sunflower oils
before and after thermally assisted oxidation in order to develop a rapid fingerprinting method for oil that contains unchanged
and oxidized components. No matrix was used to assist laser desorption, and simplified mass spectra were obtained in the mass
range of interest (m/z 500–1000), where triacyl- and diacylglycerol ions were observed. Sample preparation was reduced to dissolving oil in chloroform
saturated with NaCl. Sodiated triacylglycerols (TAGs), their epoxy/hydroxy and hydroperoxy derivatives, as well as TAGs with
shortened chain fatty acids (β-scission products) were clearly observed in the spectra. LDI–TOF MS rapidly provides semiquantitative information about the
oxidation level of edible oil, and thus represents a very useful quality control tool.
Dedicated to Professor Pier Giorgio Zambonin on the occasion of his 72nd birthday. |
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Keywords: | LDI Triacylglycerols Olive oil Sunflower oil Oxidation |
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