Journal
FOOD CHEMISTRY
Volume 138, Issue 4, Pages 2312-2320Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.12.019
Keywords
Vegetable oils; Oxidation; Heating; Direct analysis in real time; Mass spectrometry
Funding
- Ministry of Education, Youth and Sports of the Czech Republic [MSM 6046137305]
- European Commission [FP7-KBBE-2010-4-265558]
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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). (C) 2013 Published by Elsevier Ltd.
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