Elucidation of Olive Oil Oxidation Mechanisms by Analysis of Triacylglycerol Hydroperoxide Isomers Using LC-MS/MS

Despite the importance of the insight about the oxidation mechanisms (i.e., radical and singlet oxygen (O-1(2)) oxidation) in extra virgin olive oil (EVOO), the elucidation has been difficult due to its various triacylglycerol molecular species and complex matrix. This study tried to evaluate the mechanisms responsible for EVOO oxidation in our daily use by quantitative determination of triacylglycerol hydroperoxide (TGOOH) isomers using LC-MS/MS. The standards of dioleoyl-(hydroperoxy octadecadienoyl)-triacylglycerol and dioleoyl-(hydroperoxy octadecamonoenoyl)-triacylglycerol, which are the predominant TGOOHs contained in EVOO, were prepared. Subsequently, fresh, thermal-, and photo-oxidized EVOO were analyzed. The obtained results mostly agreed with the previously reported characteristics of the radical and O-1(2) oxidation of linoleic acid and oleic acid. This suggests that the methods described in this paper should be valuable in understanding how different factors that determine the quality of EVOO (e.g., olive species, cultivation area, cultivation timing, and extraction methods) contribute to its oxidative stability.

Automated summary

This study evaluated the mechanisms responsible for extra virgin olive oil (EVOO) oxidation by quantitatively determining triacylglycerol hydroperoxide (TGOOH) isomers. The results indicated that linoleic acid and oleic acid in EVOO likely undergo radical and singlet oxygen (O-1(2)) oxidation. These research methods are valuable in understanding the impact of different factors on the oxidative stability of EVOO.