Triacylglycerol Composition Profiling and Comparison of High‐Oleic and Normal Peanut Oils. (25th January 2015)

• Record Type: Journal Article
• Authors: Dong, X. Y.; Zhong, J.; Wei, F.; Lv, X.; Wu, L.; Lei, Y.; Liao, B. S.; Quek, S. Y.; Chen, H.
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 92:Number 2(2015)
• Page Start: 233
• Page End: 242
• Publication Date: 2015-01-25
• Subjects: Triacylglycerols -- High‐oleic peanut oil -- Principal component analysis; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1007/s11746-014-2580-5
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: Oilseed plants produce huge amounts of fatty acids (FA) stored as triacylglycerols (TAG) in seeds that give a great variation in their composition. The variety and content of TAG directly affect the nutrition and function of lipids. TAG composition of 12 high‐oleic and normal peanut oil samples were profiled by two‐dimensional liquid chromatography (2D LC) coupled with atmospheric pressure chemical ionization mass spectrometry (APCI‐MS). The statistical evaluation of the TAG profiles determined was conducted on the basis of multidimensional data matrix using Principal Component Analysis (PCA). The technique enabled the differentiation of high‐oleic oils from normal peanut oils—as results illustrated TAG of high‐oleic peanut oil were clearly different from those of normal peanut oils. High‐oleic and normal peanut oils had different profiles mainly in the contents of OOO, OPO and POL. This finding provided theoretical foundation for detecting the adulteration of edible oils and analyzing the nutrition and function of high‐oleic peanut oils.