Triacylglycerols composition analysis of olive oils by ultra‐performance convergence chromatography combined with quadrupole time‐of‐flight mass spectrometry. (1st November 2018)

• Record Type: Journal Article
• Authors: Luo, Yinghua; Zhang, Yaqiong; Yuan, Fanghao; Gao, Boyan; Wang, Ziyuan; Yu, Liangli (Lucy)
• Is Part Of: International journal of food science & technology. Volume 54:Number 3(2019)
• Page Start: 871
• Page End: 879
• Publication Date: 2018-11-01
• Subjects: Olive oil -- quadrupole time‐of‐flight mass spectrometry -- triacylglycerol -- ultra‐performance convergence chromatography; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14008
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Triacylglycerols (TAGs) compositions of ten commercial olive oil samples were analysed using an ultra‐performance convergence chromatography (UPC 2 ) combined with a quadrupole time‐of‐flight mass spectrometry (Q‐TOF MS). A total of twenty‐three TAGs were characterised based on their Q‐TOF MS accurate molecular weight and MS 2 fragment ion profiles, and seventeen of those were reported in olive oils for the first time. O‐O‐O was the most abundant TAG in all tested olive oil samples, followed by P‐O‐O, O‐O‐S and O‐O‐L. G‐G‐B had the lowest relative concentration in all the TAGs, ranging 0.02–0.08% of the total sample weight. The results from this study are important for further understanding the nutritional value and stability of olive or other edible oils. Abstract : The chemical compositions of triacylglycerols in ten commercial olive oil samples were analysed using UPC2 combined with Q‐TOF MS. A total of 23 triacylglycerols were identified based on their accurate molecular weight and MS2 fragment ion profiles. 17 TAG compounds were reported in olive oils for the first time. O‐O‐O is the most abundant TAG in all tested olive oil samples; G‐G‐B had the lowest relative concentration in all the TAGs. The combination of UPC2 and Q‐TOF MS could be utilized to accurately determine triacylglycerol composition and sn‐positions of the fatty acids of edible oils.