Literature DB >> 15210363

Structural analysis of hydroperoxy- and epoxy-triacylglycerols by liquid chromatography mass spectrometry.

Francesca Giuffrida1, Frédéric Destaillats, Leif H Skibsted, Fabiola Dionisi.   

Abstract

Oxidation of triacylglycerols (TAGs) containing oleic acid leads to the formation of several products. This study characterizes hydroperoxy- and epoxy-TAGs including their regio-isomers. For this purpose, epoxy- and hydroperoxy-TAGs, formed by oxidation of 1,2-dipalmitoyl-3-oleoyl-glycerol (PPO) and 1,3-dipalmitoyl-2-oleoyl-glycerol (POP) under air and 18O2, were analysed by reverse phase liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS) using a triple quadrupole mass analyser, in positive ion mode. Post-column infusion of ammonium formiate was used to obtain intense molecular ion adducts. Pure 1,2-dipalmitoyl-3-epoxystearoyl-glycerol (PPEs) and 1,3-dipalmitoyl-2-epoxystearoyl-glycerol (PEsP), synthesized by epoxidation of the corresponding monounsaturated TAGs, were used to confirm MS/MS identification. The use of 18O2 oxidation experiments permitted unambiguous identification of MS/MS fragmentation pathways of both hydroperoxide and epoxy-TAGs. Fragmentation of hydroperoxy-TAGs are very distinct from their epoxy-TAGs homologues and consist of simultaneous losses of hydrogen peroxide (34 a.m.u.) and water (18 a.m.u.).

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Year:  2004        PMID: 15210363     DOI: 10.1016/j.chemphyslip.2004.03.008

Source DB:  PubMed          Journal:  Chem Phys Lipids        ISSN: 0009-3084            Impact factor:   3.329


  3 in total

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Authors:  Marko Tarvainen; Jukka-Pekka Suomela; Arnis Kuksis; Heikki Kallio
Journal:  Lipids       Date:  2010-09-25       Impact factor: 1.880

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

Authors:  Hayato Takahashi; Shunji Kato; Naoki Shimizu; Yurika Otoki; Junya Ito; Masayoshi Sakaino; Takashi Sano; Jun Imagi; Kiyotaka Nakagawa
Journal:  Molecules       Date:  2022-08-18       Impact factor: 4.927

3.  A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods.

Authors:  Alam Zeb; Fareed Ullah
Journal:  J Anal Methods Chem       Date:  2016-03-31       Impact factor: 2.193

  3 in total

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