Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

Food Research International

Volumn 64, Issue , 2014, Pages 901-907

  Cao, Jun ^a   Zou, Xian Guo ^a   Deng, Long ^a   Fan, Ya Wei ^a   Li, Hongyan ^a   Li, Jing ^a   Deng, Ze Yuan ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Aldehyde; Fatty acid; HPLC QqQ MS; Ketone; Oil oxidation

Indexed keywords

FATTY ACIDS; KETONES;

HPLC-QQQ-MS; NON-POLAR; OIL OXIDATION;

ALDEHYDES;

EID: 84907690135     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.042     Document Type: Article

References (42)

1. Belitz H.D., Grosch W., Schieberle P. Edible fats and oils. Food Chemistry 2009, 640-669.
2. Beltrán A., Ramos M., Grané N., Martín M.L., Garrigós M.C. Monitoring the oxidation of almond oils by HS-SPME-GC-MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity. Food Chemistry 2011, 126(2):603-609.
3. Choe E., Min D.B. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 2006, 5(4):169-186.
4. Cruz-Hernandez C., Deng Z., Zhou J., Hill A.R., Yurawecz M.P., Delmonte P., et al. Methods for analysis of conjugated linoleic acids and trans-18:1 isomers in dairy fats by using a combination of gas chromatography, silver-ion thin-layer chromatography/gas chromatography, and silver-ion liquid chromatography. Journal of AOAC International 2004, 87(2):545-562.
5. Csallany A.S., Kim S.S., Gallaher D.D. Response of urinary lipophilic aldehydes and related carbonyl compounds to factors that stimulate lipid peroxidation in vivo. Lipids 2000, 35(8):855-862.
6. Dlugogorski B.Z., Kennedy E.M., Mackie J.C. Mechanism of formation of volatile organic compounds from oxidation of linseed oil. Industrial & Engineering Chemistry Research 2012, 51(16):5653-5661.
7. Eckert G.P., Franke C., Nöldner M., Rau O., Wurglics M., Schubert-Zsilavecz M., et al. Plant derived omega-3 fatty acids protect mitochondrial function in the brain. Pharmacological Research 2010, 61(3):234-241.
8. Endo Y., Li C.M., Tagiri-Endo M., Fujimoto K. A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent. Journal of the American Oil Chemists' Society 2001, 78(10):1021-1024.
9. Esterbauer H., Zollern H. Methods for determination of aldehydic lipid peroxidation products. Free Radical Biology and Medicine 1989, 7(2):197-203.
10. Fatemi S.H., Hammond E.G. Analysis of oleate, linoleate and linolenate hydroperoxides in oxidized ester mixtures. Lipids 1980, 15(5):379-385.
11. Frankel E.N. Review: Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture 1991, 54(4):495-511.
12. Frankel E.N., NeffW.E., Selke E. Analysis of autoxidized fats by gas chromatography-mass spectrometry: VII. Volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate. Lipids 1981, 16(5):279-285.
13. Goicoechea E., Guillén M.D. Volatile compounds generated in corn oil stored at room temperature. Presence of toxic compounds. European Journal of Lipid Science and Technology 2014, 116(4):395-406.
14. Guillen M.D., Goicoechea E. Formation of oxygenated α,β-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles. Food Chemistry 2008, 111(1):157-164.
15. Guillén M.D., Uriarte P.S. Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α, β unsaturated aldehydes. Food Chemistry 2012, 131(3):915-926.
16. Han I.H., Csallany A.S. Formation of toxic α,β-unsaturated 4-hydroxy-aldehydes in thermally oxidized fatty acid methyl esters. Journal of the American Oil Chemists' Society 2009, 86(3):253-260.
17. Han I.H., Csallany A.S. The toxic aldehyde, 4-hydroxy-2-trans-nonenal (HNE) formation in natural and imitation mozzarella cheeses: Heat treatment effects. Journal of the American Oil Chemists' Society 2012, 89(10):1801-1805.
18. Iqbal S., Bhanger M. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry 2007, 100(1):246-254.
19. Kölliker S., Oehme M., Dye C. Structure elucidation of 2,4-dinitrophenylhydrazone derivatives of carbonyl compounds in ambient air by HPLC/MS and multiple MS/MS using atmospheric chemical ionization in the negative ion mode. Analytical Chemistry 1998, 70(9):1979-1985.
20. Lei L., Li J., Luo T., Fan Y.W., Zhang B., Ye J., et al. Predictable effects of dietary lipid sources on the fatty acids compositions of four 1-year-old wild freshwater fish from Poyang Lake. Journal of Agricultural and Food Chemistry 2012, 61(1):210-218.
21. Li H., Fan Y.W., Li J., Tang L., Hu J.N., Deng Z.Y. Evaluating and predicting the oxidative stability of vegetable oils with different fatty acid compositions. Journal of Food Science 2013, 78(4):H633-H641.
22. Li S., Zhu X., Zhang J., Li G., Su D., Shan Y. Authentication of pure camellia oil by using near infrared spectroscopy and pattern recognition techniques. Journal of Food Science 2012, 77(4):C374-C380.
23. Mathew S., Grey C., Rumpunen K., Adlercreutz P. Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology. Food Chemistry 2011, 126(3):1399-1405.
24. Muik B., Lendl B., Molina-Diaz A., Valcarcel M., Ayora-Cañada M.J. Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy. Analytica Chimica Acta 2007, 593(1):54-67.
25. Narváez-Rivas M., Gallardo E., León-Camacho M. Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time. Food Research International 2014, 55:381-390.
26. Pang X., Lewis A.C., Hamilton J.F. Determination of airborne carbonyls via pentafluorophenylhydrazine derivatisation by GC-MS and its comparison with HPLC method. Talanta 2011, 85(1):406-414.
27. Pang X., Shi X., Mu Y., He H., Shuai S., Chen H., et al. Characteristics of carbonyl compounds emission from a diesel-engine using biodiesel-ethanol-diesel as fuel. Atmospheric Environment 2006, 40(36):7057-7065.
28. Petersen K.D., Jahreis G., Busch-Stockfisch M., Fritsche J. Chemical and sensory assessment of deep-frying oil alternatives for the processing of French fries. European Journal of Lipid Science and Technology 2013, 115(8):935-945.
29. Petersen K.D., Kleeberg K.K., Jahreis G., Busch-Stockfisch M., Fritsche J. Comparison of analytical and sensory lipid oxidation parameters in conventional and high-oleic rapeseed oil. European Journal of Lipid Science and Technology 2012, 114(10):1193-1203.
30. Petersen K.D., Kleeberg K.K., Jahreis G., Fritsche J. Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography. International Journal of Food Sciences and Nutrition 2012, 63(2):160-169.
31. Poyato C., Ansorena D., Navarro-Blasco I., Astiasarán I. A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools. Food Research International 2014, 57:152-161.
32. Richards A., Wijesundera C., Salisbury P. Evaluation of oxidative stability of canola oils by headspace analysis. Journal of the American Oil Chemists' Society 2005, 82(12):869-874.
33. Sanches-Silva A., Rodriguez-Bernaldo de Quiros A., López-Hernández J., Paseiro-Losada P. Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography. Journal of Chromatography A 2004, 1046(1):75-81.
34. Schulte E. Determination of higher carbonyl compounds in used frying fats by HPLC of DNPH derivatives. Analytical and Bioanalytical Chemistry 2002, 372(5):644-648.
35. Seppanen C.M., Saari Csallany A. Simultaneous determination of lipophilic aldehydes by high-performance liquid chromatography in vegetable oil. Journal of the American Oil Chemists' Society 2001, 78(12):1253-1260.
36. Seppanen C.M., Saari Csallany A. Formation of 4-hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature. Journal of the American Oil Chemists' Society 2002, 79(10):1033-1038.
37. Su C., White P. Flavor stability and quality of high-oleate and regular soybean oil blends during frying. Journal of the American Oil Chemists' Society 2004, 81(9):853-859.
38. Sullivan J.C., Budge S.M. Fish oil sensory properties can be predicted using key oxidative volatiles. European Journal of Lipid Science and Technology 2012, 114(5):496-503.
39. Tessini C., Mueller N., Mardones C., Meier D., Berg A., von Baer D. Chromatographic approaches for determination of low-molecular mass aldehydes in bio-oil. Journal of Chromatography A 2012, 1219:154-160.
40. Uchiyama S., Inaba Y., Kunugita N. Derivatization of carbonyl compounds with 2,4-dinitrophenylhydrazine and their subsequent determination by high-performance liquid chromatography. Journal of Chromatography B 2011, 879(17):1282-1289.
41. Uriarte P., Guillén M. Formation of toxic alkylbenzenes in edible oils submitted to frying temperature: Influence of oil composition in main components and heating time. Food Research International 2010, 43(8):2161-2170.
42. Zhu H., Li X., Shoemaker C.F., Wang S.C. Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils. Journal of Agricultural and Food Chemistry 2013, 61(50):12253-12259.