A new analytical method for the quantification of glycidol fatty acid esters in edible oils

Journal of Oleo Science
Yoshinori MasukawaNaoto Kudo

Abstract

A novel method to quantify glycidol fatty acid esters (GEs), supposed to present as food processing contaminants in edible oils, has been developed in combination with double solid-phase extractions (SPEs) and LC-MS measurements. The analytes were five species of synthetic GEs: glycidol palmitic, stearic, oleic, linoleic and linolenic acid esters. The use of selected ion monitoring in a positive ion mode of atmospheric chemical ionization-MS with a reversed-phase gradient LC provided a limit of quantification of 0.0045-0.012 microg/mL for the standard GEs, which enables the detection of GEs in microg ranges per gram of edible oil. Using the double SPE procedure first in reversed-phase and then in normal-phase second, allowed large amounts of co-existing acylglycerols in the oils to be removed, which improved the robustness and stability of the method in sequential runs of LC-MS measurements. When the method was used to quantify GEs in three commercial sources of edible oils, the recovery% ranged from 71.3 to 94.6% (average 79.4%) with a relative standard deviation of 2.9-12.1% for the two oils containing triacylglycerols as major components, and ranged from 90.8 to 105.1% (average 97.2%) with a relative standard deviation of 2....Continue Reading

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