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
Jun CaoZe-Yuan Deng

Abstract

Six edible oils with different fatty acid compositions were used to explore nonpolar lipophilic aldehydes/ketones produced by possible parent fatty acids after accelerated oxidation. Simultaneous determination of 20 aldehydes and five ketones within the C2-C10 range was carried out using HPLC-QqQ-MS technique. Close relationships among the amounts of aldehyde carbonyls and the initial contents of oleic, linoleic and α-linolenic acids were revealed by principal component analysis. Pentanal, hexanal, hexanone, heptanal, 2-propenal, 2-heptenal, 2-octenal, 2-nonenal and 2,4-decadienal were the key carbonyls in close association with the initial content of linoleic acid. Ethanal, acetone, propanal, butanal, 2-pentenal, 2-hexenal, 2,4-heptadienal and 2,4-nonadienal were the key markers closely related with the initial content of α-linolenic acid. Furthermore, octanal, octanone, nonanal, nonanone, decanal, decanone and 2-decenal were the oxidation indexes linked to the initial content of oleic acid. The results provide a complete picture of secondary oxidation products in edible oils and possible source of parent fatty acids.

Citations

Sep 4, 2019·Journal of Food Science and Technology·Sara Ghorbani GorjiMelissa Fitzgerald
Apr 26, 2021·Journal of Environmental Management·Fengju LuMeng Si
Dec 10, 2014·Journal of Agricultural and Food Chemistry·Jun CaoZe-Yuan Deng
Dec 1, 2021·Critical Reviews in Food Science and Nutrition·Yan ZhangXiuzhu Yu

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