Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry

Foods
Valentina SantoroClaudio Medana

Abstract

Interesterification is an industrial transformation process aiming to change the physico-chemical properties of vegetable oils by redistributing fatty acid position within the original constituent of the triglycerides. In the confectionery industry, controlling formation degree of positional isomers is important in order to obtain fats with the desired properties. Silver ion HPLC (High Performance Liquid Chromatography) is the analytical technique usually adopted to separate triglycerides (TAGs) having different unsaturation degrees. However, separation of TAG positional isomers is a challenge when the number of double bonds is the same and the only difference is in their position within the triglyceride molecule. The TAG positional isomers involved in the present work have a structural specificity that require a separation method tailored to the needs of confectionery industry. The aim of this work was to obtain a chromatographic resolution that might allow reliable qualitative and quantitative evaluation of TAG positional isomers within reasonably rapid retention times and robust in respect of repeatability and reproducibility. The resulting analytical procedure was applied both to confectionery raw materials and final products.

References

Nov 26, 2008·Journal of Chromatography. a·Boryana Nikolova-Damyanova
Jul 24, 2014·Food Chemistry·Claudio BaiocchiDaniela Gastaldi
Apr 14, 2016·Rapid Communications in Mass Spectrometry : RCM·Martin ŠalaMichal Holčapek
Jan 1, 2017·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Arnaud W G Tamba SompilaAlain Tchapla

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Citations

Jul 23, 2020·Critical Reviews in Food Science and Nutrition·Zhen ZhangYong Wang
Sep 17, 2020·Foods·Oscar Núñez, Paolo Lucci

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