Triacylglycerols composition, oxidation and oxidation compounds in camellia oil using liquid chromatography-mass spectrometry.
ABSTRACT Camellia seed oil is one of most important edible oil, rich in oleic acid and contains many natural antioxidants with various biological activities. During preparation of foods or storage camellia oil oxidizes by the auto-oxidation and produce oxidized compounds. Traditional analytical techniques like FFA, POV are used for the determination of oxidation and adulteration of oils and fats. These methods were rarely able to detect the oxidized compounds produced and extent of oxidation. This paper presents the uses of liquid chromatography coupled to electrospray ionization mass spectrometry (HPLC-ESI-MS) for the analysis of triacylglycerols (TAGs) composition and evaluation of auto-oxidation and oxidation products of camellia seed oil. The camellia oil was auto-oxidized for 12 months at room temperature. The TAGs were identified from their characteristics fragmentations such as protonated molecular ion, ammonium and sodium adducts, diacylglycerols, epoxy-diacylglycerols fragments and mono-acylglycerol fragments in ESI-MS mass spectra. HPLC-ESI-MS data revealed the separation and identification of 15 TAGs. The major TAGs separated and identified in camellia seed oil were POO, OOO, OLO, PLO/POL, OLL, SOO, ALO and OLLn. The auto-oxidation studies revealed a total loss of LnLLn, LnOLn, LLLn and OLLn amounting about 13.5% total oxidation. The auto-oxidation products were epoxy hydroperoxides, epoxy epidioxides, and mono-epoxides. It was observed that these were characteristic compounds produced in high oleic oils.
- The Lancet 10/1994; 344(8924):721-4. · 39.06 Impact Factor
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ABSTRACT: Thermally oxidized animal fat (beef tallow) was assessed for colon cancer-promoting and -initiating activity in F-344 rats and CF-1 mice with the use of the aberrant crypt focus (ACF) assay. In two promotion studies, extensively oxidized beef tallow (110 degrees C for 144-168 h, peroxide value approx 200 meq/kg, with > 80% loss of allylic and olefinic protons) had relatively little effect on the growth of ACF in F-344 rats. The multiplication constant for treatment/control of ACF size in aberrant crypts per ACF at 100 days was 1.07 (95% confidence interval = 1.01-1.14) and 0.98 (95% confidence interval = 0.91-1.06). ACF size was not affected by less extensively oxidized beef tallow or by a 10-fold reduction of dietary alpha-tocopherol during the growth of the ACF. In initiation studies, extensively oxidized beef tallow administered by gavage increased the number of animals with ACF and the number of ACF per colon (11 of 23 and 5 of 29 animals with ACF; 1.09 +/- 0.29 and 0.21 +/- 0.09 ACF/colon, respectively). Less severely oxidized beef tallow was without effect. Further studies with CF-1 mice confirmed that extensively oxidized beef tallow increased numbers of animals with ACF and average ACF per colon. The unsaturated aldehyde acrolein was without effect in the ACF assay. These data suggest that highly thermolyzed beef tallow contains an uncharacterized initiator or leads to conditions in which spontaneously initiated ACF are increased.Nutrition and Cancer 01/1998; 30(1):69-73. · 2.70 Impact Factor
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ABSTRACT: Oxidation products from triolein under model heated frying conditions have been analyzed using liquid chromatography with an evaporative light scattering detector and atmospheric pressure chemical ionization (APCI) mass spectrometric detection. Triolein was heated at 190 degrees C with 2% water added each hour, to simulate the moisture of a frozen product, until polar components reached approximately 30%. The samples were separated using reversed-phase high-performance liquid chromatography with APCI-MS detection. Triolein oxidation products included hydroperoxides, epoxides and a ketone. Other products were formed by shortening of an acyl chain on the intact triolein. Normal and oxygen-containing products formed by the dimerization of triolein were also observed. Other products included chain addition products formed by addition of acyl chain subunits to intact triolein to form higher molecular weight products.Journal of Chromatography 09/1999; 852(2):417-32. · 4.61 Impact Factor