Article

Triacylglycerols composition, oxidation and oxidation compounds in camellia oil using liquid chromatography-mass spectrometry.

Department of Biotechnology, University of Malakand, Chakdara, Pakistan.
Chemistry and physics of lipids (Impact Factor: 2.15). 03/2012; 165(5):608-14. DOI: 10.1016/j.chemphyslip.2012.03.004
Source: PubMed

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.

0 Bookmarks
 · 
116 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: In order to define irradiation treatment as a routine conservation methodology, it is imperative to develop chemometric indicators with the ability to distinguish irradiated from unirradiated foodstuffs. Electron spin resonance, photostimulated luminescence and thermoluminescence methods were employed to monitor radiation-induced markers, as well as different chemical compounds produced from the lipidic fraction of different foodstuffs. Apart from these methods, the specificity of triacylglycerol profiles has previously been detected in mushroom species, as has the effect of irradiation treatment in the triacylglycerol profiles of chestnut. Accordingly, the feasibility of using this as a chemometric indicator of irradiated mushrooms was evaluated. In line with the obtained results in literature, the effects of each type of irradiation were significantly different, as can be concluded from the correlations among discriminant functions and variables within each statistical test. Triacylglycerol profiling proved to be a useful tool to detect irradiated mushrooms, independently of the species or irradiation source, especially for doses above 1 kGy.
    Food Chemistry 01/2014; 159:399–406. · 3.33 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Phosphatidylethanolamines (PE) are one of the major components of cells membranes, namely in skin and in retina, that are continuously exposed to solar UV radiation being major targets of photooxidation damage. In addition, due to the presence of the free amine group, PE can also undergo glycation, in hyperglycemic conditions which may increase the susceptibility to oxidation. The aim of this study is to develop a model, based on mass spectrometry (MS) analysis, to identify photooxidative degradation of selected PE (POPE: PE 16:0/18:1, PLPE: PE 16:0/18:2, PAPE: PE 16:0/20:4) and glycated PEs due to UV irradiation. Photooxidation products were analysed by electrospray ionization MS (ESI-MS) and tandem MS (ESI-MS/MS) in positive and negative mode. Emphasis is placed in the influence of glycation in the generation of distinct photooxidation products. ESI-MS spectra of PE after UV photo-irradiation showed mainly hydroperoxy derivatives, due to oxidation of unsaturated fatty acyl chains. Glycated PE gave rise to several new photooxidation products formed due to oxidative cleavages of the glucose moiety, namely between C1 and C2, C2 and C3, and C5 and C6 of this sugar unit. These new products were identified by ESI-MS/MS in positive mode showing distinct neutral loss depending on the different structure of the polar head group. These new identified advanced glycated photooxidation products may have a deleterious role in the etiology of diabetic retinopathy and in diabetic retinal microvascular complications. Copyright © 2013 John Wiley & Sons, Ltd.
    Biological Mass Spectrometry 01/2013; 48(1):68-78. · 3.41 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Virgin oils obtained from seeds of Camellia oleifera (CO), Camellia reticulata (CR) and Camellia sasanqua (CS) were studied for their triacylglyceride composition, antioxidant and antimicrobial activities. Levels of fatty acids determined by 1H-nuclear magnetic resonance analysis were similar to those reported for olive oils (82.30%-84.47%; 5.69%-7.78%; 0.26%-0.41% and 8.04%-11.2%, for oleic, linoleic, linolenic and saturated acids, respectively). The CR oil showed the best antioxidant potential in the three in vitro models tested. With regard to EC50 values (µg/mL), the order in DPPH radical-scavenging was CR (33.48) < CO (35.20) < CS (54.87). Effectiveness in reducing power was CR (2.81) < CO (3.09) < CS (5.32). IC50 for LPO inhibition were 0.37, 0.52 and 0.75 µg/mL for CR, CO and CS, respectively. All the oils showed antimicrobial activity, and exhibited different selectivity and MICs for each microorganism tested (E. coli, B. cereus and C. albicans). B. cereus was the less sensitive species (MIC: 52.083 ± 18.042 for CO; 41.667 ± 18.042 for CR; 104.167 ± 36.084 for CS mg/mL) and the E. coli was the most sensitive to camellia oil's effect. The standard gentamicin presented higher MIC for E. coli (4.2) than the CR (MIC= 2.6) and CO (MIC = 3.9) oils.
    Molecules 01/2013; 18(4):4573-4587. · 2.43 Impact Factor