Determination of the triacylglycerol content for the identification and assessment of purity of shea butter fat, peanut oil, and palm kernel oil using maldi-tof/tof mass spectroscopic technique

Abstract

This paper reports the rapid screening and identification of the triacylglycerol (TAG) content of shea butter fat, palm kernel oil and peanut oil sold in the local Ghanaian market for their characterization and identification. Samples were dissolved in chloroform with 2,5-dihydroxybenzoic acid (DHB) as the matrix. After subjecting the samples to Maldi-Tof/MS, the spectra obtained showed the characteristic TAGs as sodium adducts. Seven major triacylglycerol species were identified as dipalmitoyl olein (POP), palmitoyl diolein (OOP), palmitoyl stearoyl olein ( POS), linoleoyl dilein (OOL), triolein (OOO), stearoyl diolein (OOS) and distearoyl olein (SOS) in all three samples. Palmitoyl linoleoyl olein (PLO) and tristearin (SSS) were also identified. Oxygenated triacylglycerols and other species from the fragmentation of TAGs were also obtained. The presence of the oxygenated TAGs and the TAG fragments may be as a of poor handling and production processes.

Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones

“…In addition to the methods discussed above, other techniques have been employed to analyze oxygenated products, including a number of modern MS ionization techniques, including matrix‐assisted laser desorption ionization‐time‐of‐flight mass spectrometry (MALDI‐TOF MS) (Picariello and others ; Badu and Awudza ), high‐resolution matrix‐assisted laser desorption ionization Fourier transform mass spectrometry (MALDI‐FTMS) (van den Brink and others ), and Fourier transform ion cyclotron resonance mass spectrometry (FTICRMS) (Proschogo and others ). Taking advantage of their ability to analyze compounds with large masses, oxygenated TAGs could be detected, but assignment of functional groups was not made (van den Brink and others ; Picariello and others ; Proschogo and others ).…”

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

“…Milk fat contains different TAGs which consist of short, medium-, and long-chain fatty acids. The broad range of melting temperature in the study could be attributed to the heterogeneity in fatty acid composition in the AMF [9,11,12,14] However, there were changes in melting profiles when Lipase-435-and Novozyme-435-treated AMF were applied in the experiments (Fig. 4a).…”

“…[4][5][6] Fatty acids in milk fat occur in a heterogeneous composition due to differences in chain length, their degree of saturation, and their binding position on the glycerol backbone. [6][7][8] These differences have resulted in variations in the physical and chemical properties [8][9][10] of milk fat; for example, the wide range differences in melting temperatures among milk products which have been found to occur between −40°C and 40°C [4,[9][10][11][12][13][14] are a typical result of heterogeneity of milk fat composition. The diversity of fatty acids has also enabled the modification of functional properties of milk and milk products thus bringing a variety of products in the market.…”

MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection

“…The variable combinations of fatty acids provided detailed information that could permit the development of a database from spectra to be used for fast and reliable typification, screening, and quality control. The triacylglycerol content of shea butter fat, palm kernel oil, and peanut oil was also rapidly characterized [82]. The potential of the method as a tool for quality control of the matrices under study was demonstrated by the detection, in addition to intact and specific triacylglycerols, of oxygenated and fragmented TAGs, likely arising from poor handling and production processes.…”