Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Xu, Shuling; Wei, Fang; Xie, Yunfei; Lv, Xiongwen; Dong, Xuyan; Hong, Chen

doi:10.1002/elps.201700481

Cited by 28 publications

(11 citation statements)

References 80 publications

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“…The fatty acid profile mainly consisted of monounsaturated fatty acids (MUFA), predominantly oleic acid (C18:1 n‐9) and palmitoleic acid (C16:1 n‐7) acids, along with substantial proportions of the saturated palmitic acid (C16:0) and stearic acid (C18:0). In general, fatty acid percentages decreased in the order of monounsaturated > saturated > polyunsaturated (MUFA > SFA > PUFA), consistent with a previous report (Xu et al., 2018). There was no difference in FA composition between raw and roasted nuts, but that did not necessarily mean there were no differences in the TAG or FFA profiles.…”

Section: Resultssupporting

confidence: 92%

“…After centrifugation at 8,983 g for 20 min, the oil was transferred to a brown glass container, kept at 4℃, and analyzed within 1 week. A standard procedure with KOH/methanol solution (0.4 mol/L) was used to prepare fatty acid methyl esters (FAMEs) from the oil (Xie et al., 2019; Xu et al., 2018). The FAMEs were analyzed by gas chromatography (Agilent Technologies 7890A, Santa Clara, CA) coupled with a capillary column (HP‐FFAP, 30 m × 0.25 mm × 0.25 μm, Agilent) and a flame ionization detector (FID).…”

Section: Methodsmentioning

confidence: 99%

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A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Xie

et al. 2021

Food Science & Nutrition

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Macadamia nuts have high nutritional value and positive health attributes. Changes to the composition and availability of these compounds during roasting contribute to product quality. In this study, changes to the chemical composition of lipids (fatty acids, triglycerides, and free fatty acids) and other phytochemicals were analyzed, and a sensory evaluation was carried out of two major varieties of macadamia nuts planted in China, after roasting. Only small changes in fatty acid (FA) content and a slight decrease in total triglycerides (TAGs) were observed after roasting. The free fatty acid (FFA) content and the peroxide value were increased by roasting. The total available polyphenol content increased by 25.6% and the oxidative stability index of kernels increased by 21.6%. The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Xie

et al. 2021

Food Science & Nutrition

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“…This fact imposes a drawback to assessing acyl position. Indeed, TAG analysis through [M + H] + ions has been shown to be better suited for an APCI source [ 7 , 13 , 26 , 27 ]. Consequently, taking into account previous work by other authors [ 11 , 12 , 26 , 28 , 29 ], we assayed different chromatographic methods for TAG separation, and we found that the method that better fitted our purpose was that in which non-aqueous solvents (i.e., acetonitrile and 2-propanol) with a reverse phase column were used.…”

Section: Discussionmentioning

confidence: 99%

Ammonia Concentration in the Eluent Influences Fragmentation Pattern of Triacylglycerols in Mass Spectrometry Analysis

2022

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Correct assessment of the fatty acyl at the glycerol sn-2 position in triacylglycerol (TAG) analysis by liquid chromatography and mass spectrometry (LC-MS) is challenging. Ammonium hydroxide (NH4OH) is the preferred choice for the solvent additive for the formation of the ammonium adduct ([M + NH4]+). In this study, the influence of different NH4OH concentrations in the eluents on TAG adduct formation and fragmentation under LC-MS analysis was assessed. Increasing NH4OH concentrations delayed the chromatographic elution time according to a power function. The [M + NH4]+ and [M + ACN + NH4]+ adducts (where ACN means acetonitrile) were formed at all ammonium concentrations assayed. [M + ACN + NH4]+ predominated above 18.26 mM [NH4OH], and the intensity of [M + NH4]+ dropped. TAG fragmentation for fatty acyl release in the MSE was reduced with increasing [M + ACN + NH4]+ adduct, which suggests that ACN stabilizes the adduct in a way that inhibits the rupture of the ester bonds in TAGs. A linear equation (Hsn-I = a × H[M+NH4]+, where sn-I refers to the sn position of the glycerol (I = 1, 2, or 3) and H is the peak height) was deduced to quantify the dehydroxydiacylglycerol fragment intensity in relation to [M + NH4]+ intensity in the full scan. This equation had a slope mean value of 0.369 ± 0.058 for the sn-1 and sn-3 positions, and of 0.188 ± 0.007 for the sn-2 position.

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“…50 These studies should be consulted if someone would like to adopt RPLC for analysis of TG species. An extensive list of applications with this and other LC−MS techniques can be found in a recent review by Wei et al 51 2.2. Argentation (Silver Ion) LC−MS for TG Analysis.…”

Section: Introductionmentioning

confidence: 99%

Overview of Lipidomic Analysis of Triglyceride Molecular Species in Biological Lipid Extracts

Han

2021

J. Agric. Food Chem.

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Triglyceride (TG) is a class of neutral lipids, which functions as an energy storage depot and is important for cellular growth, metabolism, and function. The composition and content of TG molecular species are crucial factors for nutritional aspects in food chemistry and are directly associated with several diseases, including atherosclerosis, diabetes, obesity, stroke, etc. As a result of the complexities of aliphatic moieties and their different connections/locations to the glycerol backbone in TG molecules, accurate identification of individual TG molecular species and quantitative assessment of TG composition and content are particularly challenging, even at the current stage of lipidomics development. Herein, methods developed for analysis of TG species, such as liquid chromatography–mass spectrometry with a variety of columns and different mass spectrometric techniques, shotgun lipidomics approaches, and ion-mobility-based analysis, are reviewed. Moreover, the potential limitations of the methods are discussed. It is our sincere hope that the overviews and discussions can provide some insights for researchers to select an appropriate approach for TG analysis and can serve as the basis for those who would like to establish a methodology for TG analysis or develop a new method when novel tools become available. Biologically accurate analysis of TG species with an enabling method should lead us toward improving the nutritional quality, revealing the effects of TG on diseases, and uncovering the underlying biochemical mechanisms related to these diseases.

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Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Cited by 28 publications

References 80 publications

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

A comprehensive study of raw and roasted macadamia nuts: Lipid profile, physicochemical, nutritional, and sensory properties

Ammonia Concentration in the Eluent Influences Fragmentation Pattern of Triacylglycerols in Mass Spectrometry Analysis

Overview of Lipidomic Analysis of Triglyceride Molecular Species in Biological Lipid Extracts

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