Rumpunen, Kimmo
- Institutionen för växtförädling, Sveriges lantbruksuniversitet
Sammanfattning
Carbonyl compounds formed in sea buckthorn berry (Hippophae rhamnoides) and oil samples as a result of lipid oxidation were determined by enzymatic hydrolysis followed by derivatisation with 2,4-dinitrophenylhydrazine and analysed by LC-UV and electrospray ionisation (ESI) tandem mass spectrometry (MS/MS). Several classes of carbonyl compounds such as saturated, unsaturated, linear and branched aldehydes and ketones, aromatic aldehyde, dicarbonyls and carboxy aldehydes were identified based on fragmentation pattern, molecular weight and retention time. The lower carbonyls such as formaldehyde, acetaldehyde and acetone were found to be predominant in the berry samples and acetaldehyde was found to be the most abundant carbonyl. In the sea buckthorn pulp oil sample, longer aldehydes and carboxy aldehydes dominated, thus clearly demonstrating the benefit of the enzymatic step when analysing oxidation products originating from triglycerides. (C) 2010 Elsevier Ltd. All rights reserved.
Nyckelord
Carbonyl compounds; Dinitrophenylhydrazine; Sea buckthorn; Lipid oxidation; Liquid chromatography; Tandem mass spectrometry
Publicerad i
Food Chemistry
2011, volym: 126, nummer: 3, sidor: 1399-1405
Utgivare: ELSEVIER SCI LTD
SLU författare
UKÄ forskningsämne
Trädgårdsvetenskap/hortikultur
Livsmedelsvetenskap
Näringslära och dietkunskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.foodchem.2010.11.119
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/57744