Abstract

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.

Keywords

Carbonyl compounds; Dinitrophenylhydrazine; Sea buckthorn; Lipid oxidation; Liquid chromatography; Tandem mass spectrometry

Published in

Food Chemistry
2011, Volume: 126, number: 3, pages: 1399-1405
Publisher: ELSEVIER SCI LTD

SLU Authors

• Rumpunen, Kimmo

  • Department of Plant Breeding, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Horticulture
Food Science
Nutrition and Dietetics


Publication identifier

DOI: https://doi.org/10.1016/j.foodchem.2010.11.119

Permanent link to this page (URI)

https://res.slu.se/id/publ/57744