A detailed identification study on high-temperature degradation products of oleic and linoleic acid methyl esters by GC–MS and GC–FTIR

• Published in: Chemistry and physics of lipids Vol. 165; no. 3; pp. 338 - 347
• Main Authors: Berdeaux, Olivier, Fontagné, Stéphanie, Sémon, Etienne, Velasco, Joaquin, Sébédio, Jean Louis, Dobarganes, Carmen
• Format: Journal Article
• Language: English
• Published: Ireland Elsevier Ireland Ltd 01.04.2012; Elsevier
• Subjects: alcohols; aldehydes; Aldehydes - chemistry; alkanes; carbon; esterification; esters; Food and Nutrition; Fourier transform infrared; frying; Gas Chromatography-Mass Spectrometry; Gas-chromatography; Keto Acids - chemistry; ketones; Life Sciences; linoleic acid; Linoleic Acids - chemistry; Mass-spectrometry; oils; oleic acid; Oleic Acids - chemistry; oxidation; Polar compounds; Short-chain glycerol-bound compounds; Spectroscopy, Fourier Transform Infrared; Temperature; Thermoxidation; volatile compounds; MO; MS; Gas-chromatography; Thermoxidation; Polar compounds; Short-chain glycerol-bound compounds; Mass-spectrometry; RP-HPLC; FTIR; FAs; FAMEs; GC; Fourier transform infrared; TAGs; ML
• ISSN: 0009-3084; 1873-2941
• DOI: 10.1016/j.chemphyslip.2012.02.004

► Analysis of oxidation products of 18:1 and 18:2 under frying conditions was performed. ► Structural characterization of these compounds by GC–MS and GC–FTIR is proposed. ► Identification of 21 short-chain esterified and 20 volatiles compounds is described. ► This work improves knowledge of hydroperoxide breakdown-generated compounds structure. GC–MS and GC–FTIR were complementarily applied to identify oxidation compounds formed under frying conditions in methyl oleate and linoleate heated at 180°C. The study was focused on the compounds that originated through hydroperoxide scission that remain attached to the glyceridic backbone in fats and oils and form part of non-volatile molecules. Twenty-one short-chain esterified compounds, consisting of 8 aldehydes, 3 methyl ketones, 4 primary alcohols, 5 alkanes and 1 furan, were identified. In addition, twenty non-esterified volatile compounds, consisting of alcohols, aldehydes and acids, were also identified as major non-esterified components. Furanoid compounds of 18 carbon atoms formed by a different route were also identified in this study. Overall, the composition of the small fraction originated from hydroperoxide scission provides a clear idea of the complexity of the new compounds formed during thermoxidation and frying.