Triacylglycerol Composition Profiling and Comparison of High-Oleic and Normal Peanut Oils

Oilseed plants produce huge amounts of fatty acids (FA) stored as triacylglycerols (TAG) in seeds that give a great variation in their composition. The variety and content of TAG directly affect the nutrition and function of lipids. TAG composition of 12 high-oleic and normal peanut oil samples were...

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Published inJournal of the American Oil Chemists' Society Vol. 92; no. 2; pp. 233 - 242
Main Authors Dong, X. Y, Zhong, J, Wei, F, Lv, X, Wu, L, Lei, Y, Liao, B. S, Quek, S. Y, Chen, H
Format Journal Article
LanguageEnglish
Published Berlin/Heidelberg Springer-Verlag 01.02.2015
Springer Berlin Heidelberg
Springer Nature B.V
Subjects
adulterated products
Agriculture
atmospheric pressure
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Comparative studies
cooking fats and oils
Edible oils
fatty acids
Food Science
High‐oleic peanut oil
Industrial Chemistry/Chemical Engineering
Ionization
Legumes
Lipids
Liquid chromatography
Mass spectrometry
nutrition
Oils & fats
oilseed crops
Original Paper
Peanut oil
Peanuts
Principal component analysis
Principal components analysis
Seeds
Triacylglycerols
High-oleic peanut oil
Triacylglycerols
Principal component analysis
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Summary:Oilseed plants produce huge amounts of fatty acids (FA) stored as triacylglycerols (TAG) in seeds that give a great variation in their composition. The variety and content of TAG directly affect the nutrition and function of lipids. TAG composition of 12 high-oleic and normal peanut oil samples were profiled by two-dimensional liquid chromatography (2D LC) coupled with atmospheric pressure chemical ionization mass spectrometry (APCI-MS). The statistical evaluation of the TAG profiles determined was conducted on the basis of multidimensional data matrix using Principal Component Analysis (PCA). The technique enabled the differentiation of high-oleic oils from normal peanut oils—as results illustrated TAG of high-oleic peanut oil were clearly different from those of normal peanut oils. High-oleic and normal peanut oils had different profiles mainly in the contents of OOO, OPO and POL. This finding provided theoretical foundation for detecting the adulteration of edible oils and analyzing the nutrition and function of high-oleic peanut oils.
Bibliography:http://dx.doi.org/10.1007/s11746-014-2580-5
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-014-2580-5