Oxidative lipidomics to elucidate the non-volatile derivatives of four typical triglycerides in vegetable oils under simulated frying conditions

• Published in: Food chemistry 2023-06, Vol.410, p.135414-135414, Article 135414
• Main Authors: Hu, Qian, Zhang, Jiukai, Li, Guoping, Wei, Liyang, Zhong, Chenchun, Chen, Ying
• Format: Article
• Language: English
• Subjects: Electron-activated dissociation; Fatty Acids - chemistry; Frying oil; Lipidomics; Oxidative Stress; Plant Oils - chemistry; Structure analysis; Triglycerides; Triglycerides - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135414

•Oxidative lipidomics revealed non-volatile derivatives of the four TGs.•Non-volatile derivatives include epoxy-, hydroperoxy-, hydroxy-, oxo-TGs, and DGs.•Possible reaction pathways for the four TGs under frying conditions were proposed.•The unsaturated fatty acyl chains at the sn-2 position were more susceptible.•Unsaturated TGs were more tended to produce epoxides and hydroperoxides. Vegetable oils with different saturations have varied composition of triglycerides (TGs) and produce different non-volatile derivatives during oxidation. Precise characterization of the non-volatile derivatives of TGs is essential for understanding the degradation of TGs and the production pattern of non-volatile derivatives. Oxidative lipidomics was combined with collision-induced dissociation and electron-activated dissociation to elucidate the precise structures of non-volatile derivatives produced under simulated frying conditions by 1,3-dipalmitoyl-2-oleoylglycerol (POP), triolein (OOO), trilinolein (LLL), and trilinolenin (LnLnLn). The results indicate that the unsaturated fatty acyl chains at the sn-2 position were more susceptible to oxidation compared with those at the sn-1/3 position. Species of non-volatile derivatives included epoxy-, hydroperoxy-, hydroxy-, and oxo-TGs, as well as degradation products. The potential reaction pathways of TGs and their non-volatile derivatives were also proposed. This study elucidated oxidative degradation mechanisms of the four typical TGs and provided a theoretical basis for changes of vegetable oils during frying.