Determination of CC Positions of Unsaturated Fatty Acids in Foods via Ambient Reactive Desorption Ionization with Water Dimer Radical Cations

• Published in: Journal of agricultural and food chemistry 2024-01, Vol.72 (1), p.845-856
• Main Authors: Yang, Wenwen, Zhang, Xiaoping, Zhang, Jun, Wang, Guoshuan, Liang, Hailong, Zhang, Xinglei, Chingin, Konstantin, Chen, Huanwen
• Format: Article
• Language: English
• Subjects: Fatty Acids; Fatty Acids, Unsaturated - chemistry; Isomerism; Linoleic Acid; New Analytical Methods; Olive Oil; Tea
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.3c05585

The positions of CC bonds in unsaturated fatty acids (FAs) are one of the main factors determining the quality of food flavor. Herein, we developed an approach for the determination of CC bonds of FAs by online epoxidation reaction with water dimer radical cations. The limit of detection for octenoic acid isomers was ∼9 μg/L. The positions of CC bonds in trans-2/3-hexenoic acid, trans-2/3-octenoic acid, oleic acid, linoleic acid, and linolenic acid in black tea or olive oil samples were directly determined by the established method. These results indicate that the established method allows the rapid determination of unsaturated FAs in black tea and olive oil. The advantages of this approach include the analysis speed (∼1 min per sample), simple device, and no need for complex pretreatment. This study not only provides a strategy for the determination of CC positions but also offers new possibilities for applications in the field of food chemistry.