Identification of oxygenated triacylglycerols in pistachio nuts’ lipids by reverse-phase high-resolution-liquid chromatography-ESI mass spectrometry

[Display omitted] •A series of novel oxygenated triacylglycerides have been identified in pistachio lipids.•Compounds carrying hydroxy, di-hydroxy, hydroperoxyl and epoxy functionalities in the fatty acid side chains, have been identified using LC-tandem mass spectrometry.•It was clearly shown that...

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Bibliographic Details
Published in:Food research international 2024-02, Vol.178, p.113750-113750, Article 113750
Main Authors: Sabzi, Fariba, Kuhnert, Nikolai
Format: Article
Language:English
Subjects:
arachidonic acid
class
Electrospray ionization
electrospray ionization mass spectrometry
epoxides
food research
high performance liquid chromatography
Lipid oxidation
lipid peroxidation
Liquid chromatography
Mass spectrometry
metabolites
oils
oxidation
Pistachio
pistachios
Triacylglycerol
triacylglycerols
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Summary:[Display omitted] •A series of novel oxygenated triacylglycerides have been identified in pistachio lipids.•Compounds carrying hydroxy, di-hydroxy, hydroperoxyl and epoxy functionalities in the fatty acid side chains, have been identified using LC-tandem mass spectrometry.•It was clearly shown that the oxygenated lipids are genuine plant secondary plant metabolites rather than lipid oxidation products.•This class of compounds is so far very rare in the plant kingdom with only a handful of examples identified to this point in time. Hydroxy- and peroxy-triacylglycerols are common products of lipid peroxidation formed during oil storage or heating or as enzymatic oxidation product of arachidonic acid as signaling molecules in mammals. In this study, oxygenated triacylglycerides (TAG) were identified in pistachio oil based on reverse phase(RP), high-performance liquid chromatography coupled with electrospray ionization and mass spectrometry (HPLC- ESI -MS). 20 novel lipid plant metabolites, classified based on their fragment spectra into a hydroxy (TAG-OH), an epoxy (TAG-O), and hydroperoxide (TAG-OOH) groups. We believe that this class of compounds has been for the first time observed as genuine secondary plant metabolites in a natural source in this case pistachio lipids of dietary relevance.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113750