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Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

Mathew, Sindhu; Grey, Carl LU ; Rumpunen, Kimmo and Adlercreutz, Patrick LU (2011) In Food Chemistry 126(3). p.1399-1405
Abstract
Carbonyl compounds formed in sea buckthorn berry (Hippophae rhamnoides) and oil samples as a result of lipid oxidation were determined by enzymatic hydrolysis followed by derivatisation with 2,4-dinitrophenylhydrazine and analysed by LC-UV and electrospray ionisation (ESI) tandem mass spectrometry (MS/MS). Several classes of carbonyl compounds such as saturated, unsaturated, linear and branched aldehydes and ketones, aromatic aldehyde, dicarbonyls and carboxy aldehydes were identified based on fragmentation pattern, molecular weight and retention time. The lower carbonyls such as formaldehyde, acetaldehyde and acetone were found to be predominant in the berry samples and acetaldehyde was found to be the most abundant carbonyl. In the sea... (More)
Carbonyl compounds formed in sea buckthorn berry (Hippophae rhamnoides) and oil samples as a result of lipid oxidation were determined by enzymatic hydrolysis followed by derivatisation with 2,4-dinitrophenylhydrazine and analysed by LC-UV and electrospray ionisation (ESI) tandem mass spectrometry (MS/MS). Several classes of carbonyl compounds such as saturated, unsaturated, linear and branched aldehydes and ketones, aromatic aldehyde, dicarbonyls and carboxy aldehydes were identified based on fragmentation pattern, molecular weight and retention time. The lower carbonyls such as formaldehyde, acetaldehyde and acetone were found to be predominant in the berry samples and acetaldehyde was found to be the most abundant carbonyl. In the sea buckthorn pulp oil sample, longer aldehydes and carboxy aldehydes dominated, thus clearly demonstrating the benefit of the enzymatic step when analysing oxidation products originating from triglycerides. (C) 2010 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Carbonyl compounds, Dinitrophenylhydrazine, Sea buckthorn, Lipid, oxidation, Liquid chromatography, Tandem mass spectrometry
in
Food Chemistry
volume
126
issue
3
pages
1399 - 1405
publisher
Elsevier
external identifiers
  • wos:000287349400087
  • scopus:78751581832
ISSN
1873-7072
DOI
10.1016/j.foodchem.2010.11.119
language
English
LU publication?
yes
id
806fca8a-85b0-4096-abad-762a319eb809 (old id 1872943)
date added to LUP
2011-04-18 11:00:59
date last changed
2017-04-30 10:01:05
@article{806fca8a-85b0-4096-abad-762a319eb809,
  abstract     = {Carbonyl compounds formed in sea buckthorn berry (Hippophae rhamnoides) and oil samples as a result of lipid oxidation were determined by enzymatic hydrolysis followed by derivatisation with 2,4-dinitrophenylhydrazine and analysed by LC-UV and electrospray ionisation (ESI) tandem mass spectrometry (MS/MS). Several classes of carbonyl compounds such as saturated, unsaturated, linear and branched aldehydes and ketones, aromatic aldehyde, dicarbonyls and carboxy aldehydes were identified based on fragmentation pattern, molecular weight and retention time. The lower carbonyls such as formaldehyde, acetaldehyde and acetone were found to be predominant in the berry samples and acetaldehyde was found to be the most abundant carbonyl. In the sea buckthorn pulp oil sample, longer aldehydes and carboxy aldehydes dominated, thus clearly demonstrating the benefit of the enzymatic step when analysing oxidation products originating from triglycerides. (C) 2010 Elsevier Ltd. All rights reserved.},
  author       = {Mathew, Sindhu and Grey, Carl and Rumpunen, Kimmo and Adlercreutz, Patrick},
  issn         = {1873-7072},
  keyword      = {Carbonyl compounds,Dinitrophenylhydrazine,Sea buckthorn,Lipid,oxidation,Liquid chromatography,Tandem mass spectrometry},
  language     = {eng},
  number       = {3},
  pages        = {1399--1405},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2010.11.119},
  volume       = {126},
  year         = {2011},
}