Non-volatile products of triolein produced at frying temperatures characterized using liquid chromatography with online mass spectrometric detection.
Oxidation products from triolein under model heated frying conditions have been analyzed using liquid chromatography with an evaporative light scattering detector and atmospheric pressure chemical ionization (APCI) mass spectrometric detection. Triolein was heated at 190 degrees C with 2% water added each hour, to simulate the moisture of a frozen product, until polar components reached approximately 30%. The samples were separated using reversed-phase high-performance liquid chromatography with APCI-MS detection. Triolein oxidation products included hydroperoxides, epoxides and a ketone. Other products were formed by shortening of an acyl chain on the intact triolein. Normal and oxygen-containing products formed by the dimerization of triolein were also observed. Other products included chain addition products formed by addition of acyl chain subunits to intact triolein to form higher molecular weight products.
Byrdwell
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Florida Atlantic University, Department of Chemistry and Biochemistry, Boca Raton 33431-0991, USA. byrdwell@fau.edu
Neff
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D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003296:Cooking; D013058:Mass Spectrometry; D010938:Plant Oils; D014304:Triolein / Q000737:chemistry*; D014835:Volatilization
D010938:Plant Oils; D014304:Triolein