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No. B80
First Edition: Aug. 2018
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Fig. 3 shows the mass spectrum of polar fractions from the
heated olive oil. The compounds of the major peaks detected
are inferred from the references as listed in Table 1. With the
heated olive oil, in addition to TAG oxides, inference can be
made that fractions made by the β-scission of TAG are
detected at m/z 783, 797 and 823, and that the TAG dimerized
by bridging and then oxidized are detected near m/z 1800.
Fig. 3 also shows estimated structures of major degradation
products. As shown, simple fractionation enabled us to
detect more heating-induced degradation products of the
cooking oil. Among the observed peaks, multiple
components of different constituent fatty acids or those
oxidized at different positions are also considered to be
included in addition to those given in Table 1.
Conclusion
This article demonstrates that simple and rapid detection of
degradation products induced by heating cooking oils can be
performed simply and rapidly using the MALDI-8020
benchtop MALDI-TOF mass spectrometer. In this analysis,
lipids were measured and we assume that similar analyses
can be applicable to a variety of samples including proteins,
glycans, synthetic products, and biological specimens.
The benchtop MALDI-8020 features compactness and
capabilities sufficient for molecular profiling, and its future
dissemination in simple and rapid detection of property
changes in versatile samples is expected.
Table 1 Compounds Inferred from Major Peaks m/z in the Mass
Spectrum of Polar Fractions
1), 2)
in Heated Olive Oil
Observation m/z Inferred Compounds
643.1 Diacylglycerol (OO)
*1
783.3 Oxidized β-scission fragment: C54:4 − C10H18 + O
797.2 Oxidized β-scission fragment: C54:4 − C9H16 + O
823.2 Oxidized β-scission fragment: C54:4 − C7H14 + O
881.4 TAG (POO)
905.3 TAG (LOO)
907.4 TAG (OOO)
923.4 Oxidized TAG (OOO)
937.4 2Oxidized TAG (LOO)
939.4 2Oxidized TAG (OOO)
953.3 3Oxidized TAG (LOO)
1796.4 2-oxidized TAG dimer; C54 − C52; n
*2
= 5 + 2O
1798.4 2-oxidized TAG dimer; C54 − C52; n = 4 + 2O
1808.4 Oxidized TAG dimer; C54 − C54; n = 5 + O
1822.4 2-oxidized TAG dimer; C54 − C54; n = 6 + 2O
1824.4 2-oxidized TAG dimer; C54 − C54; n = 5 + 2O
*1 O = oleic acid, L = linoleic acid, P = palmitic acid in parentheses
*2 Number of double bonds in the dimer
Fig. 3 Mass Spectrum of Polar Fractions in Heated Olive Oil
<References>
1) Ohtani, H, Yamahashi, Y, Ishida, Y: 2010. Curing Behavior Analysis of Drying Oil using Matrix-assisted Laser Desorption Ionization Mass
Spectrometry (in Japanese). 58th Annual Conference on Mass Spectrometry, Japan
2) Picariello G, Paduano A, Sacchi R, Addeo F, 2009. Maldi-tof mass spectrometry profiling of polar and nonpolar fractions in heated vegetable
oils. J. Agric. Food Chem., 57 (12), pp. 5391-5400
% Intensity
0
10
20
30
40
50
60
70
80
90
100
m/z
600 700 800 900 1000 1100 1200 1300 1400 1500 1600 1700 1800 1900 2000
907.37
923.37
881.35
897.36
921.31
939.38
937.35
797.18
953.29 895.35
905.33 783.26
823.23
907.37
923.37
881.35
643.12
921.31
797.18 644.13
O
CH3
O
CH3
O
O
O
CH3
O
O O
CH3
O
CH3
O
O
O
CH3
O
O
O
O
CH3
O
CH3
O
O
O
CH3
O
R
R
R
R
O O O
O
O
O
O
O
C H3
O
O
O
O
O
O
CH3
R
R
R
R
O O O
O
O
O
O
O
C H3
O
O
O
O
O
O
CH3
1824.42
1798.38
1822.35
1808.40
1796.35
