Rapid monitoring of heat-accelerated reactions in vegetable oils using direct analysis in real time ionization coupled with high resolution mass spectrometry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896493" target="_blank" >RIV/60461373:22330/13:43896493 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0308814612019085" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0308814612019085</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2012.12.019" target="_blank" >10.1016/j.foodchem.2012.12.019</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Rapid monitoring of heat-accelerated reactions in vegetable oils using direct analysis in real time ionization coupled with high resolution mass spectrometry

Popis výsledku v původním jazyce

Transmission-mode direct analysis in real time ionization coupled with high resolution mass spektrometry (TM-DART?HRMS) was used to monitor chemical changes in various vegetable oils (olive, rapeseed, soybean and sunflower oil) during their thermally-induced oxidation. This novel instrumental approach enabled rapid fingerprinting of examined samples and detection of numerous sample components, such as triacylglycerols (TAGs), phytosterols, free fatty acids (FFA), and their respective oxidation products.Mass spectra obtained from DART were processed with the use of principal component analysis (PCA) in order to assess the compositional differences between heated and non-heated samples. Good correlation was observed between the normalized intensities ofthe pre-selected ion corresponding to monooxidized TAG and ?classic? criterion represented by the levels of TAG polymers determined by high performance-size exclusion chromatography with refractometric detection (HP-SEC?RID).

Název v anglickém jazyce

Rapid monitoring of heat-accelerated reactions in vegetable oils using direct analysis in real time ionization coupled with high resolution mass spectrometry

Popis výsledku anglicky

Transmission-mode direct analysis in real time ionization coupled with high resolution mass spektrometry (TM-DART?HRMS) was used to monitor chemical changes in various vegetable oils (olive, rapeseed, soybean and sunflower oil) during their thermally-induced oxidation. This novel instrumental approach enabled rapid fingerprinting of examined samples and detection of numerous sample components, such as triacylglycerols (TAGs), phytosterols, free fatty acids (FFA), and their respective oxidation products.Mass spectra obtained from DART were processed with the use of principal component analysis (PCA) in order to assess the compositional differences between heated and non-heated samples. Good correlation was observed between the normalized intensities ofthe pre-selected ion corresponding to monooxidized TAG and ?classic? criterion represented by the levels of TAG polymers determined by high performance-size exclusion chromatography with refractometric detection (HP-SEC?RID).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

138

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

9

Strana od-do

2312-2320

Kód UT WoS článku

000317159900032

EID výsledku v databázi Scopus

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