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Comparative analysis of triacylglycerols from Olea europaea L. fruits using HPLC and MALDI‐TOFMS
Author(s) -
Sakouhi Faouzi,
Absalon Christelle,
Kallel Habib,
Boukhchina Sadok
Publication year - 2010
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200900079
Subject(s) - chemistry , chromatography , olea , high performance liquid chromatography , triolein , olive oil , food science , fatty acid , botany , biochemistry , biology , lipase , enzyme
Abstract MALDI‐TOFMS and HPLC are two analytical methods that were used to characterize triacylglycerols (TAG) of the Meski, Sayali, and Picholine Tunisian olive varieties. The HPLC chromatograms of the oils showed the presence of 15 TAG species, among which triolein (OOO) was the most abundant (21–48%). In the Sayali cultivar, OOO was the predominant TAG species followed by POO and LOO. However, the minor TAG molecules were represented by LnLO and LnLP. MALDI mass spectra produced sodiated ([M + Na] + ) and potassiated ([M + K] + ) TAG molecules; only the major TAG were potassiated [OOO + K] ([OOO + K] + , [POO + K] + , and [LOO + K] + ). In contrast to the HPLC chromatograms, the MALDI mass spectra showed 13 peaks of TAG. The major peak was detected at m / z 907, which corresponds to OOO with an Na + adduct. The results from both HPLC and MALDI techniques predict the fatty acid composition and their percentages for each olive variety. Practical applications: TAG are the main components in vegetable oils. These biomolecules determine the physical, chemical, and nutritional properties of the oils. The nutritional benefits of TAG are related to DAG (moderate plasma lipid level) and esterified FA, which are intermediate biosynthetic molecules of TAG. TAG analysis is necessary to discriminate between oils of different origin, since some oils have similar FA profiles. Olive products, oils, and table olives, are the main diet sources of TAG in the Mediterranean countries. In this work, chromatographic and spectrometric methods were used for TAG analysis and characterization of Tunisian olive varieties.