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Chemiluminescence detection of mono‐, bis‐, and tris‐hydroperoxy triacylglycerols present in vegetable oils
Author(s) -
Miyazawa Teruo,
Kunika Hikoichiro,
Fujimoto Kenshiro,
Endo Yasushi,
Kaneda Takashi
Publication year - 1995
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02536284
Subject(s) - autoxidation , chemistry , chemiluminescence , peroxide value , tris , high performance liquid chromatography , peroxide , chromatography , organic chemistry , biochemistry
A reliable method was needed to analyze molecular species of oxidized vegetable oils. In order to accomplish this goal, mono‐, bis‐, and tris‐hydroperoxides (Mono‐OOH, Bis‐OOH, and Tris‐OOH, respectively) of triacylglycerols formed during autoxidation and photosensitized oxidation of oils were determined by reversed‐phase high‐performance liquid chromatography in combination with chemiluminescence detection (CL‐HPLC). Mono‐OOH was the major species (96% of total hydroperoxides) in trioleoylglycerol [peroxide value (PV) 0.16 meq/kg], and Bis‐OOH and Tris‐OOH showed prolonged accumulation with photooxidation. This profile was confirmed in photooxidation of trilinoleoylglycerol and trilinolenoylglycerol. Soybean oil (PV 6 meq/kg) contained Mono‐OOH oleoyl‐linoleoyl‐linoleoylglycerol as the main peroxidic molecular species (50% of total hydroperoxides). Mono‐OOH trilinoleoylglycerol was the principal species (61% of total hydroperoxides) in safflower oil (PV 5 meq/kg), and Mono‐OOH oleoyl‐oleoyl‐linoleoylglycerol was the representative species (66% of total hydroperoxides) in olive oil (PV 3 meq/kg). The CL‐HPLC method, which is specific for the detection of hydroperoxides, should prove useful in studies of triacylglycerol oxidation in foods and vegetable oils.