Complementary Use of Multi-dimensional Gas Chromatography and Proton Transfer Reaction Mass Spectrometry for Identificat
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Complementary Use of Multi-dimensional Gas Chromatography and Proton Transfer Reaction Mass Spectrometry for Identification of Rapeseed Oil Quality Indicators Tomasz Majchrzak 1
&
Wojciech Wojnowski 1 & Tomasz Dymerski 1 & Jacek Gębicki 2 & Jacek Namieśnik 1
Received: 10 April 2018 / Accepted: 25 June 2018 / Published online: 7 July 2018 # The Author(s) 2018
Abstract The change of concentration of various volatiles generated during frying may be an indicator of oil quality. Chemical compounds such as aldehydes, ketones, alcohols and carboxyl acids are the products of oxidation during thermal degradation of edible oils. Shown in this work is a complementary use of GC×GC-TOFMS and PTR-MS for the detection and determination of quality indicators of rapeseed oil. The former technique was used for the identification of potential markers and the latter for their quantitative determination. As a result of the GC×GC analysis, it was determined that 2-pentanone, heptane, octane, 1-heptanol and nonanal can be considered indicators of thermal degradation of rapeseed oil. Using PTR-MS, it was possible to monitor the concentration of these volatile indicators in real time. Based on the results of the analysis and of the reference method, it was concluded that 1-heptanol is best suited for the role of a quality indicator of thermal degradation of rapeseed oil. Keywords Rapeseed oil . Thermal degradation . Multi-dimensional gas chromatography . Proton transfer reaction mass spectrometry . Food control . Food quality
Introduction Frying is one of the basic methods of food processing. It contributes to the flavour, aroma, colour and texture of food products (Bordin et al. 2013) and is thus a staple of many cuisines. Frying occurs when the temperature of fat ranges
* Tomasz Majchrzak [email protected] Wojciech Wojnowski [email protected] Tomasz Dymerski [email protected] Jacek Gębicki [email protected] Jacek Namieśnik [email protected] 1
Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
2
Department of Chemical and Process Engineering, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland
from 150 to 200 °C. The recommended frying temperature for rapeseed oil is 180 °C; however, in practice, it is often exceeded which might lead to the generation of toxic and carcinogenic chemical compounds. The physical properties of fats change significantly during frying. Moreover, numerous chemical reactions such as oxidation, hydrolysis, polymerisation, cyclisation and Maillard’s reactions occur in oil during heating (Choe and Min 2007; Zhang et al. 2012) and products of these might have a detrimental effect on human health. Ingestion of several chemical compounds generated during thermal degradation of edible oils can increase the risk of cancer and of cardiovascular, Alzheimer’s and Parkinson’s diseases (Martínez-Yusta et al. 2014). In previous studies, it was demonstrate
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