Quantification of Triacylglycerols in Olive Oils Using HPLC-CAD
- PDF / 209,517 Bytes
- 8 Pages / 595.276 x 790.866 pts Page_size
- 2 Downloads / 196 Views
Quantification of Triacylglycerols in Olive Oils Using HPLC-CAD Paulina de la Mata-Espinosa & Juan Manuel Bosque-Sendra & Luis Cuadros-Rodríguez
Received: 23 November 2010 / Accepted: 26 January 2011 / Published online: 12 February 2011 # Springer Science+Business Media, LLC 2011
Abstract This paper describes a reversed phase highperformance liquid chromatography method for the quantification of triacylglycerol (TAG) compositional profile in olive oils. The chromatographic separation was achieved using a C18 column, and the detection was accomplished using a charged aerosol detector. TAG peaks were identified using retention times and by addition of TAG standards. The linearity, matrix effect, and accuracy (precision and trueness) were validated; detection and quantification limits of the method were estimated. The developed analytical method was applied to the determination of the TAG composition and the estimation of the concentration of each individual TAG, using an internal quantification standard (tristearin). From the TAG compositional profile, a fatty acid compositional profile could be calculated. The proposed method appears to be rapid and simple to determine TAGs in olive oil. Keywords HPLC . Charged aerosol detection . TAGs . Olive oils Abbreviations CAD Charged aerosol detector CN Carbon number DAG Diacylglycerol ECN Equivalent carbon number ELSD Evaporative light scattering detector
P. de la Mata-Espinosa : J. M. Bosque-Sendra (*) : L. Cuadros-Rodríguez Department of Analytical Chemistry, Unit of Chemical Metrology and Qualimetrics (CMQ), University of Granada, Av. Fuentenueva s/n, 18071 Granada, Spain e-mail: [email protected]
FA HPLC IC IOC IS LLL LLO LLP LLS LOD LOQ MUFA OOL OOO OOP OOS POL PPL PPO PPP PPS PSO PTFE PUFA RF RID RP RSD S/N SD SLS SSO SSS TAG UV–vis
Fatty acid High-performance liquid chromatography Internal calibration International Olive Council Internal standard Trilinolein 1,2-Linolein-3-olein 1,2-Linolein-3-palmitin 1,2-Linolein-3-stearin Limit of detection Limit of quantitation Monounsaturated fatty acid 1,2-Palmitin-3-linolein Triolein 1,2-Olein-3-palmitin 1,2-Olein-3-stearin 1-Palmitin-2-olein-3-linolein 1,2-Palmitin-3-linolein 1,2-Palmitin-3-olein Tripalmitin 1,2-Palmitin-3-stearin 1-Palmitin-2-stearin-3-olein Polytetrafluoroethylene Polyunsaturated fatty acid Response factor Refractive index detector Reversed phase Relative standard deviation Signal/noise ratio Standard deviation 1,3-Stearin-2-linolein 1,2-Stearin-3-olein Tristearin Triacylglycerol Ultraviolet–visible spectroscopy
Food Anal. Methods (2011) 4:574–581
575
Introduction Vegetable oils are mainly composed by triacylglycerols (TAGs), diacylglycerols (DAGs), free fatty acids (FAs), phospholipids, phytosterols, tocopherols, and other minor components (Boskou 1998; Buchgraber et al. 2004). However, the main compounds found in oils are the TAGs (Andrikopoulos 2002). Each TAG is chemically characterized by its total number of carbons (CN), the degree of unsaturation of each FA, and the position and configuration of d
Data Loading...
