This article is part of the Journal of Mass Spectrometry special issue entitled “2nd MS Food Day” edited by Gianluca Giorgi.
Seed oil triglyceride profiling of thirty-two hybrid grape varieties†
Article first published online: 11 SEP 2012
Copyright © 2012 John Wiley & Sons, Ltd.
Journal of Mass Spectrometry
Special Issue: 2nd MS Food Day
Volume 47, Issue 9, pages 1113–1119, September 2012
How to Cite
De Marchi, F., Seraglia, R., Molin, L., Traldi, P., De Rosso, M., Panighel, A., Dalla Vedova, A., Gardiman, M., Giust, M. and Flamini, R. (2012), Seed oil triglyceride profiling of thirty-two hybrid grape varieties. J. Mass Spectrom., 47: 1113–1119. doi: 10.1002/jms.3010
- Issue published online: 6 SEP 2012
- Article first published online: 11 SEP 2012
- Manuscript Accepted: 6 APR 2012
- Manuscript Revised: 27 FEB 2012
- Manuscript Received: 27 DEC 2011
- grape seeds;
- hybrid grapes;
Triglyceride profile of seed oil samples from 32 hybrid grape varieties not studied before was investigated. A new method for the analysis of triacylglycerols (TAGs) has been developed based on the direct infusion in the electrospray ionization (ESI) source and employing tetrahydrofuran/methanol/water (85:10:5 v|v|v) as solvent; the formation of [M + Na]+ ions in high yield has been observed. TAGs were identified by ESI-tandem mass spectrometry analysis, and the matrix-assisted-laser-desorption-ionization and time-of-flight profile of samples was determined. Six were the principal TAGs identified in seed oil: trilinolein (LLL) was the most abundant (43%), followed by dilinoleoyl-oleoylglycerol (LOL, 23%), and dilinoleoyl-palmitoylglycerol (LPL, 15%). Compounds present in lower concentration were LSL and LOO (11%), LOP (6%), and LSP (2%). Compared with seed oils produced from V. Vinifera grapes, some significant differences in the relative abundances of TAGs were found, in particular hybrid grape seed oils showed higher LOL and lower LPL content, respectively. Among the samples studied, a particularly high content of LLL (rich in unsaturated fatty acids) was found in seed oils from two red varieties. Copyright © 2012 John Wiley & Sons, Ltd.