Triacylglycerol analysis of pequi (Caryocar brasiliensis Camb.) oil by electrospray and tandem mass spectrometry

Authors

  • Sérgio D Segall,

    1. Departamento de Química, Universidade Federal de Minas Gerais, Avenida Antonio Carlos 6627, Cep 31270-901, Belo Horizonte, Minas Gerais, Brazil
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  • William E Artz,

    Corresponding author
    1. Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois 61801, USA
    • Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL 61801, USA
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  • Délio S Raslan,

    1. Departamento de Química, Universidade Federal de Minas Gerais, Avenida Antonio Carlos 6627, Cep 31270-901, Belo Horizonte, Minas Gerais, Brazil
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  • Vany P Ferraz,

    1. Departamento de Química, Universidade Federal de Minas Gerais, Avenida Antonio Carlos 6627, Cep 31270-901, Belo Horizonte, Minas Gerais, Brazil
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  • Jacqueline A Takahashi

    1. Departamento de Química, Universidade Federal de Minas Gerais, Avenida Antonio Carlos 6627, Cep 31270-901, Belo Horizonte, Minas Gerais, Brazil
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Abstract

Electrospray ionization liquid chromatography/tandem mass spectrometry was used to identify the fatty acid and triacylglycerol (TAG) composition of pequi (Caryocar brasiliensis Camb.) oil. The fatty acid composition was relatively simple; the oil contained approximately 442 and 517 g kg−1 of palmitic and oleic acids respectively. Linoleic and stearic acids were found in much smaller amounts. The TAG composition of pequi oil is also relatively simple with trioleoyl glycerol (OOO, 56 g kg−1), palmitoyl dioleoyl glycerol (POO, 466 g kg−1) and dipalmitoyl oleoyl glycerol (POP, 452 g kg−1) comprising 974 g kg−1 of the total. Dioleoyl stearoyl glycerol (OOS) was found in small amounts (5.2 g kg−1). All TAGs were identified via sodium adduct molecular ions [M + Na]+, where M is the TAG in question. Tandem mass analysis provided a very useful fragmentation pattern showing both sodium adduct diacylglycerol ions and diacylglycerol ions with the neutral loss of fatty acid residues. Copyright © 2005 Society of Chemical Industry

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