Reversed-phase high-performance liquid chromatographic separation of tert.-butyl hydroperoxide oxidation products of unsaturated triacylglycerols

Citation
O. Sjovall et al., Reversed-phase high-performance liquid chromatographic separation of tert.-butyl hydroperoxide oxidation products of unsaturated triacylglycerols, J CHROMAT A, 905(1-2), 2001, pp. 119-132
Citations number
26
Categorie Soggetti
Chemistry & Analysis","Spectroscopy /Instrumentation/Analytical Sciences
Journal title
Volume
905
Issue
1-2
Year of publication
2001
Pages
119 - 132
Database
ISI
SICI code
Abstract
Triacylglycerols containing monounsaturated fatty acids are known to be rel atively resistant to autoxidation and require long periods of exposure to d ilute oxidants. Use of concentrated solutions of synthetic hydroperoxides, however, yields in addition to the hydroperoxides also unidentified oxidati on by-products. In the present study we have employed synthetic triacylglyc erols containing one (18:0/18:1/18:0 and 18:1/16:0/16:0) and two (18:0/18:0 /18:2 and 18:1/18:1/18:0) double bonds per molecule to reinvestigate the fo rmation of oxotriacylglycerols using tert.-butyl hydroperoxide as an oxidan t. Reversed-phase HPLC was used to separate and tentatively identify the ox idation products based on relative retention times of standards and the est imated elution factors for functional groups and their positional distribut ion. Hydroperoxides, diepoxides and hydroxides were the major components of the oxidation mixtures (50-95% of total). Previously unidentified peroxide -bridged tert.-butyl adducts were present in significant amounts (5-50% of total oxidation products) in all preparations. In several instances more th an one functional group was present on a single fatty chain. The tentative reversed-phase chromatographic identification of the adducts was confirmed by determination of the molecular mass of each component by on-line LC with electrospray MS. The oxidation products were quantified by HPLC with light scattering detection. (C) 2001 Elsevier Science B.V. All rights reserved.