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2P-29 PDF
Analysis of α,β-Unsaturated Aldehydes in Vegetable Oil under Different Heating Conditions by Online SPE LC-MS/MS
Oil plays an important role in human nutrition and health, because it contains essential fatty acids. However, improper storage conditions and heating processes could promote the oil degradation, resulting in the formation of various aldehydes. In this study, we used an isotope-dilution liquid chromatography-tandem mass spectrometry (LC-MS/MS) with automated solid-phase extraction (SPE) method to determine three α,β-unsaturated aldehydes, including 4-hydroxy-2-hexenal (4-HHE), 4-oxo-2-nonenal (4-ONE) and 4-hydroxy-2-nonenal (4-HNE) in vegetable oil following different treatments.
The results showed that the levels of 4-HHE, 4-HNE and 4-ONE were increased up to 5-fold after 4-week storage at room temperature. Furthermore, three α,β-unsaturated aldehydes levels were found to be increased dramatically with the heating temperature and duration. The levels of 4-HHE, 4-HNE and 4-ONE were increased up to 22-fold at 140 °C for 0.5 h, while they were increased up to 216-fold at 140 °C for 6 h. The levels of 4-HHE, 4-HNE and 4-ONE were increased up to 292-fold at 190 °C for 0.5 h, while they were increased up to 763-fold at 190 °C for 6 h. Our findings by LC-MS/MS highlight the importance of proper storage and usage of cooking oils.