Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan.
J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Miyagi, Japan.
Molecules. 2022 Aug 18;27(16):5282. doi: 10.3390/molecules27165282.
Despite the importance of the insight about the oxidation mechanisms (i.e., radical and singlet oxygen (O) oxidation) in extra virgin olive oil (EVOO), the elucidation has been difficult due to its various triacylglycerol molecular species and complex matrix. This study tried to evaluate the mechanisms responsible for EVOO oxidation in our daily use by quantitative determination of triacylglycerol hydroperoxide (TGOOH) isomers using LC-MS/MS. The standards of dioleoyl-(hydroperoxy octadecadienoyl)-triacylglycerol and dioleoyl-(hydroperoxy octadecamonoenoyl)-triacylglycerol, which are the predominant TGOOHs contained in EVOO, were prepared. Subsequently, fresh, thermal-, and photo-oxidized EVOO were analyzed. The obtained results mostly agreed with the previously reported characteristics of the radical and O oxidation of linoleic acid and oleic acid. This suggests that the methods described in this paper should be valuable in understanding how different factors that determine the quality of EVOO (e.g., olive species, cultivation area, cultivation timing, and extraction methods) contribute to its oxidative stability.
尽管对特级初榨橄榄油（EVOO）氧化机制（即自由基和单线态氧（O）氧化）的认识很重要，但由于其各种三酰基甘油分子种类和复杂基质，阐明这一机制一直很困难。本研究试图通过使用 LC-MS/MS 定量测定三酰基甘油氢过氧化物（TGOOH）异构体，评估我们日常使用 EVOO 时的氧化机制。制备了二油酰基-（过氧十八碳二烯酰基）-三酰甘油和二油酰基-（过氧十八碳单烯酰基）-三酰甘油标准品，这两种物质是 EVOO 中主要的 TGOOH。随后，对新鲜的、热氧化的和光氧化的 EVOO 进行了分析。所得结果与先前报道的亚油酸和油酸的自由基和 O 氧化特征大多一致。这表明本文描述的方法对于理解决定 EVOO 质量的不同因素（例如橄榄品种、种植区域、种植时间和提取方法）如何影响其氧化稳定性应该是有价值的。
