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CHAPTER

Triacylglycerols in Nut and Seed Oils

Detailed Characterization Using High-performance Liquid Chromatography/ Mass Spectrometry

Miroslav Lisa, Michal Holcapek

University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Pardubice, Czech Republic

CHAPTER OUTLINE

Introduction 44

Method of Triacylglycerol Analysis in Nuts and Seeds 45

Chromatographic behavior of triacylglycerols 45 APCI-MS Profiling of Triacylglycerol Composition in Nuts and Seeds 45

APCI-MS Quantitation of Triacylglycerols 51

Triacylglycerol and Fatty Acid Composition in Nuts and Seeds 51

Nutritional Parameters of Plant Oils from Nuts and Seeds 53 Summary Points 54 Acknowledgements 54 References 54

LIST OF ABBREVIATIONS

APCI, atmospheric pressure chemical ionization

CN, carbon number

DB, double bond

ECN, equivalent carbon number

FA, fatty acid

HPLC, high-performance liquid chromatography NARP, non-aqueous reversed-phase RF, response factor TG, triacylglycerol

Fatty Acid Abbreviations

C15: 0, pentadecanoic

Po, palmitoleic (D9-C16:1)

Ma, margaric (C17:0)

Mo, margaroleic (D9-C17:1)

gLn, gamma-linolenic (D6,9,12-C18:3)

St, stearidonic (D6,9,12,15-C18:4)

C19: 0, nonadecanoic (C19:0)

A, arachidic (C20:0)

C20: 2, eicosadienoic (D11,14-C20:2)

C21: 0, heneicosanoic (C21:0)

C22: 1, erucic (D13-C22:1) C23: 0, tricosanoic (C23:0) 24: 1, nervonic (D15-C24:1) Lg, lignoceric (C24:0) C25: 0, pentacosanoic (C25:0) C26: 0, hexacosanoic (C26:0)

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