Selective ionization of oxidized lipid species using different solvent additives in flow injection mass spectrometry.

ABSTRACT: Lipid oxidation in food products is a crucial problem that causes undesirable changes in the food's flavor, texture, and nutritional value. It should be carefully monitored as it can lead to the formation of potentially toxic compounds and in that way reduce the shelf life of the product. Liquid chromatography coupled to mass spectrometry is a powerful tool to monitor the formation of oxidized lipids. However, the presence of lipid species in both their non-oxidized and oxidized forms at distinctly different concentrations can hinder the detection and identification of the less abundant oxidized species, due to coelution. In this study, a flow injection mass spectrometry approach was used to selectively ionize oxidized triacylglycerols versus their non-oxidized precursors. Three mobile pha

SUBMITTER: Lazaridi E 

PROVIDER: S-EPMC10766781 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature