Details

Autor(en) / Beteiligte

• van den Berg, Jorrit D.J.
• Vermist, Nicoletta D.
• Carlyle, Leslie
• Holčapek, Michal
• Boon, Jaap J.

Titel

Effects of traditional processing methods of linseed oil on the composition of its triacylglycerols

Ist Teil von

• Journal of separation science, 2004-02, Vol.27 (3), p.181-199

Ort / Verlag

Weinheim: WILEY-VCH Verlag

Erscheinungsjahr

2004

Link zum Volltext

Quelle

Wiley Online Journals

Beschreibungen/Notizen

• Different oil processing methods were performed, which included washing with water and treatment with lead‐based driers, with and without heating to different temperatures, giving a set of 7 oils to be investigated. The effects of the traditional processing methods of linseed oil on its triacylglycerol (TAG) composition were studied, using the following analytical methods: high performance size exclusion chromatography (HPSEC), Fourier transform infrared spectroscopy (FTIR), high‐performance liquid chromatography‐atmospheric pressure chemical ionisation‐mass spectrometry (HPLC‐APCI‐MS), direct temperature resolved mass spectrometry (DTMS), matrix assisted laser desorption/ionisation time‐of‐flight mass spectrometry (MALDI‐TOF‐MS), and electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI‐FTICR‐MS). A decrease of the initial cis‐double bonds and the formation of trans‐double bonds upon heating of the oils was observed. Heating a lead and oil mixture to 150°C, or heating the oil alone to 300°C led to the highest degree of oxidation. A difference was observed for the oxidation patterns for oils with and without the addition of lead. Furthermore, levels of oxygen incorporation were higher when lead was added to the oil. High temperature treatment of the oils resulted in an increased average molecular weight. The changes in the initial conformation of the double bond systems observed with FTIR were supported by HPLC‐APCI‐MS measurements that showed the formation of a number of new isomeric TAGs in the heated oil compared to freshly pressed, untreated oil. Oligomerisation up to hexamers was observed with HPSEC, and MALDI‐TOF‐MS. The formation of oligomers up to trimers only, however, was observed with ESI‐FTICR‐MS. Incorporation of oxygen was mainly observed with MALDI‐TOF‐MS and ESI‐FTICR‐MS whereas with DTMS and FTIR hardly any evidence was found for this.