Targeted quantitation of furan fatty acids in edible oils by gas chromatography/triple quadrupole tandem mass spectrometry (GC-TQ/MS)

Long Xu; Hao Cheng; Marco Müller; Andrew J Sinclair; Weifei Wang; Xuhua Guo; Walter Vetter; Yonghua Wang

doi:10.1016/j.foodchem.2022.134521

Targeted quantitation of furan fatty acids in edible oils by gas chromatography/triple quadrupole tandem mass spectrometry (GC-TQ/MS)

Food Chem. 2023 Mar 15;404(Pt B):134521. doi: 10.1016/j.foodchem.2022.134521. Epub 2022 Oct 5.

Authors

Long Xu¹, Hao Cheng², Marco Müller³, Andrew J Sinclair⁴, Weifei Wang⁵, Xuhua Guo¹, Walter Vetter³, Yonghua Wang⁶

Affiliations

¹ College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
² Analytical and Testing Center, South China University of Technology, Guangzhou 510640, China.
³ Institute of Food Chemistry, Department of Food Chemistry (170b), University of Hohenheim, D-70593 Stuttgart, Germany.
⁴ Deakin University, Faculty of Health, Waurn Ponds, Australia; Monash University, Department of Nutrition, Dietetics and Food, Notting Hill, Australia.
⁵ Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China.
⁶ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Intelligent Bio-manufacturing, Foshan 528225, China. Electronic address: yonghw@scut.edu.cn.

PMID: 36279785
DOI: 10.1016/j.foodchem.2022.134521

Abstract

Furan fatty acids (FuFAs) have been recognized as beneficial food ingredients to human health. Herein, a targeted quantitation approach by gas chromatography coupled to triple quadrupole tandem mass spectrometry (GC-TQ/MS) was developed for the identification of FuFAs in common marine and other edible oils in multiple reaction monitoring (MRM) mode without any isolation and enrichment. The limit-of-quantitation (LOQ, 0.6 pg) was determined under the optimized parameters in MRM mode. Identification of FuFAs in common edible oils demonstrated that marine fish oils were concentrated sources of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid (9M5), 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid (11D3) and 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid (11D5). However, FuFAs were not identified in common plant oils. Additionally, 11D5 was identified in the lipids of Schizochytrium limacinum at a comparable level with that in marine fish oil. We believe that this protocol could facilitate the qualitative and quantitative analysis of FuFAs in food and biological samples.

Keywords: Edible oils; Furan fatty acids; GC-TQ/MS; Multiple reaction monitoring; Targeted quantitation.

MeSH terms

Fatty Acids / chemistry
Fish Oils / chemistry
Furans / chemistry
Gas Chromatography-Mass Spectrometry / methods
Humans
Plant Oils* / chemistry
Tandem Mass Spectrometry*

Substances

Plant Oils
Fatty Acids
Fish Oils
Furans