Determination of the triacylglycerol content for the identification and assessment of purity of shea butter fat, peanut oil, and palm kernel oil using maldi-tof/tof mass spectroscopic technique

References

• Murphy, J.D. The Status of Industrial Vegetable Oils from Genetically Modified Plants; European Chemicals Agency, University of Glamorgan: Pontypridd, UK, 2012; 5–10.
   Google Scholar
• Sharafi, Y.; Majidi, M.M.; Goli, S.A.H.; Rashidi, F. Oil Content and Fatty Acids Composition in Brassica Species. International Journal of Food Properties 2015, 18, 2145–2154.
   Web of Science ®Google Scholar
• Honfo, F.G.; Akissoe, N.; Linnem Ann, A.R.; Soum Anou, M.; Van Boekel, M.A.J.S.; Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review. Critical Review in Food Science and Nutrition 2014, 54, 673–686.
   PubMed Web of Science ®Google Scholar
• Lovett, P. The Shea Butter Value Chain: Production, Transformation, and Marketing in West Africa; USAID West Africa Trade and Investment Hub: Accra, Ghana, 2004; 1–40.
   Google Scholar
• Ofosu-Budu, K.; Sarpong, D. Oil Palm Industry Growth in Africa: A Value Chain and Smallholders’ Study for Ghana. In Rebuilding West Africa’s Food Potential, Elbehri, A.; Ed; FAO/IFAD: Rome, Italy, 2013; 349–389.
   Google Scholar
• Shumaker, G.; McKissick, J.; Smith, N. Economics of Peanuts for Biodiesel Production; Center for Agribusiness and Economics Development, University of Georgia: Atlanta, GA, 2007; 1–5.
   Google Scholar
• Kavaarpuo, A. Development Implementations of the Shea Industry as a Lead for Northern Ghana: Case Studies in Bole, Wa-West, and Bongo; Kwame Nkrumah University of Science and Technology: Kumasi, Ghana, 2010; 33–36.
   Google Scholar
• Li, M.; Baughman, E.; Roth, M.R.; Han, X.; Welti, R.; Wang, X. Quantitative Profiling and Pattern Analysis of Triacylglycerol Species in Arabidopsis Seeds by Electrospray Ionization Mass Spectrometry. Plant Journal 2014, 77, 160–172.
   PubMed Web of Science ®Google Scholar
• Che Man, Y.B.; Marina, A.M.; Rohman, A.; Al-Kahtani, H.A.; Norazura, O. A Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French Fries. International Journal of Food Properties 2013, 17, 354–362.
   Web of Science ®Google Scholar
• Martini, S.; Herrera, M.L.; Hartel, R.W. Effect of Cooling Rate on Crystallization Behavior of Milk Fat Fraction/Sunflower Oil Blends. Journal of American Oil Chemists Society 2002, 79, 1055–1062.
   Web of Science ®Google Scholar
• Obeidat, S.; Khanfar, M.; Obeidat, W. Classification of Edible Oils and Uncovering Adulteration of Virgin Olive Oil Using FTIR with the Aid of Chemometrics. Australian Journal of Basic and Applied Sciences 2009, 3, 2048–2053.
   Google Scholar
• Abu-Taha, M.; Halasa, M.; Abu-Samreh, M. On the Usage of the Faraday Effect as an Authentication Technique for Vegetable Oils. Journal of Modern Physics 2013, 4, 230–235.
   Google Scholar
• Sanders, T.A. Polyunsaturated Fatty Acids in the Food Chain in Europe. American Journal of Clinical Nutrition 2000, 71(1), 176S–178S.
   Google Scholar
• Cozzolino, R.; De Giulio, B. Application of ESI and MALDI-TOF MS for Triacylglycerols Analysis in Edible Oils. European Journal of Lipid Science and Technology 2011, 113, 160–167.
   Web of Science ®Google Scholar
• Marangoni, A.G.; Acevedo, N.; Maleky, F.; Co, E.; Peyronel, F.; Mazzanti, G.; Quinn, B.; Pink, D. Structure and Functionality of Edible Fats. Soft Matter 2012, 8, 1275–1300.
   Web of Science ®Google Scholar
• Fadzlillah, N.A.; Che Man, Y.B.; Rohman, A. FTIR Spectroscopy Combined with Chemometric for Analysis of Sesame Oil Adulterated with Corn Oil. International Journal Food Properties 2014, 17, 1275–1282.
   Web of Science ®Google Scholar
• Kelebek, H.; Kesen, S.; Selli, S. Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS. International Journal of Food Properties 2015, 18, 2231–2245.
   Web of Science ®Google Scholar
• Kaufman, M.; Wiesman, Z. Pomegranate Oil Analysis with Emphasis on MALDI-TOF/MS Triacylglycerol Fingerprinting. Journal of Agricultural and Food Chemistry 2007, 55, 10405–10413.
   PubMed Web of Science ®Google Scholar
• Picariello, G.; Paduano, A.; Sacchi, R.; Addeo, F. Maldi-tof Mass Spectrometry Profiling of Polar and Nonpolar Fractions in Heated Vegetable Oils. Journal of Agricultural and Food Chemstry 2009, 57, 5391–5400.
   PubMed Web of Science ®Google Scholar
• Pittenauer, E.; Allmaier, G. The Renaissance of High-Energy CID for Structural Elucidation of Complex Lipids: MALDI-TOF/RTOF-MS of Alkali Cationized Triacylglycerols. Journal American Society Mass Spectrometry 2009, 20, 1037–1047.
   PubMed Web of Science ®Google Scholar
• Chapagain, B.P.; Wiesman, Z. MALDI-TOF/MS Fingerprinting of Triacylglycerols (TAGs) in Olive Oils Produced in the Israeli Negev Desert. Journal of Agricultural and Food Chemistry 2009, 57, 1135–1142.
   PubMed Web of Science ®Google Scholar
• Vichi, S.; Lazzez, A.; Grati-Kamoun, N.; Caixach, J. Modifications in Virgin Olive Oil Glycerolipid Fingerprint During Olive Ripening by MALDI-TOF MS Analysis. LWT–Food Science and Technology 2012, 48, 24–29.
   Web of Science ®Google Scholar
• Chari, V.; Ronald, A.; Christopher, L.; William, R. Determination of in-Shell Peanut Oil and Fatty Acid Composition Using Near-Infrared Reflectance Spectroscopy. Journal of American Oil Chemists Society 2010, 87, 1103–1114.
   Web of Science ®Google Scholar
• Adubofuor, J.; Sefah, W.; Oldham, J.H. Nutrient Composition of Allanblackia Paviflora Seed Kernels and Oil Compared with some Plant Fats and Oils and Application of the Oil in Soap Preparation. Journal of Cereal Oil Seeds 2013, 4, 1–9.
   Google Scholar
• Benjapornkulaphong, S.; Ngamcharussrivichai, C.; Bunyakiat, K. Al2O3-Supported Alkali and Alkali Earth Metal Oxides for Transesterification of Palm Kernel Oil and Coconut Oil. Chemical Engineering Journal 2009, 145, 468–474.
   Web of Science ®Google Scholar
• Ayyildiz, H.F.; Topkafa, M.; Kara, H.; Sherazi, S.T.H. Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils. International Journal Food Properties 2015, 18, 2064–2076.
   Web of Science ®Google Scholar
• Mohamed, K.M.; Elsanhoty, R.M.; Hassanien, M.F.R. Improving Thermal Stability of High Linoleic Corn Oil by Blending with Black Cumin and Coriander Oils. International Journal of Food Properties 2013, 17, 500–510.
   Web of Science ®Google Scholar
• Arab-Tehrany, E.; Jacquot, M.; Gaiani, C.; Imran, M.; Desobry, S.; Linder, M. Beneficial Effects and Oxidative Stability of Omega-3 Long-Chain Polyunsaturated Fatty Acids. Trends in Food Science and Technology 2012, 25, 24–33.
   Web of Science ®Google Scholar
• Makni, M.; Haddar, A.; Fraj, A.B.; Zeghal, N. Physico-Chemical Properties, Composition, and Oxidative Stability of Olive and Soybean Oils Under Different Conditions. International Journal of Food Properties 2014, 18, 194–204.
   Web of Science ®Google Scholar
• Berdeaux, O.; Velasco, J.; Márquez-Ruiz, G.; Dobarganes, C. Evolution of Short-Chain Glycerol-bound Compounds During Thermoxidation of FAME and Monoacid TAG. Journal of American Oil Chemists Society 2002, 79, 279–285.
   Web of Science ®Google Scholar
• Márquez‐Ruiz, G.; Dobarganes, C. Short‐Chain Fatty Acid Formation During Thermoxidation and Frying. Journal of the Science of Food Agriculture 1996, 70, 120–126.
   Web of Science ®Google Scholar
• Sjövali, O.; Kuksis, A.; Kallio, H. Formation of Triacylglycerol Core Aldehydes During Rapid Oxidation of Corn and Sunflower Oils with Tert-butyl Hydroperoxide/Fe2+. Lipids 2002, 37, 81–94.
   PubMed Web of Science ®Google Scholar
• Kubow, S.; Routes of Formation and Toxic Consequences of Lipid Oxidation Products in Foods. Free Radical Biology and Medine 1992, 12, 63–81.
   PubMed Web of Science ®Google Scholar
• Asbury, G.R.; Al-saad, K.; Siems, W.F.; Hannan, R.M.; Hill, H.H. Analysis of Triacylglycerols and Whole Oils by Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry. Journal of American Society of Mass Spectrometry 1999, 10, 983–991.
   Web of Science ®Google Scholar
• Kubo, A.; Satoh, T.; Itoh, Y.; Hashimoto, M.; Tamura, J.; Cody, R.B. Structural Analysis of Triacylglycerols by Using a MALDI-TOF/TOF System with Monoisotopic Precursor Selection. Journal of American Society Mass Spectrometry 2013, 24, 684–689.
   PubMed Web of Science ®Google Scholar