Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry

Rena Tanno, Shunji Kato, Naoki Shimizu, Junya Ito, Shuntaro Sato, Yusuke Ogura, Masayoshi Sakaino, Takashi Sano, Takahiro Eitsuka, Shigefumi Kuwahara, Teruo Miyazawa, Kiyotaka Nakagawa

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

When α-tocopherol (α-Toc) exerts its antioxidative effect, a portion of α-Toc is converted to certain oxidation products. Although accumulation of such oxidation products is considered to cause a deterioration in the quality of foods, their distribution and generation in food samples have been still unknown. In this study, we tried to analyze α-Toc hydroperoxide (Toc-OOH) stereoisomers and tocopherylquinone (TQ) in extra virgin olive oil (EVOO) using liquid chromatography-tandem mass spectrometry. Photo-irradiation (5000 lx) to EVOO increased Toc-OOH stereoisomers but not TQ. In contrast, thermal oxidation (150 °C) of EVOO increased TQ but not Toc-OOH. We considered that the generation of Toc-OOH and TQ were due to the [4+2]-cycloaddition reaction and proton donation from the phenolic hydrogen, respectively. Our data and method would be helpful for understanding of α-Toc oxidation mechanisms in edible oil samples or the estimation of food quality.

Original languageEnglish
Article number125582
JournalFood Chemistry
Volume306
DOIs
Publication statusPublished - 2020 Feb 15

Keywords

  • Hydroperoxide
  • Mass spectrometry
  • Olive oil
  • Radical oxidation
  • Singlet oxygen oxidation
  • Vitamin E
  • α-Tocopherol

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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