Simultaneous determination of tocopherols, carotenoids and phytosterols in edible vegetable oil by ultrasound-assisted saponification, LLE and LC-MS/MS

Publication date: Available online 15 March 2019Source: Food ChemistryAuthor(s): Liangxiao Zhang, Sujun Wang, Ruinan Yang, Jin Mao, Jun Jiang, Xiupin Wang, Wen Zhang, Qi Zhang, Peiwu LiAbstractA method was developed to simultaneously determine eight bioactive compounds in camellia oil based on ultrasound-assisted saponification, liquid-liquid extraction and liquid chromatography coupled with tandem mass spectrometry. Central composite design was employed to optimize ultrasonic temperature and time of saponification. Sample treatment was conducted by ultrasound-assisted saponification at temperature of 75°C for 40 min. Limits of detection and limits of quantification ranged from 2.0 to 3.2 and from 6.1 to 10.0 ng/mL, respectively. Linear correlations were obtained (R2>0.9904) and the recoveries at three spiked levels were between 81.7% and 112.0%. This method was employed to determine eight compounds in camellia oils and olive oils. As results, the contents of stigmasterol, δ-tocopherol, γ-tocopherol, β-carotene and lutein in camellia oils were significantly higher than those in olive oils (p<0.05). The proposed method can be successfully used to determination of these eight active compounds in camellia oil and other edible oils.
Source: Food Chemistry - Category: Food Science Source Type: research