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

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dc.contributor.authorAwudza Johannes M. A.
dc.contributor.authorBadu Mercy
dc.date.accessioned2023-12-07T15:51:15Z
dc.date.available2023-12-07T15:51:15Z
dc.date.issued2016
dc.descriptionThis article is published by International Journal of Food Properties
dc.description.abstractThis article reports the rapid screening and identification of the triacylglycerol content of shea butter fat, palm kernel oil, and peanut oil sold in the local Ghanaian market for their characterization and identification. Samples were dissolved in chloroform with 2,5-dihydroxybenzoic acid as the matrix. After subjecting the samples to matrix-assisted laser desorption ionization-time- offlight/ mass spectrometry, the spectra obtained showed the characteristic triacylglycerols as sodium adducts. Seven major triacylglycerol species were identified as dipalmitoyl olein, palmitoyl diolein, palmitoyl stearoyl olein, linoleoyl diolein, triolein, stearoyl diolein, and distearoyl olein in all three samples.Palmitoyl linoleoyl olein and tristearin were also identified. Oxygenated triacylglycerols and other species from the fragmentation of triacylglycerols were also obtained. The presence of the oxygenated triacylglycerols and the triacylglycerolfragments may be a result of poor handling and production processes.
dc.description.sponsorshipKNUST
dc.identifier.citationM. Seidu-Makinca, S. A. Saah, N. O. Boadi, M. Badu, M. B. Mensah and J. A. M. Awudza. Characterization of latex from trees in the Bobiri forest of Ghana. Current Science Perspectives 5(3) (2019) 40-47
dc.identifier.uri10.1080/10942912.2016.1155056
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/14717
dc.language.isoen
dc.publisherInternational Journal of Food Properties
dc.titleDetermination 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
dc.typeArticle
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