HPLC of Formula: 112-84-5In 2022, Navratilova, Klara;Hurkova, Kamila;Hrbek, Vojtech;Uttl, Leos;Tomaniova, Monika;Valli, Enrico;Hajslova, Jana published 《Metabolic fingerprinting strategy: Investigation of markers for the detection of extra virgin olive oil adulteration with soft-deodorized olive oils》. 《Food Control》published the findings. The article contains the following contents:
As extra virgin olive oil (EVOO) is a high value commodity, it might be subject of various fraudulent practices. This study is focused on a challenging authentication issue, addition of lower grade, soft-deodorized olive oil to EVOO. In the first step, sample sets of authentic EVOOs, soft-deodorized oils and their admixtures were extracted by aqueous methanol; obtained polar fractions were then analyzed by ultra-high performance liquid chromatog. coupled to hybrid quadrupole time-of-flight high-resolution tandem mass spectrometry (UHPLC-QTOF-HRMS/MS). Subsequent chemometric evaluation of metabolic fingerprints enabled suggestion of several ions that might be characteristic for deodorized oils; most of tentatively identified compounds were oxidized fatty acid derivatives In the second phase, the marker ions were employed for target anal. by ultra-high performance liquid chromatog. coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS) what enabled achieving lower the detection limits. Two compounds were selected as the best markers for detection of soft-deodorized olive oil addition, tentatively identified as Me ester of hydroxy octadecenoic acid and ester derivative of oleic acid. And cis-13-Docosenamide (cas: 112-84-5) was used in the research process.
cis-13-Docosenoamide(cas: 112-84-5) is a primary fatty amide resulting from the formal condensation of the carboxy group of erucic acid with ammonia.HPLC of Formula: 112-84-5 It has a role as a human metabolite, a rat metabolite, a mammalian metabolite, a plant metabolite and an EC 3.1.1.7 (acetylcholinesterase) inhibitor.
Reference:
Amide – Wikipedia,
Amide – an overview | ScienceDirect Topics