@article{f708b9b90d4c4b3490118165cab74566,
title = "Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry",
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.",
keywords = "Hydroperoxide, Mass spectrometry, Olive oil, Radical oxidation, Singlet oxygen oxidation, Vitamin E, α-Tocopherol",
author = "Rena Tanno and Shunji Kato and Naoki Shimizu and Junya Ito and Shuntaro Sato and Yusuke Ogura and Masayoshi Sakaino and Takashi Sano and Takahiro Eitsuka and Shigefumi Kuwahara and Teruo Miyazawa and Kiyotaka Nakagawa",
note = "Funding Information: This work was supported in part by KAKENHI (Grant Number 19H02901 to KN) of Japan Society for the Promotion of Science , Japan. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. J-OIL MILLS, INC. provided support in the form of salaries for author MS and TS, but did not have any additional role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript. Funding Information: This work was supported in part by KAKENHI (Grant Number 19H02901 to KN) of Japan Society for the Promotion of Science, Japan. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. J-OIL MILLS, INC. provided support in the form of salaries for author MS and TS, but did not have any additional role in the study design, data collection and analysis, decision to publish, or preparation of the manuscript. Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",
year = "2020",
month = feb,
day = "15",
doi = "10.1016/j.foodchem.2019.125582",
language = "English",
volume = "306",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Ltd.",
}