Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology
Carbonyl compounds formed in sea buckthorn berry (Hippophae rhamnoides) and oil samples as a result of lipid oxidation were determined by enzymatic hydrolysis followed by derivatisation with 2,4-dinitrophenylhydrazine and analysed by LC-UV and electrospray ionisation (ESI) tandem mass spectrometry (MS/MS). Several classes of carbonyl compounds such as saturated, unsaturated, linear and branched al
