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Mass Spectrometry: Molecular Fragmentation Overview01:20

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The ionization of a molecule into a molecular ion inside the mass spectrometer causes instability in the molecule's structure due to the loss of an electron. This eventually leads to the fragmentation or breaking of some bonds in the molecule. The fragmentation occurs predominantly at specific bonds to yield relatively stable fragments.
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Distillation is a separation technique that takes advantage of the boiling point properties of disparate elements in a mixture. To perform distillation, we begin by heating a miscible mixture of two liquids with a significant difference in boiling points (at least 20°C). As the solution heats up and reaches the bubble point of the more volatile component, some molecules of the more volatile component transition into the gas phase and travel upward into the condenser, which is a glass tube...
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The homogenate obtained after cell lysis contains various membrane-bound organelles that can be further separated into pure fractions by subcellular fractionation. These isolates are used to study specific cellular components, analyze localized protein activity, and are even employed in diagnostics. Fractionation is typically achieved using centrifugation methods, the most common being density-gradient and differential centrifugation.
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Deconstructing extra virgin olive oil through fractionation processes.

Laura Bayés-García1, Teresa Calvet1

  • 1Departament de Mineralogia, Petrologia i Geologia Aplicada, Facultat de Ciències de la Terra, Universitat de Barcelona, Martí i Franquès, s/n, 08028 Barcelona, Spain.

Food Research International (Ottawa, Ont.)
|December 3, 2022
PubMed
Summary
This summary is machine-generated.

Fractionating Arbequina extra virgin olive oil (EVOO) revealed unique crystallization behaviors in its liquid and solid forms. These EVOO fractions offer distinct properties for potential food applications.

Keywords:
CrystallizationFractionationLipidOlive oilPolymorphismTocopherolTriacylglycerolX-ray diffraction

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Area of Science:

  • Food Science
  • Materials Science
  • Analytical Chemistry

Background:

  • Extra virgin olive oil (EVOO) is a complex lipid mixture with valuable nutritional properties.
  • Understanding the physical behavior of EVOO components is crucial for food applications.
  • Dry fractionation is a method to separate oil components based on melting points.

Purpose of the Study:

  • To investigate the polymorphic crystallization and transformation behavior of Arbequina monovarietal EVOO fractions.
  • To correlate structural differences with physical properties like melting and crystallization temperatures.
  • To explore the potential applications of different EVOO fractions in the food industry.

Main Methods:

  • Multi-step dry fractionation of Arbequina EVOO.
  • Differential scanning calorimetry (DSC) for thermal analysis.
  • Synchrotron radiation X-ray diffraction (SR-XRD) for polymorphic studies.
  • Fatty acid profiling and alpha-tocopherol content determination.

Main Results:

  • Three EVOO fractions (liquid at 4°C, solid at 4°C, solid at 12°C) exhibited unique crystallization and polymorphic behaviors.
  • The number of crystallizing forms and transition complexity increased in solid fractions.
  • The solid fraction at 12°C showed six distinct phases, while the liquid fraction showed two.
  • Significant variations in fatty acid profiles correlated with differences in crystallization and melting temperatures (e.g., -3°C for liquid vs. 17°C for solid at 12°C).

Conclusions:

  • EVOO fractions possess distinct crystallization and melting properties influenced by their lipid structures.
  • The liquid fraction is rich in monounsaturated fats and antioxidants, suggesting high nutritional value.
  • The solid fraction at 12°C, with its higher melting point, could serve as a high-oleic soft fat ingredient.
  • EVOO fractionation offers a promising avenue for developing specialized food ingredients with tailored properties.