Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

► Carbonyls formed in sea buckthorn berry and oil by oxidation have been analysed. ► Derivatisation with DNPH and LC-UV-MS/MS analysis has been successfully employed. ► Enzymatic hydrolysis step is advantageous in analysing carboxy aldehydes. ► Lower carbonyls were predominant in the berry samples.