NARP-HPLC/MS5 and silver cationization fingerprinting of triacylglycerols in wild and cultivar Tunisian peanut kernels

- NARP-HPLC/MS5 with silver cationization method.
- Identification of 58 triacylglycerols in peanut oils.
- The saturated fatty acids preferred the sn-1/sn-3 position.
- The wild variety had different nutritional properties than cultivars ones.

A simple strategy to identify triacylglycerols (TAGs) in wild and cultivar peanuts was performed using on line coupling of non-aqueous reversed phase chromatography-electrospray ionization-mass spectrometry (NARP-LC-ESI-MS) with silver nitrate (AgNO3) as a post-column additive. The combination of the structural information given by MS with chromatographic retention laws led to the determination of the structure of TAGs in wild and cultivar peanut oil. In addition, by using the MS5 method, the regio-specificity of the TAGs was determined. It was also demonstrated that in Tunisian peanut oil, the saturates have a preference for the sn-1/sn-3 position for the arachidonic and behenic acids. In the wild variety fatty acids with odd numbers of carbons were found and more TAGs were identified in comparison to the cultivar peanut oil.