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The effects of the traditional processing methods of linseed oil on its triacylglycerol (TAG) composition were studied, using the following analytical methods: high performance size exclusion chromatography (HPSEC), Fourier transform infrared spectroscopy (FTIR), high\u2010performance liquid chromatography\u2010atmospheric pressure chemical ionisation\u2010mass spectrometry (HPLC\u2010APCI\u2010MS), direct temperature resolved mass spectrometry (DTMS), matrix assisted laser desorption\/ionisation time\u2010of\u2010flight mass spectrometry (MALDI\u2010TOF\u2010MS), and electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI\u2010FTICR\u2010MS). A decrease of the initial <jats:italic>cis<\/jats:italic>\u2010double bonds and the formation of <jats:italic>trans<\/jats:italic>\u2010double bonds upon heating of the oils was observed. Heating a lead and oil mixture to 150\u00b0C, or heating the oil alone to 300\u00b0C led to the highest degree of oxidation. A difference was observed for the oxidation patterns for oils with and without the addition of lead. Furthermore, levels of oxygen incorporation were higher when lead was added to the oil. High temperature treatment of the oils resulted in an increased average molecular weight. The changes in the initial conformation of the double bond systems observed with FTIR were supported by HPLC\u2010APCI\u2010MS measurements that showed the formation of a number of new isomeric TAGs in the heated oil compared to freshly pressed, untreated oil. Oligomerisation up to hexamers was observed with HPSEC, and MALDI\u2010TOF\u2010MS. The formation of oligomers up to trimers only, however, was observed with ESI\u2010FTICR\u2010MS. Incorporation of oxygen was mainly observed with MALDI\u2010TOF\u2010MS and ESI\u2010FTICR\u2010MS whereas with DTMS and FTIR hardly any evidence was found for this.<\/jats:p>","DOI":"10.1002\/jssc.200301610","type":"journal-article","created":{"date-parts":[[2004,2,9]],"date-time":"2004-02-09T13:26:41Z","timestamp":1076333201000},"page":"181-199","source":"Crossref","is-referenced-by-count":103,"title":["Effects of traditional processing methods of linseed oil on the composition of its triacylglycerols"],"prefix":"10.1002","volume":"27","author":[{"given":"Jorrit D.J.","family":"van den Berg","sequence":"first","affiliation":[]},{"given":"Nicoletta D.","family":"Vermist","sequence":"additional","affiliation":[]},{"given":"Leslie","family":"Carlyle","sequence":"additional","affiliation":[]},{"given":"Michal","family":"Hol\u010dapek","sequence":"additional","affiliation":[]},{"given":"Jaap J.","family":"Boon","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2004,2,5]]},"reference":[{"key":"e_1_2_1_2_2","unstructured":"N.O.V.Sonntag inBailey's industrial oil and fat products D. 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