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Triacylglycerols composition analysis of olive oils by ultra‐performance convergence chromatography combined with quadrupole time‐of‐flight mass spectrometry

Triacylglycerols (TAGs) compositions of ten commercial olive oil samples were analysed using an ultraperformance convergence chromatography (UPC) combined with a quadrupole time-of-flight mass spectrometry (Q-TOF MS). A total of twenty-three TAGs were characterised based on their Q-TOF MS accurate molecular weight and MS fragment ion profiles, and seventeen of those were reported in olive oils for the first time. O-O-O was the most abundant TAG in all tested olive oil samples, followed by P-O-O, O-O-S and O-O-L. G-G-B had the lowest relative concentration in all the TAGs, ranging 0.02–0.08% of the total sample weight. The results from this study are important for further understanding the nutritional value and stability of olive or other edible oils.