A rapid method for the recognition of the authenticity of edible oils and oil degradation based on TAG analysis using UHPLC-MS combined with chemometric tools
2025
Alfifi,Faris | Keely,Brendan
Authentication of edible oil is vital for health, economic, and commercial purposes. Separation and identification of triacylglycerols (TAGs) in edible oils can exploit genus-level differences in composition to recognise mixtures of oils of different plant origins. A novel direct method using ultra-performance liquid chromatography coupled to ion trap mass spectrometry was evaluated and validated for the discrimination of commercial edible oils based on TAG analysis. Statistical analysis of the dataset using principal component analysis (PCA) and cluster analysis was accomplished to study its distribution and determine the level to which oils from twelve different plant sources could be distinguished and authenticated. Sensitivity to post-production alteration was evaluated using a selection of aged and degraded oils. Using the PCA approach, some key TAG components such as trilinoleoylglycerol (LLL), 1-oleoylglycerol-2,3-dilinoleoyl (OLL*), 1,2-dioleoyl-3-linoleoylglycerol (OOL*), and trioleoylglycerol (OOO) were shown to be critical in detecting adulteration in high-value vegetable oils and estimating oil degradation under long-term storage and various heating conditions. This fast, simple, and reliable method offers significant benefits in authenticating edible oils and evaluating oil degradation. The method has excellent potential for universal use.
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