A GC-MS based Fatty Acid Profiling Approach for Uncovering the Composition of Edible Oil Blends

Legume Fingerprinting through Lipid Composition: Utilizing GC/MS with Multivariate Statistics

“…A DB-5 MS column (Agilent Technologies, 30 m × 0.25 mm × 0.25 µm) was used to separate the eluting molecules. The temperature of the injection port was 250 • C, and the applied temperature program was 50-130 [19]. A volume of 1 µL of each sample was injected with a split ratio of 10:1.…”

“…There are many examples of the application of a GC/MS technique (gas chromatography with mass spectrometric detection) coupled with various multivariate data analysis approaches for the purpose of food authentication and fraud detection. Thus, lipid profiles showed to be a useful input in: the authentication of the botanical origin of various types of edible oils [16][17][18][19]; classification of cereal flours [20], cereal and pseudocereal flours [21], and common and sourdough bread [22]; Parmigiano Reggiano authentication [23]; differentiation between organically raised lamb and broiler compared to conventionally raised meats [24,25]; characterization of different mushroom species [26]; and many other applications.…”

Trimetallic Fe3O4@Au/MOF nanopolyhedrons with peroxidase-like catalytic activity for the electrochemical detection of tert-butyl hydroquinone as a pollutant in edible oil

“…4,5 To ensure food safety and human health, it is important to develop an efficient and sensitive analytical method to detect the overuse of TBHQ. Analytical methods for determining TBHQ in oil and food samples have been widely reported over the past few decades, such as high-performance liquid chromatography, 6 gas chromatography, 7 capillary electrophoresis, 8 micellar electrokinetic capillary chromatography and Fourier transform infrared spectroscopy. 9,10 The aforementioned methods are limited in their application due to their expensive cost and complex operation while electrochemical enzyme biosensor assay can be used as an alternative method due to its simplicity, cheapness, effectiveness and real-time monitoring.…”

Quantitative determination of free fatty acids in foodstuff matrix by solid phase extraction and gas chromatography with flame ionization detection

“…Gas chromatography (Ichihara et al, 2020) (Choi et al, 2021) (Pavia et al, 2000) (Ilić et al, 2023) (Kalogiouri et al, 2021) can provide qualitative and quantitative information on the free fatty acids present in samples. However, due to the complexity of food matrices, acidic additives, acid-catalyzed Maillard reaction products, acidic lipid impurities, and other interferents may be present in oily foods, potentially affecting the detection and analysis of free fatty acids (FFAs).…”