Assessment of Adulteration of Cosmetics Based on Vegetable Oils by GC-FID and Lipid Profile Using Direct Infusion Electrospray Ionization Mass Spectrometry (ESI-MS)

Abstract

Vegetable oils have properties that are beneficial to the human skin, and so, they are being used increasingly as ingredients of many cosmetic preparations; however, they are targets of adulteration. This study will evaluate the authenticity of Brazilian cosmetics based on vegetable oils (sesame, peanut, sunflower, and almonds) to determine the composition of fatty acids by gas chromatography with flame ionization detection (GC-FID) and the percentage of fatty acids in conjunction with chemometric treatments (principal component analysis), and lipid profiles using direct infusion electrospray ionization mass spectrometry (ESI-MS). The results obtained were compared with the respective pure vegetable oils. Of the seven brands analyzed, three were revealed as authentic, three were found to be adulterated with the addition of large amounts of soybean oil, and one showed no vegetable oils. These results demonstrate the relevance of quality control for cosmetics based on vegetable oils, which are more susceptible to adulteration owing to their higher cost when compared with vegetable oils such as soybean.

Molecular characterization of edible vegetable oils via free fatty acid and triacylglycerol fingerprints by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry

“…It has been reported that the ionisation of TAGs in vegetable oils favourably produces [M+H] + , [M+Na] + and [M+NH 4 ] + adducts in positive-ion ESI-MS analysis (McAnoy et al, 2005;Pizzo et al, 2018), although only [M+Na] + and [M+NH 4 ] + adducts were observed in this study. Figure 1 and Figures S1 and S2 (see Supporting Information) show that the most abundant peaks of the vegetable oils in the positive-ion ESI FT-ICR MS spectra corresponded to sodium adducts of TAGs (Na 1 O 6 class) and DAG-like fragments (Na 1 O 5 class).…”

“…Electrospray ionisation is considered to be a soft, rapid, versatile, sensitive and reproducible ionisation technique (Wu et al, 2004) and can directly ionise polar molecules with little sample pretreatment, which helps to simplify experimental procedures and reduce analysis time. ESI-MS has been successfully used to analyse FFAs and TAGs in vegetable oils (Catharino et al, 2005;McAnoy et al, 2005;Liu et al, 2018;Pizzo et al, 2018). However, due to the insufficient resolution of MS, the molecular composition of the lipids cannot be determined completely by this method.…”

Fatty Acid Composition and Lipid Profile of Oral/Enteral Nutrition Supplements Available on the Brazilian Market

“…Several studies show that the lipid quality of industrialized products can be evaluated through the quantification of the fatty acids . In the present work, 15 fatty acids were quantified in the lipid material extracted from the oral/enteral nutrition supplements (samples 1–5), and the results are presented in Table .…”

“…In this way, the techniques traditionally used to evaluate the lipid quality, the fatty acid composition, the authenticity of fats and oils, as well as for the monitoring of lipid markers include gas chromatography–flame ionization detection (GC‐FID) and direct infusion electrospray ionization–mass spectrometry (ESI‐MS) …”

Determination of Coconut Oil Adulteration with Soybean Oil by Direct Infusion Electrospray Ionization Mass Spectrometry

“…8 Therefore, intentional adulterations using this oil are common. [9][10][11] In recent times, several analytical methods have been developed in order to monitoring adulterants in coconut oil, such as Fourier transform infrared spectroscopy, 12,13 differential scanning calorimetry, 12,14 and a sensor for an electronic noise system. 15 However, some of these methods are too laborious.…”