Authenticity of fats and oils

Abstract

Food authenticity has become a focal point attracting the attention of producers, consumers, and policy makers. Although in most cases adulteration of fats and oils does not pose a threat to public health, fundamental rights of consumers (right of correct information and buying "value-for-money") are violated by fraudulent malpractice. Fraud is only economically viable, if a cheaper commodity can be made to resemble a genuine, more expensive product. The extent of adulteration that is possible is quite limited and, hence, the basic product that is being adulterated cannot be fundamentally different from the genuine material. Most methods to detect fraud rely on a thorough knowledge of the natural variation of characteristic constituents of the commodity concerned and make use of complex statistical procedures to derive indicators of adulteration. A range of analytical methods to detect fraud has to be developed, modified, and reappraised on a continuous basis to be a step ahead of those pursuing these illegal activities. In this article the technical merit of different analytical platforms to establish the authenticity of oils and fats is reviewed.

Determination of bovine tallow in butter using a comprehensive method

“…However, the ratio of C 14:0 / C 18:2 and C 18:2 / C 18:0 fatty acids could be applied successfully along with other analysis methods to detect butter adulterations (Fathiteel et al, 2014). In a general study to determine the authenticity of fats and oils by using a collection of 4 ratios of (C 18:0 /C 8:0 ), (C 14:0 / C 18:0 ), (C 6:0 +C 8:0 +C 10:0 +C 12:0 /C 18:0 ), (C 18:1 /C 18:0 ) fatty acids, a detection of 10% bovine tallow in milk fat was possible (Ulberth and Buchgraber, 2000). With respect to the triacylglycerol percentage, our results were similar to other researcher who studied the evaluation of vegetable oil and animal fat in ghee, where the contents of C 50 , C 52 , C 54 triacylglycerols increased and were beyond the limits of total S-value contents (Destaillats et al, 2006).…”

Determination of bovine tallow in butter using a comprehensive method

“…However, the ratio of C 14:0 / C 18:2 and C 18:2 / C 18:0 fatty acids could be applied successfully along with other analysis methods to detect butter adulterations (Fathiteel et al, 2014). In a general study to determine the authenticity of fats and oils by using a collection of 4 ratios of (C 18:0 /C 8:0 ), (C 14:0 / C 18:0 ), (C 6:0 +C 8:0 +C 10:0 +C 12:0 /C 18:0 ), (C 18:1 /C 18:0 ) fatty acids, a detection of 10% bovine tallow in milk fat was possible (Ulberth and Buchgraber, 2000). With respect to the triacylglycerol percentage, our results were similar to other researcher who studied the evaluation of vegetable oil and animal fat in ghee, where the contents of C 50 , C 52 , C 54 triacylglycerols increased and were beyond the limits of total S-value contents (Destaillats et al, 2006).…”

Pomegranate Oil Analysis with Emphasis on MALDI-TOF/MS Triacylglycerol Fingerprinting

“…The MALDI-TOF/MS enables receiving a rather unique peak pattern in the spectrum, a “fingerprint” of the pomegranate oil, discriminating it from other oils, such as soybean oil (Figure ). This information is important to confirm the authenticity of the oil, a crucial issue in the food industry .…”

“…The MALDI-TOF/MS enables receiving a rather unique peak pattern in the spectrum, a "fingerprint" of the pomegranate oil, discriminating it from other oils, such as soybean oil (Figure 3). This information is important to confirm the authenticity of the oil, a crucial issue in the food industry (34). Another implication of profiling the TAG compositions is a better understanding of the metabolism and physiological effects of the oil.…”

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

“…The fatty acid profiles were within the range expected for ghee and well within the normal range as reported in the literature (Sahai ; Azadmard‐Damirchi and Torbati ). Although fatty acid analysis is not a rapid procedure, shifts in fatty acid composition are good indicators of possible adulteration by other fats (Ulberth and Buchgraber ; Kamm et al . ).…”

Determination of bovine tallow in butter using a comprehensive method

“…However, the ratio of C 14:0 / C 18:2 and C 18:2 / C 18:0 fatty acids could be applied successfully along with other analysis methods to detect butter adulterations (Fathiteel et al, 2014). In a general study to determine the authenticity of fats and oils by using a collection of 4 ratios of (C 18:0 /C 8:0 ), (C 14:0 / C 18:0 ), (C 6:0 +C 8:0 +C 10:0 +C 12:0 /C 18:0 ), (C 18:1 /C 18:0 ) fatty acids, a detection of 10% bovine tallow in milk fat was possible (Ulberth and Buchgraber, 2000). With respect to the triacylglycerol percentage, our results were similar to other researcher who studied the evaluation of vegetable oil and animal fat in ghee, where the contents of C 50 , C 52 , C 54 triacylglycerols increased and were beyond the limits of total S-value contents (Destaillats et al, 2006).…”

Pomegranate Oil Analysis with Emphasis on MALDI-TOF/MS Triacylglycerol Fingerprinting

“…The MALDI-TOF/MS enables receiving a rather unique peak pattern in the spectrum, a “fingerprint” of the pomegranate oil, discriminating it from other oils, such as soybean oil (Figure ). This information is important to confirm the authenticity of the oil, a crucial issue in the food industry .…”

“…The MALDI-TOF/MS enables receiving a rather unique peak pattern in the spectrum, a "fingerprint" of the pomegranate oil, discriminating it from other oils, such as soybean oil (Figure 3). This information is important to confirm the authenticity of the oil, a crucial issue in the food industry (34). Another implication of profiling the TAG compositions is a better understanding of the metabolism and physiological effects of the oil.…”

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

“…The fatty acid profiles were within the range expected for ghee and well within the normal range as reported in the literature (Sahai ; Azadmard‐Damirchi and Torbati ). Although fatty acid analysis is not a rapid procedure, shifts in fatty acid composition are good indicators of possible adulteration by other fats (Ulberth and Buchgraber ; Kamm et al . ).…”

Determination of bovine tallow in butter using a comprehensive method

“…However, the ratio of C 14:0 / C 18:2 and C 18:2 / C 18:0 fatty acids could be applied successfully along with other analysis methods to detect butter adulterations (Fathiteel et al, 2014). In a general study to determine the authenticity of fats and oils by using a collection of 4 ratios of (C 18:0 /C 8:0 ), (C 14:0 / C 18:0 ), (C 6:0 +C 8:0 +C 10:0 +C 12:0 /C 18:0 ), (C 18:1 /C 18:0 ) fatty acids, a detection of 10% bovine tallow in milk fat was possible (Ulberth and Buchgraber, 2000). With respect to the triacylglycerol percentage, our results were similar to other researcher who studied the evaluation of vegetable oil and animal fat in ghee, where the contents of C 50 , C 52 , C 54 triacylglycerols increased and were beyond the limits of total S-value contents (Destaillats et al, 2006).…”

Pomegranate Oil Analysis with Emphasis on MALDI-TOF/MS Triacylglycerol Fingerprinting

“…The MALDI-TOF/MS enables receiving a rather unique peak pattern in the spectrum, a “fingerprint” of the pomegranate oil, discriminating it from other oils, such as soybean oil (Figure ). This information is important to confirm the authenticity of the oil, a crucial issue in the food industry .…”

“…The MALDI-TOF/MS enables receiving a rather unique peak pattern in the spectrum, a "fingerprint" of the pomegranate oil, discriminating it from other oils, such as soybean oil (Figure 3). This information is important to confirm the authenticity of the oil, a crucial issue in the food industry (34). Another implication of profiling the TAG compositions is a better understanding of the metabolism and physiological effects of the oil.…”

Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

“…The fatty acid profiles were within the range expected for ghee and well within the normal range as reported in the literature (Sahai ; Azadmard‐Damirchi and Torbati ). Although fatty acid analysis is not a rapid procedure, shifts in fatty acid composition are good indicators of possible adulteration by other fats (Ulberth and Buchgraber ; Kamm et al . ).…”