Characterization and Authentication of Significant Chinese Edible Oilseed Oils by Stable Carbon Isotope Analysis

Abstract

The ratios of stable carbon isotopes (d 13 C) of 12 oils extracted from Chinese edible oilseed samples and their individual fatty acids were determined by elemental analysis-isotope ratio mass spectrometry (EA-IRMS) and gas chromatography-isotope ratio mass spectrometry (GC-IRMS). The results have demonstrated that the d 13 C ratios of the oils from C3-plant seeds range from -26.8 to -30.7%, while the d 13 C ratios of C4-plant maize oil are in the interval of -14.1 to -16.2%. Eighteen fatty acids were identified and their abundances were measured by gas chromatography-mass spectrometry (GC-MS) in these oils with C 16:0 , C 18:0 , C 18:1 and C 18:2 as the major constituents. From the data on fatty acids and stable carbon isotopes, several sensitive markers were developed to detect the adulteration of Chinese edible oilseed oils. Examples are provided with pre-blended samples to illustrate the discrimination procedures and corresponding sensitive markers with emphasis on camellia seed oil, flax seed oil and perilla seed oil.

Stable isotope signatures (δ2H‐, δ13C‐, δ15N‐values) of walnuts (Juglans regia L.) from different regions in Germany

“…As walnuts show high fat contents (50-70%) 1 we compared our bulk 13 C-values (‰) with those from walnut oils, which were in good accordance. 54,55 With lipids being the most depleted organic components occurring in natural products, 26 the fat content can have an impact on the 13 C-value (‰) of plant material. Indeed, it was reported that in plant material high lipid contents affected bulk 13 C-values (‰).…”

Comparison of Carbon Stable Isotope and Fatty Acid Analyses for the Authentication of Perilla Oil

“…Many Asian researchers have investigated the compositions of FAs, triacylglycerols, sterols, tocopherols, phenolic compounds, volatiles, and carbon stable isotopes in perilla oils from Korea, China, India, and Thailand. Only one published study examined the patterns of carbon stable isotope ratio and FA composition of Chinese perilla oil added with corn or soybean oil . However, to the best of our knowledge, no published studies have authenticated perilla oil by analyzing the chemical constituents in the oil.…”

Study on Relationship between Polar Compounds and LF-NMR Properties in Fried Camellia Seed Oil

“…[4]. Camellia oil (CO) is obtained from Camellia oleifera seeds, is characterized by the high proportion of oleic acid (74-89%) [5]. CO has been used as a cooking oil in China for 2300 years [9].…”