Classification and Adulteration Detection of Vegetable Oils Based on Fatty Acid Profiles

Abstract

The detection of adulteration of high priced oils is a particular concern in food quality and safety. Therefore, it is necessary to develop authenticity detection method for protecting the health of customers. In this study, fatty acid profiles of five edible oils were established by gas chromatography coupled with mass spectrometry (GC/MS) in selected ion monitoring mode. Using mass spectral characteristics of selected ions and equivalent chain length (ECL), 28 fatty acids were identified and employed to classify five kinds of edible oils by using unsupervised (principal component analysis and hierarchical clustering analysis), supervised (random forests) multivariate statistical methods. The results indicated that fatty acid profiles of these edible oils could classify five kinds of edible vegetable oils into five groups and are therefore employed to authenticity assessment. Moreover, adulterated oils were simulated by Monte Carlo method to establish simultaneous adulteration detection model for five kinds of edible oils by random forests. As a result, this model could identify five kinds of edible oils and sensitively detect adulteration of edible oil with other vegetable oils about the level of 10%.

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

“…Furthermore, gas chromatography (GC) is the technique of choice for the analysis of fatty acids, usually coupled with a flameionization detector (FID) or for the analysis of volatile compounds (Haiyan, Bedgood, Bishop, Prenzler & Robards, 2007;Murkovic et al, 1996). GC or HPLC in combination with mass spectrometry, as sophisticated techniques allowing structural identification and quantification by single-ion monitoring (SIM) or multiple-ion monitoring (MIM) of different classes of compounds, are used for the analysis of different classes of compounds present in the oils (Haiyan et al, 2007;Ma et al, 2014;Zhang et al, 2014). Recently, a headspace comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (Headspace GC × GC-TOF/ MS) was used for the classification of volatiles from vegetable oils in order to build a statistical model that should help to identify adulteration of oils (Hu et al, 2014).…”

Perfil de ácidos grasos en aceites de cocina de mayor venta en Medellín-Colombia

“…En cuanto al aceite de canola la composición en este estudio es similar a la reportada en la investigación de Costa Rica (25), Zhang (27), Dubois (24) y en la base de datos de Estados Unidos (20); solo se observa una proporción más alta de AGT en el presente estudio (1,8%), en comparación con la reportada en el aceite de Costa Rica (0,7%) (25). Si el aceite de canola de Medellín se compara con el descrito en el estudio de Kim (23), se observa que el de Medellín tiene menor porcentaje de AGS, 7,4% en comparación con 11,5% en el estudio de Kim; igualmente, menor proporción de AGP 28,2% frente a 32,0% y mayor de AGM, con valores de 62,4% para el aceite de Medellín y 56,5% para el reportado por Kim.…”

Determination of 2-Propenal Using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography–Time-of-Flight Mass Spectrometry as a Marker for Authentication of Unrefined Sesame Oil

“…For instance, several nonseparation/nondestructive techniques (e.g., isotope ratio mass spectrometry, infrared spectroscopy, and nuclear magnetic resonance spectroscopy) have been applied for the detection of adulterated sesame oils [1,4,6]. Previous studies have also employed techniques such as gas chromatography (GC) coupled with a flame ionization detector [7] or mass spectrometer [8,9], high performance liquid chromatography with a refractive index detector [10], an evaporative light scattering detector [5,11] or a fluorescence detector [12], an electronic nose [13], and realtime PCR [14]. Despite the recent advances in the analytical 2 Journal of Chemistry methods available for the detection of sesame oil adulteration, the minimum adulteration detection levels remain relatively high.…”