Composition of tocopherols in sesame seed oil: an indicative of adulteration

Abstract

Composición de tocoferoles en aceite de semilla de sésamo: indicativo de adulteración Este trabajo examina la importancia de los tocoferoles en la detección de la adulteración del aceite de sésamo comercializado en Brasil. Se analizaron cinco muestras a las que se le determinaron su composición en ácidos grasos, esteroles y tocoferoles. Una de las muestras se reveló puro aceite de semilla de sésamo; en otra, todos los parámetros estaban en desacuerdo. En las demás, el perfil de ácidos grasos caracterizaba el aceite de sésamo, sin embargo los tocoferoles y esteroles permanecieron en desacuerdo. Los resultados indican adulteración con otros aceites vegetales como soja, aceites láuricos y maíz.

Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties

“…These subjects have generated more studies to increase the knowledge of chemistry, composition and structure of oils and fats and therefore their better characterization (Pimentel et al 2006). Vegetable oils are mainly represented by complex mixtures of fatty acid esters in triglyceride form, usually of different degrees of unsaturation (Stanković et al 2009).…”

“…An antioxidant, which can quench reactive free radicals, can prevent the oxidation of other molecules and may, therefore, have health-promoting effects in the prevention of degenerative diseases (Shahidi 1997). The search for new oleaginous seeds and the contributions of technological and biotechnological processes have promoted improvements in quantity and quality of fats and seeds (Pimentel et al 2006). Aleppo pine seed oil (APSO) contains a high amount of oil (about 40%); it could represent a significant potential source of vegetable fat.…”

Detection and quantification of adulteration of sesame oils with vegetable oils using gas chromatography and multivariate data analysis

“…Various techniques existing which can be used to detect adulteration of sesame oil by other vegetable oils, such as UV spectrophotometry, Raman spectroscopy, NMR analyses and IR spectrometry (Aued-Pimentel, Takemoto, Antoniassi, & Badolato, 2006;Baeten & Aparicio, 2000;Kim, 1996;Li-Chan, 1994;Michelangelo, Caterina, & Nelson, 2013;Sega et al, 2010;Vlachos et al, 2006) have been used for many years. However, these techniques have limitations as detection methods since the spectral differences of most vegetable oils, which contain the same fatty acids, are quite small.…”

Detection of Corn Oil in Adulterated Sesame Oil by Chromatography and Carbon Isotope Analysis

“…Since the biosynthetic pathways of lipids are species specific, the assessment of the identity of foreign oils has been made by the composition of fatty acids and some classic parameters such as the iodine value, saponification value, and refractive index, which is based on a physicochemical determination of the constituents making up the oils [1,2]. Determination of the sterols and fatty acid composition complement official methodologies to define the identity of edible vegetable oils [3,4].…”