Compound-specific δ13C and δ2H analysis of olive oil fatty acids

Using magnetic levitation for density-based detection of cooking oils

“…Adulterated cooking oils and the repeated use of frying cooking oils not only compromise the quality of the food but also pose a potential hazard to human health. 8 Current techniques for the quality control of cooking oils include gas chromatography, [9][10][11] gas chromatography-mass spectrometry, 12,13 high performance liquid chromatography (HPLC), 14 and nuclear magnetic resonance spectroscopy (NMRS). [15][16][17] However, these techniques are complicated and time-consuming, and they require expensive facilities and trained personnel.…”

Use of compound specific δ¹³C stable isotope analysis for intact triacylglycerides using high temperature gas chromatography up to 430°C

“…In addition to quantitative analysis and molecular identification, measurement of the stable isotopes of constituent carbon, hydrogen and oxygen atoms can provide a profile of the biological, chemical and physical processes that each molecule has undergone (Lichtfouse 2000). Stable isotopic values of individual FAMEs (compound specific) are usually obtained when GC is coupled with a stable isotope ratio mass spectrometer (GC-IRMS; Camin et al, 2010;Paolini et al, 2017). Methyl esterification has been reported to have a modest effect on the  13 C and  2 H values of FAMEs (Chivall et al, 2012;Paolini et al (2017).…”

“…Stable isotopic values of individual FAMEs (compound specific) are usually obtained when GC is coupled with a stable isotope ratio mass spectrometer (GC-IRMS; Camin et al, 2010;Paolini et al, 2017). Methyl esterification has been reported to have a modest effect on the  13 C and  2 H values of FAMEs (Chivall et al, 2012;Paolini et al (2017). Although LC has been coupled with IRMS it is less well established due to difficulties removing organic solvent necessary to effect some chromatographic separations.…”

“…Similarly,   H (including H3 + correction) and   O can be measured from H2 and CO, respectively, when the GC is interfaced with the IRMS via a pyrolysis reactor (GC-Py-IRMS; preconditioned with solvent) and operated at around 1420°C. Only recently has the GC-Py-IRMS   H measurement of FAMEs been reported (Paolini et al, 2017). Carbon fractional isotopic abundance ( 13 F; Eq 1), carbon isotope ratio ( 13 R; Eq 2) and the representation of isotope values using the delta notation ( 13 C) can be calculated from isotope measurements (Eq 3).…”

Characterization of wild and centenarian olive trees for their valorization = Caracterización de acebuches y olivos centenarios para su valoración

“…Extra Virgin Olive Oil (EVOO) is a vegetable oil extracted from fresh and healthy olives (Olea europaea L.), by mechanical processes, respecting all good manufacturing practices of hygiene, safety and temperature. EVOO is a natural product that can be consumed directly in its raw state and enjoys worldwide recognition, thanks to its nutritional value and beneficial effects on health (Paolini et al, 2017). The high demand of this product results from the high content of monounsaturated fatty acids and the presence of minor components such as phytosterols, squalene, vitamins and antioxidants like polar phenols and tocopherols .…”