Detection of Peanut Oil Adulteration Mixed with Rapeseed Oil Using Gas Chromatography and Gas Chromatography–Ion Mobility Spectrometry

Tian, Lili; Zeng, Yuanyuan; Zheng, X. K.; Chiu, Yahuang; Liu, Tristan

doi:10.1007/s12161-019-01571-y

Cited by 39 publications

(17 citation statements)

References 53 publications

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“…The higher the intensity of the red color, the higher the concentration of VOCs contained in the oils; the blue region has the opposite interpretation. Figure 7a shows that the highest concentration of some VOCs appeared at run times between 50 s and 200 s. These signals are typical of VOCs (e.g., acids, alkanes, aldehydes, and alcohols) found in edible oils [38,39]. However, the intensities of the signals of these compounds were varied slightly.…”

Section: Volatile Organic Compoundsmentioning

confidence: 95%

Characterization and Biological Activities of Seed Oil Extracted from Berberis dasystachya Maxim. by the Supercritical Carbon Dioxide Extraction Method

et al. 2020

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Characterization of the structure and pharmacological activity of Berberis dasystachya Maxim., a traditional Tibetan medicinal and edible fruit, has not yet been reported. In this study, central composite design (CCD) combined with response surface methodology (RSM) was applied to optimize the extraction conditions of B. dasystachya oil (BDSO) using the supercritical carbon dioxide (SC-CO2) extraction method, and the results were compared with those obtained by the petroleum ether extraction (PEE) method. The chemical characteristics of BDSO were analyzed, and its antioxidant activity and in vitro cellular viability were studied by DPPH, ABTS, reducing power assay, and MTT assay. The results showed that the maximum yield of 12.54 ± 0.56 g/100 g was obtained at the optimal extraction conditions, which were: pressure, 25.00 MPa; temperature 59.03 °C; and CO2 flow rate, 2.25 SL/min. The Gas chromatography (GC) analysis results showed that BDSO extracted by the SC-CO2 method had higher contents of unsaturated fatty acids (85.62%) and polyunsaturated fatty acids (57.90%) than that extracted by the PEE method. The gas chromatography used in conjunction with ion mobility spectrometry (GC–IMS) results showed that the main volatile compounds in BDSO were aldehydes and esters. BDSO also exhibited antioxidant ability in a dose-dependent manner. Moreover, normal and cancer cells incubated with BDSO had survival rates of more than 85%, which indicates that BDSO is not cytotoxic. Based on these results, the BDSO extracted by the SC-CO2 method could potentially be used in other applications, e.g., those that involve using berries of B. dasystachya.

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Section: Volatile Organic Compoundsmentioning

confidence: 95%

Characterization and Biological Activities of Seed Oil Extracted from Berberis dasystachya Maxim. by the Supercritical Carbon Dioxide Extraction Method

et al. 2020

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“…In this work, the use of CCS in a GC-APCI-IMS-QTOF instrument has been of help for VLC-PUFA identification [40,45]. This is of especial relevance when reference standards are not available for the final identification.…”

Section: Contribution Of Ims In Combination With Gc-apci-qtof Ms To Tmentioning

confidence: 99%

Identification of new, very long-chain polyunsaturated fatty acids in fish by gas chromatography coupled to quadrupole/time-of-flight mass spectrometry with atmospheric pressure chemical ionization

et al. 2020

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Pla 2018 de Promoció de la Investigació a l'UJI. Research Project: Identificación y cuantificación de ácidos grasos poliinsaturados de cadena muy larga mediante cromatografía de gases acoplada a espectrometría de masas de alta resolución en peces. Ref: UJI-B2018-08. Programa Estatal de Investigación, Desarrollo e Innovación orientada a los retos de la sociedad (Ministry of Economy and Competitiveness): Research Project "Ácidos grasos poliinsaturados de cadena muy larga en peces: biosíntesis e implicaciones durante fases tempranas de desarrollo en especies cultivadas" (AGL2013-40986-R). Ramon y Cajal Program from the Ministry of Economy and Competitiveness, Spain (RYC-2017-22525). The UJI authors acknowledge the financial support from Generalitat Valenciana (Group of Excellence Prometeo 2019/040).

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“…Volatile organic compounds (VOCs) are responsible for the aroma characteristics of plant oil that drive consumer preference (Violeta et al, 2015). The VOCs in olive oil (Malheiro et al, 2018), palm oil (Tres et al, 2013), canola oil (Latif et al, 2008), sunflower oil, pine seed oil, and peanut oil are well-analyzed and described (Chemat et al, 2004;Gao et al, 2005;Tian et al, 2019). Previous research found that peony seed oil has a characteristic aroma different from other vegetable oils and is attract to consumers (Zhang et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage

Zhang

Luo

Fan-kun

2021

Journal of Food Science

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Peony (Paeonia section Moutan DC.) seed oil is a novel vegetable oil with unique aromatic profile. The objectives of this study were to characterize the volatile compounds with optimized analysis conditions, and to study the effects of oxidation during storage. The Headspace Solid-phase Micro-extraction (HS-SPME) conditions were optimized with factors including extraction fiber, extraction time and temperature, as well as sample amount and desorption time. Then, the aromatic compounds extracted from peony seed oil were determined using the odor activity value (OAV) method coupled with the GC-olfactometry. Results found that the best HS-SPME conditions were DVB/CAR/PDMS fibers with magnetic stirring for 50 min of extraction at 60 • C. The optimal sample amount was 4 g with 6 min of desorption. Forty-one volatile components were found, and 19 aromatic components were identified using GC-MS and GC-olfactometry. This is the first study to describe 4,7-dimethylbenzofuran in peony seed oil with a unique aroma of grass, light bitter, and fragrance. The stability of alcohol and terpenoids decreased as accelerated oxidation progresses. This study provides the theoretical basis for the sensory attributes, and shelf-life of peony seeds oil products for industry production and marketing.

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Detection of Peanut Oil Adulteration Mixed with Rapeseed Oil Using Gas Chromatography and Gas Chromatography–Ion Mobility Spectrometry

Cited by 39 publications

References 53 publications

Characterization and Biological Activities of Seed Oil Extracted from Berberis dasystachya Maxim. by the Supercritical Carbon Dioxide Extraction Method

Characterization and Biological Activities of Seed Oil Extracted from Berberis dasystachya Maxim. by the Supercritical Carbon Dioxide Extraction Method

Identification of new, very long-chain polyunsaturated fatty acids in fish by gas chromatography coupled to quadrupole/time-of-flight mass spectrometry with atmospheric pressure chemical ionization

Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage

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