Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Typings of Edible Oils through Spectral Networking of Triacylglycerol Fingerprints

Kuo, Ting-Hao; Kuei, Min-Shan; Hsiao, Yu Cheng; Chung, Hsin-Hsiang; Hsu, Cheng-Chih; Chen, Hong-Jhang

doi:10.1021/acsomega.9b02433

Cited by 16 publications

(12 citation statements)

References 42 publications

(95 reference statements)

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“…MALDI-TOF MS is excellently suitable for the fast screening (fingerprinting) of the compositions of crude TAG mixtures, for instance, vegetable oils [ 38 ] or food in general. The method is also suitable for monitoring the potential adulteration of expensive vegetable oils (such as extra virgin olive oil) by less expensive oils, which can be monitored by the changed fatty acyl composition [ 39 ].…”

Section: Which Matrix Is Most Suitable For Individual Lipid Classes?mentioning

confidence: 99%

A Five-Year Update on Matrix Compounds for MALDI-MS Analysis of Lipids

et al. 2023

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Matrix-assisted laser desorption and ionization (MALDI) is a widely used soft-ionization technique of modern mass spectrometry (MS). MALDI enables the analysis of nearly all chemical compounds—including polar and apolar (phospho)lipids—with a minimum extent of fragmentation. MALDI has some particular advantages (such as the possibility to acquire spatially-resolved spectra) and is competitive with the simultaneously developed ESI (electrospray ionization) MS. Although there are still some methodological aspects that need to be elucidated in more detail, it is obvious that the careful selection of an appropriate matrix plays the most important role in (lipid) analysis. Some lipid classes can be detected exclusively if the optimum matrix is used, and the matrix determines the sensitivity by which a particular lipid is detected within a mixture. Since the matrix is, thus, crucial for optimum results, we provide here an update on the progress in the field since our original review in this journal in 2018. Thus, only the development during the last five years is considered, and lipids are sorted according to increasing complexity, starting with free fatty acids and ending with cardiolipins and phosphoinositides.

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Section: Which Matrix Is Most Suitable For Individual Lipid Classes?mentioning

confidence: 99%

A Five-Year Update on Matrix Compounds for MALDI-MS Analysis of Lipids

et al. 2023

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“…The cosine analysis resided in calculated score values from pairwise comparisons of reference and target spectra. In addition, the authors introduced a network visualization of TAG similarity correlations for a systematic classification of oil samples [ 63 ].…”

Section: Vegetable and Other Edible Oils; Fatsmentioning

confidence: 99%

Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses

Šebela

2022

IJMS

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Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has frequently been applied to the analysis of biomolecules. Its strength resides not only in compound identification but particularly in acquiring molecular profiles providing a high discriminating power. The main advantages include its speed, simplicity, versatility, minimum sample preparation needs, and a relatively high tolerance to salts. Other benefits are represented by the possibility of automation, high throughput, sensitivity, accuracy, and good reproducibility, allowing quantitative studies. This review deals with the prominent use of MALDI-TOF MS profiling in food and beverage analysis ranging from the simple detection of sample constituents to quantifications of marker compounds, quality control, and assessment of product authenticity. This review summarizes relevant discoveries that have been obtained with milk and milk products, edible oils, wine, beer, flour, meat, honey, and other alimentary products. Marker molecules are specified: proteins and peptides for milk, cheeses, flour, meat, wine and beer; triacylglycerols and phospholipids for oils; and low-molecular-weight metabolites for wine, beer and chocolate. Special attention is paid to sample preparation techniques and the combination of spectral profiling and statistical evaluation methods, which is powerful for the differentiation of samples and the sensitive detection of frauds and adulterations.

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“…(2018) determined TAG composition in EVOO by MALDI‐TOF‐MS and combined it with GC–MS to determine FA composition with near‐infrared spectroscopy (NIRS), PCA, and PLS‐DA, to evaluate the geographical source of OO. The fingerprinting of TAG profiles based on MALDI‐TOF/MS could be used to detect adulteration of OO with other edible oils and to determine the type of adulterated oils, such as corn oil, canola oil, etc (Jergović et al ., 2017; Kuo et al ., 2019). Besides TAGs, MALDI is also used to analyse the phospholipid and protein composition of OO.…”

Section: Applications Of Mass Spectrometry In Olive Oil Quality Ident...mentioning

confidence: 99%

A review: role of mass spectrometry in the quality and authenticity identification of olive oil

Huang

Shao

et al. 2022

Int J of Food Sci Tech

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Summary Quality and authenticity identification of olive oil is a vital issue for the olive oil industry on account of its great economic value, unique sensory characteristics, and rich nutritional value. Therefore, it is of great significance to effectively detect olive oil's quality and authenticity. Mass spectrometry, based on the advantages of specificity, sensitivity, and fast analysis speed, has played an increasingly important role in the identification of olive oil quality and authenticity in recent years. Chromatography tandem–mass spectrometry (LC–MS, GC–MS) and direct mass spectrometry (DIMS, DART, MALDI, and PTR‐MS) techniques provide rich detection information in the identification of main compounds (fatty acids, triacylglycerols, etc.) and minor compounds (phenols, sterols, tocopherols, diacylglycerols, etc.) in olive oil. And these techniques are widely applied in whole oils analysis and characteristic compounds identification in olive oil. The literature results show that the combination of mass spectrometry data and chemometrics has made a significant contribution to determining the geographical traceability, adulteration identification, and grade classification of olive oil. This review aims to provide a certain reference for mass spectrometry techniques in the identification of olive oil quality and authenticity, and forecasts the development prospects.

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Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Typings of Edible Oils through Spectral Networking of Triacylglycerol Fingerprints

Cited by 16 publications

References 42 publications

A Five-Year Update on Matrix Compounds for MALDI-MS Analysis of Lipids

A Five-Year Update on Matrix Compounds for MALDI-MS Analysis of Lipids

Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses

A review: role of mass spectrometry in the quality and authenticity identification of olive oil

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