Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations

Indelicato, Serena; Bongiorno, David; Pitonzo, Rosa; Stefano, Vita Di; Calabrese, Valentina; Avellone, Giuseppe

doi:10.1016/j.chroma.2017.08.002

Cited by 102 publications

(41 citation statements)

References 122 publications

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“…Thus, the amounts of the three TAG molecules could be a significant parameter in the identification and discrimination of high‐oleic and normal peanut oils. Serena Indelicato summarized the characterization of several vegetable oils with different TAGs composition, such as TAGs with CN: DB 54: 4 and 54: 5 accounted for 60–70% of all TAG molecule species in rapeseed oil; TAGs with CN: DB 54: 5 and 54: 6 accounted for 50% of all TAG molecule species in sunflower oil; and TAGs with CN: DB 50: 1 and 52: 2 achieved 60–70% of total TAGs in palm stearin, palm oil and palm olein. The developed analysis methods enabled the discrimination of various adulterated vegetable oils according to TAGs species and components.…”

Section: Applications In Foodmentioning

confidence: 99%

Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Wei

Xie

et al. 2018

Electrophoresis

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Vegetable oils and animal fats are dietary source of lipids that play critical and multiple roles in biological function. Triacylglycerols (TAGs) are the principal component of oils and fats with significant difference in profile among different oils and fats. TAG profiling is essential for nutritional evaluation, quality control and assurance of safety in oils and fats. However, analysis of TAGs is a challenging task because of the complicated composition of TAGs and their similar physicochemical properties in oils and fats. The rapid development of mass spectrometry (MS) technology in recent years makes it possible to analyze the composition, content and structure of TAGs in the study of the physical, chemical and nutritional properties of oils, fats and related products. This review described the research advancement based on MS for profiling of TAGs in oil, fat and their applications in food. The application of MS, including direct infusion strategies, and its combination with chromatography, gas chromatography-MS (GC-MS) and liquid chromatography-MS (LC-MS), in the analysis of TAGs were reviewed. The advantages and disadvantages of these analytical methods with relevant applications for TAGs analysis in food were also described.

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Section: Applications In Foodmentioning

confidence: 99%

Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Wei

Xie

et al. 2018

Electrophoresis

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“…The first approaches for the analysis of TAG in lipid-rich matrices have been based on GC coupled with FID and MS. However, in recent years, to simplify sample preparation, i.e., to avoid time-consuming preliminary treatments, TAG analysis have been carried out by high performance liquid chromatography (HPLC) [93,94]. TAG analysis by HPLC can be performed by normal phase (NP) and reversed phase (RP).…”

Section: Determination Of Tag Phospholipids and Sterols From Human Mmentioning

confidence: 99%

“…In NP separation mode it has been used silver ions impregnated columns, and this mode is named as silver ion (Ag)-HPLC. In (Ag)-HPLC the separation is based on specific silver ion/double bond interactions and the retention times depends on the position, on the cis/trans double bonds configuration and increases with the unsaturation number of the chains [93,95].…”

Section: Determination Of Tag Phospholipids and Sterols From Human Mmentioning

confidence: 99%

“…Several detection systems have been used for TAG analysis, such as ultra-violet (UV) detector, evaporative light scattering detector (ELSD) and refractive index detector (RID) which are suitable for quantitative analysis by means of reference, but it does not permit structural information. Thus, HPLC coupled to MS is the currently preferred TAG analysis technique, being electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI) the favorite ionization sources [93,96].…”

Section: Determination Of Tag Phospholipids and Sterols From Human Mmentioning

confidence: 99%

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Lipids and Fatty Acids in Human Milk: Benefits and Analysis

Visentainer¹,

Santos²,

Maldaner³

et al. 2018

Biochemistry and Health Benefits of Fatty Acids

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Human milk is related to the physiological and nutritional welfare of newborns, providing the necessary dietary energy, physiologically active compounds and essential nutrients for breastfed babies. Human milk fat has an important position as energy source, structural and regulatory functions, being one of the most important components of breast milk. It provides approximately 50-60% of the energy of the human milk, and its composition in fatty acids defines its nutritional and physico-chemical properties. Furthermore, human milk contains the longchain polyunsaturated essential fatty acids (LCPUFA) eicosapentaenoic acid (EPA), arachidonic acid (AA) and docosahexaenoic acid (DHA), which is important for appropriate development of baby's organs, tissues and nervous system. This chapter will address the benefits associated with the consumption of human milk (health, nutritional, immunological and developmental benefits) as well as the analysis applied to determine the lipid quality of this powerful food.

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“…TAGs are triesters consisting of a glycerol skeleton linked to three medium or long chain fatty acid residues and, moreover, large variability exists due to the number of possible FA combinations on the glycerol skeleton and the different positional isomers . For TAG profiling, conventional chromatographic techniques have been used successfully for the qualitative and quantitative determination of TAGs: mainly high‐temperature gas chromatography [(HT)GC], and high‐performance liquid chromatography (HPLC) in both normal phase (NP) and reverse phase (RP) modes …”

Section: Introductionmentioning

confidence: 99%

Differentiation of avocados according to their botanical variety using liquid chromatographic fingerprinting and multivariate classification tree

et al. 2019

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Background The oil content, composition and marketing threshold value of an avocado depends on the cultivar hence, identifying the cultivar of the avocado fruit is desirable. However, analytical methods have not been reported with this aim. Results A multivariate classification tree method was proposed to discriminate three commercial botanical varieties of avocado: Hass, Fuerte and Bacon, using high‐performance liquid chromatography coupled to a charged aerosol detector (HPLC‐CAD). Prior to the chromatographic analysis the avocados were lyophilized and then the oil fraction was extracted using a pressurized liquid extraction system. Normal and reverse phase liquid chromatography were applied in order to obtain the chromatographic fingerprint for each sample. Soft independent modelling of class analogies (SIMCA) and partial least‐squares discriminant analysis (PLS‐DA) were applied. Classification quality metrics were determined to evaluate the performance of the classification. Several strategies to develop the classification models were employed. Finally, the useful application of ‘classification trees’ methodology, which has been scarcely applied in the field of analytical food control, was evaluated to perform a multiclass classification. Conclusion Discrimination of the three botanical varieties was achieved. The best classification was obtained when the PLS‐DA is applied on the normal‐phase chromatographic fingerprints. Classification trees are showed to be useful tools that provide complementary information to single concatenated models showing different results from the same prediction sample set. © 2019 Society of Chemical Industry

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Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations

Cited by 102 publications

References 122 publications

Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Lipids and Fatty Acids in Human Milk: Benefits and Analysis

Differentiation of avocados according to their botanical variety using liquid chromatographic fingerprinting and multivariate classification tree

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