Rapid screening of mixed edible oils and gutter oils by matrix-assisted laser desorption/ionization mass spectrometry

A comparative study on rapid qualitative and quantitative determination of olive oil adulteration

Authenticity of olive oil is a significant concern for producers, consumers, and policymakers. To help address this issue, a rapid, efficient, and accurate flow injection mass spectrometric (FIMS) fingerprinting approach, combined with SVM and PLS classification and regression models, was proposed for the identification and quantitative analysis of olive oil adulteration. Based on the comprehensive comparative analysis, SVM outperformed those of PLS-DA, achieving higher values for accuracy, sensitivity, and specificity, as well as positive predictive and negative predictive values, in identifying adulterated olive oil samples. Furthermore, compared with PLSR model, the SVR model demonstrated superior performance in determining the content of adulterated olive oil, with a higher coefficient of determination and lower Root Mean Square Error. In conclusion, FIMS fingerprinting technology in combination with SVM can be effectively implemented for rapid, reliable, and accurate identification and quantification of olive oil adulteration.

The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils

Oilseeds and edible oils are an indispensable part for the human diet and provide nutritional support for the human health. It has been reported a total of above 170 million tons per annum of edible oils consumption were consumed worldwide. Safety and quality of oilseeds and edible oils cannot be ignored, which can pose risk to human health and cause agro-economic loss. Classical techniques widely used to detect the safety and quality attributes of oilseeds and edible oils often involve time-consuming and tedious operation; therefore, the development of low cost, rapid and non-destructive detection method is necessary. This review presents applications of four emerging spectroscopic techniques in recent ten years, such as Raman spectroscopy, fluorescence spectroscopy, fourier transform infrared spectroscopy and near-infrared spectroscopy for determining the quality and safety of oilseeds and edible oils. Meanwhile, the technical challenges and future prospects of these non-destructive spectroscopic technologies are also discussed.

Quantitative Analysis of Blended Oils Based on Intensity Ratios of Marker Ions in MALDI-MS Spectra

Determination of quantitative compositions of blended oils is an essential but challenging step for the quality control and safety assurance of blended oils. We herein report a method for the quantitative analysis of blended oils based on the intensity ratio of triacylglycerol marker ions, which could be obtained from the highly reproducible spectra acquired by using matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) to directly analyze blended oils in their oily states. We demonstrated that this method could provide good quantitative results to binary, ternary, and quaternary blended oils, with simultaneous quantitation of multiple compositions, and was applicable for quantitative analysis of commercial blended oil products. Moreover, the intensity ratio-based method could be used to rapidly measure the proportions of oil compositions in blended oils, only based on the spectra of the blended oils and related pure oils, making the method as a high-throughput approach to meet the sharply growing analytical demands of blended oils.

Effects of Consuming Repeatedly Heated Edible Oils on Cardiovascular Diseases: A Narrative Review

Edible oils are inevitable requisites in the human diet as they are enriched with essential fatty acids, vitamins, carotenoids, sterols, and other antioxidants. Due to their nutritive value and commercial significance, edible oils have been used for food preparation for many centuries. The use of global consumption of edible oils has dramatically increased throughout the world in the 21st century owing to their incredible application in all kinds of food preparation. However, a variety of pollutants, such as pesticides, toxic chemicals, heavy metals, and environmental pollution, have contributed to the contamination of edible oils. Furthermore, the benzophenanthridine alkaloids, sanguinarine, dihydrosanguinarine, butter yellow, and other several agents are added intentionally, which are known to cause a number of human diseases. Apart from this, repeated heating and reusing of oils results in trans fats, and lipid peroxidation alters the fatty acid composition, which adversely affects the health of consumers and increases the risk of cardiovascular diseases. Moreover, the prevention of edible oil contamination in human health at various levels is inevitable to ensure consumer safety. Hence, the present review provides an overview of vegetable cooking oils and the health ailments that detection techniques are focused on.

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

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.

Determination of Maximum Oil Yield, Quality Indicators and Absorbance Spectra of Hulled Sunflower Seeds Oil Extraction under Axial Loading

The present study aims to estimate the maximum oil yield of hulled sunflower seed samples in a uniaxial process under a load of 40 kN and speed of 4 mm/min. The oil samples were assessed for their quality parameters and spectra curves within the wavelength range of 325–600 nm. The results show that heating temperatures in the range of 40 °C to 80 °C increased the oil output; however, a maximum oil yield of 48.869 ± 6.023% with a minimum energy of 533.709 ± 65.644 J at the fifth repeated pressing was obtained from the unheated sample compared to the heated samples. The peroxide values ranged from 6.898 ± 0.144 to 7.290 ± 0.507 meq O₂/kg, acid values from 1.043 ± 0.166 to 1.998 ± 0.276 mg KOH/g oil and free fatty acid values from 0.521 ± 0.083 to 0.999 ± 0.138 mg KOH/g oil, which were within the recommended quality threshold. There were significant spectral differences among the oil samples. A single absorbance peak was observed at 350 nm for all oil samples, indicating low levels of pigment molecules in the oil. The study revealed the need for repeated pressings to recover the considerable residual oil remaining in the seedcake after the first pressing.

Theoretical framework for the determinants and management of food safety problem: A case study of the waste cooking oil issue in China

The public health issue of illegal waste cooking oil in China had become a well-known food safety problem since 2010, resulting in indigestion and stomach aches when they ate them unconsciously. The Chinese government has promulgated relevant food safety regulations to prevent this public health issue from worsening. Meanwhile, Chinese researchers have already conducted corresponding research and recommended several associated policy implementations; however, this illegal waste cooking oil issue persists more than 10 years later. Hence, a systematic and comprehensive analysis of the determinants and management of the waste cooking oil issue is needed to be reassessed. Unlike previous research based on first-hand data and the principles of grounded theory analysis, this novel research is the first attempt to employ second-hand data from 152 court judgments collected from the China Judgments Online official database by engaging the grounded theory analysis to develop a new theoretical framework. The results demonstrate that legal loopholes, food hygiene inspectors, and consumer self-protection consciousness are the three crucial determinant factors in this China's public health issue. As well, offender crime patterns and case characteristics play an essential role in leading to the final food safety. Furthermore, the demographic profiles of these public health criminals are also validated in the discussion part, including the criminals' age, educational background, the average judgment amount, and the sentencing span specific type of crime. Based on the findings, we propose three management guidelines for Chinese legislation: redefining the waste cooking oil issue, raising the hot pot restaurant sanitation permission threshold, and improving overall food safety awareness and education in communities. Importantly, our research outcomes could provide a new theoretical basis for China's waste cooking oil and other public health issues in China and even worldwide.

Mass spectrometry in food authentication and origin traceability

Food authentication and origin traceability are popular research topics, especially as concerns about food quality continue to increase. Mass spectrometry (MS) plays an indispensable role in food authentication and origin traceability. In this review, the applications of MS in food authentication and origin traceability by analyzing the main components and chemical fingerprints or profiles are summarized. In addition, the characteristic markers for food authentication are also reviewed, and the advantages and disadvantages of MS-based techniques for food authentication, as well as the current trends and challenges, are discussed. The fingerprinting and profiling methods, in combination with multivariate statistical analysis, are more suitable for the authentication of high-value foods, while characteristic marker-based methods are more suitable for adulteration detection. Several new techniques have been introduced to the field, such as proton transfer reaction mass spectrometry, ambient ionization mass spectrometry (AIMS), and ion mobility mass spectrometry, for the determination of food adulteration due to their fast and convenient analysis. As an important trend, the miniaturization of MS offers advantages, such as small and portable instrumentation and fast and nondestructive analysis. Moreover, many applications in food authentication are using AIMS, which can help food authentication in food inspection/field analysis. This review provides a reference and guide for food authentication and traceability based on MS.

Advanced process analytical tools for identification of adulterants in edible oils - A review

This review summarizes the use of spectroscopic processes-based analytical tools coupled with chemometric techniques for the identification of adulterants in edible oil. Investigational approaches of process analytical tools such asspectroscopy techniques, nuclear magnetic resonance (NMR), hyperspectral imaging (HSI), e-tongue and e-nose combined with chemometrics were used to monitor quality of edible oils. Owing to the variety and intricacy of edible oil properties along with the alterations in attributes of the PAT tools, the reliability of the tool used and the operating factors are the crucial components which require attention to enhance the efficiency in identification of adulterants. The combination of process analytical tools with chemometrics offers a robust technique with immense chemotaxonomic potential. These involves identification of adulterants, quality control, geographical origin evaluation, process evaluation, and product categorization.

Gutter oil detection for food safety based on multi-feature machine learning and implementation on FPGA with approximate multipliers

Since consuming gutter oil does great harm to people's health, the Food Safety Administration has always been seeking for a more effective and timely supervision. As laboratory tests consume much time, and existing field tests have excessive limitations, a more comprehensive method is in great need. This is the first time a study proposes machine learning algorithms for real-time gutter oil detection under multiple feature dimensions. Moreover, it is deployed on FPGA to be low-power and portable for actual use. Firstly, a variety of oil samples are generated by simulating the real detection environment. Next, based on previous studies, sensors are used to collect significant features that help distinguish gutter oil. Then, the acquired features are filtered and compared using a variety of classifiers. The best classification result is obtained by k-NN with an accuracy of 97.18%, and the algorithm is deployed to FPGA with no significant loss of accuracy. Power consumption is further reduced with the approximate multiplier we designed. Finally, the experimental results show that compared with all other platforms, the whole FPGA-based classification process consumes 4.77 µs and the power consumption is 65.62 mW. The dataset, source code and the 3D modeling file are all open-sourced.

Utilizing AgNPt-SALDI to Classify Edible Oils by Multivariate Statistics of Triacylglycerol Profile

Edible oils are valuable sources of nutrients, and their classification is necessary to ensure high quality, which is essential to food safety. This study reports the establishment of a rapid and straightforward SALDI-TOF MS platform used to detect triacylglycerol (TAG) in various edible oils. Silver nanoplates (AgNPts) were used to optimize the SALDI samples for high sensitivity and reproducibility of TAG signals. TAG fingerprints were combined with multivariate statistics to identify the critical features of edible oil discrimination. Eleven various edible oils were discriminated using principal component analysis (PCA). The results suggested the creation of a robust platform that can examine food adulteration and food fraud, potentially ensuring high-quality foods and agricultural products.

Quantitative analysis of blended oils by matrix-assisted laser desorption/ionization mass spectrometry and partial least squares regression

Quantitative labeling of oil compositions has become a trend to ensure the quality and safety of blended oils in the market. However, methods for rapid and reliable quantitation of blended oils are still not available. In this study, matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) was used to profile triacylglycerols in blended oils, and partial least squares regression (PLS-R) was applied to establish quantitative models based on the acquired MALDI-MS spectra. We demonstrated that this new method allowed simultaneous quantitation of multiple compositions, and provided good quantitative results of binary, ternary and quaternary blended oils, enabling good limits of detection (e.g., detectability of 1.5% olive oil in sunflower seed oil). Compared with the conventional GC-FID method, this new method could allow direct analysis of blended oils, analysis of one blended oil sample within minutes, and accurate quantitation of low-abundance oil compositions and blended oils with similar fatty acid contents.

Calibrated Optical Markers to Study Thermal Degradation in Edible Oils Using Raman and Optical Transmission Spectroscopy

An "all optical" methodology, including Raman and optical transmission spectroscopy, is presented to study the thermal degradation in edible oils. Oils rich in monounsaturated (MU), polyunsaturated (PU), and saturated (S) fatty acids (FA) were heated above and below their smoke point (∼230 ℃). While the intensity (I) of the identified saturated (C-C, 1440 cm^-1) FA Raman marker did not change appreciably, the identified unsaturated (C=C, 1265 cm^-1) FA marker decreased in these oils when heated above the smoke point. A Raman parameter, I₁₂₆₅/I₁₄₄₀, designating thermal degradation, is proposed that was found to decrease consistently for the PUFA-rich and MUFA-rich oils when heated above the smoke point, while the SFA-rich oil did not degrade at all over the whole temperature range. An optical transmission marker at 2140 nm was identified that decreased consistently with increased thermal stressing. These markers can be calibrated with the variations in the quantitative iodine value, an industrial benchmark for the degree of unsaturation, for thermally stressed oils.

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

Adulteration of edible oils by the manufacturers has been found frequently in modern societies. Due to the complexity of the chemical contents in edible oils, it is challenging to quantitatively determine the extent of adulteration and prove the authenticity of edible oils. In this study, a robust and simple MALDI-TOF-MS platform for rapid fingerprinting of triacylglycerols (TAGs) in edible oils was developed, where spectral similarity analysis was performed to quantitatively reveal correlations among edible oils in the chemical level. Specifically, we proposed oil networking, a spectral similarity-based illustration, which enabled reliable classifications of tens of commercial edible oils from vegetable and animal origins. The strategy was superior to traditional multivariate statistics due to its high sensitivity in probing subtle changes in TAG profiles, as further demonstrated by the success in determination of the adulterated lard in a food fraud in Taiwan. Finally, we showed that the platform allowed quantitative assessment of the binary mixture of olive oil and canola oil, which is a common type of olive oil adulteration in the market. Overall, these results suggested a novel strategy for chemical fingerprint-based quality control and authentication of oils in the food industry.

Hue Parameter Fluorescence Identification of Edible Oils with a Smartphone

Food fraud can be highly lucrative, and high accuracy authentication of various foodstuffs is becoming essential. Olive oil is one of the most investigated food matrices, due to its high price and low production globally, with recent food fraud examples showing little or no high quality olive oil in the tested oils. Here a simple method using a 405 nm LED flashlight and a smartphone is developed for edible oil authentication. Identification is fingerprinted by intrinsic fluorescent compounds in the oils, such as chlorophylls and polyphenols. This study uses the hue parameter of HSV-colorspace to authenticate 24 different edible oils of 9 different types and 15 different brands. For extra virgin olive oil, all nine samples are well separated from the other oil samples. The rest of the samples were also well type-distinguished by the hue parameter, which is complemented by hue-histogram analysis. This opens up opportunities for low-cost and high-throughput smartphone field-testing of edible oils on all levels of the production and supply chain.

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

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.

Revealing Individual Lifestyles through Mass Spectrometry Imaging of Chemical Compounds in Fingerprints

Fingerprints, specifically the ridge details within the print, have long been used in forensic investigations for individual identification. Beyond the ridge detail, fingerprints contain useful chemical information. The study of fingerprint chemical information has become of interest, especially with mass spectrometry imaging technologies. Mass spectrometry imaging visualizes the spatial relationship of each compound detected, allowing ridge detail and chemical information in a single analysis. In this work, a range of exogenous fingerprint compounds that may reveal a personal lifestyle were studied using matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI). Studied chemical compounds include various brands of bug sprays and sunscreens, as well as food oils, alcohols, and citrus fruits. Brand differentiation and source determination were possible based on the active ingredients or exclusive compounds left in fingerprints. Tandem mass spectrometry was performed for the key compounds, so that these compounds could be confidently identified in a single multiplex mass spectrometry imaging data acquisition.

Establishment of a spectral database for classification of edible oils using matrix-assisted laser desorption/ionization mass spectrometry

In this study, we aim to establish a comprehensive spectral database for analysis of edible oils using matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). More than 900 edible oil samples, including 30 types of edible oils, were analyzed and compared, and the characteristic peaks and spectral features of each edible oil were obtained. Edible oils were divided into eight groups based on their characteristic spectral patterns and principal component analysis results. An overall correct rate of 97.2% (98.1% for testing set) was obtained for classification of 435 edible oil products using partial least square-discriminant analysis, with nearly 100% correct rate for commonly used edible oils. Differentiation of counterfeit edible oils, repeatedly cooked edible oils and gutter oils from normal edible oils could also be achieved based on the MALDI-MS spectra. The establishment of this spectral database provides reference spectra for spectral comparison and allows rapid classification of edible oils by MALDI-MS.

Simplifying the Preparation of Pollen Grains for MALDI-TOF MS Classification

Matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS) is a well-implemented analytical technique for the investigation of complex biological samples. In MS, the sample preparation strategy is decisive for the success of the measurements. Here, sample preparation processes and target materials for the investigation of different pollen grains are compared. A reduced and optimized sample preparation process prior to MALDI-TOF measurement is presented using conductive carbon tape as target. The application of conductive tape yields in enhanced absolute signal intensities and mass spectral pattern information, which leads to a clear separation in subsequent pattern analysis. The results will be used to improve the taxonomic differentiation and identification, and might be useful for the development of a simple routine method to identify pollen based on mass spectrometry.

A derivatization-enhanced detection strategy in mass spectrometry: analysis of 4-hydroxybenzoates and their metabolites after keratinocytes are exposed to UV radiation

4-Hydroxybenzoate is a phenolic derivative of alkyl benzoates and is a widely used preservative in cosmetic and pharmaceutical products. The presence of 4-hydroxybenzoates in the human body may result from the use of pharmaceutical and personal care products. These compounds are also known to exhibit estrogenic and genotoxic activities. The potential adverse effects of these compounds include endocrine disruption, oxidative and DNA damage, contact dermatitis, and allergic reactions. This study used two mass spectrometry methods that are applicable when using a derivatization-enhanced detection strategy (DEDS) to screen 4-hydroxybenzoates and their metabolites. Chemical derivatization was used to enhance the detection of these compounds. To evaluate the metabolic process triggered by UV radiation, human keratinocyte HaCaT cells treated with these 4-hydroxybenzoates were further exposed to UVA, UVB and UVC radiation. Metabolites transformed by human keratinocytes in the chemical derivatization procedure were identified by a nano ultra-performance liquid chromatographic system (nanoUPLC) coupled with LTQ Orbitrap. The experiments confirmed the feasibility of this method for identifying 4-hydroxybenzoate metabolites and for high-throughput screening of 4-hydroxybenzoate in commercial products (50 samples) by the DEDS.