Diacylglycerols ions as novel marker indicators for the classification of edible oils using ultrahigh resolution mass spectrometry

Detection of walnut oil adulterated with high-linoleic acid vegetable oils using triacylglycerol pseudotargeted method based on SFC-QTOF-MS

Authentication of walnut oil (WO) is challenging due to the adulteration of high-linoleic acid vegetable oils (HLOs) with similar fatty acid composition. To allow the discrimination of WO adulteration, a rapid, sensitive and stable scanning method based on supercritical fluid chromatography quadrupole time-of-flight mass spectrometry (SFC-QTOF-MS) was established to profile 59 potential triacylglycerol (TAGs) in HLOs samples within 10 min. Limit of quantitation of the proposed method is 0.002 µg mL^-1 and the relative standard deviations range from 0.7% to 12.0%. TAGs profiles of WO samples from various varieties, geography origins, ripeness, and processing methods were used to construct orthogonal partial least squares-discriminant analysis (OPLS-DA) and OPLS models that were highly accurate in both qualitative and quantitative prediction at adulteration levels as low as 5% (w/w). This study advances the TAGs analysis to characterize vegetable oils and holds promise as an efficient method for oil authentication.

Lipidomic characteristics of three edible cold-pressed oils by LC/Q-TOF for simple quality and authenticity assurance

Distinguishing oil samples from each other is challenging but it is crucial for ensuring food quality, and for detecting and preventing the possible adulteration of these products. Lipidomic profiling is believed to provide sufficient information to get fit-to-purpose confidence of oil identification as well as to deliver oil-specific lipid features which could be used as targets for routine authenticity testing of camelina, flax, and hemp oil in food control laboratories. Conducted di- and triacylglycerol profiling by LC/Q-TOFMS yielded successful differentiation of the oils. A marker panel consisting of 27 lipids (both DAGs and TAGs) useful for quality verification and authenticity assurance of the oils was established. Moreover, sunflower, rapeseed, and soybean oils were analysed as potential adulterants. We identified 6 lipid markers (DAGs 34:6, 35:2, 40:1, 40:2, 42:2, and TAG 63:1) which can be used for revealing the adulteration of camelina, hemp, and flax seed oils with these oils.

Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005-2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil.