Gas chromatography – mass spectrometry system applied to determine botanical origin of various types of edible vegetable oils (Short Communication)

Kristian Pastor, Vesna Vujasinović, Ana Marjanović Jeromela, Djura Vujić, Djordje Jovanović, Marijana Ačanski

Abstract


This study represents a new strategy for discrimination of 59 samples of various cold-pressed, virgin and refined edible vegetable oils according to the corresponding botanical origin. Samples were produced from 17 plant species: olive, sunflower, safflower, flax, pumpkin, sesame, hemp, walnut, hazelnut, almond, grape, black cumin, apricot, plum, soybean, wheat and rapeseed. A GC/MS device performing in a ion current (IC) mode, combined with multivariate clustering, was employed in the analysis. Derivatization reaction occurred in the injector of a gas chromatograph. The discriminations between species were based on marker-peaks of 9 molecular ions of dominant fatty acid methyl esters (FAMEs), which were chosen as descriptors: 268, 270, 292, 294, 296, 298, 324, 326, and 354 m/z. Dendrogram obtained after performing cluster analysis shows clear discriminations of the analyzed samples, based on the belonging botanical origin. These results demonstrate that IC-GC/MS approach with cluster analysis could be a useful tool in rapid screening for botanical origin of commercial samples of various edible vegetable oils.


Keywords


authenticity of oils; botanical origin; GC/MS; multivariate cluster analysis

Full Text:

PDF (1,768 kB)

References


S. Azadmard-Damirchi, M. Torbati, J. Food Qual. Hazards Control 2 (2015) 38-44 (http://jfqhc.ssu.ac.ir/article-1-143-en.html)

J. López-Beceiro, R. Artiaga, C. Gracia, J. Tarrío-Saavedra, S. Naya, J. Mier, J. Therm. Anal. Calorim. 104(1) (2011) 169-175 (https://doi.org/10.1007/s10973-010-1165-2)

European Commission, Commission Regulation EEC/2568/91 as amended, Characteristics of olive oil and olive residue oil and on the relevant methods of analysis. OJEU. 310 (1991) L248 1-83.

B. Matthaus, F. Spener, Eur. J. Lipid Sci. Technol. 110 (2008) 597-601 (https://doi.org/10.1002/ejlt.200800118)

5. E. Ryan, K. Galvin, T.P. O’Connor, A.R. Maguire, N.M. O’Brien, Plant Food. Hum. Nutr. 62 (2007) 85–89 (https://doi.org/10.1007/s11130-007-0046-8)

WHO/FAO Report of a Joint Expert Consultation, Diet, nutrition and the prevention of chronic diseases, WHO Technical Report Series 916, World Health Organization, (2003), Geneva, Switzerland.

T. Cserháti, E. Forgács, Z. Deyl, I. Miksik, Biomed. Chromatogr. 19 (2005) 183–190 (https://doi.org/10.1002/bmc.486)

G. Norton, Inform by Am. Oil Chem. Soc. 28(2) (2017) 12-14.

E. Perri, C. Benincasa, I. Muzzalupo, Olive Oil Traceability. In I. Muzzalupo (Ed.), Olive germplasm – the olive cultivation, table olive and olive oil industry in Italy, InTechOpen, (2012), Rijeka, Croatia: pp. 265-286.

F. Hashempour-Baltork, M. Torbati, S. Azadmard-Damirchi, G.P. Savage, Trend. Food Sci. Technol. 57 (2016) 52-58 (https://doi.org/10.1016/j.tifs.2016.09.007)

S. Primrose, M. Woolfe, S. Rollinson, Trend. Food Sci. Technol. 21(12) (2010) 582-590 (https://doi.org/10.1016/j.tifs.2010.09.006)

S. Krist, G. Stuebiger, S. Bail, H. Unterweger, J. Agric. Food Chem. 54(17) (2006) 6385–6389 (https://doi.org/10.1021/jf060500x)

L.A. Berrueta, R.M. Alonso-Salces, K. Héberger, J. Chromatogr. A. 1158 (2007) 196–214 (https://doi.org/10.1016/j.chroma.2007.05.024)

P. Oliveri, G. Downey, Trend. Anal. Chem. 35 (2012) 74–86 (https://doi.org/10.1016/j.trac.2012.02.005)

F. Ulberth, M. Buchgraber, Eur. J. Lipid Sci. Technol. 102 (2000) 687–694 (https://doi.org/10.1002/1438-9312(200011)102:11<687::AID-EJLT687>3.0.CO;2-F)

J. M. Bosque-Sendra, L. Cuadros-Rodríguez, C. Ruiz-Samblás, A.P. la Mata, Anal. Chim. Acta. 724 (2012) 1-11 (https://doi.org/10.1016/j.aca.2012.02.041)

D. Brodnjak-Vončina, Z. Cencič Kodba, M. Novič, Chemom. Intell. Lab. Syst. 75(1) (2005) 31-43(https://doi.org/10.1016/j.chemolab.2004.04.011)

P. de la Mata-Espinosa, J.M. Bosque-Sendra, R. Bro, L. Cuadros-Rodríguez, Talanta 85(1) (2011) 177-182 (https://doi.org/10.1016/j.talanta.2011.03.049)

G. Fang, J.Y. Goh, M. Tay, S.F.Y. Li, Food Chem. 138(2–3) (2013) 1461-1469 (https://doi.org/10.1016/j.foodchem.2012.09.136)

A.M. Jiménez-Carvelo, M.T. Osorio, A. Koidis, A. González-Casado, L. Cuadros-Rodríguez, LWT - Food Sci. Technol. 86 (2017) 174-184 (https://doi.org/10.1016/j.lwt.2017.07.050)

F. Peña, S. Cárdenas, M. Gallego, M. Valcárcel, J. Chromatogr. A. 1074(1–2) 2005 215-221 (https://doi.org/10.1016/j.chroma.2005.03.081)

F. Priego Capote, J. Ruiz Jiménez, M.D. Luque de Castro, Anal. Bioanal. Chem. 388(8) (2007) 1859-1865 (https://doi.org/10.1007/s00216-007-1422-9)

C. Ruiz-Samblás, F. Marini, L. Cuadros-Rodrígue, A. González-Casado, J. Chromatogr. B. 910 (2012) 71-77 (https://doi.org/10.1016/j.jchromb.2012.01.026)

C. Ruiz-Samblás, J.M. Cadenas, D.A. Pelta, L. Cuadros-Rodríguez, Anal. Bioanal. Chem. 406(11) (2014) 2591–2601 (https://doi.org/10.1007/s00216-014-7677-z)

L. Zhang, P. Li, X. Sun, X. Wang, B. Xu, X. Wang, F. Ma, Q. Zhang, X. Ding, J. Agric. Food Chem. 62(34) (2014) 8745-8751 (https://doi.org/10.1021/jf501097c)

R. Aparicio, R. Aparicio-Ruiz, Chemometrics as an aid in authentication. In M. Jee (Ed.), Oils and fats authentication, (2002), Blackwell publishing, Oxford, UK, pp. 156-180.

B. Škrbić, J. Cvejanov, J. Serb. Chem. Soc. 82(6) (2017) 711-721 (https://doi.org/10.2298/JSC170219034C)

O. Hammer, D.A.T. Harper, P.D. Ryan, PAST: paleontological statistics software package for education and data analysis, (2001), Palaeontologia Electronica 1, Coquina Press, Columbia.

A. Cert, W. Moreda, M.C. Perez-Comino, J. Chromatogr. A. 881 (2000) 131-148 (https://doi.org/10.1016/S0021-9673(00)00389-7)

M.H. Gordon, Analysis of minor components as an aid to authentication. In M. Jee (Ed.), Oils and Fats Authentication, (2002), Blackwell publishing, Oxford, UK.




DOI (PDF (1,768 kB)): https://doi.org/10.2298/JSC180719109P

Copyright (c) 2018 J. Serb. Chem. Soc.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

IMPACT FACTOR 0.828 (140 of 172 journals)
5 Year Impact Factor 0.917 (136 of 172 journals)