51
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Tranchida PQ, Franchina FA, Mondello L. Analysis of essential oils through comprehensive two-dimensional gas chromatography: General utility. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3383] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Peter Q. Tranchida
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali; University of Messina - Polo Annunziata; 98168 Messina Italy
| | - Flavio A. Franchina
- Chromaleont s.r.l., c/o University of Messina; viale Annunziata 98168 Messina Italy
| | - Luigi Mondello
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali; University of Messina - Polo Annunziata; 98168 Messina Italy
- Chromaleont s.r.l., c/o University of Messina; viale Annunziata 98168 Messina Italy
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52
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Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food Chem 2017; 227:111-121. [PMID: 28274410 DOI: 10.1016/j.foodchem.2017.01.090] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 11/24/2016] [Accepted: 01/16/2017] [Indexed: 02/02/2023]
Abstract
The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties.
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53
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Chikhoune A, Damjan Pavleca J, Shashkov M, Berroua Z, Chebbi K, Bougherra H, Zeroual B, Aliane K, Gagaoua M, Boudjellal A, Vovk I, Križman M. Antioxidant effect induced by the essential oil ofPituranthos scopariusin a formulation of a whey spread emulsion. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anis Chikhoune
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Jan Damjan Pavleca
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mikhail Shashkov
- Boreskov Institute of Catalysis SB RAS, Pr. Lavrentyeva. 5; Novosibirsk 630090 Russian Federation
- Novosibirsk state University, 630090, Pyrogova st, 2; Novosibirsk 630090 Russian Federation
| | - Zahra Berroua
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Kaissa Chebbi
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Hind Bougherra
- Département de Génie des Procédés, Université Abderrahmane Mira; Laboratoire des Matériaux Organiques; Bejaia 06000 Algérie
| | - Brahim Zeroual
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Khellaf Aliane
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Mohammed Gagaoua
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Irena Vovk
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mitja Križman
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
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54
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Cordero C, Rubiolo P, Reichenbach SE, Carretta A, Cobelli L, Giardina M, Bicchi C. Method translation and full metadata transfer from thermal to differential flow modulated comprehensive two dimensional gas chromatography: Profiling of suspected fragrance allergens. J Chromatogr A 2017; 1480:70-82. [DOI: 10.1016/j.chroma.2016.12.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 11/19/2016] [Accepted: 12/07/2016] [Indexed: 02/03/2023]
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55
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Rashvand M, Omid M, Mobli H, Firouz MS. Adulteration detection in olive oil using dielectric technique and data mining. SENSING AND BIO-SENSING RESEARCH 2016. [DOI: 10.1016/j.sbsr.2016.10.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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56
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Metabolomic approach for Extra virgin olive oil origin discrimination making use of ultra-high performance liquid chromatography – Quadrupole time-of-flight mass spectrometry. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.06.008] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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57
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58
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Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil. Anal Chim Acta 2016; 936:245-58. [DOI: 10.1016/j.aca.2016.07.005] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 06/27/2016] [Accepted: 07/01/2016] [Indexed: 11/20/2022]
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59
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Borràs E, Ferré J, Boqué R, Mestres M, Aceña L, Calvo A, Busto O. Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression. Talanta 2016; 155:116-23. [DOI: 10.1016/j.talanta.2016.04.040] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 04/14/2016] [Accepted: 04/19/2016] [Indexed: 12/18/2022]
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60
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Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA). Food Chem 2016; 203:314-322. [DOI: 10.1016/j.foodchem.2016.02.038] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 01/11/2016] [Accepted: 02/04/2016] [Indexed: 11/23/2022]
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61
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Characterisation of minor components in vegetable oil by comprehensive gas chromatography with dual detection. Food Chem 2016; 212:730-8. [PMID: 27374590 DOI: 10.1016/j.foodchem.2016.06.048] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 06/09/2016] [Accepted: 06/15/2016] [Indexed: 01/12/2023]
Abstract
The profile of minor compounds, such as alcohols, sterols, free and alkyl fatty acids, waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic system, coupled with a simultaneous dual detection (flame ionisation detector and mass spectrometer) for quantitative and qualitative purposes. Such a system generated a unique two-dimensional chromatogram to be used as a chemical fingerprint. Multi-level information, due not only to a more "comprehensive" preparation technique, but also thanks to the exploitation of a more powerful and sensitive analytical determination allowed the extrapolation of diagnostic information from the minor components profile of different vegetable oils, along with their characteristic profile. Furthermore, an admixture of an extra virgin olive oil with a low amount of sunflower and palm oils was evaluated, attesting to the powerful diagnostic information provided by the proposed approach.
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62
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Cuadros-Rodríguez L, Ruiz-Samblás C, Valverde-Som L, Pérez-Castaño E, González-Casado A. Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial. Anal Chim Acta 2016; 909:9-23. [DOI: 10.1016/j.aca.2015.12.042] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 12/17/2015] [Accepted: 12/30/2015] [Indexed: 01/09/2023]
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63
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Patrushev YV, Sidelnikov VN. The use of high-speed multicapillary column in comprehensive two-dimensional gas chromatography with flow modulation. J Chromatogr A 2015. [DOI: 10.1016/j.chroma.2015.11.064] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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64
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Gracka A, Jeleń HH, Majcher M, Siger A, Kaczmarek A. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting. J Chromatogr A 2015; 1428:292-304. [PMID: 26592559 DOI: 10.1016/j.chroma.2015.10.088] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 10/24/2015] [Accepted: 10/27/2015] [Indexed: 11/19/2022]
Abstract
Two varieties of rapeseed (one high oleic - containing 76% of oleic acid, and the other - containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were roasted at different temperature/time combinations (at 140-180°C, and for 5-15min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavour and contributed to a substantial increase in the amount of a potent antioxidant-canolol. The changes in volatile compounds related to roasting conditions were monitored using comprehensive gas chromatography-mass spectrometry (GC×GC-ToFMS), and the key odorants for the non-roasted and roasted seeds oils were determined by gas chromatography-olfactometry (GC-O). The most important compounds determining the flavour of oils obtained from the roasted seeds were dimethyl sulphide, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, 2,3-butenedione, octanal, 3-isopropyl-2-methoxypyrazine and phenylacetaldehyde. For the oils obtained from the non-roasted seeds, the dominant compounds were dimethylsulfide, hexanal and octanal. Based on GC×GC-ToFMS and principal component analysis (PCA) of the data, several compounds were identified that were associated with roasting at the highest temperatures regardless of the rapeseed variety: these were, among others, methyl ketones (2-hexanone, 2-heptanone and 2-octanone).
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Affiliation(s)
- Anna Gracka
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Henryk H Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland.
| | - Małgorzata Majcher
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Anna Kaczmarek
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
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65
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Tranchida PQ, Maimone M, Purcaro G, Dugo P, Mondello L. The penetration of green sample-preparation techniques in comprehensive two-dimensional gas chromatography. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2015.03.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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66
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67
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Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil. Chromatographia 2015. [DOI: 10.1007/s10337-015-2897-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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68
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Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: II. Multivariate statistical profiling of pineapple aroma compounds based on comprehensive two-dimensional gas chromatography-mass spectrometry. Anal Bioanal Chem 2015; 407:2609-24. [DOI: 10.1007/s00216-015-8475-y] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2014] [Revised: 12/19/2014] [Accepted: 01/08/2015] [Indexed: 11/27/2022]
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69
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Wolfender JL, Marti G, Thomas A, Bertrand S. Current approaches and challenges for the metabolite profiling of complex natural extracts. J Chromatogr A 2015; 1382:136-64. [DOI: 10.1016/j.chroma.2014.10.091] [Citation(s) in RCA: 352] [Impact Index Per Article: 39.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 10/23/2014] [Accepted: 10/26/2014] [Indexed: 12/11/2022]
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70
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Zhang W, Zhu S, He S, Wang Y. Screening of oil sources by using comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and multivariate statistical analysis. J Chromatogr A 2015; 1380:162-70. [DOI: 10.1016/j.chroma.2014.12.068] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Revised: 12/19/2014] [Accepted: 12/22/2014] [Indexed: 10/24/2022]
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71
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Cordero C, Kiefl J, Schieberle P, Reichenbach SE, Bicchi C. Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges. Anal Bioanal Chem 2014; 407:169-91. [DOI: 10.1007/s00216-014-8248-z] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 10/02/2014] [Accepted: 10/07/2014] [Indexed: 12/19/2022]
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72
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Purcaro G, Barp L, Beccaria M, Conte LS. Fingerprinting of vegetable oil minor components by multidimensional comprehensive gas chromatography with dual detection. Anal Bioanal Chem 2014; 407:309-19. [PMID: 25209809 DOI: 10.1007/s00216-014-8140-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 08/25/2014] [Accepted: 08/27/2014] [Indexed: 11/28/2022]
Abstract
The potentiality of a multidimensional comprehensive gas chromatographic (GC × GC) method, employing a simultaneous dual detection (FID and mass spectrometer), to generate peculiar two-dimensional chromatograms to be used as a chemical fingerprint, was investigated to characterize minor compounds in edible oil, particularly olive oil. The best column combination for this application was investigated comparing two column sets (orthogonal or reverse-type), equivalent in terms of theoretical plate number, but differing in stationary phase combination. The apolar × mid-polar set gave a superior separation power, thus was used for further characterization. Different levels of information were extrapolated from the two-dimensional chromatogram. Using the FID, reliable quantification of the alkyl esters fatty acids and waxes was obtained, comparable to the results obtained using the official method, as required by the European legislation. However, thanks to a slight modification of the sample preparation method, the increased separation power obtained using the GC × GC method, and the support of the mass spectrometer detector, further diagnostic information was extrapolated considering the free sterol and tocopherol fractions. In particular, the profiles of extra virgin olive oil samples were compared with a hazelnut oil sample, highlighting that the latter was characterized by a larger number of compounds, completely absent in the extra virgin olive oil samples, which can be used to detect illegal admixtures.
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Affiliation(s)
- Giorgia Purcaro
- Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2A, 33100, Udine, Italy,
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