1
|
High-throughput profiling volatiles in edible oils by cooling assisted solid-phase microextraction technique for sensitive discrimination of edible oils adulteration. Anal Chim Acta 2022; 1221:340159. [DOI: 10.1016/j.aca.2022.340159] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 01/19/2023]
|
2
|
Ramirez-Montes S, Santos EM, Galan-Vidal CA, Tavizon-Pozos JA, Rodriguez JA. Classification of Edible Vegetable Oil Degradation Using Multivariate Data Analysis From Electrochemical Techniques. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02083-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
3
|
Mota MFS, Waktola HD, Nolvachai Y, Marriott PJ. Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
4
|
Song X, Canellas E, Nerin C. Screening of volatile decay markers of minced pork by headspace-solid phase microextraction-gas chromatography-mass spectrometry and chemometrics. Food Chem 2020; 342:128341. [PMID: 33077278 DOI: 10.1016/j.foodchem.2020.128341] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 11/18/2022]
Abstract
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile compounds of minced pork meat during storage. The origin of aromatic hydrocarbons in pork was verified by migration test. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were applied to characterize the profile of volatile compounds in pork meat and identify the potential volatile markers associated with the spoilage of pork. A total of 41 compounds were identified. Migration test showed that the aromatic hydrocarbons in raw pork are from packaging. Three compounds: ethanol, 2,3-butanediol and 2-ethyl-1-hexanol were selected based on the loading plot and their variables importance in the projection (VIP) values, since they contribute mainly to the discrimination of pork with different storage times. These compounds can be used as additional indicators for quality control of pork.
Collapse
Affiliation(s)
- Xuechao Song
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain.
| | - Elena Canellas
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain.
| | - Cristina Nerin
- Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain.
| |
Collapse
|
5
|
Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone. PLoS One 2020; 15:e0232997. [PMID: 32442165 PMCID: PMC7244149 DOI: 10.1371/journal.pone.0232997] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/25/2020] [Indexed: 11/19/2022] Open
Abstract
In this study, activated carbons prepared from the green and black olive stone (green OSAC and black OSAC) were used as adsorbents to investigate their removal efficiencies for oxidation products and polar compounds from used sunflower and corn cooking oils. The degree of oxidation level and polar compounds were evaluated using Fourier transform infrared (FTIR) with the principal component analysis and ultra-performance liquid chromatography. Two FTIR absorption peaks were used for the oil evaluation, namely 3007-3009 cm-1, which is related to C-H symmetric stretching vibration of the cis double bonds, and ~1743 cm-1, which is related to = CH and ester carbonyl stretching vibration of the functional groups of the triglycerides, C = O. The principal component analysis results showed significant variations in the oxidation level of the sunflower and the corn oils occurred after consecutive heating and French fries frying for 10 days. The oxidation products that are adsorbed on the surface of the OSAC forms π-complexes with the C = C parts of the OSAC system. It can be concluded that the prepared adsorbents can be promising, efficient, economically effective, and environmentally friendly alternative adsorbents for oil treatment applications.
Collapse
|
6
|
Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY, Schmidtke LM. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles. Food Chem 2018; 261:21-29. [PMID: 29739584 DOI: 10.1016/j.foodchem.2018.04.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/03/2017] [Accepted: 04/06/2018] [Indexed: 11/27/2022]
Abstract
Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.
Collapse
Affiliation(s)
- Rocco Longo
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia.
| | - John W Blackman
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Guillaume Antalick
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Peter J Torley
- School of Science, RMIT University, Melbourne, VIC 3001, Australia
| | - Suzy Y Rogiers
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia; NSW Department of Primary Industries, Wagga Wagga, NSW 2678, Australia
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia; ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia
| |
Collapse
|
7
|
Application of triacylglycerol polymer determination in the quality evaluation of vegetable oil. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
8
|
Yang KM, Chiang PY. Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat. Mar Drugs 2017; 15:md15040097. [PMID: 28350348 PMCID: PMC5408243 DOI: 10.3390/md15040097] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Revised: 03/17/2017] [Accepted: 03/20/2017] [Indexed: 11/16/2022] Open
Abstract
Different biological sources of n-3 polyunsaturated fatty acids (n-3 PUFA) in mainstream commercial products include algae and fish. Lipid oxidation in n-3 PUFA-rich oil is the most important cause of its deterioration. We investigated the kinetic parameters of n-3 PUFA-rich oil during oxidation via Rancimat (at a temperature range of 70~100 °C). This was done on the basis of the Arrhenius equation, which indicates that the activation energies (Ea) for oxidative stability are 82.84-96.98 KJ/mol. The chemical substrates of different oxidative levels resulting from oxidation via Rancimat at 80 °C were evaluated. At the initiation of oxidation, the tocopherols in the oil degraded very quickly, resulting in diminished protection against further oxidation. Then, the degradation of the fatty acids with n-3 PUFA-rich oil was evident because of decreased levels of PUFA along with increased levels of saturated fatty acids (SFA). The quality deterioration from n-3 PUFA-rich oil at the various oxidative levels was analyzed chemometrically. The anisidine value (p-AV, r: 0.92) and total oxidation value (TOTOX, r: 0.91) exhibited a good linear relationship in a principal component analysis (PCA), while oxidative change and a significant quality change to the induction period (IP) were detected through an agglomerative hierarchical cluster (AHC) analysis.
Collapse
Affiliation(s)
- Kai-Min Yang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan.
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan.
| |
Collapse
|
9
|
Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil. Food Chem 2017; 217:274-280. [DOI: 10.1016/j.foodchem.2016.08.053] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Revised: 07/13/2016] [Accepted: 08/18/2016] [Indexed: 11/23/2022]
|
10
|
Yang KM, Cheng MC, Chen CW, Tseng CY, Lin LY, Chiang PY. Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests. J Oleo Sci 2017; 66:113-122. [DOI: 10.5650/jos.ess16157] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Kai-Min Yang
- Department of Food Science and Biotechnology, National Chung Hsing University
| | - Ming-Ching Cheng
- Department of Health Food, Chung Chou University of Science and Technology
| | - Chih-Wei Chen
- Department of Health Food, Chung Chou University of Science and Technology
| | - Chin-Yin Tseng
- Department of Health Food, Chung Chou University of Science and Technology
| | - Li-Yun Lin
- Department of Food Science and Technology, Hungkuang University
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology, National Chung Hsing University
| |
Collapse
|
11
|
Gliszczyńska-Świgło A, Chmielewski J. Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0739-4] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
12
|
Xu CH, Chen GS, Xiong ZH, Fan YX, Wang XC, Liu Y. Applications of solid-phase microextraction in food analysis. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.022] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
13
|
Wu Z, Li H, Tu D. Application of Fourier Transform Infrared (FT-IR) Spectroscopy Combined with Chemometrics for Analysis of Rapeseed Oil Adulterated with Refining and Purificating Waste Cooking Oil. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0149-z] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
14
|
SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0114-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
15
|
Xiang S, Chen L, Yang X, Zhang P, Zhu L. Physicochemical and Tribological Properties of Triester Derivatives from Chemically
Modified Waste Cooking Oil. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/biotech.2015.1.8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|