Authenticity of fats and oils

Ulberth, Franz; Buchgraber, Manuela

doi:10.1002/1438-9312(200011)102:11<687::aid-ejlt687>3.0.co;2-f

Cited by 78 publications

(34 citation statements)

References 64 publications

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“…However, the ratio of C 14:0 / C 18:2 and C 18:2 / C 18:0 fatty acids could be applied successfully along with other analysis methods to detect butter adulterations (Fathiteel et al, 2014). In a general study to determine the authenticity of fats and oils by using a collection of 4 ratios of (C 18:0 /C 8:0 ), (C 14:0 / C 18:0 ), (C 6:0 +C 8:0 +C 10:0 +C 12:0 /C 18:0 ), (C 18:1 /C 18:0 ) fatty acids, a detection of 10% bovine tallow in milk fat was possible (Ulberth and Buchgraber, 2000). With respect to the triacylglycerol percentage, our results were similar to other researcher who studied the evaluation of vegetable oil and animal fat in ghee, where the contents of C 50 , C 52 , C 54 triacylglycerols increased and were beyond the limits of total S-value contents (Destaillats et al, 2006).…”

Section: Parameterssupporting

confidence: 86%

Determination of bovine tallow in butter using a comprehensive method

et al. 2020

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The detection of animal fats such as tallow in butter using standard criteria is more difficult than vegetable fats. In order to perform a complete assessment, several methods are likely to be used together. In the experimental design of this research, compositional characteristics such as fatty acids, sterols and triacylglycerols, along with the conventional physicochemical characteristics of butter mixed with different percentages of tallow (0–15% w/w) were evaluated. An increase of less than 5% (w/w) in bovine tallow content in butter physicochemical tests, sterols and fatty acids could not indicate the adulteration level but the ratio of C6+8+10+12/C18 fatty acids, C52/C50، C52/C48, C52/C46 triacylglycerols, S1, S3, S5-value equation and C52 triacylglycerols could show this adulteration level in butter. Also, the successive use of fatty acids and triacylglycerols resulted in the capability to determine adulteration in butter including bovine tallow above 1% (w/w).

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Section: Parameterssupporting

confidence: 86%

Determination of bovine tallow in butter using a comprehensive method

et al. 2020

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“…The same FA distribution can lead to different patterns of the individual tri‐acyl‐glycerols. For this reason, many studies use the TAG‐profile and the FA‐distribution to characterize fats and oils …”

Section: Introductionmentioning

confidence: 99%

A Systematic Chemometric Approach to Identify the Geographical Origin of Olive Oils

Gertz¹,

Gertz²,

Matthäus

et al. 2019

Euro J Lipid Sci & Tech

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The verification of the geographical origin of olive oils by analytical techniques is still a challenge. The goal of this work is to explore the application and accuracy of different chemometric tools combined with near infrared spectroscopy (NIR) based analytical methods in the field of geographical authenticity of olive oils. As olive oils associated with different geographical origins are mainly characterized by different fatty acid (FA) and triacylglycerol (TAG) compositions, NIR methods for the fast and reliable determination of these parameters are developed. Next, these NIR methods are used to characterize a comprehensive set of olive oils (n > 5000) derived from 19 different countries. This set of data is used to build a statistical workflow, which allows the determination of the geographical origin of unknown olive oil samples. First of all, the untreated data set is pretreated by k‐means clustering and the selection of the relevant analytical variables by principal component analysis (PCA) and linear discriminant analysis (LDA) and min/max normalization of all parameters. Subsequently, classification is performed with a reduced sample set of the 200 most similar samples identified by k‐nearest neighbor tool (kNN). For classification purpose kNN, LDA, naïve Bayes classifier, and logit regression are applied. Practical Applications: The established statistical workflow can be used to verify the geographical origin of olive oils. The application and usage of up to four different statistical models for classification purpose results in a superior probability of the predicted origin in comparison to the application of only one single statistical classification test. As standardized methods are used as reference methods for building the NIR methods, the FA and TAG composition and the iodine value can be either determined by the standard methods or by the described NIR method. The presented statistical approach will help to build up a system for the verification of the geographical origin of olive oils.

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“…For example, the nutritional behavior of lipids has been reported to be dependent on how the fatty acid components are grouped together as DAGs or TAGs rather than on the overall fatty acid composition 11, 12. Adulteration of oil can be detected due to the sudden appearance of a unique TAG species or an increase in the amount of a usually minor TAG species and TAG profiles are not dependent on regional variations like fatty acid profiles 13. Degradation of oils can also be easily monitored by following the extent of the decomposition of TAGs 14–16…”

mentioning

confidence: 99%

Reducing fragmentation observed in the matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometric analysis of triacylglycerols in vegetable oils

Gidden

Liyanage

Durham

et al. 2007

Rapid Comm Mass Spectrometry

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Edible oils consist primarily of triacylglycerols (TAGs). Matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectra of the oils are typically dominated by sodium adducts of these TAGs but also show prominent fragment ions (that do not contain sodium), which can interfere with analytical measurements of other components in oils. The fragments seemingly correspond to the loss of a fatty acid moiety from the sodiated TAGs as a sodium salt: RCOONa. However, a previous study suggested that the fragments actually arise from nearly complete fragmentation of unseen protonated TAGs. These authors suggested that the fragmentation occurs so rapidly and completely that protonated TAGs are not normally observed in the spectra of these oils. In this paper, we present evidence to support their theory and also demonstrate an approach to eliminate these interfering ions from the MALDI-TOF mass spectra via addition of a base to the matrix/sample mixture. The added base does not impede formation of the sodiated TAGs, but does significantly reduce the amount of fragments observed. We propose that this occurs by depleting the H+ ions from the matrix, thus preventing the formation of significant numbers of protonated TAGs in the first place. For measurements by MALDI-TOF, the relative abundances of the fragment ions are related to the strength of the base, and can be almost completely eliminated. However, in longer time-scale experiments such as in post-source decay and Fourier transform mass spectrometry, sodiated and non-sodiated diacylglycerol (DAG)-like fragments are present in spectra, regardless of whether or not a base is added to the sample.

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Authenticity of fats and oils

Cited by 78 publications

References 64 publications

Determination of bovine tallow in butter using a comprehensive method

Determination of bovine tallow in butter using a comprehensive method

A Systematic Chemometric Approach to Identify the Geographical Origin of Olive Oils

Reducing fragmentation observed in the matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometric analysis of triacylglycerols in vegetable oils

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