Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil

Putri, Anggita Rosiana; Aliaño-González, María José; Ferreiro-González, Marta; Setyaningsih, Wiwik; Rohman, Abdul; Riyanto, Sugeng; Palma, Miguel

doi:10.1016/j.arabjc.2020.08.026

Cited by 17 publications

(4 citation statements)

References 38 publications

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“…To acquire the greatest peak intensity, a Box-Behnken design in conjunction with Response Surface Methodology was utilized to optimize the analysis conditions (Putri et al, 2020). The design was formulated from 46 experiments, all of which were conducted in a random sequence (Table 2).…”

Section: Box-behnken Design-response Surface Methodologymentioning

confidence: 99%

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Wang,

Liu,

Cheng

et al. 2024

Preprint

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The flavor of Baijiu is not only determined by the individual flavors of the compounds but also by the combination of them. The exploration of the interaction effects between flavor compounds remains in the nascent stages. In this study, a method based on headspace-gas chromatography-ion mobility spectrometry has been proposed to swiftly elucidate the interactions among flavor compounds in Baijiu. To optimize the critical factors influencing headspace generation, namely, incubation time, sample quantity, injection volume, and alcohol content, we employ a Box-Behnken design integrated with Response Surface Methodology. Model solutions were created with 13 common flavor compounds typically found in Baijiu and varying concentrations of lactic acid, allowing researchers to evaluate the intensity of the interaction between lactic acid and these compounds by comparing the concentration of flavor compounds in the presence of different levels of lactic acid. The findings revealed that lactic acid had a strong correlation with the majority of the flavor compounds, and the disparities among the model solutions with flavor compounds augmented as the lactic acid content rose. This research presents a novel analytical approach, offering rapid insights into the correlation between flavor components in Baijiu and other complex food matrices.

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Section: Box-behnken Design-response Surface Methodologymentioning

confidence: 99%

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Wang,

Liu,

Cheng

et al. 2024

Preprint

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“…The HS conditions (sample volume, temperature, and incubation time) were optimized as it is described in Section 2.2.1 . The IMS conditions were set based on previous literature in similar samples with some minor modifications [ 31 ]. The range of HS conditions studied encompassed sample volume of 250 to 750 µL, temperatures ranging from 40 to 80 °C, and the incubation time from 5 to 15 min.…”

Section: Methodsmentioning

confidence: 99%

“…Based on the previous experience and the literature [ 31 ], the most influential variables in the HS generation for HS-GC-IMS were optimized: sample volume (range from 250 to 750 µL), temperature (range from 40 to 80 °C), and incubation time (range from 5 to 15 min). To determine the optimal conditions in the HS, a response surface methodology (RSM) was used, specifically, a Box–Behnken design of experiment (BBD).…”

Section: Methodsmentioning

confidence: 99%

Novel Method Based on Ion Mobility Spectrometry Combined with Machine Learning for the Discrimination of Fruit Juices

Calle

Vázquez-Espinosa

Barea-Sepúlveda

et al. 2023

Foods

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Fruit juices are one of the most widely consumed beverages worldwide, and their production is subject to strict regulations. Therefore, this study presents a methodology based on the use of headspace–gas chromatography–ion mobility spectrometry (HS-GC-IMS) in combination with machine-learning algorithms for the characterization juices of different raw material (orange, pineapple, or apple and grape). For this purpose, the ion mobility sum spectrum (IMSS) was used. First, an optimization of the most important conditions in generating the HS was carried out using a Box–Behnken design coupled with a response surface methodology. The following factors were studied: temperature, time, and sample volume. The optimum values were 46.3 °C, 5 min, and 750 µL, respectively. Once the conditions were optimized, 76 samples of the different types of juices were analyzed and the IMSS was combined with different machine-learning algorithms for its characterization. The exploratory analysis by hierarchical cluster analysis (HCA) and principal component analysis (PCA) revealed a clear tendency to group the samples according to the type of fruit juice and, to a lesser extent, the commercial brand. The combination of IMSS with supervised classification techniques reported an excellent result with 100% accuracy on the test set for support vector machines (SVM) and random forest (RF) models regarding the specific fruit used. Nevertheless, all the models have proven to be an effective alternative for characterizing and classifying the different types of juices.

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“…The horizontal axis denotes the ion mobility time, while the vertical axis represents the retention time of gas chromatography. The red vertical line signifies the reaction ion peak (RIP), and the signal intensity is depicted by the color [59]. Figure 4(A-1-A-3) distinctly reveal notable discrepancies between the two chromatograms, with more blue areas evident in the comparison chart.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Konosirus punctatus)

Guo,

Shao,

Sun

et al. 2024

Foods

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To address the challenges associated with resource inefficiency, low extraction rates, environmental concerns, and high energy consumption in traditional fish oil production from dotted gizzard shad (Konosirus punctatus), a novel approach is needed. This study aimed to develop and evaluate two innovative methods for fish oil extraction and refinement, focusing on their effects on fish oil quality, fatty acid profile, and volatile compound composition throughout the respective processes. The findings of the study revealed that the ethanol-assisted enzymatic extraction method surpassed the conventional enzymatic approach in extraction efficiency, achieving an optimal extraction rate of 74.94% ± 0.45% under optimized process conditions. Moreover, the ethanol-NaOH one-step degumming and deacidification method proved effective in simultaneously removing phospholipids and free fatty acids. Under optimal conditions, a notable reduction in phospholipid content in dotted gizzard shad oil, from 6.80 ± 0.01 mg/g to 1.18 ± 0.01 mg/g, and a substantial decrease in acid value, from 3.31 mg/g to 0.31 mg/g, were observed. In summary, the study analyzed the physicochemical properties, fatty acid composition, and volatile components of fish oil before and after refinement. The refining process was found to preserve the fatty acid composition while efficiently eliminating hydroperoxides and reducing unpleasant odors in the crude oil.

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Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil

Cited by 17 publications

References 38 publications

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu

Novel Method Based on Ion Mobility Spectrometry Combined with Machine Learning for the Discrimination of Fruit Juices

Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Konosirus punctatus)

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