Shotgun Lipidomic Analysis for Differentiation of Niche Cold Pressed Oils

Nikolaichuk, Hanna; Przykaza, Kacper; Kozub, Anna; Montowska, Magdalena; Wójcicka, Grażyna; Tomaszewska-Gras, Jolanta; Fornal, Emilia

doi:10.3390/molecules27061848

Cited by 7 publications

(2 citation statements)

References 44 publications

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“…However, in the vegetable oil market, luxury oils are available in addition to those commercially produced oils mentioned above [18]. These oils are made from the seeds or fruit pulp of plants whose primary purpose is not processing in the oil industry, so they are often called niche oils [19,20]. Due to limited access to raw material and its relatively low oil content compared to oilseed crops, niche oils are produced on a small scale (usually in local oil mills).…”

Section: Literature Reviewmentioning

confidence: 99%

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

2022

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Despite their nutritional value and increasing supply of oils from unconventional plants to the oil industry, edible niche oils do not have high sales. The market for niche oils is geared toward an ever-growing volume of conscious consumers distinguished by their sensitivity to product quality, packaging type, price, sourcing technology, and variety of product use. In the literature, there is a lack of research on consumer preferences and expectations of niche oils. This article continues a series of studies on niche oils aimed at determining the proper technological parameters for production, discussing the economic aspects of niche oil production, and researching consumer behavior concerning these products. It aims to determine Polish consumers’ awareness and expectations of edible niche oils, select the oils of most significant interest to consumers, and determine the factors influencing consumers’ propensity to try edible niche oils. The survey, in the form of a questionnaire, was conducted using the CAWI method on a representative sample of 1000 Polish consumers. Consumers were divided into four segments: those who regularly consume niche oils, consumers who have experience with niche oils, consumers who are familiar with them but have not tried them, and consumers who do not know niche oils. Data were analyzed collectively and separately for each segment using one-way ANOVA. Grape seed oils and edible castor oil are the most interesting to consumers. Consumers’ purchasing decisions are influenced by price, nutrient content, and sustainable production free of GMO products and harmful chemicals. Therefore, manufacturers should increase the availability of certain oils (e.g., peanut oil). Sensory qualities, place of production, and brand recognition are secondary selection criteria. Future research should focus on the organoleptic evaluation of products available on the market. Research results may be used to create production and marketing strategies to make niche oils more attractive to consumers.

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Section: Literature Reviewmentioning

confidence: 99%

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

2022

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“…Authenticity analysis employs a combination of chemical and physical tests to determine the composition, purity, and quality of the oil. The authenticity analysis becomes increasingly important in the case of the high-value oils, like cold-pressed oils (e.g., flaxseed oil, camelina seed oil, hemp seed oil, olive oil, and avocado oil), which are commonly targeted by fraudulent practices, including adulteration with other substances or blending with cheaper oils [De Souza et al, 2015;Jović & Jović, 2017;Nikolaichuk et al, 2022;Van Wetten et al, 2015;Yanty et al, 2011]. Refined oils, characterized by a neutral flavor, high smoke point and longer shelf life, have been one of the most commonly used and cheapest oils.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry

Islam¹,

Montowska²,

Fornal³

et al. 2023

Pol. J. Food Nutr. Sci.

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The authenticity assessment of edible oils is crucial to reassure consumers of product compliance. In this study, a new approach was taken to combining untargeted profiling by using differential scanning calorimetry (DSC) with chemometric methods in order to distinguish cold-pressed oils (flaxseed, camelina, hempseed) from refined oils (rapeseed, sunflower, soybean). The whole spectrum of DSC melting profiles was considered as a fingerprint of each oil. Flaxseed and hempseed oils exhibited four endothermic peaks, while three peaks with one exothermic event were detected for camelina seed oil. In the case of refined oils, two endothermic peaks were detected for rapeseed oil, three for sunflower oil and four for soybean oil. Thermodynamic parameters, such as peak temperature, peak heat flow and enthalpy, differed for each type of oil. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used for processing data consisting of the whole spectrum of heat flow variables of melting phase transition. PCA demonstrated a clear separation between refined and cold-pressed oils as well as six individual oils. The OPLS-DA showed a distinct classification in six classes according to the types of oils. High OPLS-DA coefficients including R 2 X(cum)=0.971, R 2 (cum)=0.916 and Q 2 X(cum)=0.887 indicated good fitness of the model for oil discrimination. Variables influence on projection (VIP) plot indicated the most significant variables of the heat flow values detected at temperatures around −29°C, −32°C, −14°C, −10°C, −24°C and −41°C for the differentiation of oils. The study ultimately demonstrated great potential of the untargeted approach of using the whole melting DSC profile with chemometrics for the discrimination of cold-pressed and refined oils.

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Nutritional lipidomics for the characterization of lipids in food

Calderón

Lämmerhofer

2023

Advances in Food and Nutrition Research

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Shotgun Lipidomic Analysis for Differentiation of Niche Cold Pressed Oils

Cited by 7 publications

References 44 publications

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry

Nutritional lipidomics for the characterization of lipids in food

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