Metabolic fingerprinting strategy: Investigation of markers for the detection of extra virgin olive oil adulteration with soft-deodorized olive oils
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43925046" target="_blank" >RIV/60461373:22330/22:43925046 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.foodcont.2021.108649" target="_blank" >https://doi.org/10.1016/j.foodcont.2021.108649</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodcont.2021.108649" target="_blank" >10.1016/j.foodcont.2021.108649</a>
Alternative languages
Result language
angličtina
Original language name
Metabolic fingerprinting strategy: Investigation of markers for the detection of extra virgin olive oil adulteration with soft-deodorized olive oils
Original language description
As extra virgin olive oil (EVOO) is a high value commodity, it might be subject of various fraudulent practices. This study is focused on a challenging authentication issue, addition of lower grade, soft-deodorized olive oil to EVOO. In the first step, sample sets of authentic EVOOs, soft-deodorized oils and their admixtures were extracted by aqueous methanol; obtained polar fractions were then analysed by ultra-high performance liquid chromatography coupled to hybrid quadrupole time-of-flight high-resolution tandem mass spectrometry (UHPLC-QTOF-HRMS/MS). Subsequent chemometric evaluation of metabolic fingerprints enabled suggestion of several ions that might be characteristic for deodorized oils; most of tentatively identified compounds were oxidized fatty acid derivatives. In the second phase, the ‘marker' ions were employed for target analysis by ultra-high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS) what enabled achieving lower the detection limits. Two compounds were selected as the best markers for detection of soft-deodorized olive oil addition, tentatively identified as methyl ester of hydroxy octadecenoic acid and ester derivative of oleic acid. © 2021 Elsevier Ltd
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food control
ISSN
0956-7135
e-ISSN
1873-7129
Volume of the periodical
134
Issue of the periodical within the volume
APR 2022
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
nestrankovano
UT code for WoS article
000742844100006
EID of the result in the Scopus database
2-s2.0-85121631568