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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&apos; 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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • 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