Cargando…

Determination of Triacylglycerols by HTGC-FID as a Sensitive Tool for the Identification of Rapeseed and Olive Oil Adulteration

Triacylglycerols (TGs) are the most common compounds in food lipids, accounting for 95% of the weight of edible oils. The aim of this study was to scrutinize a procedure for quantitatively assessing possible adulteration of olive and rapeseed oil through GC-FID analysis of TGs. The recovery of TG st...

Descripción completa

Detalles Bibliográficos
Autores principales:	Qian, Ying, Rudzińska, Magdalena, Grygier, Anna, Przybylski, Roman
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504275/ https://www.ncbi.nlm.nih.gov/pubmed/32858832 http://dx.doi.org/10.3390/molecules25173881

Ejemplares similares

Identification of sunflower, rapeseed, flaxseed and sesame seed oil metabolomic markers as a potential tool for oil authentication and detecting adulterations
por: Sumara, Agata, et al.
Publicado: (2023)

Endogenous n-Alkanes in Vegetable Oils: Validation of a Rapid Offline SPE-GC-FID Method, Comparison with Online LC-GC-FID and Potential for Olive Oil Quality Control
por: Srbinovska, Ana, et al.
Publicado: (2023)

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil
por: García-Vico, Lourdes, et al.
Publicado: (2017)

Sensitivity of Proton NMR Relaxation and Proton NMR Diffusion Measurements to Olive Oil Adulterations with Vegetable Oils
por: Ancora, Donatella, et al.
Publicado: (2021)

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID()()
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2022)

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
por: Chavez-Angel, Emigdio, et al.
Publicado: (2022)

Comparing Different Chemometric Approaches to Detect Adulteration of Cold-Pressed Flaxseed Oil with Refined Rapeseed Oil Using Differential Scanning Calorimetry
por: Islam, Mahbuba, et al.
Publicado: (2023)

Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis
por: Blasi, Francesca, et al.
Publicado: (2019)

Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil
por: Kmiecik, Dominik, et al.
Publicado: (2020)

Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform
por: Santonico, Marco, et al.
Publicado: (2015)

Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
por: González-Domínguez, Raúl, et al.
Publicado: (2019)

Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration
por: Varzakas, Theodoros
Publicado: (2021)

Detection of Hazelnut and Almond Adulteration in Olive Oil: An Approach by qPCR
por: Ramos-Gómez, Sonia, et al.
Publicado: (2023)

Variational Mode Decomposition Weighted Multiscale Support Vector Regression for Spectral Determination of Rapeseed Oil and Rhizoma Alpiniae Offcinarum Adulterants
por: Bian, Xihui, et al.
Publicado: (2022)

In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils
por: Valli, Enrico, et al.
Publicado: (2021)

Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR
por: Xu, Zheng, et al.
Publicado: (2014)

Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra
por: Rohman, Abdul, et al.
Publicado: (2012)

Dietary Olive Oil Intake Improves Running Endurance with Intramuscular Triacylglycerol Accumulation in Mice
por: Komiya, Yusuke, et al.
Publicado: (2021)

A novel procedure for stabilization of azide in biological samples and method for its determination (HS-GC-FID/FID)
por: Wachełko, Olga, et al.
Publicado: (2021)

Detection of olive oil adulteration with vegetable oils by ultra‐performance convergence chromatography‐quadrupole time‐of‐flight mass spectrometry (UPC(2)‐QTOF MS) coupled with multivariate data analysis based on the differences of triacylglycerol compositions
por: Luo, Yinghua, et al.
Publicado: (2020)

Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil
por: Hamdy, Omnia, et al.
Publicado: (2023)

Determination of Adulteration Content in Extra Virgin Olive Oil Using FT-NIR Spectroscopy Combined with the BOSS–PLS Algorithm
por: Jiang, Hui, et al.
Publicado: (2019)

Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil
por: Peng, Ling, et al.
Publicado: (2021)

Determination of Major, Minor and Chiral Components as Quality and Authenticity Markers of Rosa damascena Oil by GC-FID
por: Raeber, Justine, et al.
Publicado: (2023)

Degradation of Phytosterols During Near-Ambient Drying of Rapeseeds in a Thick Immobile Layer
por: Gawrysiak-Witulska, Marzena, et al.
Publicado: (2012)

Elucidation of Olive Oil Oxidation Mechanisms by Analysis of Triacylglycerol Hydroperoxide Isomers Using LC-MS/MS
por: Takahashi, Hayato, et al.
Publicado: (2022)

Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
por: Pasias, Ioannis N., et al.
Publicado: (2018)

FID/IFIP Joint Conference
por: Samuelson, Kjell
Publicado: (1968)

42nd FID Congress
por: Van der Laan, A, et al.
Publicado: (1984)

The Effect of Temperature and Moisture Content of Stored Rapeseed on the Phytosterol Degradation Rate
por: Gawrysiak-Witulska, Marzena, et al.
Publicado: (2012)

Paka Oil in Mustard Oil as an Adulterant
por: Bose, Chunilal, et al.
Publicado: (1919)

Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy
por: Zhang, Ting, et al.
Publicado: (2022)

Adulteration of Cod-Liver Oil
Publicado: (1849)

Application of high resolution melting combined with DNA-based markers for quantitative analysis of olive oil authenticity and adulteration
por: Chedid, Elsa, et al.
Publicado: (2020)

Complete fatty acid analysis data of flaxseed oil using GC-FID method
por: Danish, Mohammed, et al.
Publicado: (2019)

A Simple and Effective Mass Spectrometric Approach to Identify the Adulteration of the Mediterranean Diet Component Extra-Virgin Olive Oil with Corn Oil
por: Di Girolamo, Francesco, et al.
Publicado: (2015)

Authentication of Argan (Argania spinosa L.) Oil Using Novel DNA-Based Approaches: Detection of Olive and Soybean Oils as Potential Adulterants
por: Amaral, Joana S., et al.
Publicado: (2022)

Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities
por: Guerfel, Mokhtar, et al.
Publicado: (2012)

Investigation of Behavior of Forced Degradation of Lidocaine HCl by NMR Spectroscopy and GC-FID Methods: Validation of GC-FID Method for Determination of Related Substance in Pharmaceutical Formulations
por: Kadioglu, Yucel, et al.
Publicado: (2013)

Physicochemical properties of cold pressed sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean region
por: Konuskan, Dilsat Bozdogan, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_76dh4ce1f5c5e289evategg7mo