FOOD & DRINK TECHNOLOGY 69
Novel methods proposed for contaminant detection
Two new studies propose novel ways to identify pesticides in food and rogue vegetable oils in olive oil. Eugene McCarthy reports.
Deux nouvelles études proposent des voies novatrices pour identifier les pesticides dans la nourriture et les huiles végétales frelatées dans l’huile d’olive. Un article d’Eugene McCarthy.
Zwei neue Studien schlagen neue Möglichkeiten zur Erkennung von Pestiziden in Lebensmitteln und in Olivenölen ‚untergeschmuggelte‘ Pflanzenöle vor. Eugene McCarthy berichtet.
T
he latest application note from PerkinElmer demonstrates that its
AxION direct sample analysis (DSA) system integrated with its AxION 2 time-of-flight (TOF) mass spectrometer can be used to carry out rapid screening of olive oil adulterated with soybean oil (Fig. 1).
Among edible oils, olive oil shows important characteristics due to its differentiated sensorial qualities (taste and flavour) and higher nutritional value. It is an important oil that is high in nutritional value due to its high content of antioxidants.
Several health benefits, such as its ability to lower LDL cholesterol and its anti-inflammatory activity, associated with its consumption were initially observed among Mediterranean people.
However, olive oil is one of the most adulterated food products of the world due to its relatively low production costs and higher prices as compared to vegetable and seed oils.
Oleic acid Olive oil contains more oleic acid and less linoleic and linolenic acids than other vegetable and seed oils. Oleic acid is a monounsaturated fatty acid, whereas linoleic and linolenic acids are polyunsaturated fatty acids.
Te main fatty acids in olive oil are: oleic acid (65-85 per cent), linoleic acid (4-15 per cent), palmitic acid (7-16 per cent) and linolenic acid (0-1.5 per cent).
Te main fatty acids in soybean oil are: oleic acid (19-30 per cent), linoleic acid (48-58 per cent), palmitic acid (7-12 per cent) and linolenic acid (5-9 per cent). Terefore, the ratio of linoleic and linolenic acid to oleic acid in olive oil can be used as a way to detect its adulteration with soybean oil and other seed oils.
Te addition of vegetable and seed oils of low commercial and nutritional value to olive oil results in frequent problems for regulatory agencies, oil suppliers and consumers.
A lot of scientific effort has been expended to develop a rapid, reliable, cost effective analytical approach for measurement of adulteration of olive oils with other oils.
In the past, methods employing gas chromatography/mass spectrometry (GC/MS) and high performance liquid chromatography (HPLC) hyphenated to MS (HPLC/MS) have been implemented for this purpose.
Tese methods are time consuming, expensive and require extensive sample preparation, method development and derivatisation.
In this work, PerkinElmer demonstrated that the AxION DSA system integrated with the AxION 2 TOF mass spectrometer can be used for rapid screening of adulteration of olive oil with soybean oil.
“Te advantages of this method, compared to conventional techniques, are that no chromatography is required, the combination of direct sampling from the olive oil is done with minimal or no sample preparation and mass spectra results are generated in seconds,” says the company.
QuEChERS Meanwhile, a new application note from Termo Fisher
Fig. 1. The AxION 2 TOF mass spectrometer can be used for rapid screening of adulteration of olive oil with soybean oil.
www.scientistlive.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92