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Corsi integrativi di II livello

VICARIO, GIULIA

etd-11042019-105029

High-temperature GC-MS analysis of triacylglycerols and chemometrics: new perspective in olive oil authentication.

Cl. Sc. Sperimentali - Agraria

SCIENZE AGRARIE E BIOTECNOLOGIE - Biosicurezza e qualita' degli alimenti (DM 270)

Membro Prof. SEBASTIANI, LUCA
Membro Prof. BONARI, ENRICO
Membro Prof.ssa MENSUALI, ANNA
Membro Dott.ssa GIUNTOLI, BEATRICE
Membro Prof.ssa PUCCIARIELLO, CHIARA
Membro PE', MARIO ENRICO
Membro DELL'ACQUA, MATTEO

• authentication
• chemometrics
• high temperature GC-MS
• olive oil
• TAGs

12/12/2019;

completa

Olive oil quality and purity assessment is a crucial issue in food fraud control. The detection of seed oil adulterants employed in olive oil adulteration at low concentration is currently difficult. Triacylglycerols (TAGs) are the main component of this food product and they are one of the target compounds of the characterization and authentication methodologies. In this work, the analysis of TAGs profile by high-temperature gas chromatography (HTGC) coupled with mass spectrometry (MS) was combined with chemometrics in order to detect illegal blends between olive oil and sunflower/soybean oil at very low concentrations (2 and 5 %). This analysis is fast and relatively inexpensive and only a dilution, as sample preparation, is required. The extracted ion chromatograms obtained for each characteristic fragment ion were aligned, and an unfolded matrix was generated. Partial Least Square Regression (PLS-R) and Partial Least Square Discriminant Analysis (PLS-DA) were applied in order to detect the amount of the adulterant in the sample and to distinguish the genuine and the adulterated oil, respectively. An internal validation was performed by leave-10%-out cross validation.

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