DTA

Digital Theses Archive

 

Tesi etd-11042019-105029

Type of thesis
Corsi integrativi di II livello
Author
VICARIO, GIULIA
URN
etd-11042019-105029
Title
High-temperature GC-MS analysis of triacylglycerols and chemometrics: new perspective in olive oil authentication.
Structure
Cl. Sc. Sperimentali - Agraria
Course
SCIENZE AGRARIE E BIOTECNOLOGIE - Biosicurezza e qualita' degli alimenti (DM 270)
Committee
Tutor Prof. PE', MARIO ENRICO
Relatore Prof.ssa VICHI, STEFANIA
Membro Dott. DELL'ACQUA, MATTEO
Membro Prof. SEBASTIANI, LUCA
Membro Prof. BONARI, ENRICO
Membro Prof.ssa MENSUALI, ANNA
Membro Dott.ssa GIUNTOLI, BEATRICE
Membro Prof.ssa PUCCIARIELLO, CHIARA
Keywords
  • authentication
  • chemometrics
  • high temperature GC-MS
  • olive oil
  • TAGs
Exam session start date
;
Availability
parziale
Abstract
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.
Files