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RESEARCH PRODUCT
Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations
Valentina CalabreseRosa PitonzoSerena IndelicatoSergio IndelicatoDavid BongiornoGiuseppe AvelloneVita Di Stefanosubject
Food AnalysiChemometricFood Contamination01 natural sciencesTriacylglycerolPlant OilTriglycerideBiochemistryQuantitationAnalytical ChemistryChemometricsEdibleDietary Fats UnsaturatedPlant OilsTriglyceridesChromatography010405 organic chemistryChemistryFatty Acids010401 analytical chemistryOrganic ChemistryGeneral MedicineHealthy dietOilFood Analysis0104 chemical sciencesAdulterationFood AnalysisFatty Aciddescription
Vegetable oils are a dietary source of lipids that constitute an essential component of a healthy diet. The commonly used vegetable oils differ significantly for their triacylglycerol (TAG) profile. TAGs represent the principal components of oils and may contain different fatty acids (FA) esterified with glycerol leading to several positional isomers. To differentiate individual TAGs species in edible oils, advanced analysis systems and innovative methods are therefore required. TAGs can be considered as good fingerprints for quality control and many studies have been performed to develop rapid and low cost analytical methods to determinate the authenticity, origin and eventually evidence frauds or adulterations. The present manuscript provides a general overview on the most common vegetable oils TAGs compositions and on the related analytical methodologies recently used. Finally, the chemometric applications developed to assess the authenticity, quality and botanical origin of various edible oils are discussed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-05-24 |