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A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components
- Alberdi-Cedeño, Jon, Ibargoitia, María L., Cristillo, Giovanna, Sopelana, Patricia, Guillén, María D.
- Food chemistry 2017 v.221 pp. 1135-1144
- aldehydes, amides, cinnamic acid, cooking fats and oils, epoxides, fatty acids, furans, gas chromatography, hydrocarbons, ketones, mass spectrometry, molecular weight, monoacylglycerols, nutritive value, oxidative stability, pyrans, solid phase microextraction, solvents, sterols
- The possibilities offered by a new methodology to determine minor components in edible oils are described. This is based on immersion of a solid-phase microextraction fiber of PDMS/DVB into the oil matrix, followed by Gas Chromatography/Mass Spectrometry. It enables characterization and differentiation of edible oils in a simple way, without either solvents or sample modification. This methodology allows simultaneous identification and quantification of sterols, tocols, hydrocarbons of different natures, fatty acids, esters, monoglycerides, fatty amides, aldehydes, ketones, alcohols, epoxides, furans, pyrans and terpenic oxygenated derivatives. The broad information provided by this methodology is useful for different areas of interest such as nutritional value, oxidative stability, technological performance, quality, processing, safety and even the prevention of fraudulent practices. Furthermore, for the first time, certain fatty amides, gamma- and delta-lactones of high molecular weight, and other aromatic compounds such as some esters derived from cinnamic acid have been detected in edible oils.