TY - JOUR
T1 - Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations
AU - Calabrese, Valentina
AU - Di Stefano, Vita
AU - Indelicato, Serena
AU - Avellone, Giuseppe
AU - Bongiorno, David
AU - Pitonzo, Rosa
AU - Indelicato, Sergio
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
KW - Adulteration; Chemometrics; Edible; Oils; Quantitation; Triacylglycerols; Dietary Fats
KW - Unsaturated; Fatty Acids; Food Analysis; Food Contamination; Plant Oils; Triglycerides; Analytical Chemistry; Biochemistry; Organic Chemistry
KW - Adulteration; Chemometrics; Edible; Oils; Quantitation; Triacylglycerols; Dietary Fats
KW - Unsaturated; Fatty Acids; Food Analysis; Food Contamination; Plant Oils; Triglycerides; Analytical Chemistry; Biochemistry; Organic Chemistry
UR - http://hdl.handle.net/10447/243615
UR - http://www.elsevier.com/locate/chroma
M3 - Article
VL - 1515
SP - 1
EP - 16
JO - Journal of Chromatography
JF - Journal of Chromatography
SN - 0021-9673
ER -