NDLI: Use of Mass Spectrometry with Electrospray Ionization and Exploratory Analysis for Classification of Extra Virgin Olive Oil Adulterated with Vegetable Oils

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Use of Mass Spectrometry with Electrospray Ionization and Exploratory Analysis for Classification of Extra Virgin Olive Oil Adulterated with Vegetable Oils

Content Provider	Semantic Scholar
Author	Mitsutake, Hery Gontijo, Lucas Caixeta Santana, Felipe Bachion De Guimarães, Eloiza Rocha, Lilian Lúcia Da Neto, Waldomiro Borges
Copyright Year	2015
Abstract	Due to the economic value and health benefits of the extra virgin olive oil (EVOO), this product is mainly the subject of adulteration by addition of cheaper vegetable oils. Thus, this study evaluated the detection of extra virgin olive samples oil adulterated with oils of canola, sunflower, corn and soybeans through exploratory multivariate analysis. The oil fingerprints were obtained by mass spectrometry with electrospray ionization in positive ion mode (ESI(+)-MS). The mass spectrometry data were analyzed by Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). Through the analysis of the loadings obtained in the PCA, it was possible to identify the ratio m/z most important for distinguishing authentic and adulterated oils, as well as the composition related with these samples. Authentic and adulterated samples were classified into different groups by the two methods, indicating that the developed methodologies are alternatives for the quality control of extra virgin olive oils.
Starting Page	2180
Ending Page	2189
Page Count	10
File Format	PDF HTM / HTML
DOI	10.5935/1984-6835.20150129
Volume Number	7
Alternate Webpage(s)	http://rvq.sbq.org.br/imagebank/pdf/v7n6a19.pdf
Alternate Webpage(s)	https://doi.org/10.5935/1984-6835.20150129
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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