Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and ch
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ORIGINAL PAPER
Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene Mingyue Shen1 · Shanshan Zhao1 · Fan Zhang1 · Mingquan Huang2 · Jianhua Xie1 Received: 23 July 2020 / Revised: 22 October 2020 / Accepted: 24 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Fatty acids, tocopherols, sterols and squalene were analyzed by chromatographic-based techniques and were selected as variables to build a variety of classification models for the accurate characterization and authentication of olive, camellia oil and six other vegetable oils (soybean, corn, rapeseed, peanut, palm and sunflower). Different unsupervised and supervised chemometrics techniques, such as principal component analysis (PCA), linear discriminant analysis (LDA) and partial least squares discriminant analysis (PLS-DA), have been applied. In addition, the Kennard–Stone algorithm was used to select the training samples for the construction of supervised models. The discriminating power of different components was compared, and the results suggested that fatty acids are the most powerful in distinguishing vegetable oils, followed by tocopherols and sterols, and squalene contributed to the discrimination between olive and camellia oils despite their apparent similarities. This proposed method was straightforward and can be easily implemented to identify unknown oil samples. Keywords Olive oils · Camellia oils · Fatty acids · Tocopherols · Sterols · Squalene · Linear discriminant analysis · Partial least squares discriminant analysis
Introduction Edible vegetable oils are mainly composed of triacylglycerols (TAGs, 95–98%) and some minor components such as tocopherols, phytosterols and hydrocarbons (2–5%), and they are an indispensable ingredient of our diet and could provide the human body with energy and essential nutritional components [9]. Globally speaking, soybean, Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03635-4) contains supplementary material, which is available to authorized users. * Mingquan Huang [email protected] * Jianhua Xie [email protected] 1
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China
2
rapeseed, peanut, palm, sunflower, corn germ, olive and camellia oils are the most frequently consumed vegetable oils for home cooking and food industry. Among them, olive oil, known for its superior nutritional value and sensory characteristics, has always been a basic component of the Mediterranean diet [6]. The health benefits of olive oil are mainly attributed to its high content of oleic acid and its richness in natural antioxidants such as polyphenols, phytosterols and squalene [7]. Like
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