International Journal of Food Properties (Jan 2018)

Comparative evaluation of triacylglycerols, fatty acids, and volatile organic compounds as markers for authenticating sesame oil

  • Ahmad Rois Mansur,
  • Ha-Ram Jeong,
  • Bong Han Lee,
  • Minseon Koo,
  • Dong-Ho Seo,
  • Sun Hye Hwang,
  • Ji Su Park,
  • Dae-Ok Kim,
  • Tae Gyu Nam

DOI
https://doi.org/10.1080/10942912.2018.1534123
Journal volume & issue
Vol. 21, no. 1
pp. 2509 – 2516

Abstract

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Sesame oil is a high-value edible vegetable oil, and concern about its authenticity has gained much attention for commercial and consumer health reasons. The present study compares the application of triacylglycerols (TAGs), fatty acids, and volatile organic compounds (VOCs) as markers for discriminating pure sesame oils from those adulterated with corn or soybean oils. The profiles of TAGs, fatty acids, and VOCs in oil samples were established by high-performance liquid chromatography-evaporative light scattering detector, gas chromatography (GC)-flame ionization detector, and GC-time-of-flight mass spectrometer, respectively. Data from six TAGs, seven fatty acids, and six VOCs were employed separately to classify oil samples via principal component analysis (PCA). The PCA results indicate that VOCs show much greater promise than TAGs and fatty acids for detecting corn or soybean oil adulteration (approximately 5% w/w content) of sesame oils.

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