کاربرد ترکیبات جزئی در تشخیص تقلبات روغن‌های گیاهی (مقاله مروری)
محورهای موضوعی :
علوم و صنایع غذایی
فتانه هاشم پور بلترک
1
(دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه علوم پزشکی تبریز، تبریز، ایران)
محمدعلی تربتی
2
(استادیار، گروه علوم و صنایع غذایی، دانشکده تغذیه،دانشگاه علوم پزشکی تبریز)
صدیف آزادمرد دمیرچی
3
(استاد گروه علوم و صنایع غذایی، دانشگاه تبریز، تبریز ایران)
تاریخ دریافت : 1395/11/03
تاریخ پذیرش : 1397/05/13
تاریخ انتشار : 1397/07/01
کلید واژه:
استرول,
توکوفرول,
ترکیبات جزئی,
تقلب روغن,
روش کروماتوگرافی,
چکیده مقاله :
روغن‌ها و چربی‌ها دارای کاربردهای فراوانی در صنایع غذایی و تولید محصولات و فرآورده‌هایی غذایی هستند. به‌دلیل اهمیت اقتصادی آن‌ها گاهی افراد سودجو برای کسب درآمد بیشتر به تقلب‌های مختلف دست می‌زنند. در روغن‌ها، تقلب‌ها به دو صورت مخلوط کردن روغن‌های دارای ارزش اقتصادی بالا با انواع ارزان‌تر و یا تقلب به‌صورت اشتباه در اطلاع‌رسانی برچسب از لحاظ منشأ جغرافیایی، نوع واریته و روش تولید هستند. در سال‌های اخیر، محققین روش‌های آنالیزی مختلفی را بر اساس روش‌های کروماتوگرافی مایع با کارایی بالا (HPLC) و کروماتوگرافی گازی (GC) برای تشخیص ترکیبات عمده و جزئی روغن‌ها پیشنهاد کرده‌اند. هدف از این مقاله، بررسی کاربرد ترکیبات جزئی روغن‌های خوراکی خام شامل استرول‌ها، توکوفرول‌ها، هیدروکربن‌ها، رنگ‌دانه‌ها، لیگنان، فنول‌ها و مقادیری از ترکیبات فرار در تشخیص تقلبات آن‌ها می‌باشد.
چکیده انگلیسی:
Oils and fats have important roles in cooking, frying and salad dressings or in food formulations. Adulterants misusing from the oil market in different ways including blending expensive oils with cheaper ones or incorrect labeling to inform variety, geographical origin and production process method. In recent years, researchers have suggested several methods for analyzing oils and determination of their minor and major compounds based on the high-performance liquid chromatography (HPLC) and gas chromatography (GC) methods. The oils have a different composition of sterols, tocopherols, hydrocarbons, pigments, lignans and phenolic compounds which can be detected by HPLC and GC methods. The aim of this study was to evaluate and review the application of vegetable oil minor compounds including sterols, tocopherols, hydrocarbons, pigments, lignans, phenolic compounds and volatile compounds to detect of their adulteration.
منابع و مأخذ:
· Abedinzadeh S., Torbati M. and Azadmard-Damirchi S. (2016) Some qualitative and rheological properties of virgin olive oil- apple vinegar salad dressing stabilized with xanthan gum. Advanced Pharmaceutical Bulletin, 6(4): 597-606.
· Amaral, J.S., Casal, S., Citová, I., Santos, A., Seabra, R.M., and Oliveira, B.P.P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. European Food Research and Technology, 83: 222-274.
· Azadmard-Damirchi, S., and Dutta, P.C. (2006). Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4′-dimethylsterols in vegetable oils. Journal of Chromatography A, 1108(2): 183-187.
· Azadmard-Damirchi, S., Savage, G.P., and Dutta, P.C. (2005). Sterol fractions in hazelnut and virgin olive oils and 4,4´-dimethylsterols as possible markers for detection of adulteration of virgin olive oil. Journal of the American Oil Chemists' Society, 82: 717-725.
· Azadmard-Damirchi. (2010). Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oils. Food Additive and Contamination A, 27(1): 1-10.
· Beatriz, M., Oliveira, P.P., Mafra, I. and Amaral, J.S. (2011). Current Topics on Food Authentication, Transworld Research Network, p. 510.
· Blanch, G.P., del Mar Caja, M., Leon, M. and Herraiz, M. (2000). Determination of (E)-5-methylhept- 2-en-4-one in deodorised hazelnut oil. Application to the detection of adulterated oils. Journal of the Science of Food and Agriculture, 80: 140–144.
· Boskou, D. (1996). Olive oil quality, In: Olive Oil Chemistry and Technology, Boskou, D. (Ed.), AOCS Press, Champaign, IL, USA, pp. 101–103.
· Cercaci, L., Rodriquez-Estrada, M.T., and Lercker, G. (2003). Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols. Journal of Chromatography A, 985: 211-220.
· Codex Alimentarius Commission. (1993). Proposed draft standard for named vegetable oils. appendix 1 (CX 1993/16), Rome.
· Dionisi, F., Prodolliet, J. and Tagliaferri, E. (1995). Assessment of olive oil adulteration by reverse-phase high performance liquid chromatography/amperometric detection of tocopherols and tocotrienols. Journal of the American Oil Chemists' Society, 72(12): 1505–1511.
· Gandul-Rojas, B., and Mínguez-Mosquera, M.I. (1996). Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. Journal of the Science of Food and Agriculture, 72: 31-40.
· Guinda, A., Lanzon, A. and Albi, T. (1996). Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. Journal of Agricultural and Food Chemistry, 44: 1723–1726.
· Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. and Savage, G.P. (2016). Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends in Food Science and Technology, 57: 52-8.
· Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. and, Savage, GP. (2017) Quality properties of sesame and olive oils incorporated with flaxseed oil. Advanced Pharmaceutical Bulletin, 7(1): 97-103.
· Hashempour‐Baltork, F., Torbati, M., Azadmard‐Damirchi, S. and Savage, G.P. (2017). Quality properties of puffed corn snacks incorporated with sesame seed powder. Food Science and Nutrition, 6(1): 85-93.
· Henon, G., Recseg, K. and Kovari, K. (2001). Wax analysis of vegetable oils using liquid chromatography on a double absorbent layer of silica gel and silver nitrate-impregnated silica gel. Journal of the American Oil Chemists' Society, 78(4): 401–410.
· International Organization for Standardization (ISO). (1999) Animal and vegetable fats and oils. Determination of individual and total sterols contents. Gas chromatographic method. ISO 12228.
· Jee, M. (2002). Oils and Fats Authentication, Chemistry and Technology of Oils and Fat. Blackwell publishing, CRC press, p. 330-339.
· Johansson, A. and Croon, L.B. (1981). 4-Demethyl-, 4-monomethyl- and 4,4-dimethylsterols in some vegetable oils. Lipids, 16: 306–314.
· Kamal-Eldin, A. and Appelqvist, L.A. (1994). Variations in the composition of sterols, tocopherols and lignans in seed oils from 4 sesamum species. Journal of the American Oil Chemists' Society. 71(2): 149–156.
· Kamm, W., Dionisi, F., Hischenhuber, C. and Engel, K.H. (2001). Authenticity assessment of fats and oils. Food Reviews International, 17: 249-255.
· Mariani, C., Bellan, G., Morchio, G., and Pellegrino, A. (1999) Free and esterified minor components of olive and hazelnut oils: their potential utilisation in checking oil blend - Note 3 Ital. Sostanze Grasse, 76: 297-305.
· Official Journal of the European Union (EEC). (1991). Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, and later amendments. No. 2568/91248.
· Piironen, V., Lindsay, D.G., Miettinen, T.A., Toivo, J., and Lampi, A.M.J. (2000). Plant sterols: biosynthesis, biological function and their importance to human nutrition. Journal of the Science of Food and Agriculture, 80: 939-945.
· Przybylski, R. and Mag, T. (2002). Canola/rapeseed oil. In: Vegetable Oils In Food Technology, Composition, Properties and Uses, Gunstone F.D. (Ed.). Backwell Publishing Ltd, CRC Press. pp.99-109,
· Shahidi, F. and Naczk, M. (2006). Phenolics in Food and Nutraceutical, CRC Press, Boca Raton.
· Sonntag, N. (1979). Structure and composition of fats and oils, In: Bailey’s Oil and Fat Products.Swern, D. (Ed.), New York, John Wiley and Sons, pp. 1–99.
· Webster, L., Simpson, P., Shanks, A.M. and Moffat, C.F. (1999). The authentication of olive oil on the basis of hydrocarbon concentration and composition. Analyst, 125(1): 97–104.
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· Abedinzadeh S., Torbati M. and Azadmard-Damirchi S. (2016) Some qualitative and rheological properties of virgin olive oil- apple vinegar salad dressing stabilized with xanthan gum. Advanced Pharmaceutical Bulletin, 6(4): 597-606.
· Amaral, J.S., Casal, S., Citová, I., Santos, A., Seabra, R.M., and Oliveira, B.P.P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. European Food Research and Technology, 83: 222-274.
· Azadmard-Damirchi, S., and Dutta, P.C. (2006). Novel solid-phase extraction method to separate 4-desmethyl-, 4-monomethyl-, and 4, 4′-dimethylsterols in vegetable oils. Journal of Chromatography A, 1108(2): 183-187.
· Azadmard-Damirchi, S., Savage, G.P., and Dutta, P.C. (2005). Sterol fractions in hazelnut and virgin olive oils and 4,4´-dimethylsterols as possible markers for detection of adulteration of virgin olive oil. Journal of the American Oil Chemists' Society, 82: 717-725.
· Azadmard-Damirchi. (2010). Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oils. Food Additive and Contamination A, 27(1): 1-10.
· Beatriz, M., Oliveira, P.P., Mafra, I. and Amaral, J.S. (2011). Current Topics on Food Authentication, Transworld Research Network, p. 510.
· Blanch, G.P., del Mar Caja, M., Leon, M. and Herraiz, M. (2000). Determination of (E)-5-methylhept- 2-en-4-one in deodorised hazelnut oil. Application to the detection of adulterated oils. Journal of the Science of Food and Agriculture, 80: 140–144.
· Boskou, D. (1996). Olive oil quality, In: Olive Oil Chemistry and Technology, Boskou, D. (Ed.), AOCS Press, Champaign, IL, USA, pp. 101–103.
· Cercaci, L., Rodriquez-Estrada, M.T., and Lercker, G. (2003). Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols. Journal of Chromatography A, 985: 211-220.
· Codex Alimentarius Commission. (1993). Proposed draft standard for named vegetable oils. appendix 1 (CX 1993/16), Rome.
· Dionisi, F., Prodolliet, J. and Tagliaferri, E. (1995). Assessment of olive oil adulteration by reverse-phase high performance liquid chromatography/amperometric detection of tocopherols and tocotrienols. Journal of the American Oil Chemists' Society, 72(12): 1505–1511.
· Gandul-Rojas, B., and Mínguez-Mosquera, M.I. (1996). Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. Journal of the Science of Food and Agriculture, 72: 31-40.
· Guinda, A., Lanzon, A. and Albi, T. (1996). Differences in hydrocarbons of virgin olive oils obtained from several olive varieties. Journal of Agricultural and Food Chemistry, 44: 1723–1726.
· Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. and Savage, G.P. (2016). Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends in Food Science and Technology, 57: 52-8.
· Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. and, Savage, GP. (2017) Quality properties of sesame and olive oils incorporated with flaxseed oil. Advanced Pharmaceutical Bulletin, 7(1): 97-103.
· Hashempour‐Baltork, F., Torbati, M., Azadmard‐Damirchi, S. and Savage, G.P. (2017). Quality properties of puffed corn snacks incorporated with sesame seed powder. Food Science and Nutrition, 6(1): 85-93.
· Henon, G., Recseg, K. and Kovari, K. (2001). Wax analysis of vegetable oils using liquid chromatography on a double absorbent layer of silica gel and silver nitrate-impregnated silica gel. Journal of the American Oil Chemists' Society, 78(4): 401–410.
· International Organization for Standardization (ISO). (1999) Animal and vegetable fats and oils. Determination of individual and total sterols contents. Gas chromatographic method. ISO 12228.
· Jee, M. (2002). Oils and Fats Authentication, Chemistry and Technology of Oils and Fat. Blackwell publishing, CRC press, p. 330-339.
· Johansson, A. and Croon, L.B. (1981). 4-Demethyl-, 4-monomethyl- and 4,4-dimethylsterols in some vegetable oils. Lipids, 16: 306–314.
· Kamal-Eldin, A. and Appelqvist, L.A. (1994). Variations in the composition of sterols, tocopherols and lignans in seed oils from 4 sesamum species. Journal of the American Oil Chemists' Society. 71(2): 149–156.
· Kamm, W., Dionisi, F., Hischenhuber, C. and Engel, K.H. (2001). Authenticity assessment of fats and oils. Food Reviews International, 17: 249-255.
· Mariani, C., Bellan, G., Morchio, G., and Pellegrino, A. (1999) Free and esterified minor components of olive and hazelnut oils: their potential utilisation in checking oil blend - Note 3 Ital. Sostanze Grasse, 76: 297-305.
· Official Journal of the European Union (EEC). (1991). Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, and later amendments. No. 2568/91248.
· Piironen, V., Lindsay, D.G., Miettinen, T.A., Toivo, J., and Lampi, A.M.J. (2000). Plant sterols: biosynthesis, biological function and their importance to human nutrition. Journal of the Science of Food and Agriculture, 80: 939-945.
· Przybylski, R. and Mag, T. (2002). Canola/rapeseed oil. In: Vegetable Oils In Food Technology, Composition, Properties and Uses, Gunstone F.D. (Ed.). Backwell Publishing Ltd, CRC Press. pp.99-109,
· Shahidi, F. and Naczk, M. (2006). Phenolics in Food and Nutraceutical, CRC Press, Boca Raton.
· Sonntag, N. (1979). Structure and composition of fats and oils, In: Bailey’s Oil and Fat Products.Swern, D. (Ed.), New York, John Wiley and Sons, pp. 1–99.
· Webster, L., Simpson, P., Shanks, A.M. and Moffat, C.F. (1999). The authentication of olive oil on the basis of hydrocarbon concentration and composition. Analyst, 125(1): 97–104.
