Comparison of three different methods for detection of corn and sunflower oils in adulterated sesame oil

محورهای موضوعی : Food and Health

Peyman Mahasti Shotorbani ¹ , Hassan Hamedi ² , Melika Zandi ³ , Maryam Fahimdanesh ⁴

1 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

تاریخ دریافت : 1396/10/16 تاریخ پذیرش : 1396/12/12 تاریخ انتشار : 1396/12/24

کلید واژه: Desmethylsterols, Corn oil, Sesame Oil, Sunflower oil, Fraud detection,

چکیده مقاله :

Edible oils can be misdescribed by substituting one ingredient for a similar, but less expensive or over-declaring a quantitative ingredient. Thus, the identification of raw materials in edible oils is important for authentication. In This study, three methods (saponification value, sterol and fatty acids analysis) were used to compare for fraud detection in edible oils. Tests used to assess the quality of sesame oil and oils obtained from mixing sesame oil with sunflower and corn oils. The results showed that campesterol, Δ7-avenasterol, Δ5-avenasterol and Δ7-stigmastenol values can be used as detectors for corn oil mixed with sesame oil, even at a concentration of 5%. Also, in the detection of sesame oil fraud, measuring the fatty acids include oleic, linolenic, linoleic and behenic is more suitable even at a concentration of 5% of sunflower oil adding. In general, the best method for detecting of fraud at all concentrations of added sunflower oil was the saponification value method, while fatty acid composition and desmethylsterols composition was suitable for both corn and sunflower oils mixing.

منابع و مأخذ:

1. Spink J. Defining food fraud and the chemistry of the crime. Improving Import Food Safety. 2012:195-216.


2. Ntakatsane M, Liu X, Zhou P. Short communication: rapid detection of milk fat adulteration with vegetable oil by fluorescence spectroscopy. Journal of Dairy Science. 2013;96(4):2130-6.


3. Nutrition Facts for sesame oil per 100 g, analysis of fats and fatty acids". Conde Nast for the USDA National Nutrient Database. http://nutritiondata.self.com/facts/fats-and-oils/511/2 (accessed Dec 2016).


4. Arslan Ç, Uzun B, Ülger S, Çağırgan Mİ. Determination of oil content and fatty acid composition of sesame mutants suited for intensive management conditions. Journal of the American Oil Chemists' Society. 2007;84(10):917-20.


5. Ulberth F, Buchgraber M. Authenticity of fats and oils. European Journal of Lipid Science and Technology. 2000;102(11):687-94.


6. Giménez MJ, Pistón F, Martín A, Atienza SG. Application of real-time PCR on the development of molecular markers and to evaluate critical aspects for olive oil authentication. Food Chemistry. 2010;118(2):482-7.


7. Jee M. Adulteration and authentication of oils and fats: An overview. Oils and Fats Authentication. 2009:1-24.


8. Fox J, Duthie A, Wulff S. Precision and sensitivity of a test for vegetable fat adulteration of milk fat. Journal of dairy science. 1988;71(3):574-81.


9. Ruiz del Castillo ML, Caja MdM, Herraiz M, Blanch GP. Rapid recognition of olive oil adulterated with hazelnut oil by direct analysis of the enantiomeric composition of filbertone. Journal of Agricultural and Food Chemistry. 1998;46(12):5128-31.


10. Kim JM, Kim HJ, Park JM. Determination of milk fat adulteration with vegetable oils and animal fats by gas chromatographic analysis. Journal of Food Science. 2015;80(9):C1945-C51.


11. Mariani C, Venturini S, Fedeli E, Contarini G. Detection of refined animal and vegetable fats in adulteration of pure milkfat. Journal of the American Oil Chemists’ Society. 1994;71(12):1381-4.


12. Derewiaka D, Sosińska E, Obiedziński M, Krogulec A, Czaplicki S. Determination of the adulteration of butter. European Journal of Lipid Science and Technology. 2011;113(8):1005-11.


13. Jirankalgikar NM, De S. Detection of tallow adulteration in cow ghee by derivative spectrophotometry. Journal of Natural Science, Biology, and Medicine. 2014;5(2):317.


14. Winkler-Moser J. Gas chromatographic analysis of plant sterols. The AOCS Lipid Library. http://lipidlibrary. aocs. org/topics/phytosterols/index. htm; 2014.


15. Ichihara Ki, Fukubayashi Y. Preparation of fatty acid methyl esters for gas-liquid chromatography. Journal of Lipid Research. 2010;51(3):635-40.


16. Christie WW. The analysis of fatty acids. Gas chromatography and lipids A practical guide. 1989:64-84.


17. Seppänen-Laakso T, Laakso I, Hiltunen R. Analysis of fatty acids by gas chromatography, and its relevance to research on health and nutrition. Analytica Chimica Acta. 2002;465(1):39-62.


18. Alimentarius C. Codex standard for named vegetable oils. Codex Standards. 1999;210:1999.


19. Kamal-Eldin A, Appelqvist LÅ. Variations in the composition of sterols, tocopherols and lignans in seed oils from four Sesamum species. Journal of the American Oil Chemists’ Society. 1994;71(2):149-56.


20. Z. YRSLA. Detection of vegetable oils adulteration using desmethylsterols composition. International Journal of Pharmaceutical Sciences Review and Research. 2014;28(2):229-33.


21. Aparicio R, Aparicio-Ruı́z R. Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography A. 2000;881(1):93-104.


22. Jabeur H, Zribi A, Makni J, Rebai A, Abdelhedi R, Bouaziz M. Detection of Chemlali extra-virgin olive oil adulteration mixed with soybean oil, corn oil, and sunflower oil by using GC and HPLC. Journal of Agricultural and Food Chemistry. 2014;62(21):4893-904.


23. Alimentarius C. Codex standard for olive oil, virgin and refined, and for refined olive–pomace oil–Codex Stan 33-1981 (Rev. 1-1981). Codex Alimentarius. 2001.


24. Bohacenko I, Kopicova Z. Detection of olive oils authenticity by determination of their sterol content using LC/GC. Czech Journal of Food Sciences. 2001;19(3):97-104.


25. IOOC. Determination of the composition and content of sterols by capillary-column gas chromatography. COI/ T20/ Doc no10. 2001.


26. Azadmard-Damirchi S, Torbati M. Adulterations in Some Edible Oils and Fats and Their Detection Methods. Journal of Food quality and Hazards Control. 2015;2(2):38-44.


27. de Blas OJ, del Valle González A. Determination of sterols by capillary column gas chromatography. Differentiation among different types of olive oil: virgin, refined, and solvent-extracted. Journal of the American Oil Chemists’ Society. 1996;73(12):1685-9.


28. D’Imperio M, Dugo G, Alfa M, Mannina L, Segre A. Statistical analysis on Sicilian olive oils. Food Chemistry. 2007;102(3):956-65.


29. Kapoulas V, Passaloglou-Emmanouilidou S. Detection of adulteration of olive oil with seed oils by a combination of column and gas liquid chromatography. Journal of the American Oil Chemists’ Society. 1981;58(6):694-7.


30. Hassanien MMM, Abdel-Razek AG. Improving the stability of edible oils by blending with roasted sesame seed oil as a source of natural antioxidants. Journal of Applied Science and Research. 2012;8(8).


31. Christopoulou E, Lazaraki M, Komaitis M, Kaselimis K. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils. Food Chemistry. 2004;84(3):463-74.


32. Rudnik E, Szczucinska A, Gwardiak H, Szulc A, Winiarska A. Comparative studies of oxidative stability of linseed oil. Thermochimica Acta. 2001;370(1):135-40.