Gas chromatography-mass spectrometry based profiling reveals six monoglycerides as markers of used cooking oil

Guodong Cao; Cheng Ding; Dongliang Ruan; Zhaobin Chen; Huiqin Wu; Yanjun HONG; Zongwei CAI

doi:10.1016/j.foodcont.2018.10.013

Gas chromatography-mass spectrometry based profiling reveals six monoglycerides as markers of used cooking oil

Guodong Cao, Cheng Ding, Dongliang Ruan, Zhaobin Chen, Huiqin Wu, Yanjun HONG, Zongwei CAI^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › peer-review

24 Citations (Scopus)

Abstract

Under deep frying conditions, edible oil will release a variety of deterioration chemicals that have been implicated in many diseases. Unscrupulous traders may refine used cooking oil and adulterate it as qualified edible oil, thus posing threats to public health. This research aimed to discover the chemical markers of used cooking oil by using gas chromatography-mass spectrometry (GC-MS) based profiling. Our results suggested that six monoglycerides could be used as endogenous markers to discriminate used cooking oil from fresh edible oil. Accumulation behaviors of those markers in continuous heating process were observed. A quantitative GC-MS method was further developed for the six monoglycerides with good accuracy, precision and reproducibility. This method enabled the authentication of commercial olive oil adulterated with 1% deep fried oil. Abnormally high levels of the monoglycerides markers had also been determined in 116 gutter oil samples. Therefore, quantitation of six monoglycerides markers by GC-MS could be a promising approach for elucidating the degradation state of edible oil, authenticating commercial oil products adulterated with used cooking oil, as well as screening of gutter oil.

Original language	English
Pages (from-to)	494-498
Number of pages	5
Journal	Food Control
Volume	96
DOIs	https://doi.org/10.1016/j.foodcont.2018.10.013
Publication status	Published - Feb 2019

Scopus Subject Areas

Biotechnology
Food Science

User-Defined Keywords

Endogenous markers
GC-MS profiling
Monoglycerides
Used cooking oil

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodcont.2018.10.013

Cite this

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title = "Gas chromatography-mass spectrometry based profiling reveals six monoglycerides as markers of used cooking oil",

abstract = "Under deep frying conditions, edible oil will release a variety of deterioration chemicals that have been implicated in many diseases. Unscrupulous traders may refine used cooking oil and adulterate it as qualified edible oil, thus posing threats to public health. This research aimed to discover the chemical markers of used cooking oil by using gas chromatography-mass spectrometry (GC-MS) based profiling. Our results suggested that six monoglycerides could be used as endogenous markers to discriminate used cooking oil from fresh edible oil. Accumulation behaviors of those markers in continuous heating process were observed. A quantitative GC-MS method was further developed for the six monoglycerides with good accuracy, precision and reproducibility. This method enabled the authentication of commercial olive oil adulterated with 1% deep fried oil. Abnormally high levels of the monoglycerides markers had also been determined in 116 gutter oil samples. Therefore, quantitation of six monoglycerides markers by GC-MS could be a promising approach for elucidating the degradation state of edible oil, authenticating commercial oil products adulterated with used cooking oil, as well as screening of gutter oil.",

keywords = "Endogenous markers, GC-MS profiling, Monoglycerides, Used cooking oil",

author = "Guodong Cao and Cheng Ding and Dongliang Ruan and Zhaobin Chen and Huiqin Wu and Yanjun HONG and Zongwei CAI",

note = "Funding Information: This work was financially supported by the National Nature Science Foundation of China ( 91543202 and 21575120 ). Funding Information: This work was financially supported by the National Nature Science Foundation of China (91543202 and 21575120).",

year = "2019",

month = feb,

doi = "10.1016/j.foodcont.2018.10.013",

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AU - Cao, Guodong

AU - Ding, Cheng

AU - Ruan, Dongliang

AU - Chen, Zhaobin

AU - Wu, Huiqin

AU - HONG, Yanjun

AU - CAI, Zongwei

N1 - Funding Information: This work was financially supported by the National Nature Science Foundation of China ( 91543202 and 21575120 ). Funding Information: This work was financially supported by the National Nature Science Foundation of China (91543202 and 21575120).

PY - 2019/2

Y1 - 2019/2

N2 - Under deep frying conditions, edible oil will release a variety of deterioration chemicals that have been implicated in many diseases. Unscrupulous traders may refine used cooking oil and adulterate it as qualified edible oil, thus posing threats to public health. This research aimed to discover the chemical markers of used cooking oil by using gas chromatography-mass spectrometry (GC-MS) based profiling. Our results suggested that six monoglycerides could be used as endogenous markers to discriminate used cooking oil from fresh edible oil. Accumulation behaviors of those markers in continuous heating process were observed. A quantitative GC-MS method was further developed for the six monoglycerides with good accuracy, precision and reproducibility. This method enabled the authentication of commercial olive oil adulterated with 1% deep fried oil. Abnormally high levels of the monoglycerides markers had also been determined in 116 gutter oil samples. Therefore, quantitation of six monoglycerides markers by GC-MS could be a promising approach for elucidating the degradation state of edible oil, authenticating commercial oil products adulterated with used cooking oil, as well as screening of gutter oil.

AB - Under deep frying conditions, edible oil will release a variety of deterioration chemicals that have been implicated in many diseases. Unscrupulous traders may refine used cooking oil and adulterate it as qualified edible oil, thus posing threats to public health. This research aimed to discover the chemical markers of used cooking oil by using gas chromatography-mass spectrometry (GC-MS) based profiling. Our results suggested that six monoglycerides could be used as endogenous markers to discriminate used cooking oil from fresh edible oil. Accumulation behaviors of those markers in continuous heating process were observed. A quantitative GC-MS method was further developed for the six monoglycerides with good accuracy, precision and reproducibility. This method enabled the authentication of commercial olive oil adulterated with 1% deep fried oil. Abnormally high levels of the monoglycerides markers had also been determined in 116 gutter oil samples. Therefore, quantitation of six monoglycerides markers by GC-MS could be a promising approach for elucidating the degradation state of edible oil, authenticating commercial oil products adulterated with used cooking oil, as well as screening of gutter oil.

KW - Endogenous markers

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DO - 10.1016/j.foodcont.2018.10.013

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Gas chromatography-mass spectrometry based profiling reveals six monoglycerides as markers of used cooking oil

Abstract

Scopus Subject Areas

User-Defined Keywords

UN SDGs

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