Visual authentication of edible vegetable oil and used cooking oil using MALDI imaging mass spectrometry

Guodong Cao; Yanjun Hong; Huiqin Wu; Zhaobin Chen; Minghua Lu; Zongwei Cai

doi:10.1016/j.foodcont.2021.107966

Visual authentication of edible vegetable oil and used cooking oil using MALDI imaging mass spectrometry

Guodong Cao, Yanjun Hong^*, Huiqin Wu, Zhaobin Chen, Minghua Lu, Zongwei Cai^*

^*Corresponding author for this work

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

16 Citations (Scopus)

Abstract

Authentication of edible oil is important for both health and commercial reasons. A novel method was developed for discrimination of edible oil and used cooking oil by using matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-MSI). The method allowed rapid detection of oil authenticity by visual inspection without complex computational analyses. Edible oil was analyzed in positive ionization mode with scan range at m/z 280–1860, with numerous diagnostic ions that were able to authenticate different types of edible oil being discovered. The method exhibited good analytical performance for quantitation of major compositions of edible oil, such as triglycerides, diglycerides and monoglycerides. These results demonstrated great potential of MALDI-MSI as a routine tool for edible oil analysis.

Original language	English
Article number	107966
Journal	Food Control
Volume	125
Early online date	13 Feb 2021
DOIs	https://doi.org/10.1016/j.foodcont.2021.107966
Publication status	Published - Jul 2021

Scopus Subject Areas

Biotechnology
Food Science

User-Defined Keywords

Adulterated edible oil
Edible oil
MALDI imaging mass spectrometry
Used cooking oil
Visual authentication

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10.1016/j.foodcont.2021.107966

Cite this

@article{beb664e9555f4beab3f20623d8b7cacf,

title = "Visual authentication of edible vegetable oil and used cooking oil using MALDI imaging mass spectrometry",

abstract = "Authentication of edible oil is important for both health and commercial reasons. A novel method was developed for discrimination of edible oil and used cooking oil by using matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-MSI). The method allowed rapid detection of oil authenticity by visual inspection without complex computational analyses. Edible oil was analyzed in positive ionization mode with scan range at m/z 280–1860, with numerous diagnostic ions that were able to authenticate different types of edible oil being discovered. The method exhibited good analytical performance for quantitation of major compositions of edible oil, such as triglycerides, diglycerides and monoglycerides. These results demonstrated great potential of MALDI-MSI as a routine tool for edible oil analysis.",

keywords = "Adulterated edible oil, Edible oil, MALDI imaging mass spectrometry, Used cooking oil, Visual authentication",

author = "Guodong Cao and Yanjun Hong and Huiqin Wu and Zhaobin Chen and Minghua Lu and Zongwei Cai",

note = "Funding Information: This work was financially supported by the National Key Research and Development Program of China ( 2017YFC1600500 ), National Natural Science Foundation of China ( 21575120 & 21707112 ) and Hong Kong General Research Fund ( 12302317 , and 12303919 ). ",

year = "2021",

month = jul,

doi = "10.1016/j.foodcont.2021.107966",

language = "English",

volume = "125",

journal = "Food Control",

issn = "0956-7135",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Visual authentication of edible vegetable oil and used cooking oil using MALDI imaging mass spectrometry

AU - Cao, Guodong

AU - Hong, Yanjun

AU - Wu, Huiqin

AU - Chen, Zhaobin

AU - Lu, Minghua

AU - Cai, Zongwei

N1 - Funding Information: This work was financially supported by the National Key Research and Development Program of China ( 2017YFC1600500 ), National Natural Science Foundation of China ( 21575120 & 21707112 ) and Hong Kong General Research Fund ( 12302317 , and 12303919 ).

PY - 2021/7

Y1 - 2021/7

N2 - Authentication of edible oil is important for both health and commercial reasons. A novel method was developed for discrimination of edible oil and used cooking oil by using matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-MSI). The method allowed rapid detection of oil authenticity by visual inspection without complex computational analyses. Edible oil was analyzed in positive ionization mode with scan range at m/z 280–1860, with numerous diagnostic ions that were able to authenticate different types of edible oil being discovered. The method exhibited good analytical performance for quantitation of major compositions of edible oil, such as triglycerides, diglycerides and monoglycerides. These results demonstrated great potential of MALDI-MSI as a routine tool for edible oil analysis.

AB - Authentication of edible oil is important for both health and commercial reasons. A novel method was developed for discrimination of edible oil and used cooking oil by using matrix-assisted laser desorption/ionization imaging mass spectrometry (MALDI-MSI). The method allowed rapid detection of oil authenticity by visual inspection without complex computational analyses. Edible oil was analyzed in positive ionization mode with scan range at m/z 280–1860, with numerous diagnostic ions that were able to authenticate different types of edible oil being discovered. The method exhibited good analytical performance for quantitation of major compositions of edible oil, such as triglycerides, diglycerides and monoglycerides. These results demonstrated great potential of MALDI-MSI as a routine tool for edible oil analysis.

KW - Adulterated edible oil

KW - Edible oil

KW - MALDI imaging mass spectrometry

KW - Used cooking oil

KW - Visual authentication

UR - http://www.scopus.com/inward/record.url?scp=85101321316&partnerID=8YFLogxK

U2 - 10.1016/j.foodcont.2021.107966

DO - 10.1016/j.foodcont.2021.107966

M3 - Journal article

AN - SCOPUS:85101321316

SN - 0956-7135

VL - 125

JO - Food Control

JF - Food Control

M1 - 107966

ER -

Visual authentication of edible vegetable oil and used cooking oil using MALDI imaging mass spectrometry

Abstract

Scopus Subject Areas

User-Defined Keywords

Access to Document

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