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 journalArticlepeer-review

1 Citation (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 languageEnglish
Article number107966
JournalFood Control
Volume125
DOIs
Publication statusPublished - 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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