scholarly journals Determination of Aflatoxins B1, B2, G1, and G2 in Olive Oil, Peanut Oil, and Sesame Oil

2010 ◽  
Vol 93 (3) ◽  
pp. 936-942 ◽  
Author(s):  
Lei Bao ◽  
Mary W Trucksess ◽  
Kevin D White
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Lower Layer ◽  
Multiple Reaction Monitoring ◽  
Animal Health ◽  
Sesame Oil ◽  
Peanut Oil ◽  
Immunoaffinity Column ◽  
Accuracy And Repeatability

Abstract Edible oils are consumed directly, and used as ingredients in food, soaps, and skin products. However, oils such as olive oil, peanut oil, and sesame oil could be contaminated with aflatoxins, which are detrimental to human and animal health. A method using immunoaffinity column cleanup with RPLC separation and fluorescence detection (FLD) for determination of aflatoxins (AF) B1, B2, G1, and G2 in olive oil, peanut oil, and sesame oil was developed and validated. Test samples were extracted with methanolwater (55 + 45, v/v). After shaking and centrifuging, the lower layer was filtered, diluted with water, and filtered through glass microfiber filter paper. The filtrate was then passed through an immunoaffinity column, and the toxins were eluted with methanol. The toxins were then subjected to RPLC/FLD analysis after postcolumn UV photochemical derivatization. The accuracy and repeatability characteristics of the method were determined. Recoveries of AFB1 spiked at levels from 1.0 to 10.0 g/kg in olive oil, peanut oil, and sesame oil ranged from 82.9 to 98.6. RSDs ranged from 0.6 to 8.9. HorRat values were <0.2 for all of the matrixes tested. Recoveries of AF spiked at levels from 2.0 to 20.0 g/kg ranged from 87.7 to 102.2. RSDs ranged from 1.3 to 12.6. HorRat values were <0.4 for all of the matrixes tested. LC/MS/MS with multiple-reaction monitoring was used to confirm the identities of aflatoxins in a naturally contaminated peanut oil.

Determination of Aflatoxins B1, B2, G1, and G2 in Olive Oil, Peanut Oil, and Sesame Oil Using Immunoaffinity Column Cleanup, Postcolumn Derivatization, and Liquid Chromatography/Fluorescence Detection: Collaborative Study

2012 ◽  
Vol 95 (6) ◽  
pp. 1689-1700 ◽  
Author(s):  
Lei Bao ◽  
Chengzhu Liang ◽  
Mary W Trucksess ◽  
Yanli Xu ◽  
Ning Lv ◽  
...  
Keyword(s):  
Olive Oil ◽  
Lower Layer ◽  
Collaborative Study ◽  
Sesame Oil ◽  
Peanut Oil ◽  
Immunoaffinity Column ◽  
Fluorescence Detector ◽  
Repeatability And Reproducibility ◽  
Postcolumn Derivatization

Abstract The accuracy, repeatability, and reproducibility characteristics of a method using immunoaffinity column (IAC) cleanup with postcolumn derivatization and LC with a fluorescence detector (FLD) for determination of aflatoxins (AFs; sum of AFs B1, B2, G1, and G2) in olive oil, peanut oil, and sesame oil have been established in a collaborative study involving 15 laboratories from six countries. Blind duplicate samples of blank, spiked at levels ranging from 0.25 to 20.0 μg/kg for AF, were analyzed. A naturally contaminated peanut oil sample was also included. Test samples were extracted with methanol–water (55 + 45, v/v). After shaking and centrifuging, the lower layer was filtered, diluted with water, and filtered through glass microfiber filter paper. The filtrate was then passed through an IAC, and the toxins were eluted with methanol. The toxins were then subjected to RPLC-FLD analysis after postcolumn derivatization. Average recoveries of AFs from olive oil, peanut oil, and sesame oil ranged from 84 to 92% (at spiking levels ranging from 2.0 to 20.0 μg/kg); of AFB1 from 86 to 93% (at spiking levels ranging from 1.0 to 10.0 μg/kg); of AFB2 from 89 to 95% (at spiking levels ranging from 0.25 to 2.5 μg/kg); of AFG1 from 85 to 97% (at spiking levels ranging from 0.5 to 5.0 μg/kg); and of AFG2 from 76 to 85% (at spiking levels ranging from 0.25 to 2.5 μg/kg). RSDs for within-laboratory repeatability (RSDr) ranged from 3.4 to 10.2% for AF, from 3.5 to 10.9% for AFB1, from 3.2 to 9.5% for AFB2, from 6.5 to 14.9% for AFG1, and from 4.8 to 14.2% for AFG2. RSDs for between-laboratory reproducibility (RSDR) ranged from 6.1 to 14.5% for AF, from 7.5 to 15.4% for AFB1, from 7.1 to 14.6% for AFB2, from 10.8 to 18.1% for AFG1, and from 7.6 to 23.7% for AFG2. Horwitz ratio values were ≤2 for the analytes in the three matrixes.

scholarly journals Determination of Deoxynivalenol in Processed Foods

2010 ◽  
Vol 93 (4) ◽  
pp. 1236-1242 ◽  
Author(s):  
Mary W Trucksess ◽  
Lei Bao ◽  
Carol M Weaver ◽  
Kevin D White
Keyword(s):  
Food Processing ◽  
Multiple Reaction Monitoring ◽  
Health Concern ◽  
Processed Foods ◽  
Reaction Monitoring ◽  
Immunoaffinity Column ◽  
Naturally Occurring ◽  
Accuracy And Repeatability ◽  
Fusarium Fungi

Abstract Deoxynivalenol (DON), commonly referred to as vomitoxin, belongs to a class of naturally occurring mycotoxins produced by Fusarium fungi. The presence of DON in foods is a human health concern. The frequency of occurrence of DON in wheat is high, although cleaning prior to milling can reduce DON concentration in final products, and food processing can partially degrade the toxin. This paper describes a method for the determination of DON in some major wheat food products, including bread, breakfast cereals, pasta, pretzels, and crackers. Test samples containing 5 polyethylene glycol were extracted with water. After blending and centrifuging, the supernatant was diluted with water and filtered through glass microfiber filter paper. The filtrate was then passed through an immunoaffinity column and the toxins eluted with methanol. The toxins were then subjected to RPLC separation and UV detection. The accuracy and repeatability characteristics of the method were determined. Recoveries of DON spiked at levels from 0.5 to 1.5 g/g in the five processed foods were >70. SD and RSD values ranged from 2.0 to 23.5 and from 2.0 to 23.2, respectively. HorRat values were <2 for all of the matrixes examined. The method was found to be acceptable for the matrixes examined. LC/MS/MS with multiple-reaction monitoring was used to confirm the identity of DON in naturally contaminated test samples.

scholarly journals Determination of Triacylglycerols by HTGC-FID as a Sensitive Tool for the Identification of Rapeseed and Olive Oil Adulteration

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3881
Author(s):  
Ying Qian ◽  
Magdalena Rudzińska ◽  
Anna Grygier ◽  
Roman Przybylski
Keyword(s):  
Olive Oil ◽  
Rapeseed Oil ◽  
Edible Oils ◽  
Response Factor ◽  
Limits Of Detection ◽  
Relative Response Factor ◽  
Relative Response ◽  
Sensitive Tool

Triacylglycerols (TGs) are the most common compounds in food lipids, accounting for 95% of the weight of edible oils. The aim of this study was to scrutinize a procedure for quantitatively assessing possible adulteration of olive and rapeseed oil through GC-FID analysis of TGs. The recovery of TG standards ranged from 21% to 148%, and the relative response factor (RRF) ranged from 0.42 to 2.28. The limits of detection were in the range of 0.001 to 0.330 µg/mL, and the limits of quantitation from 0.001 to 1.000 µg/mL. The validated method was used to determine the TGs in olive oil (OO), refined rapeseed oil (RRO), and their blends. Eight TGs were detected in refined rapeseed oil, and 10 in olive oil. The addition of 1% of olive oil to rapeseed oil or vice versa can be detected using this method. Three triacylglycerols were pinpointed as indicators of adulteration of rapeseed oil with olive oil (PPO, PPL, PSO). The method described here can be used for controlling the quality of these oils.

Determination of Organophosphorus Pesticides in Soybean Oil, Peanut Oil and Sesame Oil by Low-Temperature Extraction and GC-FPD

2007 ◽  
Vol 66 (7-8) ◽  
pp. 625-629 ◽  
Author(s):  
Li Li ◽  
Zhiqiang Zhou ◽  
Canping Pan ◽  
Chuanfan Qian ◽  
Shuren Jiang ◽  
...  
Keyword(s):  
Low Temperature ◽  
Soybean Oil ◽  
Organophosphorus Pesticides ◽  
Sesame Oil ◽  
Peanut Oil ◽  
Low Temperature Extraction

Determination of Aflatoxins in Edible Oils from China and Ethiopia Using Immunoaffinity Column and HPLC-MS/MS

2019 ◽  
Vol 102 (1) ◽  
pp. 149-155 ◽  
Author(s):  
Lingyun Chen ◽  
Alemu Eshetie Molla ◽  
Kassa Metsehet Getu ◽  
Ande Ma ◽  
Chengsong Wan
Keyword(s):  
Edible Oils ◽  
Total Concentration ◽  
Edible Oil ◽  
Sub Saharan Africa ◽  
National Standard ◽  
Human Consumption ◽  
Immunoaffinity Column ◽  
Allowable Limit ◽  
Policy Makers

Abstract Background: Aflatoxin (AF) ingestion through contaminated foodstuffs causes at least 250 000 deaths every year from hepatocellular carcinoma in China and sub-Saharan Africa. Objective: The main objective of the study was to determine the aflatoxin levels of oils in South Gondar, Ethiopia, and oils purchased from retail markets in Guangzhou, China. Methods: We used a rapid, sensitive, and selective HPLC-tandem mass spectrometry (MS/MS) method for the determination of aflatoxins in edible oils from China and Ethiopia using immunoaffinity column cleaning. Results: The level of contamination for Ethiopian oils ranged between 0.07 and 145.59 μg/kg for total aflatoxins. Of the 27 edible oil samples from Guangzhou, China, the total concentration of aflatoxins (AFB1 + AFB2 + AFG1 + AFG2) ranged between 0.03 and 2.23 μg/kg. Conclusions: The study concluded that the peanut oils from Ethiopia were contaminated with aflatoxins higher than the allowable limit set by many countries while the oils from China were safe for human consumption. Highlights: We first describe an HPLC-MS/MS method for the determination of aflatoxins in 48 edible oil samples from China and Ethiopia using immunoaffinity column cleaning. This is the first preliminary study done on Ethiopian edible oils, giving policy-makers and future researchers baseline data. It is also used to assess the aflatoxin levels of the Chinese edible oils from Guangzhou. Therefore, conducting a comparative study points out the severity of the problem and helps to formulate a new national standard for policy-makers, making this study imperative.

Determination of glycerophospholipids in vegetable edible oils: Proof of concept to discriminate olive oil categories

2019 ◽  
Vol 299 ◽  
pp. 125136 ◽  
Author(s):  
I. Criado-Navarro ◽  
A. Mena-Bravo ◽  
M. Calderón-Santiago ◽  
F. Priego-Capote
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Proof Of Concept

scholarly journals A Review on the Occurrence and Analytical Determination of PAHs in Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 324
Author(s):  
Valentina Bertoz ◽  
Giorgia Purcaro ◽  
Chiara Conchione ◽  
Sabrina Moret
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Mitigation Strategies ◽  
Health Concern ◽  
Analytical Determination ◽  
Polycyclic Aromatic ◽  
Production Practices

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due to the lipophilic nature of these substances, edible oils may present unsafe levels of these compounds. Among these, olive oil, and in particular extra virgin olive oil, is a high-value commodity, also known for its health benefits. Therefore, the occurrence of contaminants in this product is not only of health concern but also causes economic and image damage. In this review, an overview of the occurrence of PAHs in all categories of olive oil is provided, as well as a description of the official methods available and the analytical developments in the last 10 years.

scholarly journals Identification of Tyrosyl Oleate as a Novel Olive Oil Lipophenol with Proliferative and Antioxidant Properties in Human Keratinocytes

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1051
Author(s):  
Cinzia Benincasa ◽  
Chiara La Torre ◽  
Alessia Fazio ◽  
Enzo Perri ◽  
Maria Cristina Caroleo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Morphological Changes ◽  
Multiple Reaction Monitoring ◽  
Antioxidant Properties ◽  
Human Keratinocytes ◽  
Cytoskeletal Remodeling ◽  
External Standard Method ◽  
Diphenyltetrazolium Bromide ◽  
By Products

Lipophenols are an emerging subclass of phenolic compounds characterized by the presence of a lipid moiety. Recently, hydroxytyrosyl oleate (HtyOle), a derivative of hydroxytyrosol, has been identified in olive oil and by-products. Furthermore, HtyOle possesses anti-inflammatory, antioxidant, and tissue regenerating properties. In this work, the potential occurrence of tyrosyl oleate (TyOle) in olive oil was investigated based on the hypothesis that its precursors tyrosol and oleic acid, both present in relatively high amount can be coupled together. Moreover, TyOle effects have been investigated in human keratinocytes to verify its proliferative and antioxidant properties. The quantitative determination of TyOle was carried out by the external standard method in liquid chromatography coupled with mass spectrometry (LC/MS), in negative mode using multiple reaction monitoring (MRM). The proliferative properties of TyOle on immortalized human keratinocytes (HaCat) were evaluated by 3-(4,5-dimethylthiasol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Morphological changes were observed by fluorescent staining with phalloidin (for F-actin) or 4,6-diamidino-2-phenylindole (DAPI, for chromatin) dye. The antioxidant activity was assessed at the level of production of mitochondrial reactive oxygen species (ROS) induced with UV exposure. TyOle was identified in all the oil samples investigated. Interestingly, TyOle concentration was higher in defective or low-quality oils than in extra virgin oils. The formation of TyOle likely occurs during the crushing and kneading processes and its concentration is related to the increase of rancidity and of the concentration of free precursors. Herein we show that TyOle induced an increase in the viability of HaCat cells and cytoskeletal remodeling.

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