Chromatography in authenticity and traceability tests of vegetable oils and dairy products: A review

Biomedical Chromatography

Volumn 19, Issue 3, 2005, Pages 183-190

  Cseháti, Tibor ^a   Forgács, Esther ^a   Deyl, Zdenek ^b   Miksik, Ivan ^b  

^a CHEMICAL RESEARCH CENTER   (Hungary)

^b INSTITUTE OF PHYSIOLOGY   (Czech Republic)

Author keywords

Authenticity test; Chromatograpy; Dairy products; Traceability; Vegetable oils

Indexed keywords

AUTHENTICATION; DAIRY PRODUCTS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROOPTICS;

AUTHENTICITY TEST; CHROMATOGRAPHIC TECHNIQUES; CHROMATOGRAPY; ELECTROPHORETIC METHODS; GAS-LIQUID CHROMATOGRAPHY; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; MICROCOMPONENT; NEW APPLICATIONS; TRACEABILITY;

VEGETABLE OILS;

DIACYLGLYCEROL; TRIACYLGLYCEROL; VEGETABLE OIL;

ANALYTIC METHOD; CHEMICAL ANALYSIS; CHEMOMETRIC ANALYSIS; COLUMN CHROMATOGRAPHY; CONCENTRATION (PARAMETERS); DAIRY PRODUCT; ELECTROPHORESIS; GAS LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; QUANTITATIVE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; REVIEW; SEPARATION TECHNIQUE;

EID: 17344363566     PISSN: 02693879     EISSN: None     Source Type: Journal    
DOI: 10.1002/bmc.486     Document Type: Review

References (44)

1. Ahmed FE. Detection of genetically modified organisms in foods. Trends in Biotechnology 2002; 20: 215-223.
2. Andrikopoulos NK. Triglyceride species compositions of common edible vegetable oils and methods used for their identification and quantification. Food Review International 2002; 18: 71-102.
3. Anklam E and Battaglia R. Food analysis and consumer protection. Trends in Food Science and Technology 2001; 12: 197-202.
4. Aparicio R and Aparicio-Ruiz R. Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography A 2000; 881: 93-104.
5. Cercaci L, Rodriguez-Estrada MT and Lercker G. Solid-phase extraction thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols. Journal of Chromatography A 2003; 985: 211-220.
6. Cert A, Moreda W and Pérez-Camino MC. Chromatographic analysis of minor constituents in vegetable oils. Journal of Chromatography A 2000; 881: 131-148.
7. Curioni PMG and Bosset JO. Key odorants in various cheese type as determined by gas chromatography-olfactometry. International Dairy Journal 2002; 12: 959-984.
8. Daminani P, Cossignani L, Simonetti MS, Campisi B, Favretto L and Favretto LG. Stereospecific analysis of triacylglycerol fraction and linear discriminant analysis in a climatic differentiation of Umbrian extra-virgin olive oils. Journal of Chromatography A 1997; 758 109-116.
9. Dionisi F, Golay PA and Fay LB. Influence of milk fat presence on the determination of trans fatty acids in fats used for infant formulae. Analytica Chimica Acta 2002; 465: 395-407.
10. Engel E, Nicklaus S, Garem A, Septier C, Salles C and La Quéré JL. Taste active compounds in a goat cheese water-soluble extract. Part I: development and sensory validation of a model water-soluble extract. Journal of Agriculture and Food Chemistry 2000a; 48: 4252-4259.
11. Engel E, Nicklaus S, Garem A, Septier C, Salles C and La Quéré JL. Taste active compounds in a goat cheese water-soluble extract. Part II: Determination of the relative impact of water-soluble extract components on its taste using omission tests. Journal of Agriculture and Food Chemistry 2000b; 48: 4260-4267.
12. Engel E, Nicklaus S, Septier C, Salles C and La Quéré JL. Evolution of the taste of a bitter camembert cheese during ripening: Characterisation of a matrix effect. Journal of Agriculture and Food Chemistry 2001; 49: 2930-2939.
13. Engel E, Lombardo J-B, Garem A, Leconte N, Septier C, La Quéré JL and Salles C. Fractionation of the water-soluble extract of a cheese made from goats' milk by filtration methods: behaviour of fat and volatile compounds. International Dairy Journal 2002; 12: 609-619.
14. Ferreira IMPLVO and Cacote H. Detection and quantification of bovine, ovine and caprine milk percetages in protected denomination of original cheeses by reversed-phase high-performance liquid chromatography of β-lactoglobulins. Journal of Chromatography A 2003; 1015: 111-118.
15. Forgács E and Cserháti T. Gas chromatography. In Food Authenticity and Traceability, Lees M (ed.). CRC Press, Boca Raton, FL, 2003; 197-217.
16. Gil AM, Duarte IF, Delgadillo I, Colquhoun IJ, Casuscelli F, Humpfer E and Spraul M. Study of the compositional changes of mango during ripening by use of nuclear magnetic resonance spectroscopy. Journal of Agriculture and Food Chemistry 2000; 48: 1524-1536.
17. Högnadóttir A and Rouseff RL. Identification of aroma active compounds in orange essential oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Journal of Chromatography A 2003; 998: 201-211.
18. Holcapek M, Jandera P, Zderadicka P and Hrubá L. Characterization of triacylglycerol and diacylglycerol composition of plant oils using high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A 2003; 1010: 195-215.
19. Hold GL, Russel VJ, Pryde SE, Rehbein H, Quinteiro J, Vidal R, Rey-Mendez M, Sotelo CG, Perez-Martin RI, Santos AT and Rosa C. The development of a DNA based method aimed at identifying the fish species present in food products. Journal of Agriculture and Food Chemistry 2001; 49: 1175-1179.
20. Indahl UG, Narini SS, Kirkhus B and Naes T. Multivariate strategies for classification based on NIR-spectra - with application to mayonnaise. Chemometrics International Laboratory Systems 1999; 49: 19-31.
21. Jakab A and Forgács E. Characterization of plant oils on a monolithic silica column by high-performance liquid chromatography-atmospheric pressure chemical ionization-mass spectrometry. Chromatographia 2002; 56: S-69-S-73.
22. Jakab A, Nagy K, Héberger K, Vékey K and Forgács E. Differentiation of vegetable oils by mass spectrometry combined with statistical analysis. Rapid Communications in Mass Spectroscopy 2002a; 16: 2291-2297.
23. Jakab A, Héberger K and Forgács E. Comparative analysis of different plant oils by high-performance liquid chromatography-atmospheric pressure chemical ionisation mass spectrometry. Journal of Chromatography A 2002b; 976: 255-263.
24. Jakab A, Jablonkai I and Forgács E. Quantification of the ratio of positional isomer dilinoleoyl-oleyl glycerols in vegetable oils. Rapid Communications in Mass Spectroscopy 2003; 17: 2295-2302.
25. Jeantet R, Rodriguez J and Garem A. Nanofiltration of sweet whey by spiral wound organic membranes: Impact of hydrodynamics. Lait 2000; 80: 155-163.
26. Kamm W, Dionisi F, Fay L-B, Hischenhuber C, Schmarr H-G and Engel K-H. Analysis of steryl esters in cocoa butter by on-line liquid chromatography-gas chromatography. Journal of Chromatography A 2001; 918: 341-349.
27. Lee D-S, Lee E-S, Kim H-J, Kim S-O and Kim K. Reversed phase liquid chromatographic determination of triacylglycerol composition in sesame oils and chemometric detection of adulteration. Analytica Chimica Acta 2001; 429: 321-330.
28. Lorenzo IM, Pavón JLP, Laespada MEF, Pinto CG and Cordero BM. Detection of adulterans in olive oil by headspace-mass spectrometry. Journal of Chromatography A 2002; 945: 221-230.
29. Marigheto NA, Kemsley EK, Defernez M and Wilson RH. A comparison of mid-inrared and Raman spectroscopies for the authentication of edible oils. Journal of the AOCS 1998; 75: 987-992.
30. Marini F, Balestrieri F, Bucci R, Magri AL and Marini D. Supervised pattern recognition to discriminate the geographical origin of rice brain oils: a first study. Microchemistry Journal 2003; 74 239-248.
31. Marriott PJ, Shellie R and Cornwell C. Gas chromatographic technologies for the analysis of essential oils. Journal of Chromatography A 2001; 936: 1-22.
32. Marsilio V, Campestre C, Lanza B and De Angelis M. Sugar and polyol compositions of some European olive fruit varieties (Olea europea L.) suitable for table oil purposes. Food Chemistry 2001; 72: 485-490.
33. Nollet LML. High pressure liquid chromatography (HPLC) in food authentication. In Food Authenticity and Traceability, Lees M (ed.). CRC Press, Boca Raton, FL, 2003; 218-238.
34. Pionier E, Engel E, Salles C and Le Quéré C. Interactions between non volatile water-soluble molecules and arome compounds in Camembert cheese. Food Chemistry 2002; 76: 13-20.
35. Razzazi-Fazeli E, Kleineisen S and Luf W. Determination of cholesterol oxides in processed food using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionisation. Journal of Chromatography A 2000; 896: 321-334.
36. Rezanka T and Rezanková H. Characterization of fatty acids and triacylglycerols in vegetable oils by gas chromatography and statistical analysis. Analytica Chimica Acta 1999; 398: 253-261.
37. Roux K, Teuber S and Sathe S. An immunoassay for the detection of almond in foods. Journal of Allergy and Clinical Immunology 2000; 105: 144-151.
38. Salles C, Hervé C, Septier C, Demaiziéres D, Leschaeve I, Issanchou S and Le Quéré JL. Evaluation of taste compounds in water-soluble extract of goat cheeses. Food Chemistty 2000; 68 429-435.
39. Schulz H, Quilitzsch R and Kruger H. Rapid evaluation and quantitative analysis of thyme, origano and chamomile essential oils by ATR-IR and NIR spectroscopy. Journal of Molecular Structure 2003; 661-662: 299-306.
40. Simoneau C, Hannaert P and Anklam E. Detection and quantification of cocoa butter equivalents in chocolate model system: analysis of triglyceride profiles by high resolution GC. Food Chemistry 1999; 111-116.
41. Spangenberg JE and Ogrinc N. Authenticitation of vegetable oils by bulk and molecular carbon isotope analyses with emphasis on olive oil and pumpkin seed oil. Journal of Agriculture and Food Chemistry 2001; 49: 1534-1540.
42. Spangenberg JE, Macko SA and Hunziker J. Characterization of olive oil by carbon isotope analysis of individual fatty acids: implications for authentication. Journal of Agriculture and Food Chemistry 1998; 46: 4179-4184.
43. Stefanoudaki E, Kotsifaki F and Koutsaftakis A. The potential of HPLC triglyceride profiles for the classification of Cretan olive oils. Food Chemistry 1997; 60: 425-432.
44. Veloso ACA, Teixeira N and Ferreira IMPLVO. Separation and quantification of the major casein fractions by reversed-phase high-performance liquid chromatography and urea-polyacrylamide gel electrophoresis. Detection of milk adulterations. Journal of Chromatography A 2002; 967: 209-218.