Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: A comparison with traditional methods adopted by food industry to identify fraud

Food Research International

Volumn 102, Issue , 2017, Pages 43-50

  da Silveira, Roberta ^a   Vágula, Julianna Matias ^a   de Lima Figueiredo, Ingrid ^a   Claus, Thiago ^a   Galuch, Marilia Bellanda ^a   Santos Junior, Oscar Oliveira ^a   Visentainer, Jesui Vergilio ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Direct infusion; Extra virgin olive oil; Fraud; Mass spectrometry; Soybean oil

Indexed keywords

CRIME; MASS SPECTROMETRY; OILS AND FATS; OLIVE OIL; SPECTROMETRY;

ANALYTICAL METHOD; DIRECT INFUSIONS; EXTRA VIRGIN OLIVE OIL; FOOD INDUSTRIES; FRAUD; INNOVATIVE METHODOLOGIES; NATURAL LIPIDS; ROUTINE ANALYSIS;

SOYBEAN OIL;

FATTY ACID; OLIVE OIL; SOYBEAN OIL; TRIACYLGLYCEROL;

ANALYSIS; CALIBRATION; COMPARATIVE STUDY; ELECTROSPRAY MASS SPECTROMETRY; FOOD CONTAMINATION; FOOD HANDLING; FRAUD; PROCEDURES; REPRODUCIBILITY; STANDARD; STANDARDS; TIME FACTOR; WORKFLOW;

CALIBRATION; FATTY ACIDS, NONESTERIFIED; FOOD CONTAMINATION; FOOD HANDLING; FRAUD; OLIVE OIL; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS; SOYBEAN OIL; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TIME FACTORS; TRIGLYCERIDES; WORKFLOW;

EID: 85030329974     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.076     Document Type: Article

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