Evaluation of the Adulteration of Edible and Cosmetic Sunflower Oils by GC-FID and ESI-MS

• Autor(a) principal: Manin,Luciana P
• Data de Publicação: 2021
• Outros Autores: Pizzo,Jessica S, Rydlewski,Adriela A, Santos,Patrícia D. S, Galuch,Marília B, Zappielo,Caroline D, Santos,Oscar O, Visentainer,Jesuí V
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532021001102086
• topic: fatty acid composition; lipid profile; quality control; principal component analysis

Sunflower oil has several properties that are valuable to the human skin and health; however, they are target of adulterations. In this study, in order to evaluate the authenticity of edible and cosmetics based on sunflower oils, the triacylglycerol (TAG) profiles using direct infusion electrospray ionization mass spectrometry (ESI-MS), the fatty acid (FA) composition by gas chromatography with flame ionization detection (GC-FID) and principal component analysis, of seven commercial samples were determined and the results obtained were compared with the pure sunflower and soybean oils. Of the seven brands analyzed, just one sample presented only sunflower oil in its composition; two stated in the label soybean addition; and four did not present the real composition of the product in the label. Therefore, GC-FID and ESI-MS analysis in conjunction with principal component analysis (PCA) demonstrated that they are complementary techniques and could be applied in food industries to assess the quality of vegetable oils, since results showed the need for stricter quality control for this product.