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Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene

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Abstract

Fatty acids, tocopherols, sterols and squalene were analyzed by chromatographic-based techniques and were selected as variables to build a variety of classification models for the accurate characterization and authentication of olive, camellia oil and six other vegetable oils (soybean, corn, rapeseed, peanut, palm and sunflower). Different unsupervised and supervised chemometrics techniques, such as principal component analysis (PCA), linear discriminant analysis (LDA) and partial least squares discriminant analysis (PLS-DA), have been applied. In addition, the Kennard–Stone algorithm was used to select the training samples for the construction of supervised models. The discriminating power of different components was compared, and the results suggested that fatty acids are the most powerful in distinguishing vegetable oils, followed by tocopherols and sterols, and squalene contributed to the discrimination between olive and camellia oils despite their apparent similarities. This proposed method was straightforward and can be easily implemented to identify unknown oil samples.

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Acknowledgements

This research work was financially supported by the National Key Research and Development Program of China (No. 2017YFC1600405), and the fund of the Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (No. FQS-201904).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, China

    Mingyue Shen, Shanshan Zhao, Fan Zhang & Jianhua Xie

  2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 33 Fucheng Road, Beijing, 100048, China

    Mingquan Huang

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  1. Mingyue Shen
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  2. Shanshan Zhao
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  3. Fan Zhang
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  4. Mingquan Huang
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Correspondence to Mingquan Huang or Jianhua Xie.

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Shen, M., Zhao, S., Zhang, F. et al. Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene. Eur Food Res Technol 247, 411–426 (2021). https://doi.org/10.1007/s00217-020-03635-4

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  • DOI: https://doi.org/10.1007/s00217-020-03635-4

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