Authentication of extra virgin Argan oil by selected-ion flow-tube mass-spectrometry fingerprinting and chemometrics

[Display omitted] •SIFT-MS application in oil authentication using H3O+, NO+, and O2+ reagent ions.•SIFT-MS spectra combined with chemometrics for extra virgin Argan oil (EVAO) fraud.•SIFT-MS allows the identification and quantification of volatile compounds (oil fragrance).•Classification of pure a...

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Bibliographic Details
Published in:Food chemistry 2022-07, Vol.383, p.132565-132565, Article 132565
Main Authors: Kharbach, Mourad, Yu, Huiwen, Kamal, Rabie, Marmouzi, Ilias, Alaoui, Katim, Vercammen, Joeri, Bouklouze, Abdelaziz, Vander Heyden, Yvan
Format: Article
Language:English
Subjects:
Adulteration
Chemometrics
Extra virgin Argan oil
Food Contamination - analysis
Ions - analysis
Mass Spectrometry - methods
Oil authentication
Oil fraud
Olive Oil - chemistry
Plant Oils - chemistry
Selected-Ion Flow-Tube Mass Spectrometry
Volatile organic compounds
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Summary:[Display omitted] •SIFT-MS application in oil authentication using H3O+, NO+, and O2+ reagent ions.•SIFT-MS spectra combined with chemometrics for extra virgin Argan oil (EVAO) fraud.•SIFT-MS allows the identification and quantification of volatile compounds (oil fragrance).•Classification of pure and adulterated EVAO was established.•Quantification of three adulterant oils in EVAO was done at low levels. Recognized for its nutritional and therapeutic use, extra-virgin Argan Oil (EVAO) is frequently adulterated. Selected-Ion Flow-Tube Mass Spectrometry (SIFT-MS) spectra were applied to quantify adulterants (i.e., Argan oil of lower quality (LQAO), olive oil (OO), and sunflower oil (SO)) in EVAO. Four data sets, i.e., using H3O+, NO+, O2+ reagent ions, and the combined data were considered. Soft independent modelling of class analogy (SIMCA), and partial least squares discriminant analysis (PLS-DA) were assessed to distinguish adulterated- from pure EVAO. The effectiveness of SIFT-MS associated with PLS and support vector machine (SVM) regression to quantify trace adulterants in EVAO was evaluated. Variable Importance in Projection (VIP), and interval-PLS (iPLS) were also investigated to extract useful features. Different models were built to predict the EVAO authenticity and the degree of adulteration. High accuracy was achieved. SIFT-MS spectra handled with the appropriate chemometric tools were found suitable for the quality evaluation of EVAO.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132565