Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data—A review

• Published in: Analytica chimica acta Vol. 724; pp. 1 - 11
• Main Authors: Bosque-Sendra, Juan M., Cuadros-Rodríguez, Luis, Ruiz-Samblás, Cristina, de la Mata, A. Paulina
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 29.04.2012; Elsevier
• Subjects: Adulterants; adulterated products; Analytical chemistry; Authentication; Chemistry; Chemometrics; Chromatographic methods and physical methods associated with chromatography; Chromatography; Chromatography, Gas; Chromatography, High Pressure Liquid; Chromatography, Thin Layer; Discriminant Analysis; Exact sciences and technology; Fats; Fats - analysis; fish oils; Food Analysis - methods; foods; Gas chromatographic methods; High temperature gas chromatography; Liquid chromatography; Markets; Mass Spectrometry; Milk; Multivariate data analysis; Oils - analysis; olive oil; Other chromatographic methods; Principal Component Analysis; Triacylglycerols; Triglycerides - analysis; vegetable oil; CDA; LLLn; EDA; RMSEP; OLA; LnPP; OLL; SPL; Multivariate data analysis; SDA; MLR; OLO; ELSD; PoOO; SLS; EI; MS; CAD; HCA; Liquid chromatography; IT; LOP; LOO; PCA; POO; RMSEC; FAME; TCD; SFDA; FA; FD; RP; CART; ANN; NP; CBE; HRGC; LDA; HTGC; KNN; TLC; APCI; LLL; LLP; PLL; RMSECV; SFC; PLO; ANOVA; PLS; ESI; GC; MANOVA; HPLC; Triacylglycerols; CB; FID; MALDI; SIMCA; PLS-DA; CN; DAG; RID; OOL; OOO; TIC; ECN; SOL; SOO; Authentication; High temperature gas chromatography; TAG; TMS; DA; MCR; iPLS; Vegetable fat; Vegetable oil; Identification; Review; Oils and fats; High temperature; Multivariate analysis; Coffee; Mixture; Characterization; Pisces; Quantitative analysis; Milk; Tool; Data analysis; Sample; Dairy product; Foodstuff; Olive oil; Method; Pattern recognition; Animal fat; Gas chromatography; Vertebrata; Fat; Application; Chemometrics
• ISSN: 0003-2670; 1873-4324; 1873-4324
• DOI: 10.1016/j.aca.2012.02.041

[Display omitted] ► Relationships between chemometric and chromatography. ► Use of triglyceride profiles and triglyceride chromatographic fingerprints for the characterization of fat and oils. ► Chemometric tools applied to authenticate fat and oils. The characterization and authentication of fats and oils is a subject of great importance for market and health aspects. Identification and quantification of triacylglycerols in fats and oils can be excellent tools for detecting changes in their composition due to the mixtures of these products. Most of the triacylglycerol species present in either fats or oils could be analyzed and identified by chromatographic methods. However, the natural variability of these samples and the possible presence of adulterants require the application of chemometric pattern recognition methods to facilitate the interpretation of the obtained data. In view of the growing interest in this topic, this paper reviews the literature of the application of exploratory and unsupervised/supervised chemometric methods on chromatographic data, using triacylglycerol composition for the characterization and authentication of several foodstuffs such as olive oil, vegetable oils, animal fats, fish oils, milk and dairy products, cocoa and coffee.