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Determination of olive oil oxidative status by selected ion flow tube mass spectrometry.
J Agric Food Chem. 2007 May 02; 55(9):3334-8.JA

Abstract

The emergence of primary and secondary oxidation products in New Zealand extra virgin olive oil during accelerated thermal oxidation was measured and correlated with the concentrations of 13 headspace volatile compounds measured by selected ion flow tube mass spectrometry (SIFT-MS). SIFT-MS is a mass spectrometric technique that permits qualitative and absolute quantitative measurements to be made from whole air, headspace, or breath samples in real-time down to several parts per billion (ppb). It is well-suited to high-throughput analysis of headspace samples. Propanal, hexanal, and acetone were found at high concentrations in a rancid standard oil, while propanal, acetone, and acetic acid showed marked increases with oxidation time for the oils used in this study. A partial least-squares (PLS) regression model was constructed, which allowed the prediction of peroxide values (PV) for three separate oxidized oils. Sensory rancidity was also measured, although the correlations of headspace volatile compounds with sensory rancidity score were less satisfactory, and too few results were available for the construction of a PLS regression model. A fast (approximately 1 min), reliable method for prediction of olive oil PVs by SIFT-MS was developed.

Authors+Show Affiliations

Department of Chemistry, University of Canterbury, and Syft Technologies Ltd., 3 Craft Place, Middleton, PB4800 Christchurch, New Zealand.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17407314

Citation

Davis, Brett M., and Murray J. McEwan. "Determination of Olive Oil Oxidative Status By Selected Ion Flow Tube Mass Spectrometry." Journal of Agricultural and Food Chemistry, vol. 55, no. 9, 2007, pp. 3334-8.
Davis BM, McEwan MJ. Determination of olive oil oxidative status by selected ion flow tube mass spectrometry. J Agric Food Chem. 2007;55(9):3334-8.
Davis, B. M., & McEwan, M. J. (2007). Determination of olive oil oxidative status by selected ion flow tube mass spectrometry. Journal of Agricultural and Food Chemistry, 55(9), 3334-8.
Davis BM, McEwan MJ. Determination of Olive Oil Oxidative Status By Selected Ion Flow Tube Mass Spectrometry. J Agric Food Chem. 2007 May 2;55(9):3334-8. PubMed PMID: 17407314.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of olive oil oxidative status by selected ion flow tube mass spectrometry. AU - Davis,Brett M, AU - McEwan,Murray J, Y1 - 2007/04/04/ PY - 2007/4/5/pubmed PY - 2007/7/25/medline PY - 2007/4/5/entrez SP - 3334 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 9 N2 - The emergence of primary and secondary oxidation products in New Zealand extra virgin olive oil during accelerated thermal oxidation was measured and correlated with the concentrations of 13 headspace volatile compounds measured by selected ion flow tube mass spectrometry (SIFT-MS). SIFT-MS is a mass spectrometric technique that permits qualitative and absolute quantitative measurements to be made from whole air, headspace, or breath samples in real-time down to several parts per billion (ppb). It is well-suited to high-throughput analysis of headspace samples. Propanal, hexanal, and acetone were found at high concentrations in a rancid standard oil, while propanal, acetone, and acetic acid showed marked increases with oxidation time for the oils used in this study. A partial least-squares (PLS) regression model was constructed, which allowed the prediction of peroxide values (PV) for three separate oxidized oils. Sensory rancidity was also measured, although the correlations of headspace volatile compounds with sensory rancidity score were less satisfactory, and too few results were available for the construction of a PLS regression model. A fast (approximately 1 min), reliable method for prediction of olive oil PVs by SIFT-MS was developed. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17407314/Determination_of_olive_oil_oxidative_status_by_selected_ion_flow_tube_mass_spectrometry_ L2 - https://doi.org/10.1021/jf063610c DB - PRIME DP - Unbound Medicine ER -