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Title: Identification and quantification of Cu-chlorophyll adulteration of edible oils.
Authors: Mingchih Fang
Chia-Fen Tsai
Guan-Yan Wu
Su-Hsiang Tseng
Hwei-Fang Cheng
Ching-Hao Kuo
Che-Lun Hsu
Ya-Min Kao
Daniel Yang-Chih Shih
Yu-Mei Chiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Cu-chlorophyll
Orbitrap mass spectrometry
grapeseed oil
olive oil
olive pomace oil
Date: 2015-09
Issue Date: 2018-11-02T02:30:07Z
Publisher: Food additives and contaminants Part B
Abstract: Abstract: Cu-pyropheophytin a, the major Cu-pigment of Cu-chlorophyll, was determined in edible oil by high-resolution mass spectrometry with a high-performance liquid chromatography-quadrupole (HPLC-Q)-Orbitrap system and by HPLC coupled with a photodiode-array detector. Respective limit of detection and limit of quantification levels of 0.02 μg/g and 0.05 μg/g were obtained. Twenty-nine commercial oil products marked as olive oil, grapeseed oil and blended oil, all sourced directly from a food company that committed adulteration with Cu-chlorophyll, were investigated. In this company, four green dyes illegally used in oils were seized during factory investigation by the health authorities. The food additive Cu-pyropheophytin a was found in all confiscated samples in concentrations between 0.02 and 0.39 μg/g. Survey results of another 235 commercial oil samples manufactured from other companies, including olive pomace oil, extra virgin olive oil, olive oil, grapeseed oil and blended oil, indicated high positive incidences of 63%, 39%, 44%, 97% and 8%, respectively, with a concentration range between 0.02 and 0.54 μg/g. High Cu-chlorophyll concentrations are indications for fraudulent adulteration of oils.
Relation: 8(3) pp.157-162
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/50975
Appears in Collections:[食品科學系] 期刊論文

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