Nome Completo: Ana Valéria Colnaghi Simionato

Sociedade Brasileira de Espectrometria de Massas – BrMASS
Categoria do Resumo (Poster)
Natural Markers in Vegetable Oils for Quality Control by ESI-MS
Database Fingerprinting
Georgiana F. da Cruz1, Mauricio G. da Fonseca1, Elaine C. Cabral1,2,3, Valnei S.
da Cunha1, Janaína M. Rodrigues1, Romeu J. Daroda1, Marcos N. Eberlin3
[email protected]
1 National Institute of Metrology, Standardization and Industrial Quality INMETRO. Division of Chemistry. Duque de Caxias-RJ. Brazil. 2 University of
São Paulo. Institute of Chemistry - IQ-USP. São Paulo-SP. Brazil. 3
Laboratory Thomson of Mass Spectrometry. Institute of Chemistry.
UNICAMP. Campinas-SP. Brazil.
Traditionally fat acids, mono, di and triglycerides composition is used for
classification, identification and also as vegetable oils indicator purity1. The fat acids
are mainly derivatized by methilation and sterification, being analyzed later by coupled
GC-MS1 or HPLC.2 The detected non volatile compounds through HPLC with mass and
ultra-violet detectors can be used as olive oil markers3,4 and it’s seen in cheaper
vegetable oils adulteration.5 However the methods to detect adulteration and origin of
vegetable oils have been based on your polar and non polar components using
chromatography methods that demand derivatization and extraction, consuming time.
To reduce the time of oils analysis and classification, the electrospray ionization mass
spectrometry (ESI-MS) with direct infusion has been available.6 The goal of this
research was a methodology development to detect natural markers in Brazilian
vegetable oils and the quality control through fast screening.
For the analysis of polar compounds 200μL oil was partitioned with 1mL of
methanol/H2O (1:1), then 10μL of the aqueous phase was diluted in 1mL of
methanol/H2O (1:1) + 0.1% of formic acid or ammonium hydroxide. To analyze non
polar compounds 20μL oil was diluted with 1mL of toluene, then 10μL were diluted in
1mL of methanol + 0.1% formic acid and sodium chloride satured solution. The
samples were injected directly into the mass spectrometer, QTof Micromass
(Manchester - UK). The operating conditions used were: capillary voltage, 3.0-4.0 kV,
source temperature, 100 ° C, desolvation temperature, 100 ° C, cone voltage, 20-40 V.
Cotton, soybean, andiroba, sunflower, peanuts, ucuuba, colza, sesame, pinhão
manso oils were analyzed by ESI(-/+)-MS. ESI(+)-MS mode detected mono, di and
triglycerides and ESI(-)-MS mode showed results for fat acids. By this methodology we
can also verify the presence of minor compounds like limonoids and phytosterols.
Results were used in a database of fat acids, mono, di and triglycerides
composition for quality control, origin certificate, adulteration and oxidation.
[1] Gamazo-Vazquez, J.; Garcıa-Falcon, M. S.; Simal-Gandara, J. Food Control. 2003, 14, 463.
[2] Christopoulou, E.; Lazaraki, M.; Komaitis, M.; Kaselimis, K. Food Chem. 2004, 84, 463.
[3] Bianco A.; Buiarelli, F.; Cartoni, G., Coccioli, F.; Jasionowska, R.; Margherita, P. J. Sep. Sci.
2003, 26, 417.
[4] Murovik, M.; Lechner, S.; Pietzka, A.; Bratacos, B.; Katzogiannos, E. J. Biochem. Biophys.
Methods 2004, 61, 155.
[5] Zabaras, D.; Gordon, M. H. Food Chem. 2004, 84, 475.
[6] Goodacre, R.; Vaidyanathan, S.; Bianchi, G.; Kell, D. B. Analyst. 2002, 127, 1457.
3º Congresso BrMass – 12 a 15 de Dezembro de 2009