Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products
Main Article Content
Keywords
bakery products, biscuits, fats, fatty acids, principal component analysis, tocols
Abstract
This study reports an approach combining the use of tocols and fatty acids as variables to separate different bakery products with respect to the oil/fat used as ingredients. The tocol and fatty acid profiles were investigated in 12 biscuits prepared with different fats/oils. Based on different profiles, principal component analysis (PCA) was used to classify samples according to their fat/oil ingredients. The PCA found three components that are able to explain approximately 71% of total variance, and it proved useful in characterizing products. The tested approach was validated on 33 commercial bakery products prepared with different fats/oils to verify the information mentioned on food labels.
References
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Aparicio R., and Aparicio-Ruiz R. 2000. Authentication of vegetable oils by chromatographic techniques. J Chromatogr A. 881: 93–104. 10.1016/s0021-9673(00)00355-1
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Cerretani L., Lerma-García M.J., Herrero-Martínez J.M., Gallina-Toschi T., and Simo-Alfonso E.F. 2010. Determination of tocopherols and tocotrienols in vegetable oils by nano-liquid chromatography with ultraviolet visible detection using a silica monolithic column. J Agric Food Chem. 58: 757–761. 10.1021/jf9031537
Chen H., Huang J., Su Y., Fu M., and Kan J. 2024. Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough. Food Chem. 436: 137571. 10.1016/j.foodchem.2023.137571
Costa A.M.M., Silva L.O., and Torres A.G. 2019. Chemical composition of commercial cold-pressed pomegranate (Punica granatum) seed oil from Turkey and Israel, and the use of bioactive compounds for samples’ origin preliminary discrimination. J Food Compos Anal. 75: 8–16. 10.1016/j.jfca.2018.09.004.
De Leonardis A., Macciola V., Niro S., Nag A., and Panfili G. 2016. Limits and potentials of African red palm oils purchased from European ethnic food stores. Eur Food Res. Technol. 243(7): 1239–1248. 10.1007/s00217-016-2839-1
Devi A., and Khatkar B.S. 2018. Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality. J Food Sci Technol. 5: 321–330. 10.1007/s13197-017-2942-8
Dubois V., Breton S., Linder M., Fanni J., and Parmentier M. 2007. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Eur J Lipid Sci Technol. 109: 710–732. 10.1002/ejlt.200700040
European Union. 2011. Regulation (EU) No. 1169/2011 of the European Parliament and the Council of 25 October 2011 on the provision of food information to consumers. Off J EU. L 304/18.
Fratianni A., Di Criscio T., Mignogna R., and Panfili G. 2012. Carotenoids, tocols and retinols evolution during egg pasta-making processes. Food Chem. 131(2): 590–595. 10.1016/j.foodchem.2011.09.034
Fratianni A., Giuzio L., Di Criscio T., Flagella Z., and Panfili G. 2013. Response of carotenoids and tocols of durum wheat in relation to water stress and sulfur fertilization. J Agric Food Chem. 61: 2583–2590. 10.1021/jf304168r
Gambelli L., and Logman M., 2015. Why palm oil intake is of no health concern. Agro Food Ind Hi Tech. 26(6): 24–28.
Ghotra B.S., Dyal S.D., and Narine S.S. 2002. Lipid shortenings: a review. Food Res Int. 35: 1015–1048. 10.1016/S0963-9969(02)00163-1
González A.G., Pablos F., Martín M.J. León-Camacho M., and Valdenebro M.S. 2001. HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters. Food Chem. 73: 93–101. 10.1016/S0308-8146(00)00282-X
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Hrncirik K., and van Duijn G. 2011. An initial study on the formation of 3-MCPD esters during oil refining. Eur J Lipid Sci Technol. 113: 374–379. 10.1002/ejlt.201000317
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Meenu M., Cai Q., and Xu B. 2019. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends Food Sci Tech. 91: 391–408. https://www.x-mol.com/paperRedirect/5789012
Mignogna R., Fratianni A., Niro S., and Panfili G. 2015. Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products. Food Control. 54: 31–38. 10.1016/j.foodcont.2015.01.032
Müller M., Hammann S., and Vetter W. 2018. Counter current chromatographic isolation and purification of 11′-α-tocomonoenol from the vitamin E extract of palm oil. Food Chem. 256: 327–332. 10.1016/j.foodchem.2018.02.133
Ng M.H., Choo Y.M., Ma A.N., Chuah C.H., and Ali H.M. 2004. Separation of vitamin E (tocopherol, tocotrienol and tocomonoenol) in palm oil. Lipids. 39: 1031–1035. 10.1007/s11745-004-1327-y
Niro S., D’Agostino A., Fratianni A., Cinquanta L., and Panfili G. 2019. Gluten-free alternative grains: nutritional evaluation and bioactive compounds. Foods. 8: 208. 10.3390/foods8060208
Osorio M.T., Haughey S.A., Elliott C.T., and Koidis A. 2014. Evaluation of methodologies to determine vegetable oil species present in oil mixtures: proposition of an approach to meet the EU legislation demands for correct vegetable oils labelling. Food Res Int. 60: 66–75. 10.1016/j.foodres.2013.12.013
Panfili G., Fratianni A., and Irano M. 2003. Normal phase high-performance liquid chromatography method for the determination of tocopherols and tocotrienols in cereals. J Agric Food Chem. 51: 3940–3944. 10.1021/jf030009v
Puah C.W., Choo Y.M., Ma A.N., and Chuah C.H. 2007. The effect of physical refining on palm vitamin E (tocopherol, tocotrienol and tocomonoenol). Am J Appl Sci. 4: 374–377. 10.3844/ajassp.2007.374.377
Ray C.L., Gawenis J.A., and Greenlief C.M. 2022. A new method for olive oil screening using multivariate analysis of proton NMR spectra. Molecules. 27: 213. 10.3390/molecules27010213
Rohman A., Ghazali M.A.B., Windarsih A., Irnawati Riyanto S., Yusof F.M., and Mustafa, S. 2020. Comprehensive review on application of FTIR spectroscopy coupled with chemometrics for authentication analysis of fats and oils in the food products. Molecules. 25: 5485. 10.3390/molecules25225485
Russo M.V., Avino P., and Notardonato I. 2016. Fast analysis of phthalates in freeze-dried baby foods by ultrasound-vortex-assisted liquid-liquid microextraction coupled with gas chromatography-ion trap/mass spectrometry. J Chromatogr A. 1474: 1–7. 10.1016/j.chroma.2016.10.058
Tavares K.M., Lima A.R., Nunes C.A., Silva V.A., Mendes E., Casal S., and Pereira R.G.F.A. 2016. Free tocopherols as chemical markers for Arabica coffee adulteration with maize and coffee by-products. Food Control. 70: 318–324. 10.1016/foodcont.2016.06.011
Tsimidou M., Macrae R., and Wilson I. 1987. Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: part 2–detection of adulteration with other vegetable oils. Food Chem. 25(4): 251–258. 10.1016/0308-8146(87)90011-2
Wong R.S.Y., and Radhakrishnan A.K. 2012. Tocotrienol research: past into present. Nutr Rev. 70: 483–490. 10.1111/j.1753-4887.2012.00512.x
Andrikopoulos N.K. 2002. Chromatographic and spectroscopic methods in the analysis of triacylglycerol species and regiospecific isomers of oils and fats. Crit Rev Food Sci Nutr. 42: 473–505. 10.1080/20024091054229
Aparicio R., and Aparicio-Ruiz R. 2000. Authentication of vegetable oils by chromatographic techniques. J Chromatogr A. 881: 93–104. 10.1016/s0021-9673(00)00355-1
Bonvehi J.S., Coll F.V., and Rius I.A. 2000. Liquid chromatographic determination of tocopherols and tocotrienols in vegetable oils, formulated preparations, and biscuits. J AOAC Int. 83: 627–634. 10.1093/jaoac/83.3.627
Cerretani L., Lerma-García M.J., Herrero-Martínez J.M., Gallina-Toschi T., and Simo-Alfonso E.F. 2010. Determination of tocopherols and tocotrienols in vegetable oils by nano-liquid chromatography with ultraviolet visible detection using a silica monolithic column. J Agric Food Chem. 58: 757–761. 10.1021/jf9031537
Chen H., Huang J., Su Y., Fu M., and Kan J. 2024. Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough. Food Chem. 436: 137571. 10.1016/j.foodchem.2023.137571
Costa A.M.M., Silva L.O., and Torres A.G. 2019. Chemical composition of commercial cold-pressed pomegranate (Punica granatum) seed oil from Turkey and Israel, and the use of bioactive compounds for samples’ origin preliminary discrimination. J Food Compos Anal. 75: 8–16. 10.1016/j.jfca.2018.09.004.
De Leonardis A., Macciola V., Niro S., Nag A., and Panfili G. 2016. Limits and potentials of African red palm oils purchased from European ethnic food stores. Eur Food Res. Technol. 243(7): 1239–1248. 10.1007/s00217-016-2839-1
Devi A., and Khatkar B.S. 2018. Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality. J Food Sci Technol. 5: 321–330. 10.1007/s13197-017-2942-8
Dubois V., Breton S., Linder M., Fanni J., and Parmentier M. 2007. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Eur J Lipid Sci Technol. 109: 710–732. 10.1002/ejlt.200700040
European Union. 2011. Regulation (EU) No. 1169/2011 of the European Parliament and the Council of 25 October 2011 on the provision of food information to consumers. Off J EU. L 304/18.
Fratianni A., Di Criscio T., Mignogna R., and Panfili G. 2012. Carotenoids, tocols and retinols evolution during egg pasta-making processes. Food Chem. 131(2): 590–595. 10.1016/j.foodchem.2011.09.034
Fratianni A., Giuzio L., Di Criscio T., Flagella Z., and Panfili G. 2013. Response of carotenoids and tocols of durum wheat in relation to water stress and sulfur fertilization. J Agric Food Chem. 61: 2583–2590. 10.1021/jf304168r
Gambelli L., and Logman M., 2015. Why palm oil intake is of no health concern. Agro Food Ind Hi Tech. 26(6): 24–28.
Ghotra B.S., Dyal S.D., and Narine S.S. 2002. Lipid shortenings: a review. Food Res Int. 35: 1015–1048. 10.1016/S0963-9969(02)00163-1
González A.G., Pablos F., Martín M.J. León-Camacho M., and Valdenebro M.S. 2001. HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters. Food Chem. 73: 93–101. 10.1016/S0308-8146(00)00282-X
Greenpeace. 2018. Greenpeace slams APP/Sinar Mas over links to deforestation, ends all engagement with company. Available at: https://www.greenpeace.org/international/press-release/16535/greenpeace-slams-app-sinar-mas-over-links-to-deforestation-ends-allengagement-with-company/. Accessed May 17, 2018.
Hrncirik K., and van Duijn G. 2011. An initial study on the formation of 3-MCPD esters during oil refining. Eur J Lipid Sci Technol. 113: 374–379. 10.1002/ejlt.201000317
Husson F., Lê S., and Pagès J. 2011.Exploratory Multivariate Analysis by Example Using R, vol. 15. CRC Press, Boca Raton.
Lê S., Josse J., and Husson F. 2008. Facto Mine R: an R package for multivariate analysis. J Stat Softw. 25(1): 1–18. 10.18637/jss.v025.i01
Manzi P., Panfili G., Esti M., and Pizzoferrato L. 1998. Natural antioxidants in the unsaponificable fraction of virgin olive oils from different cultivars. J Sci Food Agric. 77: 115–120. 10.1002/(SICI)1097-0010(199805)77:1<115::AID-JSFA13>3.0.CO;2-N
Meenu M., Cai Q., and Xu B. 2019. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends Food Sci Tech. 91: 391–408. https://www.x-mol.com/paperRedirect/5789012
Mignogna R., Fratianni A., Niro S., and Panfili G. 2015. Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products. Food Control. 54: 31–38. 10.1016/j.foodcont.2015.01.032
Müller M., Hammann S., and Vetter W. 2018. Counter current chromatographic isolation and purification of 11′-α-tocomonoenol from the vitamin E extract of palm oil. Food Chem. 256: 327–332. 10.1016/j.foodchem.2018.02.133
Ng M.H., Choo Y.M., Ma A.N., Chuah C.H., and Ali H.M. 2004. Separation of vitamin E (tocopherol, tocotrienol and tocomonoenol) in palm oil. Lipids. 39: 1031–1035. 10.1007/s11745-004-1327-y
Niro S., D’Agostino A., Fratianni A., Cinquanta L., and Panfili G. 2019. Gluten-free alternative grains: nutritional evaluation and bioactive compounds. Foods. 8: 208. 10.3390/foods8060208
Osorio M.T., Haughey S.A., Elliott C.T., and Koidis A. 2014. Evaluation of methodologies to determine vegetable oil species present in oil mixtures: proposition of an approach to meet the EU legislation demands for correct vegetable oils labelling. Food Res Int. 60: 66–75. 10.1016/j.foodres.2013.12.013
Panfili G., Fratianni A., and Irano M. 2003. Normal phase high-performance liquid chromatography method for the determination of tocopherols and tocotrienols in cereals. J Agric Food Chem. 51: 3940–3944. 10.1021/jf030009v
Puah C.W., Choo Y.M., Ma A.N., and Chuah C.H. 2007. The effect of physical refining on palm vitamin E (tocopherol, tocotrienol and tocomonoenol). Am J Appl Sci. 4: 374–377. 10.3844/ajassp.2007.374.377
Ray C.L., Gawenis J.A., and Greenlief C.M. 2022. A new method for olive oil screening using multivariate analysis of proton NMR spectra. Molecules. 27: 213. 10.3390/molecules27010213
Rohman A., Ghazali M.A.B., Windarsih A., Irnawati Riyanto S., Yusof F.M., and Mustafa, S. 2020. Comprehensive review on application of FTIR spectroscopy coupled with chemometrics for authentication analysis of fats and oils in the food products. Molecules. 25: 5485. 10.3390/molecules25225485
Russo M.V., Avino P., and Notardonato I. 2016. Fast analysis of phthalates in freeze-dried baby foods by ultrasound-vortex-assisted liquid-liquid microextraction coupled with gas chromatography-ion trap/mass spectrometry. J Chromatogr A. 1474: 1–7. 10.1016/j.chroma.2016.10.058
Tavares K.M., Lima A.R., Nunes C.A., Silva V.A., Mendes E., Casal S., and Pereira R.G.F.A. 2016. Free tocopherols as chemical markers for Arabica coffee adulteration with maize and coffee by-products. Food Control. 70: 318–324. 10.1016/foodcont.2016.06.011
Tsimidou M., Macrae R., and Wilson I. 1987. Authentication of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles: part 2–detection of adulteration with other vegetable oils. Food Chem. 25(4): 251–258. 10.1016/0308-8146(87)90011-2
Wong R.S.Y., and Radhakrishnan A.K. 2012. Tocotrienol research: past into present. Nutr Rev. 70: 483–490. 10.1111/j.1753-4887.2012.00512.x
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Oct 23, 2024
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Fratianni, A., Niro, S., D’Agostino, A., Ievoli, R., Avino, P., Notardonato, I., & Panfili, G. (2024). Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products. Italian Journal of Food Science, 36(4), 331-346. https://doi.org/10.15586/ijfs.v36i4.2733
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How to Cite
Fratianni, A., Niro, S., D’Agostino, A., Ievoli, R., Avino, P., Notardonato, I., & Panfili, G. (2024). Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products. Italian Journal of Food Science, 36(4), 331-346. https://doi.org/10.15586/ijfs.v36i4.2733