Assessment of authenticity of sesame oil by modified Villavecchia Test and HPLC-ELSD analysis of triacylglycerol profile

Wei Ju Lee, Nan Wei Su, Min Hsiung Lee, Jui Tsung Lin

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

Sesame oil is a nutritive and high-value edible oil. Concern about its adulteration has gained much attention. Here, we used a simple, modified colorimetric Villavecchia test and triacylglycerol (TAG) profile analysis to assess the authenticity of sesame oil. Sesame oil samples with 100-fold dilution and negative Villavecchia test results were blended sesame oil. Meanwhile, we developed a promising and feasible high performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD) analysis to compare the TAG profiles of sesame, soybean and canola oil. We found unique TAG species not existing in authentic sesame oil but occurring in soybean oil (dilinoleoyl linolenoyl glycerol (LLnL), oleoyl linolenoyl linoleoyl glycerol (OLnL) and palmitoyl linolenoyl linoleoyl glycerol (PLnL)) and canola oil (OLnL and dioleoyl linolenoyl glycerol (OLnO)), which could be used to judge the authenticity of sesame oil. Both first-order and quadratic regression curves for ELSD were feasible for determining the blending ratio of adulterated oil; however, the quadratic regression curve was recommended for quantification at a lower blending ratio because the first-order calibration curve would lead to underestimation of 0 to 20% adulteration and the corresponding intercept would be substantially negative.

Original languageEnglish
Pages (from-to)195-202
Number of pages8
JournalFood Research International
Volume53
Issue number1
DOIs
Publication statusPublished - Aug 1 2013
Externally publishedYes

Keywords

  • Adulteration
  • Sesame oil
  • Triacylglycerol
  • Villavecchia test

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Assessment of authenticity of sesame oil by modified Villavecchia Test and HPLC-ELSD analysis of triacylglycerol profile'. Together they form a unique fingerprint.

  • Cite this