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Triacylglycerols in edible oils: Determination, characterization, quantitation, chemometric approach and evaluation of adulterations

  • Autori: Indelicato, S.; Bongiorno, D.; Pitonzo, R.; DI STEFANO, V.; Calabrese, V.; Indelicato, S.; Avellone, G.
  • Anno di pubblicazione: 2017
  • Tipologia: Articolo in rivista (Articolo in rivista)
  • Parole Chiave: Adulteration; Chemometrics; Edible; Oils; Quantitation; Triacylglycerols; Dietary Fats, Unsaturated; Fatty Acids; Food Analysis; Food Contamination; Plant Oils; Triglycerides; Analytical Chemistry; Biochemistry; Organic Chemistry
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Vegetable oils are a dietary source of lipids that constitute an essential component of a healthy diet. The commonly used vegetable oils differ significantly for their triacylglycerol (TAG) profile. TAGs represent the principal components of oils and may contain different fatty acids (FA) esterified with glycerol leading to several positional isomers. To differentiate individual TAGs species in edible oils, advanced analysis systems and innovative methods are therefore required. TAGs can be considered as good fingerprints for quality control and many studies have been performed to develop rapid and low cost analytical methods to determinate the authenticity, origin and eventually evidence frauds or adulterations. The present manuscript provides a general overview on the most common vegetable oils TAGs compositions and on the related analytical methodologies recently used. Finally, the chemometric applications developed to assess the authenticity, quality and botanical origin of various edible oils are discussed.