Comparative Authenticity Signatures of Six Essential Oils Used as Food Flavors: a Gas chromatography - Mass Spectrometry Approach

Ramona Maria Popa, S. Socaci, A. Fǎrcaş, C. Socaciu
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引用次数: 2

Abstract

The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits, mainly due to antioxidant and antibacterial properties. Meanwhile the authenticity and safety of essential oils is a strong concern. Comparative signatures of six genuine, essential oils (Thyme, Juniperus, Oregano, Tea tree, Clove and Cinnamon) was obtained by Gas chromatography coupled with Mass Spectrometry, using a metabolomic approach, by an updated statistical tool available online Metaboanalyst 5.0. The keymolecules of each oil were identified and the multivariate analysis combined with correlation heatmaps reflected the predictability of around 15 putative biomarkers, such as thymol and p-cymene for Thyme, α-pinene, βmyrcene and sabinene for Juniperus, carvacrol for Oregano, terpinene derivatives for Tea tree, eugenol, eugenol acetate for Clove, cinnamaldehyde for Cinnamon. Since these oils are used frequently as ingredients in food supplements and food flavors, this study offers an accurate evaluation and interpretation of the authenticity of these oils based on biomarker identification, easy to be done also from food matrices. The adulteration of similar commercial oils, of synthetic or degraded specimens is also possible using this model.
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六种用作食品香精的精油的比较真实性签名:气相色谱-质谱分析方法
考虑到人们对食品安全的担忧,对天然食品香料的科学兴趣正在增长。芳香植物及其浓缩形式(精油和酚类提取物)被高度认为对健康有益,主要是由于其抗氧化和抗菌特性。与此同时,精油的真实性和安全性也备受关注。六种真正的精油(百里香、杜松、牛至、茶树、丁香和肉桂)采用代谢组学方法,通过更新的在线Metaboanalyst 5.0统计工具,通过气相色谱联用质谱法获得比较特征。通过多变量分析结合相关热图,确定了每种精油的关键分子,并反映了大约15种推定生物标志物的可预测性,如百里香的百里酚和对伞香烯,杜松的α-蒎烯、β月桂烯和sabinene,牛至的香芹醇,茶树的萜烯衍生物,丁香的丁香酚,丁香酚醋酸酯,肉桂醛。由于这些油经常被用作食品补充剂和食品香料的成分,本研究提供了基于生物标志物鉴定的准确评估和解释这些油的真实性,也很容易从食品基质中完成。类似的商业油,合成或降解标本的掺假也可能使用该模型。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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