Characterization of volatile compounds in Macedonian edible oils

Ivanova, Violeta and Mitrev, Sasa and Leitner, Erich and Lankmayr, Ernst and Siegmund, Barbara and Stafilov, Trajče (2015) Characterization of volatile compounds in Macedonian edible oils. In: 15th International Symposium and Summer School on Bioanalysis, 13-18 July 2015, Tg. Mures, Romania.

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Flavour compounds in vegetable oils are important constituents that influence the quality of oils and may have positive or negative characteristics. Their presence or absence can be used as a marker to identify adulteration of edible oils. In this study, the volatile flavour compounds of selected Macedonian edible oils, including sunflower, pumpkin seed, flax, rapeseed and sesame seeds, were analyzed. For that purpose, a headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre was used for flavour extraction, followed with gas chromatography–mass spectrometry (GC–MS) analysis. In total, 102 flavour compounds were identified belonging to different groups: acids, alcohols, aldehydes, alkanes, alkenes, cyclo alkanes, esters, furans, pyrazines, sulfur compounds and terpenes. Among them, aldehydes presented highest proportion of overall volatiles in rapeseed (76.8 % of total volatiles), followed by sesame (25 % of total volatiles), pumpkin seed (5.45% of total volatiles), flax (2.5 % of total volatiles) and sunflower oil (0.95% of total volatiles). Terpenes (40 detected) were the dominant compounds in sunflower and pumpkin seed oils (93.9 and 87.8 % of total terpenes, respectively), followed by flax (47.6 % of total terpenes), sesame (21.5 % of total terpenes) and rapeseed (10% of total terpenes). Pyrazine derivatives, which are responsible for the flavour of pumpkin seed oils, were identified only in the pumpkin seed oil including methyl pyrazine, ethyl pyrazine, 2,3- dimethyl pyrazine, 2,5-dimethyl pyrazine, 2-ethyl-3-methyl pyrazine, 2-ethyl-2,5-dimethyl pyrazine and 2-allyl-3-methyl pyrazine 9 [1]. The Student–Newman–Keuls test has been applied to ascertain possible significant differences between the studied oils, and Principal Component Analysis has been employed, showing separation and grouping of the oils according to their variety.

Item Type: Conference or Workshop Item (Lecture)
Subjects: Agricultural Sciences > Agricultural biotechnology
Natural sciences > Chemical sciences
Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Violeta Ivanova Petropulos
Date Deposited: 28 Sep 2015 11:18
Last Modified: 28 Sep 2015 11:18

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