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To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll α in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods. It was showed that fluorescence lifetime of chlorophyll α decreased with the increase of polarity in the early stage of oxidation, and increased with the increase of viscosity in the later stage of oxidation. Conjugation effect and hydrogen bonding existed in the microenvironment of oxidized edible vegetable oil were considered to be the factors leading to the increase of fluorescence lifetime. The change mechanism of fluorescence lifetime in oxidized edible vegetable oil was supplied, which was considered to be strong support for the application of time-resolved fluorescence. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the last decade there is a growing interest in application of green and more friendly environment solvents in both industrial and academia sectors due to various environmental concerns. Vegetable oils has been used as effective natural non-toxic and environment-friendly solvents for extraction of various classes of phytochemical constituents from different herbs. In the present study, various edible vegetable oils like palm oil, rice bran oil, sesame oil and sunflower oil were used for preparation of oleoextract of a medicinal plant Glycyrrhiza glabra, commonly known as Licorice. The resulting extracts were analyzed by HPTLC. Determination of Total Phenolic Contents (TPC) and Total Flavonoid Contents (TFC) was carried out by UV-Vis spectrophotometry method for standardization of the oleo-extracts of the herb. The HPTLC fingerprint showed presence of licorice components and phenolics and flavonoids in various oleo-extracts of the herb. So the oils exhibited satisfactory solvent effects with capability of extracting various phytochemicals from licorice and can be a used as a greener, safer and alternative approach to petrochemical solvents for herbal drug extraction and enrichment of phytoconstituents. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agricultural Outlook (1673-3908) is the property of Institute of Agricultural Information, Chinese Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Human exposure to aflatoxins (AFs) and zearalenone (ZEA) has not been sufficiently investigated. Here, we analyzed the exposure level and health risks posed by AFs (B1, B2, G1, G2) and ZEA through cooking oil consumption in Shandong, China. The individual daily consumption of cooking oil was calculated through 2745 questionnaires during 2017–2019. The average contamination levels of mycotoxins were estimated by examining 60 cooking oil samples. For the peanut oil, AFs ranged from <0.2 to 274 μg/kg, with a positive rate of 66.6% (20/30). Average levels of 36.62 μg/kg AFB1 and 44.43 μg/kg total AFs were found. Over-the-limit level (20 μg/kg) of AFB1 was detected in 8/30 samples. Estimated daily intake (EDI) and margin of exposure (MOE) for age-stratified population groups showed that children are facing highest adverse health risk with AFB1 (MOE 5.88–6.39). The liver cancer incidences attributable to AFB1 exposure are non-negligible as 0.896, 0.825, and 0.767 cases per 100,000 for 6–14 age group, 15–17 age group, and adult labor-intensive workers. Over-the-limit level (60 μg/kg) ZEA contamination was detected in 25/30 corn oil samples with a 50th percentile value of 97.95 μg/kg. Our health risk assessment suggested significant health risks of enterohepatic (inflammation and cancer), reproductive, and endocrine systems posed by AFs and ZEA. However, the health risk of immunotoxicity is unclear because currently animal study data are not available for the immunotoxicity induced after long-term exposure. In general, the health risks posed by mycotoxins are non-negligible and long-term mycotoxin surveillance is necessary. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The influence of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs was examined. Two edible vegetable oils and three blends of different oleic acid and linoleic acid ratios were analyzed before and after frying, along with the rheological properties, fatty acid composition, acid value, peroxide value, and p -anisidine value. As well as the moisture content, oil content, and microstructure changes of the tofu puffs, were evaluated. The results revealed that the viscosity of all fried oils increased after short-time thermal exposure, while the acid value, peroxide value, and p -anisidine value also increased. The blend oil, with an oleic acid and linoleic acid ratio of 1:1, demonstrated good oxidation stability and low viscosity. The tofu puffs fried with this blend oil had lower oil content and weak adhesion, attributed to their microstructure. The development of special frying oil with good stability based on fatty acid composition provides a theoretical basis for the production of low-oil frying food. • There was a significant positive correlation between the viscosity of frying oil and oil absorption. • Frying oil (1:1 oleic: linoleic) reduced tofu puff oil absorption. • A special frying oil with good stability was developed. [ABSTRACT FROM AUTHOR]

[Display omitted] • An in–syringe homogenous liquid–liquid extraction was used for extraction of AFB 1. • Magnetic ionic liquid based- dispersive liquid–liquid microextraction was used for preconcentration of the analyte. • The introduced method was used for extraction of the analyte from edible vegetable oil samples. • Rapidness, high extraction recovery, low limits of detection and quantification are the major advantages of the method. Combination of in–syringe homogenous liquid–liquid extraction and ionic liquid based dispersive liquid–liquid microextraction has been employed for the extraction of aflatoxin B 1 from edible vegetable oil samples. Firstly, a homogenous solution of oil sample containing the analyte and acetone (1.5 mL) is formed. Then, this homogenous state was broken by adding 100 µL of deionized water and the analyte was extracted into the produced fine droplets of acetone. In the following, acetone phase was taken and mixed with 65 µL of 1–hexyl–3–methylimidazolium tetrachloroferrate magnetic ionic liquid. The mixture was injected to sodium chloride solution (5 %, w/v) by a glass syringe. The ionic liquid droplets were collected by an external magnet and then, they were used for the determination step by high–performance liquid chromatography equipped with fluorescence detector. Under the optimum conditions, low limit of detection (13 ng kg−1) and quantification (44 ng kg−1), wide linear range (44–1 × 106 ng kg−1), acceptable extraction recovery (69 %), and good precision (relative standard deviations ≤ 4.0 %) were obtainable using the proposed method. These results verify the high capability of the proposed method for screening aflatoxin B 1 in the various edible vegetable oil samples. Performing the method in syringe barrel provide easy collection of the extraction solvent without the need for centrifugation. Combination of homogenous liquid–liquid extraction with the microextraction procedure leads to obtain sensitive detection limits. The use of ionic liquid removed the necessity of centrifugation for separation of the extractant. [ABSTRACT FROM AUTHOR]

[Display omitted] • Purification of GEs in oil by cryo-degreasing-dispersive solid-phase extraction. • Investigation of the mass cleavage rules of five GEs for molecular recognition. • A novel method for the simultaneous detection of five GEs in oil for food safety. • Linoleate GEs were the most abundant of the five GEs tested in the oils. Glycidyl fatty acid esters (GEs) have been identified as food contaminants that can form during the processing and heating of edible oils. Their widespread occurrence raises potential concerns for consumers. This study aimed to develop a simple and effective analytical method for molecular recognition using mass spectrometry fragmentation patterns. Furthermore, it sought to simultaneously and quantitatively determine five common GEs in highly complex fatty matrices (oils) using high-performance liquid chromatography-triple quadrupole tandem mass spectrometry (HPLC-ESI-QQQ-MS/MS). An extraction method using acetonitrile was used, and the purification of the extract was optimized using cryo-degreasing-tandem dispersive solid-phase extraction (d-SPE) to eliminate fatty interferents. The method validation yielded recoveries ranging from 81.17% to 109.28% and the method precision was < 10.00%. The limits of quantification ranged from 0.08 to 0.21 ng/g, which is below the current legal limits. This approach may play a crucial role in ensuring food safety. [ABSTRACT FROM AUTHOR]

A method for the determination of vanillin, methyl vanillin and ethyl vanillin in edible vegetable oil by one-step purification combined with high performance liquid chromatography tandem mass spectrometry was established. A solid-phase micro-extraction one-step purification and impurity removal device was constructed based on the needle filter filled with MIL-101(Cr) material, and the purification process was quickly completed in the filter head with the help of syringe driving force. Under the optimized conditions of several factors affecting the extraction efficiency, the linear range was 0–500 ng/mL and the correlation coefficient (r) was greater than 0.9994. Under the six spiked concentrations, the recovery of edible vegetable oil was between 88.6% and 98.5%, and the RSDs were between 2.41% and 5.78%. The recoveries of inter-day and intra-day tests were 90.9%–93.0% and 90.6%–100.5%, respectively. The precision of inter-day and intra-day analysis were 6.09%–7.05% and 2.75%–4.49%, respectively. This method was used to detect 100 batches of commercial vegetable oil, only vanillin was detected, the detection rate was 52.0%, and the detection concentration was 107–872 μg/kg. The positive samples were confirmed by HPLC-QTOF/MS. The results showed that this method had the advantages of simple operation and high detection throughput, and was suitable for rapid analysis of vanillin, methyl vanillin and ethyl vanillin in different types of edible vegetable oil samples. • MIL-101 (Cr) material was synthesized by hydrothermal reaction. • One-step purification of SPME based on MIL-101(Cr) was developed. • SPME procedure displayed highly efficient impurity removal capabilities. • One-step purification for vanillin compounds in oil samples was established. • The method delivered low LOQ, good recoveries and satisfactory precision. [ABSTRACT FROM AUTHOR]

A method was first developed based on MIL-101(Cr) dispersive solid-phase extraction for determining fumonisins in edible vegetable oil. Fumonisins contain hydroxyl and carboxyl groups and were easily adsorbed by MIL-101(Cr) with intermolecular force. With the matrix matching the external standard method for quantification, several extraction factors such as extraction solvent, adsorption dose, extraction time, desorption solvent, desorption solvent volume, desorption time, and filter membrane were optimized. The linear ranges were 5.0–40 μg/L, and the correlation coefficients (r) were greater than 0.9997. The LODs and LOQs of the target analyte were 1.5 and 5.0 μg/kg. At the four spiked concentrations (5, 10, 20, and 40 μg/kg), the recovery rates were between 94.5% and 101.7%, and the RSDs were between 2.02% and 5.32%. The inter-day and intra-day tests recoveries were 98.5%− 99.9% and 93.7%− 98.7%, respectively. The precision of the inter-day and intra-day analysis was 5.09–6.05% and 2.56%− 3.19%, respectively. The pretreatment time of this method is only 1 h, and the efficiency is 4–8 times higher than that of other methods.These results showed that the method was fast, selective, low cost, and sensitive and had obvious advantages for accurately determining and analyzing fumonisins in edible oil samples. • MIL-101 (Cr) was synthesized by hydrothermal reaction. • The MIL-101 (Cr) displayed high affinity towards fumonisins. • dSPE procedure was established to selectively extract fumonisins from oil samples. • The method delivered low LOQ, good recoveries and satisfactory precision. [ABSTRACT FROM AUTHOR]

The authenticity of edible vegetable oils is a very important issue due to consumer health and commercial reasons. Gas chromatography–mass spectrometry (GC–MS) was applied to analyze the fatty acid composition of sixty six samples from six different kinds of edible vegetable oils. The fatty acid profiles of these edible vegetable oils were used to classify the type of edible oils. For improving the classification accuracy of vegetable oils with respect to type, the support vector machine (SVM) technique, optimized using the genetic algorithm (GA), was employed to construct the classification model. The effectiveness of the GA–SVM combination in classification was compared with that of other well-known strategies for classification, such as minimum distance classification (MDC) and linear discriminant analysis (LDA). In addition, the Kennard–Stone algorithm was used to select the representative training samples and compared with the random sampling method. The misclassification rates were 8.48% and 3.03% for training and test set, respectively, by the GA–SVM model using the linear kernel. Only one or two samples will be misclassified in the process of GA–SVM classification. The classification task based on fatty acid data can be successfully achieved by the GA–SVM technique combined with the Kennard–Stone algorithm. The results reveal that this strategy is of great promise in flexible and accurate classification of edible vegetable oils. [ABSTRACT FROM AUTHOR]

An NMR method is reported for the determination of sesamin to verify the authenticity of sesame oil. The intensity of the well-resolved H2′ sesamin signal resonating at approximately 5.95 ppm is strongly correlated with the amounts of other types of vegetable oils present in the adulterated sesame oil using the relationship, y = 4.020x + 1.516 (r2 = 0.9967). The H2′ peak intensity of sesamin was measured for sesame oil extracted directly from the mill-sourced sesame seeds because the sesame oils purchased from local markets could be adulterated. Additionally, the oils used were obtained from the seeds native to China and the Republic of Korea, because the sesamin concentrations may vary from region to region. The proposed1H NMR method allows for the simple identification and determination of cheaper vegetable oils used as adulterants in sesame oil. High-performance liquid chromatography was used to confirm the validity of the results obtained by NMR. [ABSTRACT FROM PUBLISHER]