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Sweet almond oil is a raw material with high‐added value used in different products. Then, the aim of this study is to evaluate the quality and purity of 10 body oils based on sweet almond oils currently available in the Brazilian market. Fatty acid composition and triacylglycerol (TAG) profile were determined by gas chromatography with flame ionization detector (GC‐FID) and atmospheric solids analysis probe mass spectrometry (ASAP‐MS), respectively. The authenticity of samples was assessed using an analytical curve equation. Soybean oil was chosen as the adulterant because it is the cheapest vegetable oil commercialized in Brazil. Hierarchical clustering analysis (HCA) in conjunction with ASAP‐MS classified product samples according to the type of vegetable oil (soybean and sweet almond oils). The addition of soybean oil (8.79% to 99.70%) was confirmed in samples. However, only two samples stated in their label the presence of soybean oil as an ingredient. These findings highlight the need for better oversight by regulatory bodies to ensure that consumers acquire high quality and authentic products based on equally high quality and purity of sweet almond oils. [ABSTRACT FROM AUTHOR]

This study assessed the stability of commonly used frying oils submitted to a specific heat treatment. Gas chromatographic analysis (GC-FID) revealed a decrease in the content of polyunsaturated fatty acids (PUFAs) and production of linolelaidic acid (18: 2n-6t). Furthermore, electrospray ionization mass spectrometry (ESI-MS) analysis demonstrated that the triacylglycerol (TAG) content of molecules composed of linoleic acid (L), oleic acid (O), and linolenic acid (Ln) exhibited the greatest decrease during heating. Among the evaluated vegetable oils, soybean oil exhibited the lowest temperature of stability. Conversely, the lowest concentration of trans-fatty acids (TFA) was observed for canola oil. [ABSTRACT FROM AUTHOR]

Vegetable oils have many applications, including in food and cosmetics industries. In this study, triacylglycerols (TAG), the main components of vegetable oils, were investigated via Fourier transform infrared with attenuated total reflection analysis (FTIR-ATR), gas chromatography with flame ionization detection (GC-FID), and atmospheric solids analysis probe tandem mass spectrometry (ASAP-MS/MS). Instantaneous characterization of 20 vegetable oils extracted according to the Bligh and Dyer method, including soybean, sunflower, sweet almond, and coconut oils, via TAGs fingerprint was provided by ASAP-MS/MS, directly from a droplet of the crude oil, without sample preparation and solvent use. It was found that each vegetable oil has a characteristic fingerprint of TAG and results were according to those obtained by GC-FID and FTIR-ATR analysis. In addition, the difference in the relative abundance of TAG composition could be used as the target in differentiating vegetable oil types from each other. As coconut oil was differentiated from other oils only by its mass spectrum, it was not applied to principal component analysis (PCA), which effectively differentiate sweet almond oil from soybean and sunflower oils. Therefore, the results demonstrate the potentiality of ASAP-MS/MS with chemometrics analysis as powerful, fast, clean, and non-destructive tools for characterization and quality control of vegetable oils. • ASAP-MS/MS associated with PCA of TAG profiles can differentiate vegetable oils. • This technique shows it is fast, easy, and simple method. • ASAP-MS/MS offers a consistent method to create a database of TAGs of vegetable oils. [ABSTRACT FROM AUTHOR]