Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/355269
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampOliveira, Diogo Noin de-
dc.contributor.authorunicampCatharino, Rodrigo Ramos-
dc.typeOutro documentopt_BR
dc.titleDirect metabolic fingerprinting of olive oils using steldi-mspt_BR
dc.contributor.authorde Oliveira, D. N.-
dc.contributor.authorCatharino, R. R.-
dc.subjectAzeitept_BR
dc.subjectContaminação de alimentospt_BR
dc.subjectEspectrometria de massapt_BR
dc.subject.otherlanguageOlive oilpt_BR
dc.subject.otherlanguageFood contaminationpt_BR
dc.subject.otherlanguageEspectrometria de massapt_BR
dc.description.abstractA new and rapid approach for analysis of olive oil has been developed using sorptive tape-like extraction in combination with laser desorption ionization mass spectrometry (STELDI-MS). This powerful combination has some great advantages, as no-separation steps, solvent-free, matrix-free, and no sample preparation. The olive oil compounds are analyzed by LDI-MS, directly from the sample spot in a thin-layer chromatography (TLC) plate. Chosen samples represent products commonly used as adulterants in extra virgin olive oil (EVOO) and the main monitored ions were lipid adulteration markers. Analytical procedures consisted of profiling the main fatty acids (m/z 255 - palmitic acid, 279 - linoleic acid, 281 - oleic acid and 283 - stearic acid), triacylglycerols (m/z 901 - LLL and 907 - 000) and some phenolic compounds (m/z 169-. gallic acid, 193- ferulic acid and 195- 2(4-hydroxyphenyl) ethyl acetate) in extra virgin olive oil (EVOO), olive oil (OO), hazelnut oil (HO) and soybean oil (SO). Compound identification was confirmed by analysis of collision-induced dissociation (CID) products in positive (ion [M+Na](+)) and negative mode (ion [M-H](-)). This method is simple, fast and efficient in identifying compounds that can be used to recognize different levels of adulteration, oxidation and hydrolysis of vegetables oilspt_BR
dc.relation.ispartofJournal of food composition and analysispt_BR
dc.publisher.cityMaryland Heights, MOpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2015-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume38pt_BR
dc.description.firstpage131pt_BR
dc.description.lastpage134pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0889-1575pt_BR
dc.identifier.eissn1096-0481pt_BR
dc.identifier.doi10.1016/j.jfca.2014.10.006pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S088915751400180Xpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber11/50400-0; 14/00084-2pt_BR
dc.date.available2021-02-04T20:31:23Z-
dc.date.accessioned2021-02-04T20:31:23Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2021-02-04T20:31:23Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-05-25T14:38:12Z : No. of bitstreams: 1 000349501500018.pdf: 757317 bytes, checksum: d848dbe305298daa639df9283c55cc50 (MD5)en
dc.description.provenanceMade available in DSpace on 2021-02-04T20:31:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/355269-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Patologia Clínicapt_BR
dc.contributor.unidadeFaculdade de Ciências Médicaspt_BR
dc.identifier.source000349501500018pt_BR
dc.creator.orcid0000-0002-2725-476Xpt_BR
dc.creator.orcid0000-0001-7219-2644pt_BR
dc.type.formComunicadopt_BR
dc.description.sponsorNoteINCTpt_BR
Appears in Collections:FCF - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000349501500018.pdf739.57 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.