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Due to the economic value and health benefits of the extra virgin olive oil (EVOO), this product is mainly the subject of adulteration by addition of cheaper vegetable oils. Thus, this study evaluated the detection of extra virgin olive samples oil adulterated with oils of canola, sunflower, corn and soybeans through exploratory multivariate analysis. The oil fingerprints were obtained by mass spectrometry with electrospray ionization in positive ion mode (ESI(+)-MS). The mass spectrometry data were analyzed by Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). Through the analysis of the loadings obtained in the PCA, it was possible to identify the ratio m/z most important for distinguishing authentic and adulterated oils, as well as the composition related with these samples. Authentic and adulterated samples were classified into different groups by the two methods, indicating that the developed methodologies are alternatives for the quality control of extra virgin olive oils. DOI: 10.5935/1984-6835.20150129Devido ao valor econômico e benefícios à saúde do óleo de oliva extra-virgem (EVOO), este produto é alvo de adulteração principalmente através da adição de óleos vegetais mais baratos. Assim, este estudo avaliou a adulteração de amostras de óleo de oliva extra virgem por óleos de canola, girassol, milho e soja, empregando análise multivariada exploratória. Os perfis químicos das amostras obtidos por espectrometria de massas com ionização por eletrospray no modo positivo (ESI(+)-MS) foram analisados por Análise de Componentes Principais (PCA) e Análise de Agrupamento Hierárquico (HCA). Por meio da análise do gráfico de pesos obtidos na PCA, foi possível identificar as razões m/z mais importantes para distinguir óleos autênticos e adulterados, e associar-lhes a composição destas amostras. As amostras autênticas e adulteradas foram classificados em diferentes grupos pelos dois métodos, indicando que as metodologias desenvolvidas são alternativas para o controle de qualidade de óleo de oliva extra virgem. DOI: 10.5935/1984-6835.2015012

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Use of Mass Spectrometry with Electrospray Ionization and Exploratory Analysis for Classification of Extra Virgin Olive Oil Adulterated with Vegetable Oils