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Classification of vegetable oils according to their botanical origin using amino acid profiles established by direct infusion mass spectrometry
Author(s) -
LermaGarcía María J.,
RamisRamos Guillermo,
HerreroMartínez José M.,
SimóAlfonso Ernesto F.
Publication year - 2007
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.3272
Subject(s) - chemistry , valine , isoleucine , chromatography , mass spectrometry , leucine , amino acid , phenylalanine , alanine , hydrolysis , acid hydrolysis , methionine , tandem mass spectrometry , biochemistry
Amino acid profiles, established by direct infusion mass spectrometry, have been used to classify vegetable oils according to their botanical origin. The proteins present in hazelnut, sunflower, corn, soybean, olive, avocado, peanut and grapeseed oils were precipitated with acetone, and the residue was hydrolyzed in acid medium, diluted in a hydrochloric acid/ethanol mixture, and infused into the mass spectrometer. The spectra of the hydrolyzed protein extracts showed [M+H] + ions of the following amino acids: glycine, alanine, serine, proline, valine, threonine, cysteine, isoleucine + leucine, aspartic acid, lysine, glutamic acid, methionine, histidine, phenylalanine, arginine and tyrosine. These ions were used to construct linear discriminant analysis (LDA) models. The ratios of the ion signal intensities selected by pairs were used as predictors. With the sequential application of three LDA models, the eight botanical origin categories of the samples were well resolved. Copyright © 2007 John Wiley & Sons, Ltd.