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Direct olive oil analysis by low‐temperature plasma (LTP) ambient ionization mass spectrometry
Author(s) -
GarcíaReyes Juan F.,
Mazzoti Fabio,
Harper Jason D.,
Charipar Nicholas A.,
Oradu Sheran,
Ouyang Zheng,
Sindona Giovanni,
Cooks R. Graham
Publication year - 2009
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.4220
Subject(s) - chemistry , mass spectrometry , olive oil , chromatography , ionization , analytical chemistry (journal) , dart ion source , ambient ionization , chemical ionization , electron ionization , organic chemistry , ion , food science
A fast, reagentless, and direct method is presented for the mass spectrometric analysis of olive oil without any sample pretreatment whatsoever. An ambient ionization technique, the low‐temperature plasma (LTP) probe, based on dielectric barrier discharge, is used to detect both minor and trace components (free fatty acids, phenolics and volatiles) in raw untreated olive oil. The method allows the measurement of free fatty acids (the main quality control parameter used to grade olive oil according to quality classes), selected bioactive phenolic compounds, and volatiles. The advantages and limitations of the direct analysis of extremely complex mixtures by the ambient ionization/tandem mass spectrometry combination are discussed and illustrated. The data presage the possible large‐scale application of direct mass spectrometric analysis methods in the characterization of olive oil and other foodstuffs. Copyright © 2009 John Wiley & Sons, Ltd.