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Food Chem. 2014 Jun 15;153:387-92. doi: 10.1016/j.foodchem.2013.12.084. Epub 2014 Jan 2.

Detection of argan oil adulteration with vegetable oils by high-performance liquid chromatography-evaporative light scattering detection.

Author information

1
Equipe de Génie de l'Environnement et de Biotechnologie, Ecole Nationale des Sciences Appliquées, Université Ibn Zohr, B.P. 1136, Agadir, Morocco.
2
University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, 70599 Stuttgart, Germany.
3
University of Hohenheim, Institute of Food Chemistry, Garbenstrasse 28, 70599 Stuttgart, Germany. Electronic address: Wolfgang.Schwack@uni-hohenheim.de.

Abstract

Triacylglycerol profiles were selected as indicator of adulteration of argan oils to carry out a rapid screening of samples for the evaluation of authenticity. Triacylglycerols were separated by high-performance liquid chromatography-evaporative light scattering detection. Different peak area ratios were defined to sensitively detect adulteration of argan oil with vegetable oils such as sunflower, soy bean, and olive oil up to the level of 5%. Based on four reference argan oils, mean limits of detection and quantitation were calculated to approximately 0.4% and 1.3%, respectively. Additionally, 19 more argan oil reference samples were analysed by high-performance liquid chromatography-refractive index detection, resulting in highly comparative results. The overall strategy demonstrated a good applicability in practise, and hence a high potential to be transferred to routine laboratories.

KEYWORDS:

Adulteration; HPLC–ELSD; HPLC–RID; Triacylglycerols; Vegetable oils; Virgin argan oil

PMID:
24491744
DOI:
10.1016/j.foodchem.2013.12.084
[Indexed for MEDLINE]

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