OXIDOMICS ON THE OMEGA-3 VOLATILE DEGRADATION PATTERN TO DETERMINE DIFFERENCES BETWEEN VEGETABLE AND MARINE OILS

P. GÓMEZ CORTÉS; J. M. CAMIÑA

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2019 vol. 122 p. 10 - 15

0963-9969

In this work, oxidation assessment of vegetable andmarine oils was performed based on their quantitative volatile profile and dataanalysis by 3-way partial least square chemometrics. Classification models were obtained using broad-spectrum isotopically labelled standards on the analysis of 25 volatile compounds from omega-3 fatty acid (FA) degradation by headspace solid phase microextraction gas chromatography time-of-flight mass spectrometry. Our oxidomic approach was performed on edible oils that differed in their origin (marine or vegetable) and in their omega-3 FA profile. In order to achieve a 3D matrix, every oil was oxidized at 6 different time-points. The obtained models classified edible oils according to their volatile degradation pattern. Oxidation of eicosapentaenoic/docosahexaenoic FA was mainly related to 2-propenal,butanal and 2-ethylfuran while linolenic acid oxidation was linked to 1-hydroxy-2-butanoneand 5-ethyl-2(5H)-furanone. The present research provides valuable information onthe degradation differences of omega-3 oils and proposes specific oxidation markers that could be used to ensure their quality assurance and avoid intentional adulterations.