Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/55253
Title: Authentication of feeding fats: classification of animal fats, fish oils and recycled cooking oils
Author: Ruth, S. M. van
Rozijn, M.
Koot, A.
Pérez García, R.
Van der Kamp, H.
Codony Salcedo, Rafael
Keywords: Alimentació animal
Espectrometria de masses
Olis i greixos comestibles
Quimiometria
Animal feeding
Mass spectrometry
Edible oils and fats
Chemometrics
Issue Date: 20-Jan-2010
Publisher: Elsevier B.V.
Abstract: Classification of fats and oils involves the recognition of one/several markers typical of the product. The ideal marker(s) should be specific to the fat or oil. Not many chemical markers fulfill these criteria. Authenticity assessment is a difficult task, which in most cases requires the measurement of several markers and must take into account natural and technology-induced variation. The present study focuses on the identity prediction of three by-products of the fat industry (animal fats, fish oils, recycled cooking oils), which may be used for animal feeding. Their identities were predicted by their triacylglycerol fingerprints, their fatty acid fingerprints and their profiles of volatile organic compounds. Partial least square discriminant analysis allowed samples to be assigned successfully into their identity classes. Most successful were triacylglycerol and fatty acid fingerprints (both 96% correct classification). Proton transfer reaction mass spectra of the volatile compounds predicted the identity of the fats in 92% of the samples correctly.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1016/j.anifeedsci.2009.09.016
It is part of: Animal Feed Science and Technology, 2010, vol. 155, num. 1, p. 65-73
Related resource: http://dx.doi.org/10.1016/j.anifeedsci.2009.09.016
URI: http://hdl.handle.net/2445/55253
ISSN: 0377-8401
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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