Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil
The lack of regulations on avocado oil authenticity enabled producers to blend it with cheaper oils without declaring it on the label. This study explored fatty acids (FA) and fatty alcohol esters (FAE) as innovative markers of avocado oil purity and extraction method. Only 40 % of the samples met t...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002986 |
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| author | Luis Martín Marín-Obispo Arturo A. Mayorga-Martínez Diana Jessica Obispo-Fortunato Jorge A. Clorio-Carrillo Claudia Gonzalez Viejo Sigfredo Fuentes Timothy Schwinghamer Verónica Patiño-González Carmen Hernández-Brenes |
| author_facet | Luis Martín Marín-Obispo Arturo A. Mayorga-Martínez Diana Jessica Obispo-Fortunato Jorge A. Clorio-Carrillo Claudia Gonzalez Viejo Sigfredo Fuentes Timothy Schwinghamer Verónica Patiño-González Carmen Hernández-Brenes |
| author_sort | Luis Martín Marín-Obispo |
| collection | DOAJ |
| description | The lack of regulations on avocado oil authenticity enabled producers to blend it with cheaper oils without declaring it on the label. This study explored fatty acids (FA) and fatty alcohol esters (FAE) as innovative markers of avocado oil purity and extraction method. Only 40 % of the samples met the FA standards. Regarding FAE, extra virgin samples showed a maximum concentration of 2674.12 ± 570.98 mg total FAE·kg−1 oil, significantly higher than the 640.98 ± 220.06 mg total FAE·kg−1 oil observed in refined samples, making FAE novel markers of extraction method. Furthermore, a canonical discriminant analysis using Wilk's statistic (Λ = 0.008, F126, 1028.2 = 8.87, p < 0.0001), based on fault concentrations (high, medium, low) of the allegedly pure samples, revealed that the high- and medium-fault clusters aligned closely with declared blends containing canola or safflower oils. FA and FAE are promising molecules to detect adulteration in avocado oil. |
| format | Article |
| id | doaj-art-eea52d19653744b88703cf9c2fe32ef2 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-eea52d19653744b88703cf9c2fe32ef22025-08-20T03:09:57ZengElsevierFood Chemistry: X2590-15752025-04-012710245110.1016/j.fochx.2025.102451Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oilLuis Martín Marín-Obispo0Arturo A. Mayorga-Martínez1Diana Jessica Obispo-Fortunato2Jorge A. Clorio-Carrillo3Claudia Gonzalez Viejo4Sigfredo Fuentes5Timothy Schwinghamer6Verónica Patiño-González7Carmen Hernández-Brenes8Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, Mexico; Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, MexicoDigital Agriculture, Food and Wine Research Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, VIC 3010, AustraliaTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, Mexico; Digital Agriculture, Food and Wine Research Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Sciences, The University of Melbourne, VIC 3010, AustraliaAgriculture and Agri-Food Canada, Lethbridge Research and Development Centre, 5403 1st Avenue South, Lethbridge, AB T1J 4B1, CanadaTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, Mexico; Corresponding authors.Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, Mexico; Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey, NL 64700, Mexico; Corresponding authors.The lack of regulations on avocado oil authenticity enabled producers to blend it with cheaper oils without declaring it on the label. This study explored fatty acids (FA) and fatty alcohol esters (FAE) as innovative markers of avocado oil purity and extraction method. Only 40 % of the samples met the FA standards. Regarding FAE, extra virgin samples showed a maximum concentration of 2674.12 ± 570.98 mg total FAE·kg−1 oil, significantly higher than the 640.98 ± 220.06 mg total FAE·kg−1 oil observed in refined samples, making FAE novel markers of extraction method. Furthermore, a canonical discriminant analysis using Wilk's statistic (Λ = 0.008, F126, 1028.2 = 8.87, p < 0.0001), based on fault concentrations (high, medium, low) of the allegedly pure samples, revealed that the high- and medium-fault clusters aligned closely with declared blends containing canola or safflower oils. FA and FAE are promising molecules to detect adulteration in avocado oil.http://www.sciencedirect.com/science/article/pii/S2590157525002986Avocado oil identityFood adulterationFood qualityFood fraud |
| spellingShingle | Luis Martín Marín-Obispo Arturo A. Mayorga-Martínez Diana Jessica Obispo-Fortunato Jorge A. Clorio-Carrillo Claudia Gonzalez Viejo Sigfredo Fuentes Timothy Schwinghamer Verónica Patiño-González Carmen Hernández-Brenes Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil Food Chemistry: X Avocado oil identity Food adulteration Food quality Food fraud |
| title | Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil |
| title_full | Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil |
| title_fullStr | Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil |
| title_full_unstemmed | Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil |
| title_short | Fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil |
| title_sort | fatty acids and fatty alcohol esters as novel markers of authenticity and extraction method of commercial avocado oil |
| topic | Avocado oil identity Food adulteration Food quality Food fraud |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002986 |
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