{Reference Type}: Journal Article
{Title}: Oxidomics on the omega-3 volatile degradation pattern to determine differences between vegetable and marine oils.
{Author}: Gómez-Cortés P;Camiña JM;
{Journal}: Food Res Int
{Volume}: 122
{Issue}: 0
{Year}: 08 2019
{Factor}: 7.425
{DOI}: 10.1016/j.foodres.2019.03.064
{Abstract}: In this work, oxidation assessment of vegetable and marine oils was performed based on their quantitative volatile profile and data analysis 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 α-linolenic acid oxidation was linked to 1-hydroxy-2-butanone and 5-ethyl-2(5H)-furanone. The present research provides valuable information on the degradation differences of omega-3 oils and proposes specific oxidation markers that could be used to ensure their quality assurance and avoid intentional adulterations.