Determination of trigonelline in seeds and vegetable oils by capillary electrophoresis as a novel marker for the detection of adulterations in olive oils

Laura Sánchez-Hernández, Patrycja Puchalska, Carmen García-Ruiz, Antonio L. Crego, Maria Luisa Marina

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

A capillary electrophoresis method with UV detection was developed for the first time for the determination of the pyridine betaine trigonelline (N-methylnicotinic acid) in seeds and vegetable oils. Analytical characteristics of the method showed its good performance in terms of linearity (r > 0.999), precision (relative standard deviations < 5%), and limits of detection (up to 0.9 μM or 1 ng/g for oils). The developed method was applied to the analysis of soy and sunflower seeds, three varieties of olives, and sunflower, soy, and extra virgin olive oils. Trigonelline was determined in soy and sunflower seeds and their respective oils, whereas it was not detected in olives or olive oils. Different mixtures of extra virgin olive oil with seed oils were analyzed, detecting up to 10% of soy oil in olive oil. As a consequence, trigonelline is proposed in this work as a novel marker for the detection of adulterations of olive oils with other vegetable oils such as soy and sunflower oils.

Original languageEnglish (US)
Pages (from-to)7489-7496
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number13
DOIs
StatePublished - Jul 14 2010
Externally publishedYes

Keywords

  • Capillary electrophoresis
  • Olive oils
  • Soy
  • Stacking
  • Sunflower
  • Trigonelline
  • Vegetable oils

Fingerprint

Dive into the research topics of 'Determination of trigonelline in seeds and vegetable oils by capillary electrophoresis as a novel marker for the detection of adulterations in olive oils'. Together they form a unique fingerprint.

Cite this