Analytics, Authenticity, Contaminants
ANLI-001: Fingerprinting of Unsaponifiable Fraction for Pistachio Geographical Authentication
The genus Pistacia (Anacardiaceae family) includes several species, but only Pistacia vera L. produces edible seeds, commonly known as pistachios....
ANLI-002: Improving health and safety of cooking oils
Mineral oil aromatic hydrocarbons (MOAHs) can be found in food products as a result of, amongst others, contamination from processing equipment...
ANLI-003: Process contaminants: mitigation through understanding and monitoring
Process contaminants (for example acrylamide) form during food processing and pose significant health risk. In innovative products like vegetable...
ANLI-004: Almond Authentication: A Comparative Study of Metabolite Fingerprinting, Elemental and Isotope Analysis
Almond production is a key agricultural sector in countries such as the USA, Spain, and Australia, but increasingly exposed to fraud risks,...
ANLI-005: Rapid Quantitative Assessment of Lipid and Phytate Composition in Plant-based Protein Ingredients by 31P and 1H NMR
Industrial plant-based protein ingredients contain significant amounts of lipids and phytic acids that can impact their functionality in food...
ANLI-006: Cd(II) and Cu(II) Profile of Commercially Available Essential Oils: A Solid Phase Extraction Preconcentration prior to Determination by FAAS
Essential oils (EOs) are complex and unstable compounds processed from aromatic plants including terpenes, alcohols, esters, aldehydes, etc. These...
Anli-007: Targeted Isolation of 5,6-Epoxy, 7-Keto, and 7-OH Phytosterol Oxidation Products via semipreparative LC-PDA-MS
Phytosterols are bioactive plant-derived compounds widely present in vegetable oils and known for their beneficial effects on human health. However,...
ANLI-008: Evaluation of Mineral Oil Hydrocarbons Contamination in Dry Foods Using Advanced Chromatographic Techniques (LC-GC/FID and GC×GC-QToF/FID)
Petroleum distillation and refining generate a complex mixture of chemical compounds known as Mineral Oil Hydrocarbons (MOH). MOH can enter the food...
ANLI-009: Investigating the effects of UV Light, Daylight, and Heat Treatment on the Degradation and Transformation of Polychlorinated Alkanes in Edible Oils
Polychlorinated alkanes (PCAs or in the past: chlorinated paraffines CP) are primarily used as plasticizers and flame retardants in consumer goods....
ANLI-010: Differentiation and Quantification of Fatty Acids in Vegetable Oils: A Comparative Analysis of Predictive Models Using ¹H NMR
The fatty acid composition is a key parameter for assessing the quality and origin of vegetable oils. The American Oil Chemists' Society (AOCS)...
ANLI-011: Chlorinated paraffin levels in vegetable oils from the European market – An Overview
Chlorinated paraffins (CPs), are complex mixtures of polychlorinated alkanes (PCAs) used in high amounts in different industrial processes [1]....
ANLI-012: Fate of Chlorinated Paraffins during the Refining of Vegetable Oils
Chlorinated paraffins (CPs) are complex industrial mixtures composed of thousands or more polychlorinated alkanes (PCAs). Based on their carbon...
ANLI-013: Chiral Separation of Triacylglycerol containing Acetyl Group in Fully Hydrogenated Plant Oil
Edible oils and fats are mainly composed of triacylglycerols (TAGs). In another presentation by our research group at this congress, LC/MS...
ANLI-014: Comprehensive Authentication of Commercial Berry Seed Oils Using FTIR and DSC Profiles Combined with Chemometrics
Production of juice from berry fruits generates large number of byproducts, mostly in the form of pomace and seeds. The valorization of berry seeds...
ANLI-015: Fate of Technical Hexane in the Extraction of Oils and Fats
Technical hexane is a widely authorized solvent for the extraction and fractionation of edible vegetable oils, fats and other foodstuffs. It is...
ANLI-016: MOAH: Current Bogey of Edible Oil Industry
MOAH (mineral oil aromatic hydrocarbons) is one of the subcategories of mineral oil hydrocarbons (MOH), which are classified as environmental and...
LAMI-011: Determination of the peroxide value in algae oil by 19F-NMR – method comparison
For the analysis of edible fats and oils, various methods have already been established. A particular focus in oil analysis is on determining the...
LAMI-012: Measures to Ensure Harmonization of MOSH & MOAH Analysis Results Across Sample Matrices
Mineral oil hydrocarbons (MOH) were defined as the collective mixture of n-C10–n-C50 paraffins, naphthenic and aromatics hydrocarbons derived from...