Detection of Plant Oil Adulteration with Restaurant Waste-derived Lipids Based on Isoflavonoids Markers
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Abstract:
By analyzing the sources and distribution of waste oil using isoflavonoids in soybean oil as potential markers, the thermal stability of isoflavonoids markers and their distribution in edible vegetable oils and restaurant waste oils were investigated using magnetic solid phase extraction and liquid chromatography tandem mass spectrometry. The results of the simulated repeated heating experiments showed that the markers were still detectable after the 14-h continuous heating, which indicated their reasonably good thermal stability. The analyses of the contents of isoflavonoids markers in sesame oils, rapeseed oils, camellia oils, peanut oils, flaxseed oils, soybean oils and restaurant waste oils showed that six clusters could be separated by hierarchical cluster analysis. The results showed that4 isoflavonoids including daidzein, genistein, daidzin and genistin co-existed in soybean oils, while only daidzein, genistein and a small amount of genistin were detected in the restaurant waste oils (with no daidzin). Other edible vegetable oils do not contain or do not simultaneously contain all these soy isoflavones, thus, restaurant waste oil can be distinguished from other edible oils based on the contents of the isoflavones. These results indicate that daidzein and genistein can be selected as markers for restaurant waste oils. Taking sesame oil as an example, the characteristic peaks of daidzein and genistein could be clearly observed in the chromatogram of sesame oil adulterated with 5% restaurant waste oils. Therefore, this method is reliable and effective, and could provide reference for the detection of restaurant waste oils and the market supervision.
