Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis

Jordana Alves Ferreira; Jandyson Machado Santos; Márcia Cristina Breitkreitz; Joana Maria Santos Ferreira; Paulo Manoel Pontes Lins; Samuel Cohen Farias; Damila Rodrigues de Morais; Marcos Nogueira Eberlin; Carla Beatriz Grespan Bottoli

doi:10.1016/j.foodres.2019.04.052

Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis

Food Res Int. 2019 Sep:123:189-197. doi: 10.1016/j.foodres.2019.04.052. Epub 2019 Apr 24.

Authors

Jordana Alves Ferreira¹, Jandyson Machado Santos², Márcia Cristina Breitkreitz¹, Joana Maria Santos Ferreira³, Paulo Manoel Pontes Lins⁴, Samuel Cohen Farias⁴, Damila Rodrigues de Morais¹, Marcos Nogueira Eberlin¹, Carla Beatriz Grespan Bottoli⁵

Affiliations

¹ Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970 Campinas, SP, Brazil.
² Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970 Campinas, SP, Brazil; Department of Chemistry, Federal University of Pernambuco, 52171-900, Recife, PE, Brazil.
³ Department of Agricultural Engineering, Embrapa Tabuleiros Costeiros, Av. Beira Mar, n° 3250, 49025-040 Aracaju, SE, Brazil.
⁴ Sococo Agroindústria da Amazônia, POB 015, 68450-000 Moju, PA, Brazil.
⁵ Institute of Chemistry, University of Campinas, UNICAMP, POB 6154, 13083-970 Campinas, SP, Brazil. Electronic address: carlab@iqm.unicamp.br.

PMID: 31284967
DOI: 10.1016/j.foodres.2019.04.052

Abstract

Coconut oil (CO) from fifteen different varieties of coconuts (Cocos nucifera L.) and one CO processed on an industrial scale were analyzed by electrospray ionization mass spectrometry (ESI-MS) and the data processed using the chemometric tools principal component analysis and independent component analysis. ESI-MS fingerprinting of lipid compounds showed predominance of diacylglycerols and triacylglycerols, as confirmed by high-resolution MS measurements. Chemometric processing of the ESI-MS data differentiated the coconut oil samples, showing that different coconut varieties/cultivars produce oils with distinguishable abundances of lipidic compounds. Thus ESI-MS analysis followed by data treatment using chemometric tools offers a tool able to classify the industrial coconut oils in a fast, simple and effective way, as well as serving as a potential method to identify the coconut varieties by the CO origin, and the occurrence of any adulteration. The procedure may also be applied for quality control of the industrial processes.

Keywords: Chemometrics; Coconut oil; Cocos nucifera L.; Electrospray ionization; Mass spectrometry.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Coconut Oil
Cocos / chemistry*
Diglycerides / analysis
Food Analysis
Principal Component Analysis*
Spectrometry, Mass, Electrospray Ionization*
Triglycerides / analysis

Substances

Diglycerides
Triglycerides
Coconut Oil