Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis
Oregano is often adulterated for economic reasons. This fraud mainly consists of adding other species with lower commercial value, such as olive leaves. To ensure the authenticity of oregano, an analytical method based on the analysis of the volatile organic compound (VOC) profile obtained by headsp...
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| Format: | Article |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/4/516 |
| _version_ | 1797298312225751040 |
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| author | Blas Rocamora-Rivera Natalia Arroyo-Manzanares Pilar Viñas |
| author_facet | Blas Rocamora-Rivera Natalia Arroyo-Manzanares Pilar Viñas |
| author_sort | Blas Rocamora-Rivera |
| collection | DOAJ |
| description | Oregano is often adulterated for economic reasons. This fraud mainly consists of adding other species with lower commercial value, such as olive leaves. To ensure the authenticity of oregano, an analytical method based on the analysis of the volatile organic compound (VOC) profile obtained by headspace gas chromatography coupled to ion mobility spectrometry (HS-GC-IMS) was developed and validated. Samples of ecological Mediterranean oregano adulterated with different percentages of two types of olive leaves (cornicabra and manzanilla) were studied using a non-targeted analysis. Moreover, a total of 30 VOCs were identified in the analyzed samples, and 24 compounds could be quantified using calibration curves based on Boltzmann’s equation. A chemometric model based on orthogonal partial least squares discriminant analysis (OPLS-DA) was used to detect the adulterated oregano samples, obtaining a 100% validation success rate, and partial least squares (PLS) analysis was used to quantify the percentage of adulterant. Finally, the proposed methodology was applied to 15 commercial oregano samples, resulting in two of them being classified as adulterated with 31 and 43% of olive leaves, respectively. |
| first_indexed | 2024-03-07T22:33:06Z |
| format | Article |
| id | doaj.art-f17afd8dab624dfeadcf7e4e4e5c1b9f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:33:06Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f17afd8dab624dfeadcf7e4e4e5c1b9f2024-02-23T15:16:17ZengMDPI AGFoods2304-81582024-02-0113451610.3390/foods13040516Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry AnalysisBlas Rocamora-Rivera0Natalia Arroyo-Manzanares1Pilar Viñas2Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, SpainDepartment of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, SpainDepartment of Analytical Chemistry, Faculty of Chemistry, University of Murcia, 30100 Murcia, SpainOregano is often adulterated for economic reasons. This fraud mainly consists of adding other species with lower commercial value, such as olive leaves. To ensure the authenticity of oregano, an analytical method based on the analysis of the volatile organic compound (VOC) profile obtained by headspace gas chromatography coupled to ion mobility spectrometry (HS-GC-IMS) was developed and validated. Samples of ecological Mediterranean oregano adulterated with different percentages of two types of olive leaves (cornicabra and manzanilla) were studied using a non-targeted analysis. Moreover, a total of 30 VOCs were identified in the analyzed samples, and 24 compounds could be quantified using calibration curves based on Boltzmann’s equation. A chemometric model based on orthogonal partial least squares discriminant analysis (OPLS-DA) was used to detect the adulterated oregano samples, obtaining a 100% validation success rate, and partial least squares (PLS) analysis was used to quantify the percentage of adulterant. Finally, the proposed methodology was applied to 15 commercial oregano samples, resulting in two of them being classified as adulterated with 31 and 43% of olive leaves, respectively.https://www.mdpi.com/2304-8158/13/4/516oreganoadulterationgas chromatographyion mobility spectrometryheadspace |
| spellingShingle | Blas Rocamora-Rivera Natalia Arroyo-Manzanares Pilar Viñas Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis Foods oregano adulteration gas chromatography ion mobility spectrometry headspace |
| title | Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis |
| title_full | Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis |
| title_fullStr | Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis |
| title_full_unstemmed | Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis |
| title_short | Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis |
| title_sort | detection of adulterated oregano samples using untargeted headspace gas chromatography ion mobility spectrometry analysis |
| topic | oregano adulteration gas chromatography ion mobility spectrometry headspace |
| url | https://www.mdpi.com/2304-8158/13/4/516 |
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