Research Article

Direct olive oil analysis by low-temperature plasma (LTP) ambient ionization mass spectrometry

  1. Juan F. García-Reyes1,
  2. Fabio Mazzoti1,2,
  3. Jason D. Harper3,
  4. Nicholas A. Charipar3,
  5. Sheran Oradu1,
  6. Zheng Ouyang3,4,
  7. Giovanni Sindona2,
  8. R. Graham Cooks1,4,*

Article first published online: 24 AUG 2009

DOI: 10.1002/rcm.4220

Issue

Rapid Communications in Mass Spectrometry

Rapid Communications in Mass Spectrometry

Volume 23, Issue 19, pages 3057–3062, 15 October 2009

Additional Information

How to Cite

García-Reyes, J. F., Mazzoti, F., Harper, J. D., Charipar, N. A., Oradu, S., Ouyang, Z., Sindona, G. and Cooks, R. G. (2009), Direct olive oil analysis by low-temperature plasma (LTP) ambient ionization mass spectrometry. Rapid Communications in Mass Spectrometry, 23: 3057–3062. doi: 10.1002/rcm.4220

Author Information

  1. 1

    Department of Chemistry, Purdue University, West Lafayette, IN 47907, USA

  2. 2

    Dipartimento di Chimica, Università della Calabria, Via P. Bucci Cubo 12 C, 87036 Rende (CS), Italy

  3. 3

    Weldon School of Biomedical Engineering, Purdue University, West Lafayette, IN 47907, USA

  4. 4

    Center for Analytical Instrumentation Development (CAID), Purdue University, West Lafayette, IN 47907, USA

*Department of Chemistry, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA.

Publication History

  1. Issue published online: 24 AUG 2009
  2. Article first published online: 24 AUG 2009
  3. Manuscript Accepted: 22 JUL 2009
  4. Manuscript Revised: 21 JUL 2009
  5. Manuscript Received: 4 MAY 2009

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Abstract

A fast, reagentless, and direct method is presented for the mass spectrometric analysis of olive oil without any sample pretreatment whatsoever. An ambient ionization technique, the low-temperature plasma (LTP) probe, based on dielectric barrier discharge, is used to detect both minor and trace components (free fatty acids, phenolics and volatiles) in raw untreated olive oil. The method allows the measurement of free fatty acids (the main quality control parameter used to grade olive oil according to quality classes), selected bioactive phenolic compounds, and volatiles. The advantages and limitations of the direct analysis of extremely complex mixtures by the ambient ionization/tandem mass spectrometry combination are discussed and illustrated. The data presage the possible large-scale application of direct mass spectrometric analysis methods in the characterization of olive oil and other foodstuffs. Copyright © 2009 John Wiley & Sons, Ltd.

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