Analysis of Tomato Seed Oil by a PID-Zeolite Sensor

Fatty acid composition represents one of the key parameters in assessing the organoleptic properties of vegetable oils. Variations in the concentration of specific molecules play a crucial role in identifying the authenticity of the oil and determining its potential health benefits. Among these compounds, volatile organic compounds (VOCs), resulting from the degradation of fatty acids have proven to be valuable indicators for detecting adulteration. VOCs not only influence the distinctive aroma and taste of the product, but also represent a real fingerprint, providing detailed information about its characteristics. This work focuses on an innovative approach to analyze tomato seed oil (TSO) using a photoionization detector (PID). The system exploits a thin layer of 5A zeolite for selective adsorption and subsequently thermal desorption analysis at 100°C. PID-zeolite sensor was validated on TSO for the selective detection of palmitic acid in a solution of pentane and TSO. Palmitic acid levels in TSO allow the assessment of oil authenticity and adulteration.