Lipid Marker ESI-MS Method for Quantification of Adulteration in Almond-Based Vegetable Beverage

Almond-based beverages are valued for their functionalities. However, cases of adulteration are found in the literature aiming to reduce costs. In this study, almond (LA) and peanut (LP)-based beverages were used as investigational controls in commercial products analyzed by gas chromatography and direct infusion electrospray ionization mass spectrometry (ESI-MS) combined with principal component analysis (PCA). Thus, characteristic fatty acids were identified in plant-based beverages. The ESI-MS method combined with PCA indicated individualities regarding the disposition of triacylglycerol (TAG) composition, as higher intensities of TAG were found as a lipid marker at m/z 919 [TAG+NH4]+ of ions formed by arachidic (20:0), 8/heptadecenoic (17:1n-9) and oleic (18:1n-9) fatty acids in LP. The technique demonstrated efficiency in the detection of fraud due to its sensitivity, identifying peanut content in three almond-based commercial beverages (4.4–11.58%). This study highlights the importance of robust analytical methods to the authenticity and quality of food products.