51
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Karuk Elmas ŞN, Arslan FN, Akin G, Kenar A, Janssen HG, Yilmaz I. Synchronous fluorescence spectroscopy combined with chemometrics for rapid assessment of cold–pressed grape seed oil adulteration: Qualitative and quantitative study. Talanta 2019; 196:22-31. [DOI: 10.1016/j.talanta.2018.12.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 10/27/2022]
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Rapid detection of authenticity and adulteration of cold pressed black cumin seed oil: A comparative study of ATR–FTIR spectroscopy and synchronous fluorescence with multivariate data analysis. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.055] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Sezer B, Apaydin H, Bilge G, Boyaci IH. Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2236-2242. [PMID: 30324635 DOI: 10.1002/jsfa.9418] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 09/17/2018] [Accepted: 10/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pistachio has high economic value because of its high consumption rate and consumer demand. Therefore, it has become an important target for adulteration. Green pea and spinach are the most frequently used foods for pistachio adulteration as a result of their kernel color. The present study aimed to detect pistachio adulteration with green pea and spinach samples using laser induced breakdown spectroscopy (LIBS) combined with chemometric methods. RESULTS In the first step of the study, principal component analysis was employed for qualitative analysis of pure pistachio, green pea, spinach and adulterated pistachio samples, and discrimination was achieved successfully. A score plot clearly discriminating pure pistachio, green pea and spinach samples, as well as their blind samples, was drawn using principle component (PC)1 and PC2 which explained 86.86% and 12.16% of the variance, respectively. The results showed that the calibration curve for green pea adulterated pistachio provides successful determination of adulteration level and had an R2 of 0.995 and a limit of detection (LOD) of 2.04%, whereas the calibration curve for spinach adulterated pistachio had an R2 of 0.993 and a LOD of 1.64%. CONCLUSION The results of the present study demonstrate that LIBS with the chemometric methods showed a good performance based on the high value of prediction accuracy for pistachio adulteration. This technique has high potential as a rapid method for pistachio identification and detection of adulteration. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Banu Sezer
- Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Hakan Apaydin
- Hitit University Scientific Technique Application and Research Center, North Campus, Corum, Turkey
| | - Gonca Bilge
- NANOSENS Industry and Trade Inc., Ankara University Technology Development Zone, Ankara, Turkey
| | - Ismail H Boyaci
- Department of Food Engineering, Hacettepe University, Ankara, Turkey
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Akin G, Karuk Elmas ŞN, Arslan FN, Yılmaz İ, Kenar A. Chemometric classification and quantification of cold pressed grape seed oil in blends with refined soybean oils using attenuated total reflectance–mid infrared (ATR–MIR) spectroscopy. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.046] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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55
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Teixeira AM, Sousa C. A review on the application of vibrational spectroscopy to the chemistry of nuts. Food Chem 2018; 277:713-724. [PMID: 30502208 DOI: 10.1016/j.foodchem.2018.11.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 10/12/2018] [Accepted: 11/05/2018] [Indexed: 11/18/2022]
Abstract
Nuts are highly appreciated due to their nutritional relevance and flavour, being the source of many desirable and healthy compounds as polyunsaturated fatty acids and antioxidants. Their characterization became the target of many studies in the last years through conventional analytical techniques as chromatographic ones. Due to the limitations associated to these techniques, as time, cost and environmental concerns, spectroscopic techniques have been increasingly pointed as reliable alternatives. Either applied to raw materials quality control or to more complex process, as industrial in-line monitoring, spectroscopic techniques, namely vibrational spectroscopy, are gathering strong acceptance. This paper presents a review on the application of vibrational spectroscopy, infrared and Raman, to nuts characterization. Estimates of several qualitative and quantitative parameters, origin authentication and/or adulteration in almonds, peanuts, pine nuts, hazelnuts, walnuts, Brazil nuts, cashews, chestnuts and pistachios will be covered. Advantages and limitations of these techniques and future trends will also be discussed.
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Affiliation(s)
- A Margarida Teixeira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Portugal
| | - Clara Sousa
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Portugal.
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Pereira CG, Andrade J, Ranquine T, de Moura IN, da Rocha RA, Furtado MAM, Bell MJV, Anjos V. Characterization and detection of adulterated whey protein supplements using stationary and time-resolved fluorescence spectroscopy. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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57
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Attenuated Total Reflectance–Fourier Transform Infrared (ATR–FTIR) Spectroscopy Combined with Chemometrics for Rapid Determination of Cold-Pressed Wheat Germ Oil Adulteration. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1368-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Smithson SC, Fakayode BD, Henderson S, Nguyen J, Fakayode SO. Detection, Purity Analysis, and Quality Assurance of Adulterated Peanut (Arachis Hypogaea) Oils. Foods 2018; 7:E122. [PMID: 30065168 PMCID: PMC6112014 DOI: 10.3390/foods7080122] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Revised: 07/25/2018] [Accepted: 07/27/2018] [Indexed: 11/25/2022] Open
Abstract
The intake of adulterated and unhealthy oils and trans-fats in the human diet has had negative health repercussions, including cardiovascular disease, causing millions of deaths annually. Sadly, a significant percentage of all consumable products including edible oils are neither screened nor monitored for quality control for various reasons. The prospective intake of adulterated oils and the associated health impacts on consumers is a significant public health safety concern, necessitating the need for quality assurance checks of edible oils. This study reports a simple, fast, sensitive, accurate, and low-cost chemometric approach to the purity analysis of highly refined peanut oils (HRPO) that were adulterated either with vegetable oil (VO), canola oil (CO), or almond oil (AO) for food quality assurance purposes. The Fourier transform infrared spectra of the pure oils and adulterated HRPO samples were measured and subjected to a partial-least-square (PLS) regression analysis. The obtained PLS regression figures-of-merit were incredible, with remarkable linearity (R² = 0.994191 or better). The results of the score plots of the PLS regressions illustrate pattern recognition of the adulterated HRPO samples. Importantly, the PLS regressions accurately determined percent compositions of adulterated HRPOs, with an overall root-mean-square-relative-percent-error of 5.53% and a limit-of-detection as low as 0.02% (wt/wt). The developed PLS regressions continued to predict the compositions of newly prepared adulterated HRPOs over a period of two months, with incredible accuracy without the need for re-calibration. The accuracy, sensitivity, and robustness of the protocol make it desirable and potentially adoptable by health departments and local enforcement agencies for fast screening and quality assurance of consumable products.
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Affiliation(s)
- Shayla C Smithson
- Department of Physical Sciences, University of Arkansas Fort Smith, 5210 Grand Avenue, P.O. Box 3649, Fort Smith, AR 72913-3649, USA.
| | - Boluwatife D Fakayode
- Department of Physical Sciences, University of Arkansas Fort Smith, 5210 Grand Avenue, P.O. Box 3649, Fort Smith, AR 72913-3649, USA.
| | - Siera Henderson
- Department of Physical Sciences, University of Arkansas Fort Smith, 5210 Grand Avenue, P.O. Box 3649, Fort Smith, AR 72913-3649, USA.
| | - John Nguyen
- Department of Physical Sciences, University of Arkansas Fort Smith, 5210 Grand Avenue, P.O. Box 3649, Fort Smith, AR 72913-3649, USA.
| | - Sayo O Fakayode
- Department of Physical Sciences, University of Arkansas Fort Smith, 5210 Grand Avenue, P.O. Box 3649, Fort Smith, AR 72913-3649, USA.
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Lapčíková B, Valenta T, Lapčík L, Fuksová M. Thermal aging of edible oils: spectrophotometric study. POTRAVINARSTVO 2018. [DOI: 10.5219/871] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
The aim of the present study was to determine the spectrophotometric and thermal aging properties of various edible oils (olive, peanut, rapeseed, soybean and sunflower oils) which are commonly available in the Czech market. The samples were measured by UV/VIS absorption spectrometry and fluorescence spectroscopy. Detected substances of UV/VIS spectra were compared to expected oil composition; the highest absorbance values were detected in a wavelength range 300-550 nm which can be related to the presence of unsaturated fatty acids. The mixtures of oils were characterized by fluorescence spectroscopy; the individual oils were successfully distinguished according to their excitation-emission profiles. This method was also used to detect the samples of adulterated oils, i.e., the adulteration of high-quality oils with soybean oil. From a physicochemical point of view, the influence of temperature on the compounds of extra virgin olive oil was examined by thermal stress simulation. This thermal aging analysis demonstrated that the amount of oxidation products in olive oil increased during the heating whereas the chlorophyll content decreased. The results showed the ability of the techniques used, UV/VIS absorption spectrometry and fluorescence spectroscopy, to characterize the quality and composition of oils, and to distinguish individual oils in blends. UV/VIS spectrometry was also successfully employed for the evaluation of olive oil qualitative parameters according to the standard quality parameters by the "International Olive Council" (EEC 702/2007).
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Temiz HT, Tamer U, Berkkan A, Boyaci IH. Synchronous fluorescence spectroscopy for determination of tahini adulteration. Talanta 2017; 167:557-562. [DOI: 10.1016/j.talanta.2017.02.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 02/17/2017] [Accepted: 02/19/2017] [Indexed: 02/05/2023]
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Fluorescence Spectroscopy for the Monitoring of Food Processes. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2017; 161:121-151. [PMID: 28424827 DOI: 10.1007/10_2017_11] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
Abstract
Different analytical techniques have been used to examine the complexity of food samples. Among them, fluorescence spectroscopy cannot be ignored in developing rapid and non-invasive analytical methodologies. It is one of the most sensitive spectroscopic approaches employed in identification, classification, authentication, quantification, and optimization of different parameters during food handling, processing, and storage and uses different chemometric tools. Chemometrics helps to retrieve useful information from spectral data utilized in the characterization of food samples. This contribution discusses in detail the potential of fluorescence spectroscopy of different foods, such as dairy, meat, fish, eggs, edible oil, cereals, fruit, vegetables, etc., for qualitative and quantitative analysis with different chemometric approaches.
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Insausti M, de Araújo Gomes A, Camiña JM, de Araújo MCU, Band BSF. Fluorescent fingerprints of edible oils and biodiesel by means total synchronous fluorescence and Tucker3 modeling. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2017; 175:185-190. [PMID: 28039846 DOI: 10.1016/j.saa.2016.12.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 12/16/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
Abstract
The present work proposes the use of total synchronous fluorescence spectroscopy (TSFS) as a discrimination methodology for fluorescent compounds in edible oils, which are preserved after the transesterification processes in the biodiesel production. In the same way, a similar study is presented to identify fluorophores that do not change in expired vegetal oils, to associate physicochemical parameters to fluorescent measures, as contribution to a fingerprint for increasing the chemical knowledge of these products. The fluorescent fingerprints were obtained by Tucker3 decomposition of a three-way array of the total synchronous fluorescence matrices. This chemometric method presents the ability for modeling non-bilinear data, as Total Synchronous Fluorescence Spectra data, and consists in the decomposition of the three way data arrays (samples×Δλ×λ excitation), into four new data matrices: A (scores), B (profile in Δλ mode), C (profile in spectra mode) and G (relationships between A, B and C). In this study, 50 samples of oil from soybean, corn and sunflower seeds before and after its expiration time, as well as 50 biodiesel samples obtained by transesterification of the same oils were measured by TSFS. This study represents an immediate application of chemical fingerprint for the discrimination of non-expired and expired edible oils and biodiesel. This method does not require the use of reagents or laborious procedures for the chemical characterization of samples.
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Affiliation(s)
- Matías Insausti
- FIA Lab., INQUISUR - CONICET, Sector Química Analítica, Universidad Nacional del Sur. Av. Alem 1253, B8000CPB Bahía Blanca, Argentina.
| | - Adriano de Araújo Gomes
- Faculdade de Química, Instituto de Ciências Exatas da Universidade Federal do Sul e Sudoeste do Pará. Folha 17, Quadra 04, Lote Especial, Nova Marabá, CEP: 68505080 Marabá, Pará, Brazil
| | - José Manuel Camiña
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP), Mendoza 109, L6302EPA Santa Rosa, La Pampa, Argentina; Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Av. Uruguay 151, L6300CLB Santa Rosa, La Pampa, Argentina.
| | - Mario Cesar Ugulino de Araújo
- Universidade Federal da Paraíba, Departamento de Química, Laboratório de Automação e Instrumentação em Química Analítica/Quimiometria (LAQA), Caixa Postal 5093, CEP 58051-970 João Pessoa, PB, Brazil.
| | - Beatriz Susana Fernández Band
- FIA Lab., INQUISUR - CONICET, Sector Química Analítica, Universidad Nacional del Sur. Av. Alem 1253, B8000CPB Bahía Blanca, Argentina
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Al-Kahtani H, Ahmed M, Abou-Arab A, Hayat K. Identification of lard in vegetable oil binary mixtures and commercial food products by FTIR. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0692] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- H.A. Al-Kahtani
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - M.A. Ahmed
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - A.A. Abou-Arab
- Department of Food Science and Technology, Faculty of Agriculture, Ain Shams University, P.O. Box 11241, Cairo, Egypt
| | - K. Hayat
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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Yi J, Sun Y, Zhu Z, Liu N, Lu J. Near-infrared reflectance spectroscopy for the prediction of chemical composition in walnut kernel. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1217006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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65
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Determination of adulterated neem and flaxseed oil compositions by FTIR spectroscopy and multivariate regression analysis. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.008] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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66
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Sahar A, Rahman UU, Kondjoyan A, Portanguen S, Dufour E. Monitoring of thermal changes in meat by synchronous fluorescence spectroscopy. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.038] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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67
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