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Reda R, Saffaj T, Bouzida I, Saidi O, Belgrir M, Lakssir B, El Hadrami EM. Optimized variable selection and machine learning models for olive oil quality assessment using portable near infrared spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 303:123213. [PMID: 37523847 DOI: 10.1016/j.saa.2023.123213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/02/2023]
Abstract
Olive oil is a key component of the Mediterranean diet, rich in antioxidants and beneficial monounsaturated fatty acids. As a result, high-quality olive oil is in great demand, with its price varying depending on its quality. Traditional chemical tests for assessing olive oil quality are expensive and time-consuming. To address these limitations, this study explores the use of near infrared spectroscopy (NIRS) in predicting key quality parameters of olive oil, including acidity, K232, and K270. To this end, a set of 200 olive oil samples was collected from various agricultural regions of Morocco, covering all three quality categories (extra virgin, virgin, and ordinary virgin). The findings of this study have implications for reducing analysis time and costs associated with olive oil quality assessment. To predict olive oil quality parameters, chemical analysis was conducted in accordance with international standards, while the spectra were obtained using a portable NIR spectrometer. Partial least squares regression (PLSR) was employed along with various variable selection algorithms to establish the relationship between wavelengths and chemical data in order to accurately predict the quality parameters. Through this approach, the study aimed to enhance the efficiency and accuracy of olive oil quality assessment. The obtained results show that NIRS combined with machine learning accurately predicted the acidity using iPLS methods for variable selection, it generates a PLSR with coefficients of determination R2 = 0.94, root mean square error RMSE = 0.32 and ratios of standard error of performance to standard deviation RPD = 4.2 for the validation set. Also, the use of variable selection methods improves the quality of the prediction. For K232 and K270 the NIRS shows moderate prediction performance, it gave an R2 between 0.60 and 0.75. Generally, the results showed that it was possible to predict acidity K232, and K270 parameters with excellent to moderate accuracy for the two last parameters. Moreover, it was also possible to distinguish between different quality groups of olive oil using the principal component analysis PCA, and the use of variable selection helps to use the useful wavelength for the prediction olive oil using a portable NIR spectrometer.
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Affiliation(s)
- Rabie Reda
- University Sidi Mohamed Ben Abdellah, Faculty of Sciences and Techniques of Fez, Laboratory of Applied Organic Chemistry, Fez, Morocco; Moroccan Foundation for Advanced Science, Innovation & Research, MAScIR Rabat, Morocco
| | - Taoufiq Saffaj
- University Sidi Mohamed Ben Abdellah, Faculty of Sciences and Techniques of Fez, Laboratory of Applied Organic Chemistry, Fez, Morocco
| | - Ilham Bouzida
- Moroccan Foundation for Advanced Science, Innovation & Research, MAScIR Rabat, Morocco
| | - Ouadi Saidi
- Moroccan Foundation for Advanced Science, Innovation & Research, MAScIR Rabat, Morocco
| | - Malika Belgrir
- Moroccan Foundation for Advanced Science, Innovation & Research, MAScIR Rabat, Morocco
| | - Brahim Lakssir
- Moroccan Foundation for Advanced Science, Innovation & Research, MAScIR Rabat, Morocco
| | - El Mestafa El Hadrami
- University Sidi Mohamed Ben Abdellah, Faculty of Sciences and Techniques of Fez, Laboratory of Applied Organic Chemistry, Fez, Morocco
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Poeta E, Liboà A, Mistrali S, Núñez-Carmona E, Sberveglieri V. Nanotechnology and E-Sensing for Food Chain Quality and Safety. SENSORS (BASEL, SWITZERLAND) 2023; 23:8429. [PMID: 37896524 PMCID: PMC10610592 DOI: 10.3390/s23208429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023]
Abstract
Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society. However, fresh foods are subject to spoilage due to the action of microorganisms, enzymes, and oxidation during storage. Nanotechnology can be applied in the food industry to support packaged products and extend their shelf life. Chemical composition and sensory attributes are quality markers which require innovative assessment methods, as existing ones are rather difficult to implement, labour-intensive, and expensive. E-sensing devices, such as vision systems, electronic noses, and electronic tongues, overcome many of these drawbacks. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed. This review describes the food application fields of nanotechnologies; in particular, metal oxide sensors (MOS) will be presented.
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Affiliation(s)
- Elisabetta Poeta
- Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
| | - Aris Liboà
- Department of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 11/a, 43124 Parma, PR, Italy;
| | - Simone Mistrali
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
| | - Estefanía Núñez-Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
| | - Veronica Sberveglieri
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
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El Riachy M, Moubarak P, Al Hawi G, Geha M, Mushantaf W, Estephan N, Skaff W. Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon. PLANTS (BASEL, SWITZERLAND) 2023; 12:2681. [PMID: 37514295 PMCID: PMC10386562 DOI: 10.3390/plants12142681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023]
Abstract
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty acids and phenolic profiles of virgin olive oils produced from two local and eight European varieties, and to use these profiles as a tool for their characterization. Seventy-six samples were collected from two olive-growing regions of Lebanon and at two harvesting times. Fatty acid composition was determined by gas chromatography with a flame ionization detector, total phenols was determined by spectrophotometry and individual phenols by high performance liquid chromatography with diode array detector. All samples were also analyzed using near infrared spectroscopy. The experimental data were collected in numerical matrices and treated by chemometric methods. The results showed the significant effect of the geographical origin, the olive variety and the harvesting time on the ripening and industrial yield of the olives and on the major fatty acids and phenols of olive oil. Moreover, the used chemometric methods allowed the discrimination of European olive varieties based on their high contents of oleic acid, oleacein and oleocanthal.
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Affiliation(s)
- Milad El Riachy
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Peter Moubarak
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Ghenwa Al Hawi
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Myriam Geha
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Walid Mushantaf
- Boustan Al Zaytoun, Subsidiary of Green and Pure, Aabra Village, Main Road, Aabra Saida 1600, Lebanon
| | - Nathalie Estephan
- Department of Chemistry and Biochemistry, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon
| | - Wadih Skaff
- Food Industry and Agriculture Unit, ESIAM, Faculty of Engineering, Saint Joseph University of Beirut, Beirut P.O. Box 17-5208, Lebanon
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Giacomino A, Inaudi P, Silletta G, Diana A, Bertinetti S, Gaggero E, Malandrino M, Stilo F, Abollino O. Analytical Methods for the Characterization of Vegetable Oils. Molecules 2022; 28:molecules28010153. [PMID: 36615346 PMCID: PMC9822416 DOI: 10.3390/molecules28010153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
The determination of the authenticity of extra virgin olive oils (EVOOs) has become more interesting in recent years. Italy is the first country in Europe in terms of number of Protected Designation of Origin (PDO) oils, which connects consumers to a feeling of tradition and thus to higher quality standards. This work focused on the consideration of the inorganic content as a possible marker of EVOOs. Ten vegetable oils (VOs), eight Italian EVOOs and seven not Italian EVOOs were analyzed. After pretreatment by acid mineralization, Al, Ba, Ca, Cu, Fe, K, Li, Mg, Mn, Na, P, Sb, Se and Zn were determined by ICP-OES. The electrochemical properties of a selected group of EVOOs and other vegetal oils of different botanical origin were investigated by voltammetry. Carbon paste electrodes (CPEs) were prepared. The features observed in the voltammograms reflect the reactions of electroactive compounds, which are present in the oils. A chemometric treatment of the results was performed to assess the possibility to distinguish (i) the region of provenience considering the inorganic profile; and (ii) the plant species from which each oil was obtained on the basis of the current profile registered during voltammetric analysis. Inorganic composition seems to be a useful marker for the assessment of the geographical origin of an EVOO. The EVOO-CPEs voltammetry seems to have a good ability to distinguish the plant species of origin. This method could be useful to monitor the conservation status of the oils, as the redox profile is linked to the oxidative degradation state.
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Affiliation(s)
- Agnese Giacomino
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
| | - Paolo Inaudi
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
- Correspondence:
| | - Gessica Silletta
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
| | - Aleandro Diana
- Department of Chemistry, University of Torino, 10125 Torino, Italy
| | | | - Elisa Gaggero
- Department of Chemistry, University of Torino, 10125 Torino, Italy
| | - Mery Malandrino
- Department of Chemistry, University of Torino, 10125 Torino, Italy
| | - Federico Stilo
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
| | - Ornella Abollino
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
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Maestrello V, Solovyev P, Bontempo L, Mannina L, Camin F. Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication. Compr Rev Food Sci Food Saf 2022; 21:4056-4075. [PMID: 35876303 DOI: 10.1111/1541-4337.13005] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/31/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Extra virgin olive oil (EVOO) is a high-quality product that has become one of the stars in the food fraud context in recent years. EVOO can encounter different types of fraud, from adulteration with cheaper oils to mislabeling, and for this reason, the assessment of its authenticity and traceability can be challenging. There are several officially recognized analytical methods for its authentication, but they are not able to unambiguously trace the geographical and botanical origin of EVOOs. The application of nuclear magnetic resonance (NMR) spectroscopy to EVOO is reviewed here as a reliable and rapid tool to verify different aspects of its adulteration, such as undeclared blends with cheaper oils and cultivar and geographical origin mislabeling. This technique makes it possible to use both targeted and untargeted approaches and to determine the olive oil metabolomic profile and the quantification of its constituents.
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Affiliation(s)
- Valentina Maestrello
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.,Center Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Pavel Solovyev
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Luana Bontempo
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro, Roma
| | - Federica Camin
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.,Center Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy.,International Atomic Energy Agency, Vienna International Centre, Vienna, Austria
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6
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Bounegru AV, Apetrei C. Sensitive Detection of Hydroxytyrosol in Extra Virgin Olive Oils with a Novel Biosensor Based on Single-Walled Carbon Nanotubes and Tyrosinase. Int J Mol Sci 2022; 23:ijms23169132. [PMID: 36012400 PMCID: PMC9409382 DOI: 10.3390/ijms23169132] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/11/2022] [Accepted: 08/13/2022] [Indexed: 12/18/2022] Open
Abstract
Hydroxytyrosol (HT) is an important marker for the authenticity and quality assessment of extra virgin olive oils (EVOO). The aim of the study was the qualitative and quantitative determination of hydroxytyrosol in commercial extra virgin olive oils of different origins and varieties using a newly developed biosensor based on a screen-printed electrode modified with single-layer carbon nanotubes and tyrosinase (SPE-SWCNT-Ty). The enzyme was immobilized on a carbon-based screen-printed electrode previously modified with single-layer carbon nanotubes (SPE-SWCNT-Ty) by the drop-and-dry method, followed by cross-linking with glutaraldehyde. The modified electrode surface was characterized by different methods, including electrochemical (cyclic voltammetry (CV), differential pulse voltammetry (DPV), electrochemical impedance spectroscopy (EIS)) and spectrometric (Fourier transform infrared (FTIR) spectroscopy) methods. Cyclic voltammetry was used for the quantitative determination of HT, obtaining a detection limit of 3.49 × 10−8 M and a quantification limit of 1.0 × 10−7 M, with a wide linearity range (0.49–15.602 µM). The electrochemical performance of the SPE-SWCNT-Ty biosensor was compared with that of the modified SPE-SWCNT sensor, and the results showed increased selectivity and sensitivity of the biosensor due to the electrocatalytic activity of tyrosinase. The results obtained from the quantitative determination of HT showed that commercial EVOOs contain significant amounts of HT, proving the high quality of the finished products. The determination of the antiradical activity of HT was carried out spectrophotometrically using the free reagent galvinoxyl. The results showed that there is a very good correlation between the antiradical capacity of EVOOs, the voltammetric response and implicitly the increased concentration of HT. SPE-SWCNT-Ty has multiple advantages such as sensitivity, selectivity, feasibility and low cost and could be used in routine analysis for quality control of food products such as vegetable oils.
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7
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Priya RB, Rashmitha R, Preetham GS, Chandrasekar V, Mohan RJ, Sinija VR, Pandiselvam R. Detection of Adulteration in Coconut Oil and Virgin Coconut Oil Using Advanced Analytical Techniques: A Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02342-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Quintanilla-Casas B, Torres-Cobos B, Guardiola F, Servili M, Alonso-Salces RM, Valli E, Bendini A, Toschi TG, Vichi S, Tres A. Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration. Food Chem 2022; 378:132104. [PMID: 35078099 DOI: 10.1016/j.foodchem.2022.132104] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/31/2021] [Accepted: 01/05/2022] [Indexed: 12/28/2022]
Abstract
According to the last report from the European Union (EU) Food Fraud Network, olive oil tops the list of the most notified products. Current EU regulation states geographical origin as mandatory for virgin olive oils, even though an official analytical method is still lacking. Verifying the compliance of label-declared EU oils should be addressed with the highest priority level. Hence, the present work tackles this issue by developing a classification model (PLS-DA) based on the sesquiterpene hydrocarbon fingerprint of 400 samples obtained by HS-SPME-GC-MS to discriminate between EU and non-EU olive oils, obtaining an 89.6% of correct classification for the external validation (three iterations), with a sensitivity of 0.81 and a specificity of 0.95. Subsequently, multi-class discrimination models for EU and non-EU countries were developed and externally validated (with three different validation sets) with successful results (average of 92.2% of correct classification for EU and 96.0% for non-EU countries).
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Affiliation(s)
- Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Berta Torres-Cobos
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
| | - Maurizio Servili
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università di Perugia, Via San Costanzo S.n.c., 06126 Perugia, Italy
| | - Rosa Maria Alonso-Salces
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata (UNMdP), Funes 3350, 7600 Mar del Plata, Argentina
| | - Enrico Valli
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Alessandra Bendini
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Tullia Gallina Toschi
- Dipartimento di Scienze e Tecnologie Agro-alimentari, Alma Mater Studiorum - Università di Bologna, Piazza Goidanich, 60, I-47521, Cesena, Italy
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain.
| | - Alba Tres
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona. Av Prat de la Riba, 171. 08921 Santa Coloma de Gramenet, Spain
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Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose. Foods 2022; 11:foods11101477. [PMID: 35627047 PMCID: PMC9141220 DOI: 10.3390/foods11101477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/03/2022] [Accepted: 05/16/2022] [Indexed: 02/05/2023] Open
Abstract
Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical–physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electronic olfactory system (EOS) and examines its abilities using the panel test as a reference. To do this, six commercial olive oils labelled as extra virgin were analyzed with an EOS and classified by three panels recognized by the International Olive Council. The organoleptic analysis of the oils by the panels indicated that most of the oils in the study were in fact not extra virgin. Besides this, the classifications showed inconsistencies between panels, needing statistical treatment to be used as a reference for the EOS training. The analysis of the same oils by the EOS and their subsequent statistical analysis by PCA revealed a good correlation between the first principal component and the olive oil quality from the panels using average scores. It also showed a more consistent classification than the panels. Overall, the EOS proved to be a cheaper, faster, and highly reliable method as a complement to the panel test for the olive oil classification.
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10
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Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Multivariate analysis of food fraud: A review of NIR based instruments in tandem with chemometrics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104343] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose. J CHEM-NY 2021. [DOI: 10.1155/2021/5058522] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Oils from cv. Arbequina were industrially extracted together with olive leaves of cv. Arbequina or Santulhana (1%, w/w), and their olfactory and volatile profiles were compared to those extracted without leaves addition (control). The leaves incorporation resulted in green fruity oils with fresh herbs and cabbage olfactory notes, while control oils showed a ripe fruity sensation with banana, apple, and dry hay grass notes. In all oils, total volatile contents varied from 57.5 to 65.5 mg/kg (internal standard equivalents), being aldehydes followed by esters, hydrocarbons, and alcohols the most abundant classes. No differences in the number of volatiles were observed. The incorporation of cv. Arbequina or Santulhana leaves significantly reduced the total content of alcohols and esters (minus 37–56% and 10–13%, respectively). Contrary, cv. Arbequina leaves did not influence the total content of aldehydes or hydrocarbons, while cv. Santulhana leaves promoted a significant increase (plus 49 and 10%, respectively). Thus, a leaf-cultivar dependency was observed, tentatively attributed to enzymatic differences related to the lipoxygenase pathway. Olfactory or volatile profiles allowed the successful unsupervised differentiation of the three types of studied cv. Arbequina oils. Finally, a lab-made electronic nose was applied to allow the nondestructive discrimination of cv. Arbequina oils extracted with or without the incorporation of olive leaves (100% and 99 ± 5% of correct classifications for leave-one-out and repeated K-fold cross-validation variants), being a practical tool for ensuring the label correctness if future commercialization is envisaged. Moreover, this finding also strengthened that olive oils extracted with or without olive leaves incorporation possessed quite different olfactory patterns, which also depended on the cultivar of the olive leaves.
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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Wang C, Sun Y, Zhou Y, Cui Y, Yao W, Yu H, Guo Y, Xie Y. Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111290] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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15
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Maléchaux A, Garcia R, Le Dréau Y, Pires A, Dupuy N, Cabrita MJ. Chemometric Discrimination of the Varietal Origin of Extra Virgin Olive Oils: Usefulness of 13C Distortionless Enhancement by Polarization Transfer Pulse Sequence and 1H Nuclear Magnetic Resonance Data and Effectiveness of Fusion with Mid-Infrared Spectroscopy Data. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4177-4190. [PMID: 33819028 DOI: 10.1021/acs.jafc.0c06594] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The label authentication of monovarietal extra virgin olives is of great relevance from a socio-economical point of view. This work aims to gain insights into the prediction of the varietal origin of extra virgin olive oil (EVOO) samples obtained from single olive cultivars, French cultivars Olivière, Salonenque, and Tanche and Portuguese cultivars Blanqueta, Carrasquenha, and Galega Vulgar, collected in 2016-2017 and 2017-2018 harvest seasons. To pursue this study, spectroscopic approaches based on one-dimensional nuclear magnetic resonance (1D NMR) spectroscopy, namely, 1H and 13C NMR distortionless enhancement by polarization transfer (DEPT) 45 pulse sequence, and Fourier transform mid-infrared spectroscopy (FT-MIR) are used in combination with partial least square discriminant analysis (PLS1-DA). The results obtained by PLS1-DA models using 1H and 13C NMR DEPT 45 data are compared to those of PLS1-DA models using MIR data. The application of a control chart method allows for the optimization of the interpretation of the PLS1-DA results, and an efficient two-step strategy is proposed to improve the discrimination of the six studied cultivars. Then, NMR and MIR data are combined by either a mid- or high-level data fusion approach to further improve the discrimination. The models are also tested on samples from other cultivars to check their ability to reject varieties that were not considered in the calibration process.
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Affiliation(s)
- Astrid Maléchaux
- Aix Marseille Université, Avignon Université, CNRS, IRD, IMBE, 13013 Marseille, France
| | - Raquel Garcia
- Mediterranean Institute for Agriculture, Environment and Development (MED), Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Apartado 94, 7006-554 Évora, Portugal
| | - Yveline Le Dréau
- Aix Marseille Université, Avignon Université, CNRS, IRD, IMBE, 13013 Marseille, France
| | - Arona Pires
- Centro de Química de Évora, Universidade de Évora, Colégio Luis António Verney, 7000 Évora, Portugal
| | - Nathalie Dupuy
- Aix Marseille Université, Avignon Université, CNRS, IRD, IMBE, 13013 Marseille, France
| | - Maria Joao Cabrita
- Mediterranean Institute for Agriculture, Environment and Development (MED), Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Apartado 94, 7006-554 Évora, Portugal
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16
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Weesepoel Y, Alewijn M, Wijtten M, Müller-Maatsch J. Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor. J AOAC Int 2021; 104:7-15. [PMID: 33259580 PMCID: PMC8372135 DOI: 10.1093/jaoacint/qsaa099] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 07/14/2020] [Indexed: 12/25/2022]
Abstract
Background Current developments in portable photonic devices for fast authentication of extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation of different optic technologies. The multiple spectra or so-called “fingerprints” of samples are then analyzed with multivariate statistics. For EVOO authentication, one-class classification (OCC) to identify “out-of-class” EVOO samples in combination with data-fusion is applicable. Objective Prospecting the application of a prototype photonic device (“PhasmaFood”) which hyphenates visible, fluorescence, and near-infrared spectroscopy in combination with OCC modelling to classify EVOOs and discriminate them from other edible oils and adulterated EVOOs. Method EVOOs were adulterated by mixing in 10–50% (v/v) of refined and virgin olive oils, olive-pomace olive oils, and other common edible oils. Samples were analyzed by the hyphenated sensor. OCC, data-fusion, and decision thresholds were applied and optimized for two different scenarios. Results By high-level data-fusion of the classification results from the three spectral databases and several multivariate model vectors, a 100% correct classification of all pure edible oils using OCC in the first scenario was found. Reducing samples being falsely classified as EVOOs in a second scenario, 97% of EVOOs adulterated with non-EVOO olive oils were correctly identified and ones with other edible oils correctly classified at score of 91%. Conclusions Photonic sensor hyphenation in combination with high-level data fusion, OCC, and tuned decision thresholds delivers significantly better screening results for EVOO compared to individual sensor results. Highlights Hyphenated photonics and its data handling solutions applied to extra virgin olive oil authenticity testing was found to be promising.
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Affiliation(s)
- Yannick Weesepoel
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
| | - Martin Alewijn
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
| | - Michiel Wijtten
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
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17
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Cecchi L, Migliorini M, Mulinacci N. Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2013-2040. [PMID: 33591203 DOI: 10.1021/acs.jafc.0c07744] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Volatile organic compounds strongly contribute to both the positive and negative sensory attributes of virgin olive oil, and more and more studies have been published in recent years focusing on several aspects regarding these molecules. This Review is aimed at giving an overview on the state of the art about the virgin olive oil volatile compounds. Particular emphasis was given to the composition of the volatile fraction, the analytical issues and approaches for analysis, the sensory characteristics and interaction with phenolic compounds, and the approaches for supporting the Panel Test in virgin olive oil classification and in authentication of the botanical and geographic origin based on volatile compounds. A pair of detailed tables with a total of approximately 700 volatiles identified or tentatively identified to date and tables dealing with analytical procedures, sensory characteristics of volatiles, and specific chemometric approaches for quality assessment are also provided.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy
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18
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Mendes E, Duarte N. Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine. Foods 2021; 10:foods10020477. [PMID: 33671755 PMCID: PMC7926530 DOI: 10.3390/foods10020477] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 12/12/2022] Open
Abstract
Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.
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19
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Zaroual H, Chénè C, El Hadrami EM, Karoui R. Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review. Crit Rev Food Sci Nutr 2021; 62:4526-4549. [DOI: 10.1080/10408398.2021.1876624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Hicham Zaroual
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | | | - El Mestafa El Hadrami
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - Romdhane Karoui
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- INRA, USC 1281,Lille, France
- Yncréa, Lille, France
- University of the Littoral Opal Coast (ULCO), Boulogne sur Mer, France
- University of Lille, Lille, France
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20
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AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03683-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Zaroual H, El Hadrami EM, Karoui R. A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:345-358. [PMID: 33393942 DOI: 10.1039/d0ay01746a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) specimens collected from 5 regions in Morocco (Fez/Meknes, Eastern, Northern, Beni-Mellal/Khenifra, and Marrakech/Safi) during 2 consecutive crop seasons (2015-2016 and 2016-2017). By jointly applying factorial discriminant analysis (FDA) to the emission spectra acquired after excitation at 270, 290, and 430 nm, clear discrimination between VOOs according to their geographic origin (96.72% correct classification) and variety (95.12% correct classification) was observed. This trend was confirmed following the application of partial least squares regression (PLSR) to the fluorescence spectra, where excellent prediction of free acidity (R2 = 0.98) and peroxide (R2 = 0.96) values and good prediction of k232 (R2 = 0.88), k270 (R2 = 0.88), and chlorophyll content (R2 = 0.89) values were observed.
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Affiliation(s)
- Hicham Zaroual
- Univ. Artois, Research Joint Unit BioEcoAgro UMR 1158, Institut Charles Viollette, F-62300, Lens, France.
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22
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Jiménez-Morillo NT, Palma V, Garcia R, Dias CB, Cabrita MJ. Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries. Foods 2020; 9:E1855. [PMID: 33322669 PMCID: PMC7763173 DOI: 10.3390/foods9121855] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 01/04/2023] Open
Abstract
The knowledge of the isotopic composition of virgin olive oil (VOO) allows the evaluation of authenticity and geographical origin, being an important tool against fraud. This study aimed to assess if VOOs produced in three Mediterranean regions could be discriminated on the basis of multivariate statistical analysis of geoclimatic and isotopic data. A total of 138 geo-referenced VOO samples from Portugal, France and Turkey from two different cultivation years were collected. The isotopic composition (δ13C, δ2H and δ18O) of VOOs was obtained using an elemental analyzer coupled to an isotope ratio mass spectrometer (EA-IRMS). One-way analysis of variance for δ13C, δ2H and δ18O showed some significant differences either between crop years or geoclimatic conditions. Based on multiple regression analyses using meteorological and geographical parameters, a meteoric water line for olive oil from Portugal, France and Turkey, in two harvest years, were created to assess the impact of climate change on their δ2H and δ18O values. Principal component analysis and Linear Discriminant Analysis, used to sort samples according to geoclimatic origin, performed best for French and Portuguese olive oils. In light of the results, multivariate isotopic analysis of VOO samples may discriminate not only between geoclimatic regions but also among cultivation years.
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Affiliation(s)
- Nicasio T. Jiménez-Morillo
- MED—Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.T.J.-M.); (R.G.)
| | - Vera Palma
- HERCULES, Universidade de Évora, Palácio do Vimioso, 7000-089 Évora, Portugal; (V.P.); (C.B.D.)
| | - Raquel Garcia
- MED—Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.T.J.-M.); (R.G.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Núcleo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Cristina Barrocas Dias
- HERCULES, Universidade de Évora, Palácio do Vimioso, 7000-089 Évora, Portugal; (V.P.); (C.B.D.)
- Departamento de Química, Escola de Ciências e Tecnologia, Universidade de Évora, Rua Romão Ramalho, 59, 7000-671 Évora, Portugal
| | - Maria João Cabrita
- MED—Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.T.J.-M.); (R.G.)
- Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Núcleo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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23
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Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil. Antioxidants (Basel) 2020; 9:antiox9121245. [PMID: 33302468 PMCID: PMC7764626 DOI: 10.3390/antiox9121245] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/03/2020] [Accepted: 12/05/2020] [Indexed: 01/28/2023] Open
Abstract
Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.
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24
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Damiani T, Cavanna D, Serani A, Dall'Asta C, Suman M. GC-IMS and FGC-Enose fingerprint as screening tools for revealing extra virgin olive oil blending with soft-refined olive oils: A feasibility study. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105374] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Conte L, Bendini A, Valli E, Lucci P, Moret S, Maquet A, Lacoste F, Brereton P, García-González DL, Moreda W, Gallina Toschi T. Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.02.025] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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26
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Heidari M, Talebpour Z, Abdollahpour Z, Adib N, Ghanavi Z, Aboul-Enein HY. Discrimination between vegetable oil and animal fat by a metabolomics approach using gas chromatography-mass spectrometry combined with chemometrics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3415-3425. [PMID: 32728289 PMCID: PMC7374695 DOI: 10.1007/s13197-020-04375-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2020] [Accepted: 03/27/2020] [Indexed: 10/24/2022]
Abstract
Adulteration of olive oil with the other cheap oils and fats plays an important role in economics and has nutritional benefits. In this work, metabolite profiling was performed using gas chromatography-mass spectrometry to identify and quantify animal fat (lard) adulteration in vegetable oil (olive oil). Principal component analysis could correctly identify and clustering olive oil, sunflower oil, sesame oil, lard, and adulterated samples through the changes in their fatty acid methyl esters (FAMEs) profile. A targeted metabolomics method was then optimized and validated through construction of calibration curves of known FAMSs in olive oil and lard. The method was presented high linearity (R2 > 0.96) and good intra and inter day accuracy and precision (79-101 and 86-102% and 2-7 and 3-7, respectively) for determination of FAMEs. Afterwards the absolute concentration and relative percentage of FAMEs were successfully determined in 12 commercial olive oils and 3 lards samples. Methyl myristate, methyl palmitate, methyl oleate, and methyl stearate were selected as discriminant markers to identify and quantify lard adulteration even at a low level of lard (5%w/w), with errors less than 2% in the comparison of the absolute or relative concentrations of FAMEs using several statistical methods. The proposed methodology allowed us to quantify the FAMEs simultaneously and also could predict small amount of lard in the adulterated olive oil samples.
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Affiliation(s)
- Mahsa Heidari
- Department of Chemistry, Faculty of Physics and Chemistry, Alzahra University, Vanak, Tehran, Iran
| | - Zahra Talebpour
- Department of Chemistry, Faculty of Physics and Chemistry, Alzahra University, Vanak, Tehran, Iran
| | - Ziba Abdollahpour
- Department of Chemistry, Faculty of Physics and Chemistry, Alzahra University, Vanak, Tehran, Iran
| | | | - Zohre Ghanavi
- Iranian National Standards Organization, Standard Square, Karaj, Alborz Iran
| | - Hassan Y Aboul-Enein
- Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, National Research Centre, Dokki, Giza, 12662 Egypt
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27
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Palagano R, Valli E, Cevoli C, Bendini A, Toschi TG. Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109566] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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28
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Uncu O, Ozen B. Importance of some minor compounds in olive oil authenticity and quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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29
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Gertz C, Matthäus B, Willenberg I. Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900355] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
| | - Bertrand Matthäus
- Max Rubner‐Institut (MRI)Department of Safety and Quality of CerealsWorking Group for Lipid Research Detmold 32756 Germany
| | - Ina Willenberg
- Max Rubner‐Institut (MRI)Department of Safety and Quality of CerealsWorking Group for Lipid Research Detmold 32756 Germany
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30
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Oliinyk B, Isaieva K, Manilov AI, Nychyporuk T, Geloen A, Joffre F, Skryshevsky VA, Litvinenko SV, Lysenko V. Silicon-Based Optoelectronic Tongue for Label-Free and Nonspecific Recognition of Vegetable Oils. ACS OMEGA 2020; 5:5638-5642. [PMID: 32226839 PMCID: PMC7097904 DOI: 10.1021/acsomega.9b03196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Accepted: 02/24/2020] [Indexed: 05/08/2023]
Abstract
A special electronic tongue system based on photoelectric measurements on Si-Si/SiN X sensitive structures is reported. The sensing approach is based on measuring of minority carrier lifetime in silicon-based substrates using microwave-detected photoconductance decay. This inexpensive and environmentally friendly combinatorial electronic sensing platform is able to create characteristic electronic fingerprints of liquids, detect, and recognize them. In particular, an application of the optoelectronic tongue for recognition of vegetable oils and their mixtures is described.
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Affiliation(s)
- Bohdan
V. Oliinyk
- Institute
of Analytical Sciences (ISA), UMR CNRS 5280,
UCBL, University of Lyon, 69100 Villeurbanne, France
- OlisensTech, 5, Place
Maréchal Lyautey, 69006 Lyon, France
| | - Karyna Isaieva
- IADI,
Université de Lorraine, INSERM U1254, Nancy F-54000, France
| | - Anton I. Manilov
- Institute
of High Technologies, Taras Shevchenko National
University of Kyiv, 01033 Kyiv, Ukraine
- Corporation
Science Park Taras Shevchenko University of Kyiv, 01033 Kyiv, Ukraine
| | - Tetyana Nychyporuk
- Nanotechnology
Institute of Lyon (INL), UMR CNRS 5270,
INSA de Lyon, University of Lyon, 69621 Lyon, France
| | - Alain Geloen
- CarMeN
Laboratory, INRA UMR1397, INSERM U1060,
INSA de Lyon, IMBL, University of Lyon, 69621 Lyon, France
| | | | - Valeriy A. Skryshevsky
- Institute
of High Technologies, Taras Shevchenko National
University of Kyiv, 01033 Kyiv, Ukraine
- Corporation
Science Park Taras Shevchenko University of Kyiv, 01033 Kyiv, Ukraine
| | - Sergii V. Litvinenko
- Institute
of High Technologies, Taras Shevchenko National
University of Kyiv, 01033 Kyiv, Ukraine
- Corporation
Science Park Taras Shevchenko University of Kyiv, 01033 Kyiv, Ukraine
| | - Vladimir Lysenko
- Light-Matter
Institute (ILM), UMR CNRS 5306, University
of Lyon (UCBL), 69622 Lyon, France
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31
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Li Y, Chen S, Chen H, Guo P, Li T, Xu Q. Effect of thermal oxidation on detection of adulteration at low concentrations in extra virgin olive oil: Study based on laser-induced fluorescence spectroscopy combined with KPCA–LDA. Food Chem 2020; 309:125669. [DOI: 10.1016/j.foodchem.2019.125669] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 10/06/2019] [Accepted: 10/07/2019] [Indexed: 10/25/2022]
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32
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Uncu O, Ozen B. A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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33
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Rusinek R, Siger A, Gawrysiak‐Witulska M, Rokosik E, Malaga‐Toboła U, Gancarz M. Application of an electronic nose for determination of pre‐pressing treatment of rapeseed based on the analysis of volatile compounds contained in pressed oil. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14392] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences Doświadczalna 4 20‐290 Lublin Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis Faculty of Food Science and Nutrition Poznań University of Life Science Wojska Polskiego 28 60‐637 Poznań Poland
| | - Marzena Gawrysiak‐Witulska
- Institute of Food Technology of Plant Origin Faculty of Food Science and Nutrition Poznań University of Life Science Wojska Polskiego 28 60‐637 Poznań Poland
| | - Ewa Rokosik
- Department of Food Biochemistry and Analysis Faculty of Food Science and Nutrition Poznań University of Life Science Wojska Polskiego 28 60‐637 Poznań Poland
| | - Urszula Malaga‐Toboła
- Faculty of Production and Power Engineering University of Agriculture in Krakow ul. Balicka 116B Krakow 30‐149 Poland
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences Doświadczalna 4 20‐290 Lublin Poland
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34
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Grossi M, Palagano R, Bendini A, Riccò B, Servili M, García-González DL, Gallina Toschi T. Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Meenu M, Cai Q, Xu B. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.045] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Azizian H, Wang SC, Li X, Kramer JKG. Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1,2-Diacylglycerols and 1,3-Diacylglycerols and Adding Unesterified Fatty Acids. Lipids 2019; 53:1097-1112. [DOI: 10.1002/lipd.12113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 11/18/2018] [Accepted: 11/21/2018] [Indexed: 11/10/2022]
Affiliation(s)
- Hormoz Azizian
- NIR Technologies Inc.; 1312 Fairmeadow Trail, Oakville ON L6M 2M2, Canada
| | - Selina C. Wang
- Olive Center; University of California; 392 Old Davis Road, Davis CA 95616-8571
- Department of Food Science and Technology; University of California; 392 Old Davis Road, Davis CA 95616-8571
| | - Xueqi Li
- Olive Center; University of California; 392 Old Davis Road, Davis CA 95616-8571
| | - John K. G. Kramer
- Guelph Food Research Center; Agriculture and Agri-Food Canada; Guelph, 10 Eringate Walk, Cambridge, Ontario, N1S 4Y6 Canada (Retired)
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Willenberg I, Matthäus B, Gertz C. A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800361] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Ina Willenberg
- Max Rubner-Institut (MRI), Department of Safety and Quality of Cereals, Working Group for Lipid Research; Schützenberg 12 32756 Detmold Germany
| | - Bertrand Matthäus
- Max Rubner-Institut (MRI), Department of Safety and Quality of Cereals, Working Group for Lipid Research; Schützenberg 12 32756 Detmold Germany
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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review. ELECTRONICS 2018. [DOI: 10.3390/electronics7120387] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.
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Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1360-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Abstract
Honey-rich composition in biologically active compounds makes honey a food products highly appreciated due to the nutritional and healthy properties. Food-manufacturing is very prone to different types of adulterations and fraudulent labelling making it urgent to establish accurate, fast and cost-effective analytical techniques for honey assessment. In addition to the classical techniques (e.g., physicochemical analysis, microscopy, chromatography, immunoassay, DNA metabarcoding, spectroscopy), electrochemical based-sensor devices have arisen as reliable and green techniques for food analysis including honey evaluation, allowing in-situ and on-line assessment, being a user-friendly procedure not requiring high technical expertise. In this work, the use of electronic tongues, also known as taste sensor devices, for honey authenticity and assessment is reviewed. Also, the versatility of electronic tongues to qualitative (e.g., botanical and/or geographical origin assessment as well as detection of adulteration) and quantitative (e.g., assessment of adulterants levels, determination of flavonoids levels or antibiotics and insecticides residues, flavonoids) honey analysis is shown. The review is mainly focused on the research outputs reported during the last decade aiming to demonstrate the potentialities of potentiometric and voltammetric multi-sensor devices, pointing out their main advantages and present and future challenges for becoming a practical quality analytical tool at industrial and commercial levels.
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Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7826428] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents (P value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes (P value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075≤R-Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94±4%, for repeated K-fold cross-validation) of olive oils subjected to intense microwave heating (5–10 min, 160–205°C) from those processed under usual cooking conditions (oven heating during 15–60 min or microwave heating during 1.5–3 min, 72–165°C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.
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Milanez KDTM, Nóbrega TCA, Nascimento DS, Insausti M, Band BSF, Pontes MJC. Multivariate modeling for detecting adulteration of extra virgin olive oil with soybean oil using fluorescence and UV–Vis spectroscopies: A preliminary approach. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.060] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Souayah F, Rodrigues N, Veloso ACA, Dias LG, Pereira JA, Oueslati S, Peres AM. Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3051-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mishra P, Lleó L, Cuadrado T, Ruiz-Altisent M, Hernández-Sánchez N. Monitoring oxidation changes in commercial extra virgin olive oils with fluorescence spectroscopy-based prototype. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2984-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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