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Lujun Z, Nuo C, Xiaodong H, Xinmin F, Juanjuan G, Jin G, Sensen L, Yan W, Chunyan W. Adulteration Detection and Quantification in Olive Oil Using Excitation-Emission Matrix Fluorescence Spectroscopy and Chemometrics. J Fluoresc 2024:10.1007/s10895-024-03613-z. [PMID: 38457079 DOI: 10.1007/s10895-024-03613-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 02/08/2024] [Indexed: 03/09/2024]
Abstract
This research investigates the use of excitation-emission matrix fluorescence (EEMF) in conjunction with chemometric models to rapidly identify and quantify adulteration in olive oil, a critical concern where sample availability is limited. Adulteration is simulated by blending soybean, peanut, and linseed oils into olive oil, creating diverse adulterated samples. Principal component analysis (PCA) was applied to the EEMF spectral data as an initial exploratory measure to cluster and differentiate adulterated samples. Spatial clustering enabled vivid visualization of the variations and trends in the spectra. The novel application of parallel factor analysis (PARAFAC) for data decomposition in this paper focuses on unraveling correlations between the decomposed components and the actual adulterated components, which offers a novel perspective for accurately quantifying adulteration levels. Additionally, a comparative analysis was conducted between the PCA and PARAFAC methodologies. Our study not only unveils a new avenue for the quantitative analysis of adulterants in olive oil through spectral detection but also highlights the potential for applying these insights in practical, real-world scenarios, thereby enhancing detection capabilities for various edible oil samples. This promises to improve the detection of adulteration across a range of edible oil samples, offering significant contributions to food safety and quality assurance.
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Affiliation(s)
- Zhang Lujun
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China
| | - Cai Nuo
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China
| | - Huang Xiaodong
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China
| | - Fan Xinmin
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China
| | - Gao Juanjuan
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China
| | - Gao Jin
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China
| | - Li Sensen
- Science and Technology on Electro-Optical Information Security Control Laboratory, Tianjin, 300308, China
| | - Wang Yan
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China.
| | - Wang Chunyan
- Department of Physics and Electronic Information, Weifang University, Weifang, 261061, China.
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Enhancing the Recovery of Bioactive Compounds of Soybean Fermented with Rhizopus oligosporus Using Supercritical CO2: Antioxidant, Anti-Inflammatory, and Oxidative Proprieties of the Resulting Extract. J Fungi (Basel) 2022; 8:jof8101065. [PMID: 36294630 PMCID: PMC9604554 DOI: 10.3390/jof8101065] [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: 08/26/2022] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to evaluate the use of supercritical CO2 combined with cosolvent for the recovery of bioactive compounds of soybean fermented with Rhizopus oligosporus NRRL 2710. Soxhlet extractions using seven different organic solvents (n-hexane, petroleum ether, ethyl acetate, acetone, ethanol, methanol, and water) were initially performed for comparative purposes. The extracts obtained were characterized by physicochemical, antioxidant, total phenolic, and oxidative proprieties. For the Soxhlet extractions, the highest and lowest yields obtained were 45.24% and 15.56%, using methanol and hexane, respectively. The extraction using supercritical CO2 combined with ethanol as a static modifier (scCO2 + EtOH) presented, at a high pressure (25 MPa) and temperature (80 °C), a phenolic compound content of 1391.9 μg GAE g−1 and scavenging of 0.17 g, reaching a 42.87% yield. The extracts obtained by sCO2 + EtOH were characterized by high contents of essential fatty acids (linoleic acid and oleic acid) and bioactive compounds (gallic acid, trans-cinnamic acid, daidzein, and genistein). These extracts also showed a great potential for inhibiting hyaluronidase enzymes (i.e., anti-inflammatory activity). Thermogravimetric analyses of the samples showed similar profiles, with oil degradation values in the range from 145 to 540 °C, indicating progressive oil decomposition with a mass loss ranging from 93 to 98.7%. In summary, this study demonstrated the flexibility of scCO2 + EtOH as a green technology that can be used to obtain high-value-added products from fermented soybean.
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Comparative Evaluation of Different Targeted and Untargeted Analytical Approaches to Assess Greek Extra Virgin Olive Oil Quality and Authentication. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041350. [PMID: 35209139 PMCID: PMC8874659 DOI: 10.3390/molecules27041350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 01/03/2022] [Accepted: 02/15/2022] [Indexed: 11/29/2022]
Abstract
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming at its authentication, but also to reveal the chemical profile inherent to its beneficial properties. In the present work, a comparative study was conducted to assess Greek EVOOs’ quality and authentication utilizing different analytical approaches, both targeted and untargeted. 173 monovarietal EVOOs from three emblematic Greek cultivars (Koroneiki, Kolovi and Adramytiani), obtained during the harvesting years of 2018–2020, were analyzed and quantified as per their fatty acids methyl esters (FAMEs) composition via the official method (EEC) No 2568/91, as well as their bioactive content through liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) methodology. In addition to FAMEs analysis, EVOO samples were also analyzed via HRMS-untargeted metabolomics and optical spectroscopy techniques (visible absorption, fluorescence and Raman). The data retrieved from all applied techniques were analyzed with Machine Learning methods for the authentication of the EVOOs’ variety. The models’ predictive performance was calculated through test samples, while for further evaluation 30 commercially available EVOO samples were also examined in terms of variety. To the best of our knowledge, this is the first study where different techniques from the fields of standard analysis, spectrometry and optical spectroscopy are applied to the same EVOO samples, providing strong insight into EVOOs chemical profile and a comparative evaluation through the different platforms.
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Hernández-Sánchez N, Lleó L, Diezma B, Correa EC, Sastre B, Roger JM. Multiblock Analysis Applied to Fluorescence and Absorbance Spectra to Estimate Total Polyphenol Content in Extra Virgin Olive Oil. Foods 2021; 10:foods10112556. [PMID: 34828837 PMCID: PMC8623568 DOI: 10.3390/foods10112556] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 10/06/2021] [Accepted: 10/18/2021] [Indexed: 11/16/2022] Open
Abstract
A fast and easy methodology to estimate total polyphenol content in extra virgin olive oil was developed by applying the chemometric multiblock method sequential and orthogonalized partial least squares (SO-PLS) in order to combine front-face emission fluorescence spectra (270 nm excitation wavelength) and absorbance spectra. The hypothesis of this work stated that inner-filter effects in fluorescence spectra that would reduce the estimation performance of a single block model could be overcome by incorporating the absorbance spectral information of the compounds causing them. Different spectral preprocessing algorithms were applied. Double cross-validation with 50 iterations was implemented to improve the robustness of the obtained results. The PLSR model on the single block of fluorescence raw spectra achieved an RMSEP of 177.11 mg·kg−1 as the median value, and the complexity of the model was high, as the median value of latent variables (LVs) was eight. Multiblock SO-PLS models with pretreated fluorescence and absorbance spectra provided better performance, although artefacts could be introduced by transformation. The combination of fluorescence and absorbance raw data decreased the RMSEP median to 134.45 mg·kg−1. Moreover, the complexity of the model was greatly reduced, which contributed to an increase in robustness. The median value of LVs was three for fluorescence data and only one for absorbance data. Validation of the methodology could be addressed by further work considering a higher number of samples and a detailed composition of polyphenols.
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Affiliation(s)
- Natalia Hernández-Sánchez
- Laboratorio de Propiedades Físicas y Técnicas Avanzadas en Agroalimentación (LPF_Tagralia), Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Av. Puerta de Hierro, 2–4, 28040 Madrid, Spain; (L.L.); (B.D.); (E.C.C.)
- Correspondence:
| | - Lourdes Lleó
- Laboratorio de Propiedades Físicas y Técnicas Avanzadas en Agroalimentación (LPF_Tagralia), Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Av. Puerta de Hierro, 2–4, 28040 Madrid, Spain; (L.L.); (B.D.); (E.C.C.)
| | - Belén Diezma
- Laboratorio de Propiedades Físicas y Técnicas Avanzadas en Agroalimentación (LPF_Tagralia), Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Av. Puerta de Hierro, 2–4, 28040 Madrid, Spain; (L.L.); (B.D.); (E.C.C.)
| | - Eva Cristina Correa
- Laboratorio de Propiedades Físicas y Técnicas Avanzadas en Agroalimentación (LPF_Tagralia), Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Av. Puerta de Hierro, 2–4, 28040 Madrid, Spain; (L.L.); (B.D.); (E.C.C.)
| | - Blanca Sastre
- Applied Research Department, IMIDRA, Finca El Encín, Alcalá de Henares, 28805 Madrid, Spain;
| | - Jean-Michel Roger
- Chemhouse Research Group, ITAP, Université de Montpellier, Irstea, Montpellier SupAgro, 34060 Montpellier, France;
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Non-destructive Fluorescence Spectroscopy as a Tool for Discriminating Between Olive Oils According to Agronomic Practices and for Assessing Quality Parameters. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02112-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractA non-destructive fluorescence method combined with chemometric algorithms has been developed for discriminating between olive oils. The excitation-emission matrices (EEMs) of two olive oil varieties (Arbosana and Oliana) from two crop seasons, which had undergone two different irrigation treatments (control irrigation strategy and regulated deficit irrigation (RDI)), were recorded. EEMs were analysed using parallel factor analysis (PARAFAC), followed by linear discriminant analysis (LDA) incorporating three PARAFAC components. This analysis was able to discriminate between olive oils according to crop season (100% of predictions in the validation set were correct) and variety (100% of predictions were correct). Moreover, good discrimination (80% of correct predictions) was also achieved when examining olive oils belonging to the same variety but submitted to two different irrigation treatments. Further, the olive oil quality parameters obtained using conventional methods were compared with those obtained using unfolded partial least squares (U-PLS). Good correlation coefficients were obtained for Rancimat hours (r = 0.87), K270 (r = 0.75) and total polyphenol content (r = 0.94).
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Hameed A, Zafar M, Ahmad M, Sultana S, Bahadur S, Anjum F, Shuaib M, Taj S, Irm M, Altaf MA. Chemo-taxonomic and biological potential of highly therapeutic plant Pedicularis groenlandica Retz. using multiple microscopic techniques. Microsc Res Tech 2021; 84:2890-2905. [PMID: 34077585 DOI: 10.1002/jemt.23847] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 05/13/2021] [Accepted: 05/17/2021] [Indexed: 12/20/2022]
Abstract
Pedicularis groenlandica is one of the most important medicinal plant of Deosai Plateau (Gilgit-Baltistan) Pakistan. The present study was aim to evaluate the micromorphological features, phytochemical screening and pharmacological potential of P. groenlandica by using multiple microscopic techniques. Six different solvents were used to prepare P. groenlandica extracts. Phytochemical and antioxidant activities were determined calorimetrically. To investigate antidiabetic, α-amylase inhibition assay was performed. Cytotoxicity was tested using brine shrimp assay. Anti-leishmanial via MTT assay. Disc-diffusion assay was used for protein kinase inhibitory, antibacterial and antifungal activities. Palyno-anatomical study showed significant variation for the authentication and correct identification of this highly therapeutic plant by using light and scanning electron microscopic techniques. All extracts were found rich in phytochemicals, significant amount of phenolic and flavonoid contents were found in methanol extract (PGM) 95.78 mg GAE/g and 66.90 mg QE/g. Highest DPPH scavenging potential with IC50 88.65 μg/mL, total antioxidant capacity (60.33 mg AAE/g sample) and total reducing power (83.97 mg AAE/g) were found for PGM. Disc-diffusion method showed significant antibacterial and antifungal activities. Noticeable growth inhibition in L. tropica was displayed by n-hexane extract (IC50 112 μg/mL). Brine shrimp with highest LD50 (67.65 μg/mL) in ethyl-acetate extract. Ethanol extract gives persuasive protein kinase inhibition (26 mm) against Streptomyces 85-E hyphae. Highest alpha-amylase inhibition (74.10%) was found in n-hexane extract. In conclusion, our findings scientifically support the ethno-medicinal and biological potential of P. groenlandica. In future, the plant needs to be explored for further identification and isolation of bioactive compounds to develop new drugs to treat several aliments.
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Affiliation(s)
- Ayesha Hameed
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Zafar
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Shazia Sultana
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Saraj Bahadur
- College of Forestry Hainan University, Haikou, China
| | - Farida Anjum
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad Shuaib
- School of Ecology and Environmental Science, Yunnan University, Kunming, China
| | - Sehrish Taj
- State Key Laboratory of Marine Resource Utilization In South China Sea, Hainan University Haikou 570228, China
| | - Misbah Irm
- State Key Laboratory of Marine Resource Utilization In South China Sea, Hainan University Haikou 570228, China
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7
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Squeo G, Silletti R, Mangini G, Summo C, Caponio F. The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods 2021; 10:foods10020369. [PMID: 33572062 PMCID: PMC7915085 DOI: 10.3390/foods10020369] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.
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Affiliation(s)
- Giacomo Squeo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
- Correspondence:
| | - Roccangelo Silletti
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Giacomo Mangini
- Institute of Biosciences and Bioresources (IBBR), National Research Council (CNR), Via Amendola 165/A, 70126 Bari, Italy;
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Francesco Caponio
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
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8
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Xu J, Zhong X, Sun M, Chen Q, Zeng Z, Chen Y, Cheng K. Two-Photon Fluorescence Study of Olive Oils at Different Excitation Wavelengths. J Fluoresc 2021; 31:609-617. [PMID: 33528737 DOI: 10.1007/s10895-021-02692-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
Two-photon fluorescence (TPF) of olive oils is discovered and observed experimentally for the first time. Variations of the single-photon fluorescence (SPF) and TPF with the excitation wavelength are investigated for four different olive oils. The results show that fluorescence of the cosmetic olive oils (COO) is very weak and exhibits only one spectral peak around 490 nm. While for the ordinary edible oils (OEO) whether they are during their shelf life or not, their fluorescence spectra may exhibit multiple peak structures. The short-term natural expiration only slightly weakens TPF of OEO. Moreover, the excitation wavelength affects the OEO spectra considerably in terms of the spectral peak number, the spectral peak position, and spectral shapes. When the excitation wavelength decreases from 700 nm, the whole TPF of the OEO also decreases. Relatively, however, the short wave band will decrease and disappear more quickly. While for the SPF, the long wave band will decrease and disappear first. The optimal excitation wavelengths to make the TPF strongest are around 700 nm and 640 nm for OEOs and COO, respectively. And effects of temperature on SPF and TPF of extra virgin olive oil are also explored. This work may be of significance for its potential applications in TPF detection and two-photon laser.
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Affiliation(s)
- Jiameng Xu
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Xianqiong Zhong
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China.
| | - Mengyu Sun
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Qili Chen
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Zikang Zeng
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Yingsen Chen
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Ke Cheng
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
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9
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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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10
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Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions. Foods 2020; 9:foods9121846. [PMID: 33322615 PMCID: PMC7763516 DOI: 10.3390/foods9121846] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 12/25/2022] Open
Abstract
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.
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11
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Carvalho DG, Ranzan L, Trierweiler LF, Trierweiler JO. Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy. Food Chem 2020; 329:127142. [PMID: 32521426 DOI: 10.1016/j.foodchem.2020.127142] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 05/20/2020] [Accepted: 05/22/2020] [Indexed: 11/29/2022]
Abstract
In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaça. The cachaça was aged in an Amburana barrel and the samples were analyzed with a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluorescence and infrared spectroscopy. We applied a methodology based on Ant Colony Optimization to optimize variable selection and model fitting to predict total phenolic content. Our results demonstrated that fluorescence spectroscopy was more sensitive than IR in the quantification of total phenolic compounds for both global and local models, presenting good results (R2 superior to 0.979), significantly reducing the number of original variable (1995) for only 4 pairs of Ex/Em. Variable selection combined with spectroscopy reveals potential because this technique eliminates the need for sample preparation and allows the construction of customized sensors for application in the food industry.
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Affiliation(s)
- Débora Gonçalves Carvalho
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Lucas Ranzan
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Luciane Ferreira Trierweiler
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Jorge Otávio Trierweiler
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
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12
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Lan W, Wang S, Wu Y, Chen H, Yang J, Wei L, Xie H, Li S, Guo L, Fu H. A novel fluorescence sensing strategy based on nanoparticles combined with spectral splicing and chemometrics for the recognition of Citrus reticulata 'Chachi' and its storage year. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4199-4207. [PMID: 32374046 DOI: 10.1002/jsfa.10459] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/21/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The fluorescence sensing method has been increasingly applied in food quality control because it is fast and sensitive. However, its application in quality evaluation is challenging. Using Citri Reticulatae Pericarpium (CRP; dried mandarin orange peel) as an example, we developed a simple and low-cost fluorescence sensing strategy based on nanoparticles combined with spectral splicing and chemometrics for quality evaluation. This method can recognize Citrus reticulata 'Chachi' (CRC) from other CRP cultivars and further identify the storage year. RESULTS Nanogold particles and cadmium telluride quantum dots were selected as nanosensors and mixed with aqueous extracts of CRP separately to produce fluorescence quenching spectra. Then, a simple spectral splicing procedure was applied to obtain spliced spectra comprising different combinations of the self-fluorescence and fluorescence quenching spectra of CRP samples. With the aid of partial least-squares discriminant analysis, the new strategy achieved recognition rates of 100% in distinguishing CRC samples from other CRP samples, as well as recognition rates of 100% for the training set and 98.04% for the prediction set in the discrimination of the storage year of CRC. The recognition mechanism is dominated by interactions between the nanoparticles and the fluorescent components in the CRP samples, but other components also have concurrent effects. CONCLUSIONS This novel fluorescence sensing strategy not only provides a new tool for the quality evaluation of CRC but also has good prospects for the authentication and traceability of other foods and herbs. Crucially, the developed method is convenient, simple and effective. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wei Lan
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Shuo Wang
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Yue Wu
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Hengye Chen
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Jian Yang
- National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Liuna Wei
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Hongliang Xie
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Sijia Li
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Haiyan Fu
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
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Fluorescence spectroscopy application for Argentinean yerba mate (Ilex paraguariensis) classification assessing first- and second-order data structure properties. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104783] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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