1
|
Kachel M, Krawczuk A, Krajewska M, Parafiniuk S, Guz T, Rząd K, Matwijczuk A. Comparative Analysis of Vegetable and Mineral Oil-Based Antiadhesive/Hydrophobic Liquids and Their Impact on Wood Properties. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4975. [PMID: 37512249 PMCID: PMC10381716 DOI: 10.3390/ma16144975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023]
Abstract
The unavailability of biodegradable preservatives is one of the major setbacks in the construction industry. With this in mind, our study focused on the analysis and comparison of two hydrophobic liquids, one vegetable oil-based (VOA) and the other mineral oil-based (MOA), and subsequently applying the same on three types of wood. The comparison of the vegetable oil-based (VOA) and mineral oil-based (MOA) hydrophobic liquids revealed that VOA was characterized by an 83.4% susceptibility to aerobic biodegradation, while MOA was considerably more resistant (47.80%). Based on the conducted contact angle measurements, it was observed that the wettability of pine and oak wood decreased after the application of both VOA (for pine-twice; for oak-by 38%) and MOA (for pine-more than two times; for oak-by 49%), while in the case of aspen, the same was increased (after the application of VOA-by 20%; after the application of MOA-by 2%). The observed depth of penetration into the structure of the impregnated wood was lower for the VOA impregnant as compared to the MOA impregnant. This result persisted in all types of wood used in the experiment. Observations of the process of water absorption during soaking revealed that VOA was more beneficial in terms of lowering water absorption into the material, regardless of wood type. The overall results were better for VOA, which lowered the mass of soaked wood by between 19.73 and 66.90%.
Collapse
Affiliation(s)
- Magdalena Kachel
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
| | - Anna Krawczuk
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
| | - Marta Krajewska
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Stanisław Parafiniuk
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
| | - Tomasz Guz
- Department of Food Engineering and Machinery, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Klaudia Rząd
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033 Lublin, Poland
| |
Collapse
|
2
|
Kachel M, Stryjecka M, Ślusarczyk L, Matwijczuk A, Budziak-Wieczorek I, Gładyszewski G. Impact of Metal Nanoparticles on the Phytochemical and Antioxidative Properties of Rapeseed Oil. MATERIALS (BASEL, SWITZERLAND) 2023; 16:694. [PMID: 36676430 PMCID: PMC9862958 DOI: 10.3390/ma16020694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
The agricultural uses of nanoparticles continue to be considered as innovative methods that require more in-depth research into their impact on product quality. In our study, we investigated the effects of fertilizers containing metal nanoparticles (silver AgNPs and copper CuNPs) during the plant growth stage of winter rape cultivation, and in most experimental variants, with the exception of the (x2) application of AgNPs, we observed a decrease in the mass of one thousand seeds (MTS). The obtained result was 11.55% higher relative to the control sample in 2019, and also increased after the (x1) 4.36% and (x2) 11.11% application of CuNPS in 2020. The analyzed oxidative stability of the oil increased in both experimental years (2019-2020), with the highest values recorded after the (x1) and (x2) application of CuNPS-4.94% and 8.31%, respectively, in the first year of cultivation, and after the (x2) application of CuNPS-12.07% in the subsequent year. It was also observed that the content of polyphenols, flavonoids, squalene, tocopherols α and δ, chlorophylls, and carotenoids increased in the oil. Moreover, spectral FTIR analysis was performed on the oil samples obtained from cultivations sprayed with solutions containing Ag or Cu nanoparticles and revealed changes in several spectral regions with the maxima at ~1740, 1370, 1230, and ~1090 cm-1. Additionally, a FTIR analysis conducted in combination with multivariate analysis allowed us to classify the studied oils into the most similar groups and to study the structure of data variability. The conducted analyses revealed that the use of nanoparticles resulted in decreased size of the produced seeds and improved antioxidative properties of rapeseed oil.
Collapse
Affiliation(s)
- Magdalena Kachel
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Małgorzata Stryjecka
- Institute of Human Nutrition and Agriculture, State Academy of Applied Sciences in Chełm, 22-100 Chełm, Poland
| | - Lidia Ślusarczyk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- Ecotech Complex Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, 20-612 Lublin, Poland
| | - Iwona Budziak-Wieczorek
- Department of Chemistry, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Grzegorz Gładyszewski
- Department of Applied Physics, Lublin University of Technology, Nadbystrzycka 36, 20-618 Lublin, Poland
| |
Collapse
|
3
|
Koczoń P, Hołaj-Krzak JT, Palani BK, Bolewski T, Dąbrowski J, Bartyzel BJ, Gruczyńska-Sękowska E. The Analytical Possibilities of FT-IR Spectroscopy Powered by Vibrating Molecules. Int J Mol Sci 2023; 24:ijms24021013. [PMID: 36674526 PMCID: PMC9860999 DOI: 10.3390/ijms24021013] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 12/30/2022] [Accepted: 01/01/2023] [Indexed: 01/06/2023] Open
Abstract
This paper discusses the state of advancement in the development of spectroscopic methods based on the use of mid (proper) infrared radiation in the context of applications in various fields of science and technology. The authors drew attention to the most important solutions specific to both spectroscopy itself (ATR technique) and chemometric data processing tools (PCA and PLS models). The objective of the current paper is to collect and consistently present information on various aspects of FT-IR spectroscopy, which is not only a well-known and well-established method but is also continuously developing. The innovative aspect of the current review is to show FT-IR's great versatility that allows its applications to solve and explain issues from both the scientific domain (e.g., hydrogen bonds) and practical ones (e.g., technological processes, medicine, environmental protection, and food analysis). Particular attention was paid to the issue of hydrogen bonds as key non-covalent interactions, conditioning the existence of living matter and determining the number of physicochemical properties of various materials. Since the role of FT-IR spectroscopy in the field of hydrogen bond research has great significance, a historical outline of the most important qualitative and quantitative hydrogen bond theories is provided. In addition, research on selected unconventional spectral effects resulting from the substitution of protons with deuterons in hydrogen bridges is presented. The state-of-the-art and originality of the current review are that it presents a combination of uses of FT-IR spectroscopy to explain the way molecules vibrate and the effects of those vibrations on macroscopic properties, hence practical applications of given substances.
Collapse
Affiliation(s)
- Piotr Koczoń
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Jakub T. Hołaj-Krzak
- Institute of Technology and Life Sciences—National Research Institute, 3 Hrabska Ave., Falenty, 05-090 Raszyn, Poland
| | - Bharani K. Palani
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Tymoteusz Bolewski
- Institute of Technology and Life Sciences—National Research Institute, 3 Hrabska Ave., Falenty, 05-090 Raszyn, Poland
| | - Jarosław Dąbrowski
- Institute of Technology and Life Sciences—National Research Institute, 3 Hrabska Ave., Falenty, 05-090 Raszyn, Poland
| | - Bartłomiej J. Bartyzel
- Department of Morphological Sciences, Institute of Veterinary Medicine, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Eliza Gruczyńska-Sękowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
- Correspondence:
| |
Collapse
|
4
|
Ordoudi SA, Strani L, Cocchi M. Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future Perspectives. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010337. [PMID: 36615530 PMCID: PMC9822006 DOI: 10.3390/molecules28010337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 01/04/2023]
Abstract
Fourier-Transform mid-infrared (FTIR) spectroscopy offers a strong candidate screening tool for rapid, non-destructive and early detection of unauthorized virgin olive oil blends with other edible oils. Potential applications to the official anti-fraud control are supported by dozens of research articles with a "proof-of-concept" study approach through different chemometric workflows for comprehensive spectral analysis. It may also assist non-targeted authenticity testing, an emerging goal for modern food fraud inspection systems. Hence, FTIR-based methods need to be standardized and validated to be accepted by the olive industry and official regulators. Thus far, several literature reviews evaluated the competence of FTIR standalone or compared with other vibrational techniques only in view of the chemometric methodology, regardless of the inherent characteristics of the product spectra or the application scope. Regarding authenticity testing, every step of the methodology workflow, and not only the post-acquisition steps, need thorough validation. In this context, the present review investigates the progress in the research methodology on FTIR-based detection of virgin olive oil adulteration over a period of more than 25 years with the aim to capture the trends, identify gaps or misuses in the existing literature and highlight intriguing topics for future studies. An extensive search in Scopus, Web of Science and Google Scholar, combined with bibliometric analysis, helped to extract qualitative and quantitative information from publication sources. Our findings verified that intercomparison of literature results is often impossible; sampling design, FTIR spectral acquisition and performance evaluation are critical methodological issues that need more specific guidance and criteria for application to product authenticity testing.
Collapse
Affiliation(s)
- Stella A. Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTh), GR-54124 Thessaloniki, Greece
- Correspondence:
| | - Lorenzo Strani
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia (UNIMORE), Via Campi 103, 41125 Modena, Italy
| | - Marina Cocchi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia (UNIMORE), Via Campi 103, 41125 Modena, Italy
| |
Collapse
|
5
|
Yan X, Woo MW, Quek SY. Thin-film convective cooling-crystallisation characteristics of anhydrous milk fat (AMF). J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
6
|
In-situ assessment of olive oil adulteration with soybean oil based on thermogravimetric-gas chromatography/mass spectrometry combined with chemometrics. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108251] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
7
|
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.
Collapse
|
8
|
Aziz A, Ahmad M, Ullah R, Bari A, Khan MY, Zafar M, Sultana S, Rozina, Ameen M, Anar M. Microscopic techniques for characterization and authentication of oil-yielding seeds. Microsc Res Tech 2021; 85:900-916. [PMID: 34664754 DOI: 10.1002/jemt.23959] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 09/16/2021] [Accepted: 09/29/2021] [Indexed: 01/12/2023]
Abstract
Investigation of alternative energy sources is need of current time due to growing power crisis and associated environmental issues. Biodiesel is considered as sustainable power source and promising alternative to fossil fuels. Therefore, our current investigation aimed to identify micromorphological characters of 10 novel nonedible oil-yielding seeds through scanning electron microscopy. It was revealed from light microscopic study that there is variation in seed size from 3 to 15 mm in length and 2 to 11 mm in width. Likewise, a huge variation in color was observed such as light green, greenish yellow, blackish brown, and various shades of brown. Presence and absence of Hilum was observed, and compression of seeds varied from depressed, lateral, and dorsoventral. Seed's shape differs from ovate, clavate, triangular ovate, cuneiform, ovoid, and elliptical shape. Seed oil content fall in range of 18-58% (wt/wt). Free fatty acid content of the seeds varies from 0.3 to 3.1 mg KOH/g. Ultrastructure of seeds exhibited huge variation in shape, size, periclinal wall, anticlinal wall, and surface ornamentation. Nonedible seeds varied in wall structure from angular, wavy, dentate entire, irregular, puzzled, elongated, even, and polygonal. The periclinal wall arrangements show alteration from flat, looped, raised, depressed, lofty, even, pentagonal, polygonal, and undulate seed margins. Outcomes of this investigation recommended that scanning electron microscopy could act as a helpful tool in disclosing the hidden micromorphological characters among nonedible oil-yielding seeds and subsequently helping in correct, authentic seed identification and classification as potential feedstock for biodiesel.
Collapse
Affiliation(s)
- Aqsa Aziz
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan.,Pakistan Academy of Sciences, Islamabad, Pakistan
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Muhammad Yahya Khan
- Lancaster Environmental Centre, Lancaster University, Lancaster, United Kingdom
| | - Muhammad Zafar
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Shazia Sultana
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Rozina
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Maria Ameen
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Maryam Anar
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| |
Collapse
|
9
|
Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy. Sci Rep 2021; 11:19256. [PMID: 34584176 PMCID: PMC8479097 DOI: 10.1038/s41598-021-98763-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Accepted: 09/03/2021] [Indexed: 11/12/2022] Open
Abstract
Addressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations and low-quality fruits used for their production. Among many methods allowing for fast and efficient food quality control, the combination of experimental and advanced mathematical approaches seems most reliable. In this work a method for grape seed oils compositional characterization based on the infrared (FTIR) spectroscopy and fatty acids profile is reported. Also, the relevant parameters of oils are characterized using a combination of standard techniques such as the Principal Component Analysis, k-Means, and Gaussian Mixture Model (GMM) fitting parameters. Two different approaches to perform unsupervised clustering using GMM were investigated. The first approach relies on the profile of fatty acids, while the second is FT-IR spectroscopy-based. The GMM fitting parameters in both approaches were compared. The results obtained from both approaches are consistent and complementary and provide the tools to address the characterization and clustering issues in grape seed oils.
Collapse
|
10
|
Sudhakar A, Chakraborty SK, Mahanti NK, Varghese C. Advanced techniques in edible oil authentication: A systematic review and critical analysis. Crit Rev Food Sci Nutr 2021; 63:873-901. [PMID: 34347552 DOI: 10.1080/10408398.2021.1956424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products. Perpetrators are adopting ways and means that effectively masks the presence of the adulterants from human organoleptic limits and traditional oil adulteration detection techniques. This review embodies a detailed account of chemical, biosensors, chromatography, spectroscopy, differential scanning calorimetry, non-thermal plasma, dielectric spectroscopy research carried out in the area of falsification assessment of edible oils for the past three decades and a collection of patented oil adulteration detection techniques. The detection techniques reviewed have some advantages and certain limitations, chemical tests are simple; biosensors and nuclear magnetic resonance are rapid but have a low sensitivity; chromatography and spectroscopy are highly accurate with a deterring price tag; dielectric spectroscopy is rapid can be portable and has on-line compatibility; however, the results are susceptible to variation of electric current frequency and intrinsic factors (moisture, temperature, structural composition). This review paper can be useful for scientists or for knowledge seekers eager to be abreast with edible oil adulteration detection techniques.
Collapse
Affiliation(s)
- Anjali Sudhakar
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Subir Kumar Chakraborty
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Naveen Kumar Mahanti
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Cinu Varghese
- Rural Development Centre, Indian Institute of Technology, Kharagpur, India
| |
Collapse
|
11
|
Mburu M, Komu C, Paquet-Durand O, Hitzmann B, Zettel V. Chia Oil Adulteration Detection Based on Spectroscopic Measurements. Foods 2021; 10:foods10081798. [PMID: 34441575 PMCID: PMC8392156 DOI: 10.3390/foods10081798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/28/2021] [Accepted: 08/03/2021] [Indexed: 10/28/2022] Open
Abstract
Chia oil is a valuable source of omega-3-fatty acids and other nutritional components. However, it is expensive to produce and can therefore be easily adulterated with cheaper oils to improve the profit margins. Spectroscopic methods are becoming more and more common in food fraud detection. The aim of this study was to answer following questions: Is it possible to detect chia oil adulteration by spectroscopic analysis of the oils? Is it possible to identify the adulteration oil? Is it possible to determine the amount of adulteration? Two chia oils from local markets were adulterated with three common food oils, including sunflower, rapeseed and corn oil. Subsequently, six chia oils obtained from different sites in Kenya were adulterated with sunflower oil to check the results. Raman, NIR and fluorescence spectroscopy were applied for the analysis. It was possible to detect the amount of adulterated oils by spectroscopic analysis, with a minimum R2 of 0.95 for the used partial least square regression with a maximum RMSEPrange of 10%. The adulterations of chia oils by rapeseed, sunflower and corn oil were identified by classification with a median true positive rate of 90%. The training accuracies, sensitivity and specificity of the classifications were over 90%. Chia oil B was easier to detect. The adulterated samples were identified with a precision of 97%. All of the classification methods show good results, however SVM were the best. The identification of the adulteration oil was possible; less than 5% of the adulteration oils were difficult to detect. In summary, spectroscopic analysis of chia oils might be a useful tool to identify adulterations.
Collapse
Affiliation(s)
- Monica Mburu
- Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, Private Bag, Dedan Kimathi, Nyeri 10143, Kenya; (M.M.); (C.K.)
| | - Clement Komu
- Institute of Food Bioresources Technology, Dedan Kimathi University of Technology, Private Bag, Dedan Kimathi, Nyeri 10143, Kenya; (M.M.); (C.K.)
| | - Olivier Paquet-Durand
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany; (O.P.-D.); (B.H.)
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany; (O.P.-D.); (B.H.)
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany; (O.P.-D.); (B.H.)
- Correspondence: ; Tel.: +49-711-459-24460
| |
Collapse
|
12
|
Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics. Foods 2021; 10:foods10081803. [PMID: 34441579 PMCID: PMC8392494 DOI: 10.3390/foods10081803] [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: 06/29/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 01/18/2023] Open
Abstract
Deep learning is a trending field in bioinformatics; so far, mostly known for image processing and speech recognition, but it also shows promising possibilities for data processing in food analysis, especially, foodomics. Thus, more and more deep learning approaches are used. This review presents an introduction into deep learning in the context of metabolomics and proteomics, focusing on the prediction of shelf-life, food authenticity, and food quality. Apart from the direct food-related applications, this review summarizes deep learning for peptide sequencing and its context to food analysis. The review’s focus further lays on MS (mass spectrometry)-based approaches. As a result of the constant development and improvement of analytical devices, as well as more complex holistic research questions, especially with the diverse and complex matrix food, there is a need for more effective methods for data processing. Deep learning might offer meeting this need and gives prospect to deal with the vast amount and complexity of data.
Collapse
|
13
|
Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods 2021; 10:foods10071565. [PMID: 34359435 PMCID: PMC8306465 DOI: 10.3390/foods10071565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 01/18/2023] Open
Abstract
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.
Collapse
|
14
|
Derman D, Şenel EC, Opar E, Ferhanoğlu O, Polat Ö. Optical characterization of olive and sun flower oils via mueller matrix polarimetry in combination with principal component analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00812-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
15
|
Zarezadeh MR, Aboonajmi M, Varnamkhasti MG, Azarikia F. Olive Oil Classification and Fraud Detection Using E-Nose and Ultrasonic System. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02035-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
16
|
Zaroual H, El Hadrami EM, Karoui R. Preliminary study on the potential application of Fourier-transform mid-infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2901-2911. [PMID: 33155679 DOI: 10.1002/jsfa.10922] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/21/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Olive oil provides a wide range of health-promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid-infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni-Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015-2016 and 2016-2017). RESULTS By applying principal component analysis and factorial discriminant analysis with leave-one-out validation to the mid-infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least-squares regression to mid-infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270 , and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84). CONCLUSION The results demonstrate that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry.
Collapse
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
- INRAe, Paris, France
- Yncréa, Lille, France
- Ulco, Boulogne-sur-Mer, France
- University of Lille, Lille, France
- Adrianor, Tilloy Les Mofflaines, France
| |
Collapse
|
17
|
State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils. Foods 2021; 10:foods10030484. [PMID: 33668346 PMCID: PMC7996354 DOI: 10.3390/foods10030484] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 12/26/2022] Open
Abstract
The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.
Collapse
|
18
|
Liu Y, Yao L, Xia Z, Gao Y, Gong Z. Geographical discrimination and adulteration analysis for edible oils using two-dimensional correlation spectroscopy and convolutional neural networks (CNNs). SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 246:118973. [PMID: 33017793 DOI: 10.1016/j.saa.2020.118973] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/03/2020] [Accepted: 09/16/2020] [Indexed: 06/11/2023]
Abstract
Geographical discrimination and adulteration analysis play significant roles in edible oil analysis. A novel method for discrimination and adulteration analysis of edible oils were proposed in this study. The two-dimensional correlation spectra of edible oils were obtained by solvents perturbation and the convolutional neural networks (CNNs) were constructed to analyze the synchronous and asynchronous correlation spectra of the edible oils. The differences for geographical origins of oils or oil types could be amplificated through the networks. For different networks, the layer sequences and the filter number of convolutional layers may affect the analysis results. A group of sesame oils from different geographical origins and a group of olive oils adulterated by other vegetable oils were adopted to evaluate the proposed method. The results show that the proposed method may provide an alternative method for edible oil discrimination and adulteration analysis in practical applications. For the two datasets, the prediction accuracy could be 97.3% and 88.5%, respectively.
Collapse
Affiliation(s)
- Yan Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Liyun Yao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhen Xia
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Science, Wuhan 430064, China
| | - Yonggui Gao
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| | - Zhiyong Gong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China
| |
Collapse
|
19
|
Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238695] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR spectra, from 4000 to 600 cm−1, has been commonly used to fingerprint specific functional groups of lipids and their modified forms induced by oxidation of thermal treatment. The applicability of FTIR-MIR spectroscopy in assessing oil fingerprinting and quality parameters is crucially dependent on the chemometric methods, including calibrations with authentic samples. We report here the evaluation of seven types of cold-pressed functional oils (sunflower, pumpkin, hempseed, soybean, walnut, linseed, sea buckthorn) produced in Romania, provided directly from small enterprises (as genuine, process-controlled authentic samples) comparative to commercialized samples. Concomitantly, olive oils of similar claimed quality were investigated. The ATR-FTIR-MIR data were complemented by UV–Vis spectral fingerprints and multivariate analysis using Unscrambler X.10.4 and Metaboanalyst 4.0 software (e.g., PCA, PLSDA, cluster analysis, heatmap, Random forest analysis) and ANOVA post-hoc analysis using Fischer’s least significant difference. The integration of spectral and chemometric analysis proved to offer valuable criteria for their botanical group recognition, individual authenticity, and quality, easy to be applied for large cohorts of commercialized oils.
Collapse
|
20
|
Cheema SI, Ahmad M, Ullah R, Mothana RA, Noman OM, Zafar M, Sultana S, Hameed A, Naz S, Akhtar MT. Implication, visualization, and characterization through scanning electron microscopy as a tool to identify nonedible oil seeds. Microsc Res Tech 2020; 84:379-393. [PMID: 32954621 DOI: 10.1002/jemt.23595] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/11/2020] [Accepted: 08/30/2020] [Indexed: 01/20/2023]
Abstract
Second-generation biofuels prove to be a distinctive and renewable source of sustainable energy and cleaner environment. The current study focuses on the exploration and identification of four nonedible sources, that is, Brassica oleracea L., Carthamus oxyacantha M.Bieb., Carthamus tinctorius L., and Beaumontia grandiflora Wall., utilizing light microscopy (LM) and scanning electron microscopy (SEM) for studying the detailed micromorphological features of these seeds. LM revealed that size ranges from 3 to 20 mm. furthermore, a great variety of color is observed from pitch black to greenish gray and yellowish white to off white. Seeds ultrastructure study with the help of SEM revealed a great variety in shape, size, color, sculpturing and periclinal wall shape, and so on. Followed by the production of fatty acid methyl esters from a novel source, that is, seeds oil of Brassica oleracea L. (seed oil content 42.20%, FFA content 0.329 mg KOH/g) using triple metal impregnated montmorillonite clay catalyst (Cu-Mg-Zn-Mmt). Catalyst was characterized using SEM-EDX, FT-IR. Maximum yield of Brassica oleracea L. biodiesel (87%) was obtained at the conditions; 1:9 of oil to methanol ratio, 0.5 g of catalyst, 5 hr reaction time, and 90°C of temperature. Synthesized biodiesel was characterized by FT-IR, GC-MS, and NMR. Fuel properties of the Brassica oleracea L. FAMES were determined and found in accordance with ASTM standards.
Collapse
Affiliation(s)
- Saman Ilyas Cheema
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ramzi A Mothana
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Omar M Noman
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Muhammad Zafar
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Shazia Sultana
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ayesha Hameed
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Saeeda Naz
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Maryam Tanveer Akhtar
- Department of Environmental Science, International Islamic University, Islamabad, Pakistan
| |
Collapse
|
21
|
Han J, Sun R, Zeng X, Zhang J, Xing R, Sun C, Chen Y. Rapid Classification and Quantification of Camellia ( Camellia oleifera Abel.) Oil Blended with Rapeseed Oil Using FTIR-ATR Spectroscopy. Molecules 2020; 25:molecules25092036. [PMID: 32349404 PMCID: PMC7248856 DOI: 10.3390/molecules25092036] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/23/2020] [Accepted: 04/24/2020] [Indexed: 11/16/2022] Open
Abstract
Currently, the authentication of camellia oil (CAO) has become very important due to the possible adulteration of CAO with cheaper vegetable oils such as rapeseed oil (RSO). Therefore, we report a Fourier transform infrared (FTIR) spectroscopic method for detecting the authenticity of CAO and quantifying the blended levels of RSO. In this study, two characteristic spectral bands (1119 cm-1 and 1096 cm-1) were selected and used for monitoring the purity of CAO. In combination with principal component analysis (PCA), linear discriminant analysis (LDA), and partial least squares regression (PLSR) analysis, qualitative and quantitative methods for the detection of camellia oil adulteration were proposed. The results showed that the calculated I1119/I1096 intensity ratio facilitated an initial check for pure CAO and six other edible oils. PCA was used on the optimized spectral region of 1800-650 cm-1. We observed the classification of CAO and RSO as well as discrimination of CAO with RSO adulterants. LDA was utilized to classify CAO from RSO. We could differentiate and classify RSO adulterants up to 1% v/v. In the quantitative PLSR models, the plots of actual values versus predicted values exhibited high linearity. Root mean square error of calibration (RMSEC) and root mean square error of cross validation (RMSECV) values of the PLSR models were 1.4518%-3.3164% v/v and 1.7196%-3.8136% v/v, respectively. This method was successfully applied in the classification and quantification of CAO adulteration with RSO.
Collapse
Affiliation(s)
- Jianxun Han
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China;
- Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; (J.Z.); (R.X.)
| | - Ruixue Sun
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Xiuying Zeng
- Scientific Research Department, Ganzhou Quality Supervision and Inspection Institute, Ganzhou 341000, China;
| | - Jiukai Zhang
- Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; (J.Z.); (R.X.)
| | - Ranran Xing
- Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; (J.Z.); (R.X.)
| | - Chongde Sun
- College of Agriculture & Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China;
- Correspondence: (C.S.); (Y.C.); Tel.: +86-010-5389-7910 (Y.C.)
| | - Ying Chen
- Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; (J.Z.); (R.X.)
- Correspondence: (C.S.); (Y.C.); Tel.: +86-010-5389-7910 (Y.C.)
| |
Collapse
|
22
|
FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108906] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
23
|
Rodríguez SD, Gagneten M, Farroni AE, Percibaldi NM, Buera MP. FT-IR and untargeted chemometric analysis for adulterant detection in chia and sesame oils. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
24
|
Dawood S, Ahmad M, Zafar M, Ali MI, Ahmad K, Sultana S, Usma A, Nazish M, Butt MA, Ozdemir FA, Kilic O. Identification of novel nonedible oil seeds via scanning electron microscopy for biodiesel production. Microsc Res Tech 2019; 83:165-175. [PMID: 31663216 DOI: 10.1002/jemt.23399] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 09/26/2019] [Accepted: 10/07/2019] [Indexed: 12/22/2022]
Abstract
Exploration of substitute energy feed-stocks is the much-debated topic in the scientific society due to increasing power crises and related ecological concerns. As a source of sustainable energy, biodiesel turns out to be the best alternative to petro fuels. In this context, nonedible oil-producing seeds might be a potential source for biodiesel production owing to their environment-friendly nature and cost-effectiveness. The current study, consequently, deals with the investigation and identification of micro-morphological characters between six novel nonedible oil-bearing seeds employing scanning electron microscopy as possible biodiesel feed-stocks. Light microscopic examinations show that seed size varies from 0.3 to 1.3 cm in width and 0.5 to 1.5 cm in. Additionally, a large difference in seed color ranges from dark brown, black, and various shades of light brown was also witnessed. The FFA content of the seeds ranges in 0.3-4.1 mg KOH/g, and the seed oil content fall in 30-65% (w/w) range. SEM-mediated seed ultrastructure investigations displays greater variation in seed size, shape, color, periclinal wall shape, and sculpturing and so on. All the seeds differ from rounded, ovoid, ovate, oblong, flattened, and elliptical shape. Greater variation in seed wall structure has been seen from angular, entire, irregular, straight, elongated, smooth, and polygonal. The periclinal wall arrangements show alteration from flat, depressed, elevated, smooth, pentagonal, bullate, and coarse seed margins. The results obtained from the current study suggest that scanning electron microscopy could be a beneficial tool in vitalizing the hidden micromorphological characters among various nonedible oil producing seeds, which eventually helps in exploration, correct identification, seed classification, and authentication in future.
Collapse
Affiliation(s)
- Sumreen Dawood
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan.,Pakistan Academy of Sciences, Islamabad, Pakistan
| | - Muhammad Zafar
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Muhammad I Ali
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Khalid Ahmad
- Department of Environmental Sciences, COMSATS University, Abbotabad, Pakistan
| | - Shazia Sultana
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Anwer Usma
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Moona Nazish
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Maryam A Butt
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Fethi A Ozdemir
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingol University, Bingol, Turkey
| | - Omer Kilic
- Faculty of Pharmacy, Department of Basic Science of Pharmacy, Adıyaman University, Adıyaman, Turkey
| |
Collapse
|
25
|
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]
|
26
|
Munir M, Ahmad M, Waseem A, Zafar M, Saeed M, Wakeel A, Nazish M, Sultana S. Scanning electron microscopy leads to identification of novel nonedible oil seeds as energy crops. Microsc Res Tech 2019; 82:1165-1173. [DOI: 10.1002/jemt.23265] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 01/22/2019] [Accepted: 02/20/2019] [Indexed: 01/17/2023]
Affiliation(s)
- Mamoona Munir
- Biodiesel Lab, Department of Plant SciencesQuaid‐i‐Azam University Islamabad Pakistan
| | - Mushtaq Ahmad
- Biodiesel Lab, Department of Plant SciencesQuaid‐i‐Azam University Islamabad Pakistan
| | - Amir Waseem
- Analytical Lab, Department of ChemistryQuaid‐i‐Azam University Islamabad Pakistan
| | - Muhammad Zafar
- Biodiesel Lab, Department of Plant SciencesQuaid‐i‐Azam University Islamabad Pakistan
| | - Muhammad Saeed
- Analytical Lab, Department of ChemistryQuaid‐i‐Azam University Islamabad Pakistan
| | - Aneela Wakeel
- Department of Metallurgy and Material EngineeringUniversity of Engineering & Technology Taxila Pakistan
| | - Moona Nazish
- Biodiesel Lab, Department of Plant SciencesQuaid‐i‐Azam University Islamabad Pakistan
| | - Shazia Sultana
- Biodiesel Lab, Department of Plant SciencesQuaid‐i‐Azam University Islamabad Pakistan
| |
Collapse
|
27
|
Fatima A, Zafar M, Ahmad M, Yaseen G, Sultana S, Gulfraz M, Khan AM. Scanning electron microscopy as a tool for authentication of oil yielding seed. Microsc Res Tech 2018. [DOI: 10.1002/jemt.23017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Anam Fatima
- 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
| | - Ghulam Yaseen
- Department of Plant Sciences; Quaid-i-Azam University; Islamabad Pakistan
| | - Shazia Sultana
- Department of Plant Sciences; Quaid-i-Azam University; Islamabad Pakistan
| | | | - Amir Muhammad Khan
- Department of Botany; Mianwali Sub-Campus, University of Sargodha; Pakistan
| |
Collapse
|
28
|
Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.050] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
29
|
Salim AA, Bidin N. Pulse Q-switched Nd:YAG laser ablation grown cinnamon nanomorphologies: Influence of different liquid medium. J Mol Struct 2017. [DOI: 10.1016/j.molstruc.2017.08.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
30
|
Ozulku G, Yildirim RM, Toker OS, Karasu S, Durak MZ. Rapid detection of adulteration of cold pressed sesame oil adultered with hazelnut, canola, and sunflower oils using ATR-FTIR spectroscopy combined with chemometric. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.034] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
31
|
Ríos-Reina R, Callejón RM, Oliver-Pozo C, Amigo JM, García-González DL. ATR-FTIR as a potential tool for controlling high quality vinegar categories. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
32
|
Lupi FR, Shakeel A, Greco V, Baldino N, Calabrò V, Gabriele D. Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.082] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
33
|
Jiménez-Carvelo AM, González-Casado A, Cuadros-Rodríguez L. A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction. Talanta 2017; 164:540-547. [DOI: 10.1016/j.talanta.2016.12.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 12/04/2016] [Accepted: 12/09/2016] [Indexed: 10/20/2022]
|
34
|
Salek RN, Burešová I, Kráčmar S, Lorencová E, Zálešáková L, Dabash V. Evaluation of selected physicochemical parameters of extra virgin olive oil commercialized in the Czech market and stored during a period of 5 months. POTRAVINARSTVO 2017. [DOI: 10.5219/823] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
35
|
Dymińska L, Calik M, Albegar AMM, Zając A, Kostyń K, Lorenc J, Hanuza J. Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230744] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Lucyna Dymińska
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | - Maciej Calik
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | | | - Adam Zając
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | - Kamil Kostyń
- Faculty of Biotechnology Sciences, Wrocław University, Przybyszewskiego, Poland
| | - Jadwiga Lorenc
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | - Jerzy Hanuza
- Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Wrocław, Poland
| |
Collapse
|
36
|
Wu L, Du B, Vander Heyden Y, Chen L, Zhao L, Wang M, Xue X. Recent advancements in detecting sugar-based adulterants in honey – A challenge. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2016.10.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
37
|
A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique. Food Chem 2016; 212:72-7. [DOI: 10.1016/j.foodchem.2016.05.158] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 05/21/2016] [Accepted: 05/24/2016] [Indexed: 11/22/2022]
|
38
|
Koczoń P, Lipińska E, Czerniawska-Piątkowska E, Mikuła M, Bartyzel BJ. The change of fatty acids composition of Polish biscuits during storage. Food Chem 2016; 202:341-8. [PMID: 26920303 DOI: 10.1016/j.foodchem.2016.02.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 12/23/2015] [Accepted: 02/01/2016] [Indexed: 11/15/2022]
Abstract
Commercially available Polish biscuits were stored for 10months under different storage conditions i.e. in temperatures of 5°C and 20°C. The chemical quality alteration caused by chemical reactions occurring within biscuits were studied in terms of change of composition of fat extracted from studied samples in one-month intervals. Correlation of data from standard methods e.g. gas chromatography or classic titration with FT-IR spectroscopy, was followed by calculation of four statistical models that accurately predicted peroxide value, oxidative stability, polar fraction content and unsaturated trans fatty acid content in any samples. On the basis of data obtained, scheme of chemical reactions involved in oxidation process was suggested. A critical time of storage was proposed as an indicator of the period of the highest rate of chemical changes. Among factors considered to influence oxidative stability, the following had the greatest impact: initial water content, initial fat content, and time of storage.
Collapse
Affiliation(s)
- Piotr Koczoń
- Warsaw University of Life Sciences, Faculty of Food Sciences, Department of Organic and Food Chemistry, Nowoursynowska 159 C, 02-787 Warsaw, Poland.
| | - Edyta Lipińska
- Warsaw University of Life Sciences, Faculty of Food Sciences, Department of Biotechnology, Microbiology and Food Evaluation, Nowoursynowska 159 C, 02-787 Warsaw, Poland
| | - Ewa Czerniawska-Piątkowska
- Department of Ruminant Science, Department of Molecular Cytogenetics, West Pomeranian University of Technology in Szczecin, Doktora Judyma 10, 71-466 Szczecin, Poland
| | - Małgorzata Mikuła
- Warsaw University of Life Sciences SGGW, Faculty of Veterinary Medicine, Department of Morphological Sciences, Warsaw, Poland
| | - Bartłomiej J Bartyzel
- Warsaw University of Life Sciences SGGW, Faculty of Veterinary Medicine, Department of Morphological Sciences, Warsaw, Poland
| |
Collapse
|
39
|
Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Anal Chim Acta 2016; 913:1-21. [PMID: 26944986 DOI: 10.1016/j.aca.2016.01.025] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 01/06/2016] [Accepted: 01/15/2016] [Indexed: 11/20/2022]
Abstract
Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower. Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted. Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.
Collapse
|
40
|
Dominguez-Vidal A, Pantoja-de la Rosa J, Cuadros-Rodríguez L, Ayora-Cañada MJ. Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.064] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
41
|
Aroca-Santos R, Cancilla JC, Matute G, Torrecilla JS. Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5646-5652. [PMID: 26028270 DOI: 10.1021/acs.jafc.5b01700] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In this research, the detection and quantification of adulterants in one of the most common varieties of extra virgin olive oil (EVOO) have been successfully carried out. Visible absorption information was collected from binary mixtures of Picual EVOO with one of four adulterants: refined olive oil, orujo olive oil, sunflower oil, and corn oil. The data gathered from the absorption spectra were used as input to create an artificial neural network (ANN) model. The designed mathematical tool was able to detect the type of adulterant with an identification rate of 96% and to quantify the volume percentage of EVOO in the samples with a low mean prediction error of 1.2%. These significant results make ANNs coupled with visible spectroscopy a reliable, inexpensive, user-friendly, and real-time method for difficult tasks, given that the matrices of the different adulterated oils are practically alike.
Collapse
Affiliation(s)
- Regina Aroca-Santos
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - John C Cancilla
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Gemma Matute
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - José S Torrecilla
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| |
Collapse
|
42
|
Azizian H, Mossoba MM, Fardin-Kia AR, Delmonte P, Karunathilaka SR, Kramer JKG. Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics. Lipids 2015; 50:705-18. [PMID: 26050093 DOI: 10.1007/s11745-015-4038-4] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Accepted: 05/18/2015] [Indexed: 10/23/2022]
Abstract
A new, rapid Fourier transform near infrared (FT-NIR) spectroscopic procedure is described to screen for the authenticity of extra virgin olive oils (EVOO) and to determine the kind and amount of an adulterant in EVOO. To screen EVOO, a partial least squares (PLS1) calibration model was developed to estimate a newly created FT-NIR index based mainly on the relative intensities of two unique carbonyl overtone absorptions in the FT-NIR spectra of EVOO and other mixtures attributed to volatile (5280 cm(-1)) and non-volatile (5180 cm(-1)) components. Spectra were also used to predict the fatty acid (FA) composition of EVOO or samples spiked with an adulterant using previously developed PLS1 calibration models. Some adulterated mixtures could be identified provided the FA profile was sufficiently different from those of EVOO. To identify the type and determine the quantity of an adulterant, gravimetric mixtures were prepared by spiking EVOO with different concentrations of each adulterant. Based on FT-NIR spectra, four PLS1 calibration models were developed for four specific groups of adulterants, each with a characteristic FA composition. Using these different PLS1 calibration models for prediction, plots of predicted vs. gravimetric concentrations of an adulterant in EVOO yielded linear regression functions with four unique sets of slopes, one for each group of adulterants. Four corresponding slope rules were defined that allowed for the determination of the nature and concentration of an adulterant in EVOO products by applying these four calibration models. The standard addition technique was used for confirmation.
Collapse
|
43
|
Vergara-Barberán M, Lerma-García MJ, Herrero-Martínez JM, Simó-Alfonso EF. Cultivar discrimination of Spanish olives by using direct FTIR data combined with linear discriminant analysis. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400425] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
44
|
de Carvalho BMA, de Carvalho LM, dos Reis Coimbra JS, Minim LA, de Souza Barcellos E, da Silva Júnior WF, Detmann E, de Carvalho GGP. Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration. Food Chem 2014; 174:1-7. [PMID: 25529644 DOI: 10.1016/j.foodchem.2014.11.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 10/30/2014] [Accepted: 11/01/2014] [Indexed: 11/18/2022]
Abstract
A rapid method for the detection and quantification of the adulteration of milk powder by the addition of whey was assessed by measuring glycomacropeptide protein using mid-infrared spectroscopy (MIR). Fluid milk samples were dried and then spiked with different concentrations of GMP and whey. Calibration models were developed using multivariate techniques, from spectral data. For the principal component analysis and discriminant analysis, excellent percentages of correct classification were achieved in accordance with the increase in the proportion of whey samples. For partial least squares regression analysis, the correlation coefficient (r) and root mean square error of prediction (RMSEP) in the best model were 0.9885 and 1.17, respectively. The rapid analysis, low cost monitoring and high throughput number of samples tested per unit time indicate that MIR spectroscopy may hold potential as a rapid and reliable method for detecting milk powder frauds using cheese whey.
Collapse
Affiliation(s)
- Bruna Mara Aparecida de Carvalho
- Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil.
| | | | | | - Luis Antônio Minim
- Department of Food Technology, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil
| | | | - Willer Ferreira da Silva Júnior
- Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João Del Rei, Ouro Branco, MG 36420-000, Brazil
| | - Edenio Detmann
- Department of Animal Science, Federal University of Viçosa, Viçosa, MG 36570-000, Brazil
| | | |
Collapse
|
45
|
Osorio MT, Haughey SA, Elliott CT, Koidis A. Evaluation of methodologies to determine vegetable oil species present in oil mixtures: Proposition of an approach to meet the EU legislation demands for correct vegetable oils labelling. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
46
|
Puddu M, Paunescu D, Stark WJ, Grass RN. Magnetically recoverable, thermostable, hydrophobic DNA/silica encapsulates and their application as invisible oil tags. ACS NANO 2014; 8:2677-2685. [PMID: 24568212 DOI: 10.1021/nn4063853] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A method to encapsulate DNA in heat-resistant and inert magnetic particles was developed. An inexpensive synthesis technique based on co-precipitation was utilized to produce Fe2O3 nanoparticles, which were further functionalized with ammonium groups. DNA was adsorbed on this magnetic support, and the DNA/magnet nanocluster was surface coated with a dense silica layer by sol-gel chemistry. The materials were further surface modified with hexyltrimethoxysilane to achieve particle dispersibility in hydrophobic liquids. The hydrodynamic particle sizes were evaluated by analytical disc centrifugation, and the magnetic properties were investigated by vibrating sample magnetometry. The obtained nanoengineered encapsulates showed good dispersion abilities in various nonaqueous fluids and did not affect the optical properties of the hydrophobic dispersant when present at concentrations lower than 10(3) μg/L. Upon magnetic separation and particle dissolution, the DNA could be recovered unharmed and was analyzed by quantitative real-time PCR and Sanger sequencing. DNA encapsulated within the magnetic particles was stable for 2 years in decalin at room temperature, and the stability was further tested at elevated temperatures. The new magnetic DNA/silica encapsulates were utilized to developed a low-cost platform for the tracing/tagging of oils and oil-derived products, requiring 1 μg/L=1 ppb levels of the taggant and allowing quantification of taggant concentration on a logarithmic scale. The procedure was tested for the barcoding of a fuel (gasoline), a cosmetic oil (bergamot oil), and a food grade oil (extra virgin olive oil), being able to verify the authenticity of the products.
Collapse
Affiliation(s)
- Michela Puddu
- Functional Materials Laboratory, ETH Zurich , Vladimir-Prelog-Weg 1, 8093 Zurich, Switzerland
| | | | | | | |
Collapse
|
47
|
Aparicio R, Morales MT, Aparicio-Ruiz R, Tena N, García-González DL. Authenticity of olive oil: Mapping and comparing official methods and promising alternatives. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.039] [Citation(s) in RCA: 95] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
48
|
Application of Headspace Solid-Phase Microextraction and Multivariate Analysis for the Differentiation Between Edible Oils and Waste Cooking Oil. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9743-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
49
|
Koidis A, Osorio Argüello MT. Identification of oil mixtures in extracted and refined vegetable oils. ACTA ACUST UNITED AC 2013. [DOI: 10.1002/lite.201300304] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
50
|
Feng X, Zhang Q, Cong P, Zhu Z. Preliminary study on classification of rice and detection of paraffin in the adulterated samples by Raman spectroscopy combined with multivariate analysis. Talanta 2013; 115:548-55. [DOI: 10.1016/j.talanta.2013.05.072] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2013] [Revised: 05/24/2013] [Accepted: 05/30/2013] [Indexed: 11/25/2022]
|