Comparative Analysis of Vegetable and Mineral Oil-Based Antiadhesive/Hydrophobic Liquids and Their Impact on Wood Properties

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%.

Impact of Metal Nanoparticles on the Phytochemical and Antioxidative Properties of Rapeseed Oil

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.

The Analytical Possibilities of FT-IR Spectroscopy Powered by Vibrating Molecules

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.

Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future Perspectives

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.

Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review

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.

Microscopic techniques for characterization and authentication of oil-yielding seeds

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.

Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy

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.

Advanced techniques in edible oil authentication: A systematic review and critical analysis

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.

Chia Oil Adulteration Detection Based on Spectroscopic Measurements

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 RMSEP_range 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.

Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics

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.

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

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.

Preliminary study on the potential application of Fourier-transform mid-infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil

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.

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

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.

Geographical discrimination and adulteration analysis for edible oils using two-dimensional correlation spectroscopy and convolutional neural networks (CNNs)

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.

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

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.

Implication, visualization, and characterization through scanning electron microscopy as a tool to identify nonedible oil seeds

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.

Rapid Classification and Quantification of Camellia (Camellia oleifera Abel.) Oil Blended with Rapeseed Oil Using FTIR-ATR Spectroscopy

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.

Identification of novel nonedible oil seeds via scanning electron microscopy for biodiesel production

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.

The change of fatty acids composition of Polish biscuits during storage

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.

Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review

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.

Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling

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.

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

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.

Rapid detection of whey in milk powder samples by spectrophotometric and multivariate calibration

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.

Magnetically recoverable, thermostable, hydrophobic DNA/silica encapsulates and their application as invisible oil tags

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.