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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Authentication of pure and adulterated edible oils using non-destructive ultrasound. Food Chem 2023; 429:136820. [PMID: 37531872 DOI: 10.1016/j.foodchem.2023.136820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/12/2023] [Accepted: 07/03/2023] [Indexed: 08/04/2023]
Abstract
At present, the quality of edible oil is evaluated using traditional analysis techniques that are generally destructive. Therefore, efforts are being made to find alternative methods with non-destructive techniques such as Ultrasound. This work aims to confirm the feasibility of non-destructive ultrasonic inspection to characterise and detect fraudulent practices in olive oil due to adulteration with two other edible vegetable oils (sunflower and corn). For this purpose, pulsed ultrasonic signals with a frequency of 2.25 MHz have been used. The samples of pure olive oil were adulterated with the other two in variable percentages between 20% and 80%. Moreover, the viscosity and density values were measured. Both these physicochemical and acoustic parameters were obtained at 24 °C and 30 °C and linearly correlated with each other. The results indicate the sensitivity of the method at all levels of adulteration studied. The responses obtained through the parameters related to the components of velocity, attenuation, and frequency of the ultrasonic waves are complementary to each other. This allows concluding that the classification of pure and adulterated oil samples is possible through non-destructive ultrasonic inspection.
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Affiliation(s)
- A Jiménez
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Rufo
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - J M Paniagua
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - A González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - L S Olegario
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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2
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de Carvalho IM, da Silva Mutz Y, Machado ACG, de Lima Santos AA, Magalhães EJ, Nunes CA. Exploring Strategies to Mitigate the Lightness Effect on the Prediction of Soybean Oil Content in Blends of Olive and Avocado Oil Using Smartphone Digital Image Colorimetry. Foods 2023; 12:3436. [PMID: 37761145 PMCID: PMC10527901 DOI: 10.3390/foods12183436] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/10/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Extra virgin olive oil (EVOO) and avocado oil (AVO) are recognized for their unique sensory characteristics and bioactive compounds. Declared blends with other vegetable oils are legal, but undeclared mixing is a common type of fraud that can affect product quality and commercialization. In this sense, this study explored strategies to mitigate the influence of lighting in order to make digital image colorimetry (DIC) using a smartphone more robust and reliable for predicting the soybean oil content in EVOO and AVO blends. Calibration models were obtained by multiple linear regression using the images' RGB values. Corrections based on illuminance and white reference were evaluated to mitigate the lightness effect and improve the method's robustness and generalization capability. Lastly, the prediction of the built model from data obtained using a distinct smartphone was assessed. The results showed models with good predictive capacities, R2 > 0.9. Generally, models solely based on GB values showed better predictive performances. The illuminance corrections and blank subtraction improved the predictions of EVOO and AVO samples, respectively, for image acquisition from distinct smartphones and lighting conditions as evaluated by external validation. It was concluded that adequate data preprocessing enables DIC using a smartphone to be a reliable method for analyzing oil blends, minimizing the effects of variability in lighting and imaging conditions and making it a potential technique for oil quality assurance.
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Affiliation(s)
| | - Yhan da Silva Mutz
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil
| | | | | | | | - Cleiton Antônio Nunes
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil
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3
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Eggertson EC, Venturini F. Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil. SENSORS (BASEL, SWITZERLAND) 2023; 23:7621. [PMID: 37688075 PMCID: PMC10490613 DOI: 10.3390/s23177621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/17/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
This work uses resonant Raman spectroscopy (RRS) to investigate changes in carotenoid concentration in extra virgin olive oil (EVOO) as it oxidizes under accelerated thermal aging. Carotenoids are nutritious antioxidants and biomarkers that represent the general quality of olive oil. HPLC is the conventional method used to determine the concentration of carotenoids, but it is expensive, time-consuming, and requires sample handling. A simple optical technique for estimating carotenoid concentration in extra virgin olive oil is, therefore, desirable. This work shows that the normally weak carotenoid signal is strongly amplified when using the resonant Raman technique. The aging and oxidation of EVOO decreases the Raman intensities associated with carotenoids and increases the fluorescence and Raman intensities associated with fatty acids. From these quantities, two Raman intensity ratios are presented as indicators of the effects of aging.
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Affiliation(s)
| | - Francesca Venturini
- Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, Technikumstrasse 9, 8401 Winterthur, Switzerland
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4
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Hyperspectral Imaging and Chemometrics for Authentication of Extra Virgin Olive Oil: A Comparative Approach with FTIR, UV-VIS, Raman, and GC-MS. Foods 2023; 12:foods12030429. [PMID: 36765958 PMCID: PMC9914562 DOI: 10.3390/foods12030429] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/05/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
Limited information on monitoring adulteration in extra virgin olive oil (EVOO) by hyperspectral imaging (HSI) exists. This work presents a comparative study of chemometrics for the authentication and quantification of adulteration in EVOO with cheaper edible oils using GC-MS, HSI, FTIR, Raman and UV-Vis spectroscopies. The adulteration mixtures were prepared by separately blending safflower oil, corn oil, soybean oil, canola oil, sunflower oil, and sesame oil with authentic EVOO in different concentrations (0-20%, m/m). Partial least squares-discriminant analysis (PLS-DA) and PLS regression models were then built for the classification and quantification of adulteration in olive oil, respectively. HSI, FTIR, UV-Vis, Raman, and GC-MS combined with PLS-DA achieved correct classification accuracies of 100%, 99.8%, 99.6%, 96.6%, and 93.7%, respectively, in the discrimination of authentic and adulterated olive oil. The overall PLS regression model using HSI data was the best in predicting the concentration of adulterants in olive oil with a low root mean square error of prediction (RMSEP) of 1.1%, high R2pred (0.97), and high residual predictive deviation (RPD) of 6.0. The findings suggest the potential of HSI technology as a fast and non-destructive technique to control fraud in the olive oil industry.
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5
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Martins MS, Nascimento MH, Barbosa LL, Campos LC, Singh MN, Martin FL, Romão W, Filgueiras PR, Barauna VG. Detection and quantification using ATR-FTIR spectroscopy of whey protein concentrate adulteration with wheat flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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6
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Li Y, Sun N, Ma S, Zhang X, Wang Y, Li X. Magnetic thermo-responsive branched polymer for fast extraction and enrichment of phenolic acids in olive oil with tunable and enhanced performance. Anal Chim Acta 2022; 1229:340359. [PMID: 36156232 DOI: 10.1016/j.aca.2022.340359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/16/2022] [Accepted: 09/02/2022] [Indexed: 11/01/2022]
Abstract
Magnetic thermo-responsive branched polymer (Fe3O4@poly(glycidyl methacrylate)@poly(N-isopropylacrylamide)) was fabricated for the first time and applied for microwave-assisted magnetic solid phase extraction of phenolic acids in olive oil samples followed by ultra-high performance liquid chromatography-tandem mass spectrometry analysis in multiple reaction monitoring mode. Owing to the controllable molecular weight of poly(glycidyl methacrylate) synthesized by atom transfer radical polymerization and the thermo-responsive characteristic of poly(N-isopropylacrylamide), extraction performance could be efficiently tuned and enhanced. The whole sample pretreatment process was accomplished within 1 min with the help of the microwave. The nanocomposites were characterized by transmission electron microscope, scanning electron microscope, Fourier transform infrared spectroscopy, thermogravimetric analysis, vibrating sample magnetometer, water contact angles and dynamic light scattering. The adsorption experimental data fitted well with the Freundlich isotherm model and followed the pseudo-second-order kinetic model. The factors affecting the extraction process including adsorbent amount, adsorption time, sample volume, desorption conditions and interferents were investigated and optimized. Under the most favorable conditions, the developed method showed good linearity (R2 ≥ 97.98%) in the range of 0.2-30 μg L-1, low limits of detection (0.005-0.030 μg L-1) and limits of quantification (0.016-0.098 μg L-1) as well as satisfactory precision (RSDs≤4.85%). Our proposed method was successfully used for determination of phenolic acids in olive oil samples and satisfactory recoveries at three spiked concentration levels were in the range of 84.6-108.1% with RSDs less than 9.20%. Coupled with principal component analysis, our developed method proved promising for fast and convenient differentiation between extra virgin olive oils and refined olive oils.
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Affiliation(s)
- Yaping Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China.
| | - Ningning Sun
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Songxin Ma
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xin Zhang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Yingfeng Wang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xingru Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
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7
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Wang Z, Wu Q, Kamruzzaman M. Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108970] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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8
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Bluetooth-Connected Pocket Spectrometer and Chemometrics for Olive Oil Applications. Foods 2022; 11:foods11152265. [PMID: 35954033 PMCID: PMC9368343 DOI: 10.3390/foods11152265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/14/2022] [Accepted: 07/23/2022] [Indexed: 11/16/2022] Open
Abstract
Unsaturated fatty acids are renowned for their beneficial effects on the cardiovascular system. The high content of unsaturated fatty acids is a benefit of vegetable fats and an important nutraceutical indicator. The ability to quickly check fat composition of an edible oil could be advantageous for both consumers and retailers. A Bluetooth-connected pocket spectrometer operating in NIR band was used for analyzing olive oils of different qualities. Reference data for fatty acid composition were obtained from a certified analytical laboratory. Chemometrics was used for processing data, and predictive models were created for determining saturated and unsaturated fatty acid content. The NIR spectrum also demonstrated good capability in classifying extra virgin and non-extra virgin olive oils. The pocket spectrometer used in this study has a relatively low cost, which makes it affordable for a wide class of users. Therefore, it may open the opportunity for quick and non-destructive testing of edible oil, which can be of interest for consumer, retailers, and for small/medium-size producers, which lack easy access to conventional analytics.
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9
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The chromatographic similarity profile – an innovative methodology to detect fraudulent blends of virgin olive oils. J Chromatogr A 2022; 1679:463378. [DOI: 10.1016/j.chroma.2022.463378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 07/17/2022] [Accepted: 07/26/2022] [Indexed: 11/18/2022]
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10
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Dou X, Zhang L, Yang R, Wang X, Yu L, Yue X, Ma F, Mao J, Wang X, Zhang W, Li P. Mass spectrometry in food authentication and origin traceability. MASS SPECTROMETRY REVIEWS 2022:e21779. [PMID: 35532212 DOI: 10.1002/mas.21779] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 03/10/2022] [Accepted: 04/15/2022] [Indexed: 06/14/2023]
Abstract
Food authentication and origin traceability are popular research topics, especially as concerns about food quality continue to increase. Mass spectrometry (MS) plays an indispensable role in food authentication and origin traceability. In this review, the applications of MS in food authentication and origin traceability by analyzing the main components and chemical fingerprints or profiles are summarized. In addition, the characteristic markers for food authentication are also reviewed, and the advantages and disadvantages of MS-based techniques for food authentication, as well as the current trends and challenges, are discussed. The fingerprinting and profiling methods, in combination with multivariate statistical analysis, are more suitable for the authentication of high-value foods, while characteristic marker-based methods are more suitable for adulteration detection. Several new techniques have been introduced to the field, such as proton transfer reaction mass spectrometry, ambient ionization mass spectrometry (AIMS), and ion mobility mass spectrometry, for the determination of food adulteration due to their fast and convenient analysis. As an important trend, the miniaturization of MS offers advantages, such as small and portable instrumentation and fast and nondestructive analysis. Moreover, many applications in food authentication are using AIMS, which can help food authentication in food inspection/field analysis. This review provides a reference and guide for food authentication and traceability based on MS.
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Affiliation(s)
- Xinjing Dou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiaofeng Yue
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Wen Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
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11
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Zhang H, Hu X, Liu L, Wei J, Bian X. Near infrared spectroscopy combined with chemometrics for quantitative analysis of corn oil in edible blend oil. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 270:120841. [PMID: 35033805 DOI: 10.1016/j.saa.2021.120841] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 12/27/2021] [Accepted: 12/29/2021] [Indexed: 06/14/2023]
Abstract
In this study, near infrared (NIR) spectroscopy combined with chemometrics was used for the quantitative analysis of corn oil in binary to hexanary edible blend oil. Sesame oil, soybean oil, rice oil, sunflower oil and peanut oil were mixed with corn oil subsequently to form binary, ternary, quaternary, quinary and hexanary blend oil datasets. NIR spectra for the five order blend oil datasets were measured in a transmittance mode in the range of 12000-4000 cm-1. Partial least square (PLS) was used to build models for the five datasets. Six spectral preprocessing methods and their combinations were investigated to improve the prediction performance. Furthermore, the optimal preprocessing-PLS models were further optimized by uninformative variable elimination (UVE), Monte Carlo uninformative variable elimination (MCUVE) and randomization test (RT) variable selection methods. The optimal models acquire root mean square error of prediction (RMSEP) of 1.7299, 2.2089, 2.3742, 2.5608 and 2.6858 for binary, ternary, quaternary, quinary and hexanary blend oil datasets, respectively. The determination coefficients of prediction set (R2P) and residual predictive deviations (RPDs) for the five datasets are all above 0.93 and 3. Results show that the prediction accuracy is gradually decreased with the increasing of mixture order of blend oil. However, with proper spectral preprocessing and variable selection, the optimal models present good prediction accuracy even for the higher order blend oil. It demonstrates that NIR technology is feasible for determining the pure oil contents in binary to hexanary blend oil.
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Affiliation(s)
- Huan Zhang
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Environment Science and Engineering, Tiangong University, Tianjin 300387, China
| | - Xiaoyun Hu
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Environment Science and Engineering, Tiangong University, Tianjin 300387, China
| | - Limei Liu
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China
| | - Junfu Wei
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China
| | - Xihui Bian
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Environment Science and Engineering, Tiangong University, Tianjin 300387, China; School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China; Key Lab of Process Analysis and Control of Sichuan Universities, Yibin University, 644000, China; State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China.
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12
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Lozano‐Castellón J, López‐Yerena A, Domínguez‐López I, Siscart‐Serra A, Fraga N, Sámano S, López‐Sabater C, Lamuela‐Raventós RM, Vallverdú‐Queralt A, Pérez M. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Compr Rev Food Sci Food Saf 2022; 21:2639-2664. [DOI: 10.1111/1541-4337.12949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/19/2023]
Affiliation(s)
- Julián Lozano‐Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anallely López‐Yerena
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Inés Domínguez‐López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Aina Siscart‐Serra
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Nathalia Fraga
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Samantha Sámano
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Carmen López‐Sabater
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Rosa M Lamuela‐Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anna Vallverdú‐Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
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13
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Multivariate analysis of food fraud: A review of NIR based instruments in tandem with chemometrics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104343] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Rifna EJ, Pandiselvam R, Kothakota A, Subba Rao KV, Dwivedi M, Kumar M, Thirumdas R, Ramesh SV. Advanced process analytical tools for identification of adulterants in edible oils - A review. Food Chem 2022; 369:130898. [PMID: 34455326 DOI: 10.1016/j.foodchem.2021.130898] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/16/2021] [Accepted: 08/16/2021] [Indexed: 12/16/2022]
Abstract
This review summarizes the use of spectroscopic processes-based analytical tools coupled with chemometric techniques for the identification of adulterants in edible oil. Investigational approaches of process analytical tools such asspectroscopy techniques, nuclear magnetic resonance (NMR), hyperspectral imaging (HSI), e-tongue and e-nose combined with chemometrics were used to monitor quality of edible oils. Owing to the variety and intricacy of edible oil properties along with the alterations in attributes of the PAT tools, the reliability of the tool used and the operating factors are the crucial components which require attention to enhance the efficiency in identification of adulterants. The combination of process analytical tools with chemometrics offers a robust technique with immense chemotaxonomic potential. These involves identification of adulterants, quality control, geographical origin evaluation, process evaluation, and product categorization.
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Affiliation(s)
- E J Rifna
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India.
| | - K V Subba Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Telangana, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
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15
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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]
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16
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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Chemometric strategies for authenticating extra virgin olive oils from two geographically adjacent Catalan protected designations of origin. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106611] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Stavrakakis G, Philippidis A, Velegrakis M. Application of Optical Spectroscopic Techniques and Multivariate Statistical Analysis as a Method of Determining the Percentage and Type of Adulteration of Extra Virgin Olive Oil. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02055-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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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.
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Valli E, Milani A, Srbinovska A, Moret E, Moret S, Bendini A, Moreda W, Toschi TG, Lucci P. In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils. Foods 2021; 10:foods10061260. [PMID: 34199349 PMCID: PMC8230319 DOI: 10.3390/foods10061260] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 05/27/2021] [Accepted: 05/29/2021] [Indexed: 12/31/2022] Open
Abstract
Minor compounds in vegetable oils are distributed between free and esterified forms, and the ratio of these two fractions could represent an important parameter for assessment of oil authenticity. A simple method based on offline SPE-GC-FID for the analysis of free and esterified hydroxylated minor compounds in olive and sunflower oils has been developed and in-house validated. A satisfactory repeatability relative standard deviation (<7.5%) was obtained in all cases. The method, which requires simple instrumentation, allows for reliable quantification in a single chromatographic run with the advantages of minimizing sample manipulation, use of toxic solvents and reagents, and time consumption. The analytical procedure was applied to pure oil samples, including 15 authentic extra virgin olive oils collected from different European countries (Spain, Italy, Greece, and Portugal). Finally, the proposed SPE-GC-FID methodology could detect changes in the ratio between the free and esterified forms in pure extra virgin olive oil when mixed with refined sunflower oil at different percentages of 2, 5, 10, 15, and 20% (w/w) to simulate adulteration.
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Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (E.V.); (A.B.); (T.G.T.)
| | - Andrea Milani
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Ana Srbinovska
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Erica Moret
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Sabrina Moret
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (E.V.); (A.B.); (T.G.T.)
| | - Wenceslao Moreda
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Campus of Universidad Pablo de Olavide, E-41013 Sevilla, Spain;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, 40127 Bologna, Italy; (E.V.); (A.B.); (T.G.T.)
| | - Paolo Lucci
- Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy; (A.M.); (A.S.); (E.M.); (S.M.)
- Correspondence: or ; Tel.: +39-0432-55817
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Abamba Omwange K, Al Riza DF, Saito Y, Suzuki T, Ogawa Y, Shiraga K, Giametta F, Kondo N. Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107906] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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22
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Mousa MAA, Wang Y, Antora SA, Al-Qurashi AD, Ibrahim OHM, He HJ, Liu S, Kamruzzaman M. An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils. Crit Rev Food Sci Nutr 2021; 62:8009-8027. [PMID: 33977844 DOI: 10.1080/10408398.2021.1922872] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Authenticity and adulteration detection are primary concerns of various stakeholders, such as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional approaches for authenticity and adulteration detection in edible oils are time-consuming, complicated, laborious, and expensive; they require technical skills when interpreting the data. Over the last several years, much effort has been spent in academia and industry on developing vibrational spectroscopic techniques for quality, authenticity, and adulteration detection in edible oils. Among them, Fourier transforms infrared (FT-IR) spectroscopy has gained enormous attention as a green analytical technique for the rapid monitoring quality of edible oils at all stages of production and for detecting and quantifying adulteration and authenticity in edible oils. The technique has several benefits such as rapid, precise, inexpensive, and multi-analytical; hence, several parameters can be predicted simultaneously from the same spectrum. Associated with chemometrics, the technique has been successfully implemented for the rapid detection of adulteration and authenticity in edible oils. After presenting the fundamentals, the latest research outcomes in the last 10 years on quality, authenticity, and adulteration detection in edible oils using FT-IR spectroscopy will be highlighted and described in this review. Additionally, opportunities, challenges, and future trends of FT-IR spectroscopy will also be discussed.
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Affiliation(s)
- Magdi A A Mousa
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Vegetables, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Yangyang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Salma Akter Antora
- Department of Biological Engineering, University of Missouri, Columbia, Missouri, USA
| | - Adel D Al-Qurashi
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Omer H M Ibrahim
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Ornamental Plants and Landscape Gardening, Faculty of Agriculture, Assiut University, Egypt
| | - Hong-Ju He
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Shu Liu
- Department of Environmental Science and Engineering, School of Space and Environment, Beihang University, Beijing, China
| | - Mohammed Kamruzzaman
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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Soltani Firouz M, Rashvand M, Omid M. Rapid identification and quantification of sesame oils adulteration using low frequency dielectric spectroscopy combined with chemometrics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110736] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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24
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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.
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25
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Borghi FT, Santos PC, Santos FD, Nascimento MH, Corrêa T, Cesconetto M, Pires AA, Ribeiro AV, Lacerda V, Romão W, Filgueiras PR. Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105544] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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26
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Arendse E, Nieuwoudt H, Magwaza LS, Nturambirwe JFI, Fawole OA, Opara UL. Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02505-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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Li X, Zhang L, Zhang Y, Wang D, Wang X, Yu L, Zhang W, Li P. Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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28
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Klikarová J, Česlová L, Kalendová P, Dugo P, Mondello L, Cacciola F. Evaluation of Italian extra virgin olive oils based on the phenolic compounds composition using multivariate statistical methods. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03484-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Aykas DP, Karaman AD, Keser B, Rodriguez-Saona L. Non-Targeted Authentication Approach for Extra Virgin Olive Oil. Foods 2020; 9:foods9020221. [PMID: 32093145 PMCID: PMC7073519 DOI: 10.3390/foods9020221] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 01/30/2023] Open
Abstract
The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.
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Affiliation(s)
- Didem Peren Aykas
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA;
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey
| | - Ayse Demet Karaman
- Department of Dairy Technology, Faculty of Agricultural Engineering, Adnan Menderes University, Aydin 09100, Turkey;
| | - Burcu Keser
- Kocarli Vocational School, Adnan Menderes University, Aydin 09100, Turkey;
| | - Luis Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA;
- Correspondence: ; Tel.: +1-614-292-3339
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30
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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]
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31
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Meenu M, Cai Q, Xu B. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.045] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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Schwolow S, Gerhardt N, Rohn S, Weller P. Data fusion of GC-IMS data and FT-MIR spectra for the authentication of olive oils and honeys—is it worth to go the extra mile? Anal Bioanal Chem 2019; 411:6005-6019. [DOI: 10.1007/s00216-019-01978-w] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 05/22/2019] [Accepted: 06/13/2019] [Indexed: 11/28/2022]
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33
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Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9122433] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Adulteration of extra virgin olive oil (EVOO) with cheaper edible oils is of considerable concern in the olive oil industry. The potential of Raman spectroscopy combined with multivariate statistics has been investigated for evaluating the authenticity (or purity) and concentration of EVOO irrespective of it being adulterated with one or more adulterants. The adulterated oil samples were prepared by blending different concentrations of EVOO (10–100% v/v) randomly with cheaper edible oils such as corn, soybean and rapeseed oil. As a result, a Raman spectral database of oil samples (n = 214 spectra) was obtained from 11 binary mixtures (EVOO and rapeseed oil), 16 ternary mixtures (EVOO, rapeseed and corn oil) and 44 quaternary mixtures (EVOO, rapeseed, corn and soybean oil). Partial least squares (PLS) calibration models with 10-fold cross validation were constructed for binary, ternary and quaternary oil mixtures to determine the purity of spiked EVOO. The PLS model on the complex dataset (binary + ternary + quaternary) where the spectra obtained with different measurement parameters and sample conditions can able to determine the purity of spiked EVOO inspite of being blended with one or more cheaper oils. As a proof of concept, in this study, we used single batch of commercial oil bottles for estimating the purity of EVOO. The developed method is not only limited to EVOO, but can be applied to clean EVOO obtained from the production site and other types of food.
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34
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Su WH, Sun DW. Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09191-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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35
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Electron Impact–Mass Spectrometry Fingerprinting and Chemometrics for Rapid Assessment of Authenticity of Edible Oils Based on Fatty Acid Profiling. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01472-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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36
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Surface-Enhanced Raman Spectroscopy for Monitoring Extravirgin Olive Oil Bioactive Components. J CHEM-NY 2019. [DOI: 10.1155/2019/9537419] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Olive oil is the main fat source of the Mediterranean diet. This seasoning ingredient is highly appreciated for its unique taste, functional properties, and positive impact on human health. The determination of chemical composition is a demanding task in order to fully characterize this precious food product, ensure its quality, and prevent fraudulent practices. Among innovative techniques proposed for the oil analysis, surface-enhanced Raman spectroscopy (SERS) can be an extremely useful tool for olive oil characterization. In this frame, we have investigated five noncommercial olive oils produced in different parts of South Italy by using a commercial Raman microspectroscopy apparatus and home-made signal-enhancing SERS substrates. A wavelet-based data analysis has allowed us to efficiently remove the background and the noise from the acquired spectra. The analysis of these SERS spectra has enabled the quantification of the relative contents of carotene, oleic acid, and phenols. These relative contents differ in the examined samples. In addition, SERS response in the lipid region has indicated differences in the relative abundance of saturated fatty acids. The present results confirm the validity of the SERS technique as a rapid, nondestructive, and reliable analytical technique for identifying olive oil bioactive components.
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37
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Discrimination between conventional and omega-3 fatty acids enriched eggs by FT-Raman spectroscopy and chemometric tools. Food Chem 2019; 273:144-150. [DOI: 10.1016/j.foodchem.2017.12.084] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 11/14/2017] [Accepted: 12/27/2017] [Indexed: 12/16/2022]
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38
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Uncu O, Ozen B, Tokatli F. Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.0579181] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The oil industry is in need of rapid analysis techniques to differentiate mixtures of safflower-sunflower oils from pure oils. The current adulteration detection methods are generally cumbersome and detection limits are questionable. The aim of this study was to test the capability of a mid-infrared spectroscopic method to detect the adulteration of sunflower oil with safflower oil compared to fatty acid analysis. Mid-infrared spectra of pure oils and their mixtures at the 10–60% range were obtained at 4000–650 cm-1 wavenumber and fatty acid profiles were determined. Data were analyzed by multivariate statistical analysis techniques. The lowest level of detection was obtained with mid-infrared spectroscopy at 30% while the fatty acid profile could determine adulteration at around 60%. Adulteration levels were predicted successfully using PLS regression analysis of infrared data with R2 (calibration) = 0.96 and R2 (validation) = 0.93. As a rapid and minimum waste generating technique, mid-infrared spectroscopy could be a useful tool for the screening of raw material to detect safflower-sunflower oil mixtures.
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39
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FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.079] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Hussain A, Pu H, Sun DW. Measurements of lycopene contents in fruit: A review of recent developments in conventional and novel techniques. Crit Rev Food Sci Nutr 2018; 59:758-769. [DOI: 10.1080/10408398.2018.1518896] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Abid Hussain
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, PR China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, PR China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR China
- Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, PR China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou, China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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41
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Vanstone N, Moore A, Martos P, Neethirajan S. Detection of the adulteration of extra virgin olive oil by near-infrared spectroscopy and chemometric techniques. FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyy018] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Nick Vanstone
- BioNano Laboratory, School of Engineering, University of Guelph, Guelph, Ontario, Canada
- Agriculture & Food Laboratory, Laboratory Services Division, University of Guelph, Guelph, Ontario, Canada
| | - Andrew Moore
- Agriculture & Food Laboratory, Laboratory Services Division, University of Guelph, Guelph, Ontario, Canada
| | - Perry Martos
- Agriculture & Food Laboratory, Laboratory Services Division, University of Guelph, Guelph, Ontario, Canada
| | - Suresh Neethirajan
- BioNano Laboratory, School of Engineering, University of Guelph, Guelph, Ontario, Canada
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42
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Pereira CG, Andrade J, Ranquine T, de Moura IN, da Rocha RA, Furtado MAM, Bell MJV, Anjos V. Characterization and detection of adulterated whey protein supplements using stationary and time-resolved fluorescence spectroscopy. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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43
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Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1360-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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44
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Scattering-based optical techniques for olive oil characterization and quality control. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9933-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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45
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Yazgan Karacaglar NN, Bulat T, Boyaci IH, Topcu A. Raman spectroscopy coupled with chemometric methods for the discrimination of foreign fats and oils in cream and yogurt. J Food Drug Anal 2018; 27:101-110. [PMID: 30648563 PMCID: PMC9298642 DOI: 10.1016/j.jfda.2018.06.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 05/25/2018] [Accepted: 06/13/2018] [Indexed: 01/19/2023] Open
Abstract
The adulteration of milk fat in dairy products with cheaper non-milk based fats or oils is frequently encountered in the dairy industry. In this study, Raman spectroscopy with chemometric was used for the discrimination of foreign fats and oils in milk cream and yogurt. Firstly, binary mixtures of cream and oils (corn and sunflower oil), and vegetable fat blends which are potentially or currently used by the dairy industry were prepared. All fat or oil samples and their binary mixtures were examined by using Raman spectroscopy. Then, fat content of skim milk was adjusted to 3% (w/w) by the milk fat, external oils or fats, and binary mixtures, and was used in yogurt production. The lipid fraction of yogurt was extracted and characterized by Raman spectroscopy. The spectral data were then pre-processed and principal component analysis (PCA) was performed. Raman spectral data showed successful discrimination for about the source of the fats or oils. Temperature effect was also studied at six different temperatures (25, 30, 40, 50, 60 and 70 °C) in order to obtain the best spectral information. Raman spectra collected at higher temperatures were more intense. Obtained results showed that the performance of Raman spectroscopy with PCA was very promising and can be expected to provide a simple and quick way for the discrimination of foreign fats and oils in both milk cream and yogurt. Fermentation and yogurt processing affected clustering of fat samples by PCA, probably depending on some lipolysis or production of new products that can affect the Raman scattering. However, those changes did not affect differentiation of samples by Raman spectroscopy.
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Affiliation(s)
| | - Tugba Bulat
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey
| | - Ismail Hakki Boyaci
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey
| | - Ali Topcu
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey.
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Tsopelas F, Konstantopoulos D, Kakoulidou AT. Voltammetric fingerprinting of oils and its combination with chemometrics for the detection of extra virgin olive oil adulteration. Anal Chim Acta 2018. [DOI: 10.1016/j.aca.2018.02.042] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Liu W, Liu C, Yu J, Zhang Y, Li J, Chen Y, Zheng L. Discrimination of geographical origin of extra virgin olive oils using terahertz spectroscopy combined with chemometrics. Food Chem 2018; 251:86-92. [DOI: 10.1016/j.foodchem.2018.01.081] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 01/07/2018] [Accepted: 01/11/2018] [Indexed: 01/20/2023]
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48
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Rapid Discrimination Between Authentic and Adulterated Andiroba Oil Using FTIR-HATR Spectroscopy and Random Forest. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-017-1142-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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49
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Application of nuclear magnetic resonance spectroscopy in food adulteration determination: the example of Sudan dye I in paprika powder. Sci Rep 2017; 7:2637. [PMID: 28572641 PMCID: PMC5454000 DOI: 10.1038/s41598-017-02921-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Accepted: 04/20/2017] [Indexed: 11/08/2022] Open
Abstract
Carcinogenic Sudan I has been added illegally into spices for an apparent freshness. 1H solution and solid-state (SS) nuclear magnetic resonance (NMR) spectroscopies were applied and compared for determination of Sudan I in paprika powders (PPs). For solution NMR, PPs spiked with Sudan I were extracted with acetonitrile, centrifuged, rotor-evaporated, and re-dissolved in DMSO-d6 for spectral collection. For SSNMR, Sudan I contaminated PPs were mixed with DMSO-d6 solution and used for spectral collection. Linear regression models constructed for quantitative analyses resulted in the average accuracies for unknown samples as 98% and 105%, respectively. Limits of detection for the solution NMR and SSNMR spectrometers were 6.7 and 128.6 mg kg-1, while the limits of quantification were 22.5 and 313.7 mg kg-1. The overall analysis time required by both methods was similar (35 and 32 min). Both NMR techniques are feasible for rapid and accurate determination of Sudan I adulteration in PPs.
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50
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Discrimination of sesame oil adulterated with corn oil using information fusion of synchronous and asynchronous two-dimensional near-mid infrared spectroscopy. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600459] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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