1
|
Haider A, Iqbal SZ, Bhatti IA, Alim MB, Waseem M, Iqbal M, Mousavi Khaneghah A. Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13360. [PMID: 38741454 DOI: 10.1111/1541-4337.13360] [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: 02/05/2024] [Revised: 03/29/2024] [Accepted: 04/16/2024] [Indexed: 05/16/2024]
Abstract
Food authentication and contamination are significant concerns, especially for consumers with unique nutritional, cultural, lifestyle, and religious needs. Food authenticity involves identifying food contamination for many purposes, such as adherence to religious beliefs, safeguarding health, and consuming sanitary and organic food products. This review article examines the issues related to food authentication and food fraud in recent periods. Furthermore, the development and innovations in analytical techniques employed to authenticate various food products are comprehensively focused. Food products derived from animals are susceptible to deceptive practices, which can undermine customer confidence and pose potential health hazards due to the transmission of diseases from animals to humans. Therefore, it is necessary to employ suitable and robust analytical techniques for complex and high-risk animal-derived goods, in which molecular biomarker-based (genomics, proteomics, and metabolomics) techniques are covered. Various analytical methods have been employed to ascertain the geographical provenance of food items that exhibit rapid response times, low cost, nondestructiveness, and condensability.
Collapse
Affiliation(s)
- Ali Haider
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Shahzad Zafar Iqbal
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Ijaz Ahmad Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
| | | | - Muhammad Waseem
- Food Safety and Toxicology Lab, Department of Applied Chemistry, Government College University, Faisalabad, Punjab, Pakistan
| | - Munawar Iqbal
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan
| | | |
Collapse
|
2
|
Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1959-1968. [PMID: 37129181 PMCID: PMC10835728 DOI: 10.1021/acs.jafc.3c00501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/03/2023]
Abstract
Oak wood is the main material used by coopers to manufacture casks for the aging of spirits or wines. Phenolic compounds are the main components extracted from the wood during spirit aging. In the present study, a chemometric approach based on unsupervised (PCA) and supervised (PLS-DA) pattern recognition techniques has been applied to the chromatographic instrumental fingerprints, obtained by ultra-high-performance liquid chromatography (UHPLC) at 280 nm, of the phenolic profiles of brandies aged in casks made of different oak wood species. The resulting natural data groupings and the PLS-DA models have revealed that the oak wood species, the toasting level, and the aging time are the most influential factors on the phenolic profile of the final products. Fingerprinting should be considered as a very useful feature, as it represents a considerable advantage, in terms of internal and quality control, for brandy producers.
Collapse
Affiliation(s)
- María Guerrero-Chanivet
- Department
of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto
Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain
- Bodegas
Fundador S.L.U., C/San
Ildefonso, n 3, Jerez de la Frontera, 11403 Cádiz, Spain
| | - Fidel Ortega-Gavilán
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | - M. Gracia Bagur-González
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
| | | | - M. Valme García-Moreno
- Department
of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto
Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain
| | - Dominico A. Guillén-Sánchez
- Department
of Analytical Chemistry, Faculty of Science, IVAGRO, Campus of Puerto
Real, University of Cádiz, Puerto Real, 11510 Cádiz, Spain
| |
Collapse
|
3
|
Talarico IR, Bartella L, Rocio-Bautista P, Di Donna L, Molina-Diaz A, Garcia-Reyes JF. Paper spray mass spectrometry profiling of olive oil unsaponifiable fraction for commercial categories classification. Talanta 2024; 267:125152. [PMID: 37688893 DOI: 10.1016/j.talanta.2023.125152] [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: 06/15/2023] [Revised: 08/29/2023] [Accepted: 09/01/2023] [Indexed: 09/11/2023]
Abstract
A new method for a fast molecular profiling of olive oil unsaponifiable fraction has been developed. This approach, based on paper spray mass spectrometry, allows obtaining MS data with only a few minutes of analysis and without significant solvent and disposable consumption. Tandem mass spectrometry and high-resolution mass spectrometry experiments have been performed to identify the main ions detected. The MS data coming from the analyses of sixty-three samples of three different olive oil categories: extra virgin olive oil (EVOO), virgin olive oil (VOO), and pomace olive oil (POO), have been used to test the discriminative potential. Both unsupervised (PCA and HCA) and supervised (kNN and LDA) chemometric procedures have been applied with good results in prediction. The same approach was tested using direct infusion mass spectrometry data to confirm the ability of paper spray fingerprinting to classify different olive oils correctly.
Collapse
Affiliation(s)
- Ines Rosita Talarico
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy; QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy
| | - Lucia Bartella
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy; QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy.
| | - Priscilla Rocio-Bautista
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus las Lagunillas S/n, 23071, Jaén, Spain
| | - Leonardo Di Donna
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy; QUASIORA Laboratory, Agrinfra Research Net, Università della Calabria, Via P. Bucci, Cubo 12/D, Rende, CS, I-87036, Italy
| | - Antonio Molina-Diaz
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus las Lagunillas S/n, 23071, Jaén, Spain; University Research Institute for Olives Grove and Olive Oil, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain
| | - Juan F Garcia-Reyes
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Campus las Lagunillas S/n, 23071, Jaén, Spain; University Research Institute for Olives Grove and Olive Oil, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain.
| |
Collapse
|
4
|
Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03039-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
AbstractBrandy de Jerez is a unique spirit produced in Southern Spain under Protected Geographical Indication “Brandy de Jerez” (PGI). Two key factors for the production of quality brandies are the original wine spirit and its aging process. They are significantly conditioned by specific variables related to the base wine and the distillation method employed to produce the wine spirit used to obtain a finally aged brandy. This final beverage is therefore strongly influenced by its production process. The chromatographic instrumental fingerprints (obtained by GC FID) of the major volatile fraction of a series of brandies have been examined by applying a chemometric approach based on unsupervised (hierarchical cluster analysis and principal component analysis) and supervised pattern recognition tools (partial least squares–discriminant analysis and support vector machine). This approach was able to identify the fermentation conditions of the original wine, the distillation method used to produce the wine spirit, and the aging process as the most influential factors on the volatile profile.
Collapse
|
5
|
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]
|
6
|
Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
7
|
Phytochemical Profile of Eight Categories of Functional Edible Oils: A Metabolomic Approach Based on Chromatography Coupled with Mass Spectrometry. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041933] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Functional vegetable oils are highly considered not only for their nutritional value, but also for their health benefits. The profile of phytochemicals responsible for their quality is useful also for the identification of possible mislabeling or adulteration. The comparative composition of eight categories (sunflower, pumpkin, hempseed, linseed, soybean, walnut, sea buckthorn and olive) of commercial vs. authentic oils was determined. Fatty acids, volatiles, carotenoids, tocopherols, and phenolic components were analyzed by gas- and liquid chromatography-based techniques coupled with diode array, mass spectrometry, or fluorescence detection. Classification models, commonly used in metabolomics, e.g., principal component analysis, partial least squares discriminant analysis, hierarchical clusters and heatmaps have been applied to discriminate each category and individual samples. Carotenoids, tocopherols, and phenolics contributed mostly, qualitatively, and quantitatively to the discrimination between the eight categories of oils, as well as between the authentic and the commercial ones. This metabolomic approach can be easily implemented and the heatmaps can be considered as “identity” cards of each oil category and the quality of commercial oils, comparative to the authentic ones of the same botanical and geographical origin.
Collapse
|
8
|
Xu J, Zhong X, Sun M, Chen Q, Zeng Z, Chen Y, Cheng K. Two-Photon Fluorescence Study of Olive Oils at Different Excitation Wavelengths. J Fluoresc 2021; 31:609-617. [PMID: 33528737 DOI: 10.1007/s10895-021-02692-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/25/2021] [Indexed: 11/29/2022]
Abstract
Two-photon fluorescence (TPF) of olive oils is discovered and observed experimentally for the first time. Variations of the single-photon fluorescence (SPF) and TPF with the excitation wavelength are investigated for four different olive oils. The results show that fluorescence of the cosmetic olive oils (COO) is very weak and exhibits only one spectral peak around 490 nm. While for the ordinary edible oils (OEO) whether they are during their shelf life or not, their fluorescence spectra may exhibit multiple peak structures. The short-term natural expiration only slightly weakens TPF of OEO. Moreover, the excitation wavelength affects the OEO spectra considerably in terms of the spectral peak number, the spectral peak position, and spectral shapes. When the excitation wavelength decreases from 700 nm, the whole TPF of the OEO also decreases. Relatively, however, the short wave band will decrease and disappear more quickly. While for the SPF, the long wave band will decrease and disappear first. The optimal excitation wavelengths to make the TPF strongest are around 700 nm and 640 nm for OEOs and COO, respectively. And effects of temperature on SPF and TPF of extra virgin olive oil are also explored. This work may be of significance for its potential applications in TPF detection and two-photon laser.
Collapse
Affiliation(s)
- Jiameng Xu
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Xianqiong Zhong
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China.
| | - Mengyu Sun
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Qili Chen
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Zikang Zeng
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Yingsen Chen
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Ke Cheng
- College of Optoelectronic Engineering, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| |
Collapse
|
9
|
Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03635-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
10
|
Combining multivariate image analysis with high-performance thin-layer chromatography for development of a reliable tool for saffron authentication and adulteration detection. J Chromatogr A 2020; 1628:461461. [DOI: 10.1016/j.chroma.2020.461461] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 01/02/2023]
|
11
|
Hawrył A, Hawrył M. Chromatographic fingerprinting of some basils and the evaluation of their antioxidant properties with chemometric calculations. J LIQ CHROMATOGR R T 2020. [DOI: 10.1080/10826076.2020.1801460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Anna Hawrył
- Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Lublin, Lublin, Poland
| | - Mirosław Hawrył
- Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Lublin, Lublin, Poland
| |
Collapse
|
12
|
He W, Lei T. Identification of camellia oil using FT-IR spectroscopy and chemometrics based on both isolated unsaponifiables and vegetable oils. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 228:117839. [PMID: 31812560 DOI: 10.1016/j.saa.2019.117839] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 11/19/2019] [Accepted: 11/19/2019] [Indexed: 06/10/2023]
Abstract
Camellia oil is one of editable high-quality oils recommended by Food and Agriculture Organization. Thus the method to authenticate camellia oil is significant research. Saponification is one of the simple and inexpensive processes have been used to identify the adulteration in edible oil. At present, the saponification takes a long time, higher temperature and the isolation of unsaponifiables from saponifiables is tedious. In this research, the enriched saponification process has been developed using ultrasonication technique instead of a conventional reflux method. The process has been significantly reduced to 15 min at 55 °C from the regular saponification which need about 2 h by ISO 18609:2000. The special solid phase extraction (SPE) cartridge has been designed and prepared to separate the unsaponifiables, which separates the residual alkaline substance as well as absorbs water in the organic phase in a single cycle. PLS-DA is used to establish model I based on isolated unsaponifiables and model II based on of vegetable oils for identification of camellia oil. The combined FT-IR and chemometrics based on the isolated unsaponifiables was first used to authenticate vegetable oil. Model I had more sensitivity to discriminate adulterated camellia oils by adulterants whose fatty acid compositions similar to camellia oil such as hazelnut oil, soybean oil, corn oil and cheap mixed oil. On the contrary, model II had more sensitivity to discriminate adulterated camellia oils by adulterant whose fatty acid compositions were different from camellia oil such as palm oil. The results concluded that the FT-IR spectroscopy combined with chemometrics based on both isolated unsaponifiables and vegetable oils could be fast and effective to authenticate camellia oil.
Collapse
Affiliation(s)
- Wenxuan He
- Department of Materials and Engineering, Minjiang University, Fuzhou, Fujian 350108, China; Engineering and Research Center of New Chinese Lacquer Materials, Minjiang University, China.
| | - Tianxing Lei
- Department of Materials and Engineering, Minjiang University, Fuzhou, Fujian 350108, China
| |
Collapse
|
13
|
Jiménez-Carvelo AM, Cuadros-Rodríguez L. The occurrence: A meaningful parameter to be considered in the validation of multivariate classification-based screening methods - Application for authenticating virgin olive oil. Talanta 2020; 208:120467. [PMID: 31816736 DOI: 10.1016/j.talanta.2019.120467] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/05/2019] [Accepted: 10/10/2019] [Indexed: 11/17/2022]
Abstract
The development of multivariate screening analytical methods in the analytical chemistry field focused particularly on food authentication is growing in recent years, which is evidenced by the increase of scientific publications. Currently there are several guides and technical reports about how -univariate qualitative methods should be properly validated to produce reliable and accurate (fitted-for-purpose) results. Nevertheless, this is not the case when multivariate methods are considered. Aimed at redressing this untenable disadvantage, this paper proposes some guidelines for the validation of multivariate classification-based screening methods. As an application example, the detection of adulteration of virgin olive oil with any other edible vegetal oils is showed. The analytical techniques employed are liquid chromatography coupled to diode array detector (LC-DAD) and gas chromatography coupled to flame ionization detector (GC-FID). For the correct validation of the multivariate screening method a new parameter which never considered before, named occurrence, is accounted. Also, it has been developed two new applicability indicators of the multivariate screening methods: the assignation error index (IERROR) and the index saving (ISAVING) to establish the validation requirements. Then the validation parameters of the methods: precision (or target predictive value), sensitivity, non-target predictive value, specificity and accuracy were estimated. The main conclusion of the work has been the need to take accounts the occurrence value to establish the specific validation requirements to apply the multivariate screening method in a particular scenario.
Collapse
Affiliation(s)
- Ana M Jiménez-Carvelo
- Chemical Metrology and Qualimetrics (CMQ), Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/ Fuentenueva s/n, E-18071, Granada, Spain.
| | - Luis Cuadros-Rodríguez
- Chemical Metrology and Qualimetrics (CMQ), Department of Analytical Chemistry, Faculty of Sciences, University of Granada, C/ Fuentenueva s/n, E-18071, Granada, Spain
| |
Collapse
|
14
|
Skiada V, Tsarouhas P, Varzakas T. Preliminary Study and Observation of "Kalamata PDO" Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece). Foods 2019; 8:E610. [PMID: 31771213 PMCID: PMC6963909 DOI: 10.3390/foods8120610] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/17/2019] [Accepted: 11/19/2019] [Indexed: 01/28/2023] Open
Abstract
While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as "Kalamata Protected Designation of Origin (PDO)"-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.
Collapse
Affiliation(s)
- Vasiliki Skiada
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| | - Panagiotis Tsarouhas
- Department of Supply Chain Management (Logistics), International Hellenic University, Kanellopoulou 2, 60100 Katerini, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
| |
Collapse
|
15
|
Authentication of the Geographical Origin of Margarines and Fat-Spread Products from Liquid Chromatographic UV-Absorption Fingerprints and Chemometrics. Foods 2019; 8:foods8110588. [PMID: 31752349 PMCID: PMC6915439 DOI: 10.3390/foods8110588] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 11/13/2019] [Accepted: 11/16/2019] [Indexed: 11/25/2022] Open
Abstract
Fat-spread products are a stabilized emulsion of water and vegetable oils. The whole fat content can vary from 10 to 90% (w/w). There are different kinds, which are differently named, and their composition depends on the country in which they are produced or marketed. Thus, having analytical solutions to determine geographical origin is required. In this study, some multivariate classification methods are developed and optimised to differentiate fat-spread-related products from different geographical origins (Spain and Morocco), using as an analytical informative signal the instrumental fingerprints, acquired by liquid chromatography coupled with a diode array detector (HPLC-DAD) in both normal and reverse phase modes. No sample treatment was applied, and, prior to chromatographic analysis, only the samples were dissolved in n‑hexane. Soft independent modelling of class analogy (SIMCA) and partial least squares-discriminant analysis (PLS-DA) were used as classification methods. In addition, several classification strategies were applied, and performance of the classifications was evaluated applying proper classification metrics. Finally, 100% of samples were correctly classified applying PLS-DA with data collected in reverse phase.
Collapse
|
16
|
Esteki M, Shahsavari Z, Simal-Gandara J. Food identification by high performance liquid chromatography fingerprinting and mathematical processing. Food Res Int 2019; 122:303-317. [DOI: 10.1016/j.foodres.2019.04.025] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/09/2019] [Accepted: 04/10/2019] [Indexed: 01/31/2023]
|
17
|
A review on the application of chromatographic methods, coupled to chemometrics, for food authentication. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.015] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
18
|
Discrimination and classification of extra virgin olive oil using a chemometric approach based on TMS-4,4'-desmetylsterols GC(FID) fingerprints of edible vegetable oils. Food Chem 2018; 274:518-525. [PMID: 30372973 DOI: 10.1016/j.foodchem.2018.08.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 08/23/2018] [Accepted: 08/28/2018] [Indexed: 11/23/2022]
Abstract
A single out-line HPLC-GC (FID) analytical method is applied to acquire the chromatographic fingerprint characteristic of the TMS-4,4'-desmetylsterol derivative fraction of several marketed edible vegetable oils in order to identify and discriminate the most valuable extra-virgin olive oils from the other vegetal oils (canola, corn, grape seed, linseed, olive pomace, peanut, rapeseed, soybean, sesame, seeds (non-specified composition but usually a blend of corn and sunflower) and sunflower). The natural structure of the preprocessed data undergoes a preliminary exploration using principal component analysis and heat map-based cluster analysis. A partial least squares-discriminant model is first trained from 53 oil samples (only 3 latent variables) and externally validated from 18 test oil samples. No classification errors are found and all the test samples are correctly classified. Additional classification models are also built in order to discriminate among vegetables-oil families and excellent results have been also achieved.
Collapse
|
19
|
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]
|
20
|
Tan J, Li R, Jiang ZT, Shi M, Xiao YQ, Jia B, Lu TX, Wang H. Detection of Extra Virgin Olive Oil Adulteration With Edible Oils Using Front-Face Fluorescence and Visible Spectroscopies. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12071] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jin Tan
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| | - Rong Li
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| | - Zi-Tao Jiang
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| | - Meng Shi
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| | - Yi-Qian Xiao
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| | - Bin Jia
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| | - Tian-Xiang Lu
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| | - Hao Wang
- Tianjin Key Laboratory of Food Biotechnology; College of Biotechnology and Food Science, Tianjin University of Commerce; 409 Guangrong Road, Beichen District Tianjin 300134 People's Republic of China
| |
Collapse
|
21
|
Park Y, Noda I, Jung YM. Smooth Factor Analysis (SFA) to Effectively Remove High Levels of Noise from Spectral Data Sets. APPLIED SPECTROSCOPY 2018; 72:765-775. [PMID: 29264945 DOI: 10.1177/0003702817752126] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Smooth factor analysis (SFA) is introduced as an effective method of removing heavy noise from spectral data sets. A modified form of the nonlinear iterative partial least squares (NIPALS) algorithm involving the smoothing of factors at each step is used in SFA. Compared with the conventional smoothing techniques for individual spectra, SFA is much more effective in the treatment of very noisy spectra (∼40% noise level). Smooth factor analysis invokes a large number of smooth factors to retain pertinent spectral information for high fidelity without distortion. This approach can be used as an effective general pretreatment procedure for multivariate spectral data analysis, such as principal component analysis (PCA) and partial least squares (PLS). This SFA method was also applied to the real experimental data, and its results successfully demonstrated the powerful potential for effective noise removal. Furthermore, this treatment is found to be very helpful to assist effective interpretation of two-dimensional correlation spectroscopy (2D-COS) spectra with very high noise level, which was not possible before.
Collapse
Affiliation(s)
- Yeonju Park
- 1 Department of Chemistry, Institute for Molecular Science and Fusion Technology, Kangwon National University, Chunchon, Republic of Korea
| | - Isao Noda
- 2 Department of Materials Science and Engineering, University of Delaware, DE, USA
| | - Young Mee Jung
- 1 Department of Chemistry, Institute for Molecular Science and Fusion Technology, Kangwon National University, Chunchon, Republic of Korea
| |
Collapse
|
22
|
Mohamed MB, Rocchetti G, Montesano D, Ali SB, Guasmi F, Grati-Kamoun N, Lucini L. Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints. Food Res Int 2018; 106:920-927. [DOI: 10.1016/j.foodres.2018.02.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 01/27/2018] [Accepted: 02/01/2018] [Indexed: 01/18/2023]
|
23
|
Durán Merás I, Domínguez Manzano J, Airado Rodríguez D, Muñoz de la Peña A. Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification. Talanta 2018; 178:751-762. [DOI: 10.1016/j.talanta.2017.09.095] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 09/27/2017] [Accepted: 09/30/2017] [Indexed: 11/27/2022]
|
24
|
Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint. Food Chem 2018; 239:1192-1199. [DOI: 10.1016/j.foodchem.2017.07.069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 07/07/2017] [Accepted: 07/13/2017] [Indexed: 11/17/2022]
|
25
|
Liu J, Liu H, Dai Z, Ma S. Quality Analysis of Long dan Xie gan Pill by a Combination of Fingerprint and Multicomponent Quantification with Chemometrics Analysis. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2018; 2018:4105092. [PMID: 30647985 PMCID: PMC6311738 DOI: 10.1155/2018/4105092] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 10/17/2018] [Accepted: 11/21/2018] [Indexed: 05/16/2023]
Abstract
Long dan Xie gan pill is a traditional complex compound preparation with a long history for treatment of diseases, including hepatocolic hygropyrexia, dizziness, tinnitus, and deafness. Quality of products from different manufacturers may be varied. Since the current standard could not control the quality of products in a comprehensive and effective way, this study aimed at establishing a practical and convenient approach for holistic quality control of the preparation. This study included both qualitative and quantitative works to get information on the overall composition and main components, respectively. As a result, HPLC fingerprint (UV 240 nm) similarities of all fifty samples were in the range of 0.65∼0.99. Results indicated that there was a difference among products from different manufacturers. Additionally, ten characteristic peaks of the fingerprint were tentatively identified by LC-MS. Further chemometrics analysis was utilized to evaluate the products from different manufacturers. At the same time, the HPLC (UV 285 nm) multicomponent quantification result showed that contents of gentiopicrin, baicalin, baicalein, and wogonin were in the range of 0.61-5.40, 1.96-5.33, 0.10-3.40, and 0.046-1.16 mg·g-1, respectively. Data analysis verified the main different component of baicalein from the fingerprint statistical analysis. It is worth mentioning that the qualitative fingerprint and quantitative multicomponent determination were simultaneously accomplished by HPLC-DAD with dual channels. The study provided sound basis for improving quality control standards. This study also provided practical strategy for overall quality control of traditional Chinese medicines.
Collapse
Affiliation(s)
- Jing Liu
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Hui Liu
- National Institutes for Food and Drug Control, Beijing 100050, China
- Institute of Food and Drug, Yanbian Korean Autonomous Prefecture, Jilin Province 133002, China
| | - Zhong Dai
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Shuangcheng Ma
- National Institutes for Food and Drug Control, Beijing 100050, China
| |
Collapse
|
26
|
Hawrył AM, Hawrył MA, Świeboda R, Stępak K, Niemiec M, Waksmundzka-Hajnos M. Characterization of Mint Essential Oils by High-performance Liquid Chromatography and Chemometrics. ANAL LETT 2017. [DOI: 10.1080/00032719.2016.1263645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anna M. Hawrył
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Mirosław A. Hawrył
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Ryszard Świeboda
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Klaudia Stępak
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Małgorzata Niemiec
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | | |
Collapse
|
27
|
Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 2017; 58:832-857. [PMID: 27657556 DOI: 10.1080/10408398.2016.1225666] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
Collapse
Affiliation(s)
- Aadil Bajoub
- a Department of Analytical Chemistry, Faculty of Science , University of Granada , Granada , Spain
| | - Alessandra Bendini
- b Department of Agricultural and Food Sciences , University of Bologna , Cesena (FC) , Italy
| | | | | |
Collapse
|
28
|
Chtourou F, Jabeur H, Lazzez A, Bouaziz M. Characterization and Discrimination of Oueslati Virgin Olive Oils from Adult and Young Trees in Different Ripening Stages Using Sterols, Pigments, and Alcohols in Tandem with Chemometrics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3512-3522. [PMID: 28301152 DOI: 10.1021/acs.jafc.6b04122] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Dynamics of squalene, sterol, aliphatic alcohol, pigment, and triterpenic diol accumulations in olive oils from adult and young trees of the Oueslati cultivar were studied for two consecutive years, 2013-2014 and 2014-2015. Data were compared statistically for differences by age of trees, maturation of olive, and year of harvesting. Results showed that the mean campesterol content in olive oil from adult trees at the green stage of maturation was significantly (p < 0.02) above the limit established by IOC legislation. However, the mean values of campesterol and Δ-7-stigmastenol were significantly (p < 0.01) above the limits in oils from young trees at the black stage of ripening. Principal component analysis was applied to alcohols, squalene, pigments, and sterols having noncompliance with the legislation. Then, data of 36 samples were subjected to a discriminant analysis with "maturation" as grouping variable and principal components as input variables. The model revealed clear discrimination of each tree age/maturation stage group.
Collapse
Affiliation(s)
- Fatma Chtourou
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
- Institut de l'olivier à Sfax, Unité Technologie et Qualité de l'huile d'olive , 3029 Sfax, Tunisia
| | - Hazem Jabeur
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
| | - Ayda Lazzez
- Institut de l'olivier à Sfax, Unité Technologie et Qualité de l'huile d'olive , 3029 Sfax, Tunisia
| | - Mohamed Bouaziz
- Laboratoire d'Electrochimie et Environnement, Ecole National d'Ingénieur de Sfax, Université de Sfax , B.P. 1173, 3038 Sfax, Tunisia
- Institut Supérieur de Biotechnologie de Sfax, Université de Sfax , B.P. 1175, 3038 Sfax, Tunisia
| |
Collapse
|
29
|
Azcarate SM, de Araújo Gomes A, Vera-Candioti L, Cesar Ugulino de Araújo M, Camiña JM, Goicoechea HC. Second-order capillary electrophoresis diode array detector data modeled with the Tucker3 algorithm: A novel strategy for Argentinean white wine discrimination respect to grape variety. Electrophoresis 2016; 37:1902-8. [DOI: 10.1002/elps.201600052] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/10/2016] [Accepted: 03/20/2016] [Indexed: 12/16/2022]
Affiliation(s)
- Silvana M. Azcarate
- Facultad de Ciencias Exactas y Naturales; Universidad Nacional de La Pampa and Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP); Santa Rosa La Pampa Argentina
| | - Adriano de Araújo Gomes
- Laboratório de Automação e Instrumentação em Química Analítica e Quimiometria (LAQA), Universidade Federal da Paraíba, CCEN; Departamento de Química; João Pessoa PB Brasil
| | - Luciana Vera-Candioti
- Universidad Nacional del Litoral, CONICET, FBCB, Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ); Ciudad Universitaria; 3000 Santa Fe Argentina
| | - Mário Cesar Ugulino de Araújo
- Laboratório de Automação e Instrumentação em Química Analítica e Quimiometria (LAQA), Universidade Federal da Paraíba, CCEN; Departamento de Química; João Pessoa PB Brasil
| | - José M. Camiña
- Facultad de Ciencias Exactas y Naturales; Universidad Nacional de La Pampa and Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP); Santa Rosa La Pampa Argentina
| | - Héctor C. Goicoechea
- Universidad Nacional del Litoral, CONICET, FBCB, Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ); Ciudad Universitaria; 3000 Santa Fe Argentina
| |
Collapse
|
30
|
Cuadros-Rodríguez L, Ruiz-Samblás C, Valverde-Som L, Pérez-Castaño E, González-Casado A. Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial. Anal Chim Acta 2016; 909:9-23. [DOI: 10.1016/j.aca.2015.12.042] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 12/17/2015] [Accepted: 12/30/2015] [Indexed: 01/09/2023]
|