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Zhang J, Sun M, Elmaidomy AH, Youssif KA, Zaki AMM, Hassan Kamal H, Sayed AM, Abdelmohsen UR. Emerging trends and applications of metabolomics in food science and nutrition. Food Funct 2023; 14:9050-9082. [PMID: 37740352 DOI: 10.1039/d3fo01770b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/24/2023]
Abstract
The study of all chemical processes involving metabolites is known as metabolomics. It has been developed into an essential tool in several disciplines, such as the study of plant physiology, drug development, human diseases, and nutrition. The field of food science, diagnostic biomarker research, etiological analysis in the field of medical therapy, and raw material quality, processing, and safety have all benefited from the use of metabolomics recently. Food metabolomics includes the use of metabolomics in food production, processing, and human diets. As a result of changing consumer habits and the rising of food industries all over the world, there is a remarkable increase in interest in food quality and safety. It requires the employment of various technologies for the food supply chain, processing of food, and even plant breeding. This can be achieved by understanding the metabolome of food, including its biochemistry and composition. Additionally, Food metabolomics can be used to determine the similarities and differences across crop kinds, as an indicator for tracking the process of ripening to increase crops' shelf life and attractiveness, and identifying metabolites linked to pathways responsible for postharvest disorders. Moreover, nutritional metabolomics is used to investigate the connection between diet and human health through detection of certain biomarkers. This review assessed and compiled literature on food metabolomics research with an emphasis on metabolite extraction, detection, and data processing as well as its applications to the study of food nutrition, food-based illness, and phytochemical analysis. Several studies have been published on the applications of metabolomics in food but further research concerning the use of standard reproducible procedures must be done. The results published showed promising uses in the food industry in many areas such as food production, processing, and human diets. Finally, metabolome-wide association studies (MWASs) could also be a useful predictor to detect the connection between certain diseases and low molecular weight biomarkers.
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Affiliation(s)
- Jianye Zhang
- Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences and the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou 511436, China
| | - Mingna Sun
- Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences and the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou 511436, China
| | - Abeer H Elmaidomy
- Department of Pharmacognosy, Faculty of Pharmacy, Beni-Suef University, Beni-Suef 62511, Egypt
| | - Khayrya A Youssif
- Department of Pharmacognosy, Faculty of Pharmacy, El-Saleheya El Gadida University, Cairo, Egypt
| | - Adham M M Zaki
- Faculty of Pharmacy, Minia University, Minia 61519, Egypt
| | - Hossam Hassan Kamal
- Faculty of Pharmacy, Deraya University, 7 Universities Zone, New Minia 61111, Egypt
| | - Ahmed M Sayed
- Department of Pharmacognosy, Faculty of Pharmacy, Nahda University, 62513 Beni-Suef, Egypt.
- Department of Pharmacognosy, Faculty of Pharmacy, Almaaqal University, 61014 Basra, Iraq
| | - Usama Ramadan Abdelmohsen
- Department of Pharmacognosy, Faculty of Pharmacy, Minia University, Minia 61519, Egypt.
- Department of Pharmacognosy, Faculty of Pharmacy, Deraya University, 7 Universities Zone, New Minia 61111, Egypt
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Wang Y, Hua L, Fu Q, Wu C, Zhang C, Li H, Xu G, Ni Q, Zhang Y. Rapid Identification of Adulteration in Extra Virgin Olive Oil via Dynamic Headspace Sampling and High-Pressure Photoionization Time-of-Flight Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6775-6784. [PMID: 35623031 DOI: 10.1021/acs.jafc.2c01361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
High-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) combined with dynamic headspace sampling was developed for rapid identification of adulteration in extra virgin olive oil (EVOO). The volatile organic compound (VOC) fingerprints of EVOO, refined rapeseed oil (r-RO), peanut oil (PO), corn oil (CO), fragrant rapeseed oil (f-RO), and sunflower oil (SO) were obtained in just 1.5 min, which enabled satisfactory classification of different edible oils. 1,4-Bis(methylene)cyclohexane and dimethyl disulfide were unique VOCs in r-RO and f-RO, respectively, while 2,5-dimethylpyrazine and 2-methylpyrazine were distinctive VOCs in PO. Percentages as low as 3% r-RO, 1% PO, and 1% f-RO in r-RO-EVOO, PO-EVOO, and f-RO-EVOO mixtures, respectively, were successfully identified based on the characteristic VOCs. Linear regression equations of these VOCs were established and utilized for predicting the adulteration proportions. The good agreements between the actual adulteration proportions and the predicted ones demonstrated that HPPI-TOFMS was reliable for the quantification of EVOO adulteration.
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Affiliation(s)
- Yan Wang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Lei Hua
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Qianwen Fu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Chenxin Wu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Chong Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Haiyang Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Guangzhi Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Qinxue Ni
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Youzuo Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
- Zhejiang Jiaozhi Technology Co., Ltd., Linan, Hangzhou 311300, China
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Jahani R, van Ruth S, Yazdanpanah H, Faizi M, Shojaee AliAbadi MH, Mahboubi A, Kobarfard F. Isotopic signatures and patterns of volatile compounds for discrimination of genuine lemon, genuine lime and adulterated lime juices. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Taiti C, Marone E, Fiorino P, Mancuso S. The olive oil dilemma: To be or not to be EVOO? chemometric analysis to grade virgin olive oils using 792 fingerprints from PTR-ToF-MS. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108817] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Li M, Zhang Y, Xi H, Fu Y, Wang H, Zhang Y, Sun S. Characterization of Rose Essential Oils by Double-Region Atmospheric Pressure Chemical Ionization Mass Spectrometry (DRAPCI-MS) with Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA), and Heatmap Analysis. ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2055563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Minglei Li
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yihan Zhang
- Technology Center, China Tobacco Hebei Tobacco Company, Shijiazhuang China
| | - Hui Xi
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yingjie Fu
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Hui Wang
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yipeng Zhang
- Technology Center, China Tobacco Yunan Industrial Company, Kunming China
| | - Shihao Sun
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
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6
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Wang H, Wan X. Effect of chlorophyll fluorescence quenching on quantitative analysis of adulteration in extra virgin olive oil. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 248:119183. [PMID: 33246856 DOI: 10.1016/j.saa.2020.119183] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/20/2020] [Accepted: 11/01/2020] [Indexed: 06/12/2023]
Abstract
Extra virgin olive oil (EVOO) is both edible oil and health care product. Adulteration in high quality vegetable oil is a ubiquitous fraud, especially in the market of EVOO. Spectroscopy is an effective means to realize the rapid detection of adulteration in EVOO, but the accuracy of quantitative analysis is the short board of spectral detection. Traditional Raman spectroscopy is used to detect the adulteration of EVOO by analyzing the content of monounsaturated fatty acids. However, high oleic acid content is not unique to EVOO. Confocal Raman and Fluorescence Spectroscopy (CRFS) was employed to characterize EVOO along with potential adulterant oils based on their Oleic acid and photosensitive substances content. Statistical analysis of these Oleic acid and photosensitive substances using Multiple Linear Regression (MLR) allowed for a rapid approach to determine EVOO authenticity. The quantitative analysis model of adulteration in EVOO was established using this approach, and the RMSE was 0.0068, and the R-Squaredof external Prediction was 0.9996. In addition, Fluorescence quenching which interfered with the quantitative analysis of chlorophyll was found in the adulteration experiment of EVOO. Compared to traditional Raman methods, CRFS with MLR involves minimal sample preparation combined with fast analysis.
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Affiliation(s)
- Hongpeng Wang
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China.
| | - Xiong Wan
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China; School of Life Science, Hangzhou Institute for Advanced Study, UCAS, Hangzhou 310024, China.
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Vieira LS, Assis C, de Queiroz MELR, Neves AA, de Oliveira AF. Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection. Food Chem 2020; 345:128866. [PMID: 33348130 DOI: 10.1016/j.foodchem.2020.128866] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 12/16/2022]
Abstract
Being a product with a high market value, olive oil undergoes adulterations. Therefore, studies that make the verification of the authenticity of olive oil more efficient are necessary. The aim of this study was to develop a robust model using FT-NIR and PLS-DA to discriminate extra virgin olive oil samples and build individual models to differentiate adulterated extra virgin olive oil samples. The best PLS-DA-OPS classification model for olive oils showed specificity (Spe) and accuracy (Acc) values higher than 99.7% and 99.9%. For the classification of adulterants, PLS-DA-OPS models presented values of Spe at 96.0% and Acc above 95.5% for varieties. For the blend, the best PLS-DA-GA model presented Acc and Spe values greater than 98.2% and 98.8%. Reliable and robust models have been built, allowing differentiation from seven adulterants to genuine extra virgin olive oils.
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Affiliation(s)
- Laurence Souza Vieira
- Chemistry Department, Federal University of Viçosa (UFV), 36570-000 Viçosa, MG, Brazil
| | - Camila Assis
- Chemistry Department, Federal University of Viçosa (UFV), 36570-000 Viçosa, MG, Brazil
| | | | - Antônio Augusto Neves
- Chemistry Department, Federal University of Viçosa (UFV), 36570-000 Viçosa, MG, Brazil
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Kosma IS, Kontominas MG, Badeka AV. The Application of Chemometrics to Volatile Compound Analysis for the Recognition of Specific Markers for Cultivar Differentiation of Greek Virgin Olive Oil Samples. Foods 2020; 9:foods9111672. [PMID: 33203191 PMCID: PMC7696207 DOI: 10.3390/foods9111672] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 11/11/2020] [Accepted: 11/13/2020] [Indexed: 01/18/2023] Open
Abstract
In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total of 167 olive oil samples collected from two consecutive harvest years were analyzed by Head Space-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Volatile compound data were combined with chemometric methods (Multivariate Analysis of Variance (MANOVA) and Linear Discriminant Analysis (LDA)) with the aim not only to differentiate olive oils but also to identify characteristic volatile compounds that would enable differentiation of botanical origin (marker compounds). The application of Stepwise LDA (SLDA) effectively reduced the large number of statistically significant volatile compounds involved in the differentiation process, and thus, led to a set of parameters, the majority of which belong to compounds that are highly dependent on variety. In addition, the use of these marker compounds resulted in an increased correct classification rate (85.6%) using the cross-validation method indicating the validity of the model developed despite the use of a large number of dependent variables (cultivars).
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10
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Abbatangelo M, Núñez-Carmona E, Duina G, Sberveglieri V. Multidisciplinary Approach to Characterizing the Fingerprint of Italian EVOO. Molecules 2019; 24:E1457. [PMID: 31013836 PMCID: PMC6515353 DOI: 10.3390/molecules24081457] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 04/10/2019] [Accepted: 04/11/2019] [Indexed: 01/07/2023] Open
Abstract
Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2). The chemical analysis method involving SPME-GC-MS provided a complete volatile component of the extra virgin olive oils that was used to relate to the S3 multisensory responses. Furthermore, principal component analysis (PCA) and k-Nearest Neighbors (k-NN) analysis were carried out on the set of data acquired from the sensor array to determine the best sensors for these tasks and to assess the capability of the system to identify various olive oil samples. k-NN classification rates were found to be 94.3% and 94.7% in the two phases, respectively. These first results are encouraging and show a good capability of the S3 instrument to distinguish different oil samples.
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Affiliation(s)
- Marco Abbatangelo
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy.
| | - Estefanía Núñez-Carmona
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy.
| | - Giorgio Duina
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy.
| | - Veronica Sberveglieri
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy.
- NANO SENSOR SYSTEMS, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy.
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11
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The scientific challenges in moving from targeted to non-targeted mass spectrometric methods for food fraud analysis: A proposed validation workflow to bring about a harmonized approach. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.007] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Sotnezova KM, Samokhin AS, Revelsky IA. Use of PLS Discriminant Analysis for Revealing the Absence of a Compound in an Electron Ionization Mass Spectral Database. JOURNAL OF ANALYTICAL CHEMISTRY 2018. [DOI: 10.1134/s1061934817140143] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Peinado I, Mason M, Biasioli F, Scampicchio M. Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2018; 32:57-62. [PMID: 28913850 DOI: 10.1002/rcm.7993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 09/05/2017] [Accepted: 09/08/2017] [Indexed: 06/07/2023]
Abstract
RATIONALE The processing of retinyl acetate, a vitamin and biomarker, at high temperatures causes significant decomposition of the compound and thus loss of its activity. The rate of mass loss can be conveniently studied by thermogravimetry (TG). However, this technique generally fails to reveal which compounds have evolved from the compound. In this work we propose a new hyphenation approach to continuously monitor the thermal decomposition of retinyl acetate and follow the evolution of specific volatile organic compounds (VOCs). METHODS Thermal degradation of retinyl acetate was followed by TG coupled to a direct injection mass spectrometer based on proton transfer reaction mass spectrometry (PTR-MS) to follow continuously the thermal decomposition of retinyl acetate. The results were also compared with those obtained by a second evolved gas analysis system based on the coupling of TG with FTIR. RESULTS The TG results showed two main mass losses, at 180°C and 350°C. When the PTR-MS instrument was connected to the outlet of the TG instrument, specific fragment ions (m/z 43, 61, 75, 85 and 97) showed characteristic evolution profiles. The first mass loss was mainly associated with the release of acetic acid (m/z 43 and 61), whereas the second mass loss was connected with the degradation of the molecule backbone (m/z 43, 61, 75, 85 and 97). These results were substantially correlated with those achieved by TG coupled with FTIR, although PTR-MS showed superior performance in terms of the qualitative identification of specific fragments and better sensitivity toward complex organic VOCs. CONCLUSIONS The proposed TG-PTR-MS technique shows a great potential for following in real time the thermal degradation of ingredients such as retinyl acetate and identifying compounds evolved at specific temperatures.
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Affiliation(s)
- Irene Peinado
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Marco Mason
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 5, 39100, Bolzano, Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010, San Michele all'Adige, TN, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 5, 39100, Bolzano, Italy
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Busconi M, Lucini L, Soffritti G, Bernardi J, Bernardo L, Brunschwig C, Lepers-Andrzejewski S, Raharivelomanana P, Fernandez JA. Phenolic Profiling for Traceability of Vanilla × tahitensis. FRONTIERS IN PLANT SCIENCE 2017; 8:1746. [PMID: 29075276 PMCID: PMC5644282 DOI: 10.3389/fpls.2017.01746] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Accepted: 09/25/2017] [Indexed: 06/07/2023]
Abstract
Vanilla is a flavoring recovered from the cured beans of the orchid genus Vanilla. Vanilla ×tahitensis is traditionally cultivated on the islands of French Polynesia, where vanilla vines were first introduced during the nineteenth century and, since the 1960s, have been introduced to other Pacific countries such as Papua New Guinea (PNG), cultivated and sold as "Tahitian vanilla," although both sensory properties and aspect are different. From an economic point of view, it is important to ensure V. ×tahitensis traceability and to guarantee that the marketed product is part of the future protected designation of the origin "Tahitian vanilla" (PDO), currently in progress in French Polynesia. The application of metabolomics, allowing the detection and simultaneous analysis of hundreds or thousands of metabolites from different matrices, has recently gained high interest in food traceability. Here, metabolomics analysis of phenolic compounds profiles was successfully applied for the first time to V. ×tahitensis to deepen our knowledge of vanilla metabolome, focusing on phenolics compounds, for traceability purposes. Phenolics were screened through a quadrupole-time-of-flight mass spectrometer coupled to a UHPLC liquid chromatography system, and 260 different compounds were clearly evidenced and subjected to different statistical analysis in order to enable the discrimination of the samples based on their origin. Eighty-eight and twenty three compounds, with a prevalence of flavonoids, resulted to be highly discriminant through ANOVA and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) respectively. Volcano plot analysis and pairwise comparisons were carried out to determine those compounds, mainly responsible for the differences among samples as a consequence of either origin or cultivar. The samples from PNG were clearly different from the Tahitian samples that were further divided in two different groups based on the different phenolic patterns. Among the 260 compounds, metabolomics analysis enabled the detection of previously unreported phenolics in vanilla (such as flavonoids, lignans, stilbenes and other polyphenols).
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Affiliation(s)
- Matteo Busconi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Institute of Environmental and Agricultural Chemistry, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giovanna Soffritti
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Jamila Bernardi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Letizia Bernardo
- Institute of Environmental and Agricultural Chemistry, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Christel Brunschwig
- Equipe EIMS (Etude Intégrée des Métabolites Secondaires), UMR 241 EIO Université de la Polynésie Française, Tahiti, French Polynesia
- Département Recherche et Développement, Etablissement Vanille de Tahiti, Raiatea, French Polynesia
| | | | - Phila Raharivelomanana
- Equipe EIMS (Etude Intégrée des Métabolites Secondaires), UMR 241 EIO Université de la Polynésie Française, Tahiti, French Polynesia
| | - Jose A. Fernandez
- IDR- Laboratorio de Biotecnología y Recursos Naturales, Universidad de Castilla-La Mancha, Albacete, Spain
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15
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Marone E, Masi E, Taiti C, Pandolfi C, Bazihizina N, Azzarello E, Fiorino P, Mancuso S. Sensory, spectrometric (PTR-ToF-MS) and chemometric analyses to distinguish extra virgin from virgin olive oils. Journal of Food Science and Technology 2017; 54:1368-1376. [PMID: 28559595 DOI: 10.1007/s13197-017-2541-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2016] [Accepted: 02/08/2017] [Indexed: 11/30/2022]
Abstract
Olive oil samples were obtained from six cultivars grown in different environments, and graded by chemical analyses as extra virgin (EVOOs). These were evaluated for flavors and off-flavors, and relative VOCs spectrum as determined by PTR-ToF-MS. A hierarchical clustering of Panel test data separated olive oil in three groups, one including the samples with perceived off-flavor (VOOs), regardless of cultivar and environment. The Pearson's correlation coefficients between the mass data from PTR-ToF-MS and the sensory characteristics perceived by the Panel test were determined. A mass-to-sensory attributes correlation index was calculated. A color-coded card was built up based on the intensities (ncps) of five selected protonated mass data that was able to distinguish EVOOs from VOOs olive oil samples.
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Affiliation(s)
- Elettra Marone
- Faculty of Biosciences and Technologies for Agriculture Food and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy
| | - Elisa Masi
- Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy
| | - Cosimo Taiti
- Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy
| | - Camilla Pandolfi
- Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy
| | - Nadia Bazihizina
- Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy
| | - Elisa Azzarello
- Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy
| | - Piero Fiorino
- Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy
| | - Stefano Mancuso
- Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy
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16
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Lubes G, Goodarzi M. Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics. Chem Rev 2017; 117:6399-6422. [PMID: 28306239 DOI: 10.1021/acs.chemrev.6b00698] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Smelling is one of the five senses, which plays an important role in our everyday lives. Volatile compounds are, for example, characteristics of food where some of them can be perceivable by humans because of their aroma. They have a great influence on the decision making of consumers when they choose to use a product or not. In the case where a product has an offensive and strong aroma, many consumers might not appreciate it. On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given product. These properties can drastically influence the economy; thus, it has been of great importance to manufacturers that the aroma of their food product is characterized by analytical means to provide a basis for further optimization processes. A lot of research has been devoted to this domain in order to link the quality of, e.g., a food to its aroma. By knowing the aromatic profile of a food, one can understand the nature of a given product leading to developing new products, which are more acceptable by consumers. There are two ways to analyze volatiles: one is to use human senses and/or sensory instruments, and the other is based on advanced analytical techniques. This work focuses on the latter. Although requirements are simple, low-cost technology is an attractive research target in this domain; most of the data are generated with very high-resolution analytical instruments. Such data gathered based on different analytical instruments normally have broad, overlapping sensitivity profiles and require substantial data analysis. In this review, we have addressed not only the question of the application of chemometrics for aroma analysis but also of the use of different analytical instruments in this field, highlighting the research needed for future focus.
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Affiliation(s)
- Giuseppe Lubes
- Laboratorio de Química en Solución. Universidad Simón Bolívar (USB) , Apartado 89000, Caracas 1080 A, Venezuela
| | - Mohammad Goodarzi
- Department of Biochemistry, University of Texas Southwestern Medical Center , Dallas, Texas 75390, United States
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Valli E, Bendini A, Berardinelli A, Ragni L, Riccò B, Grossi M, Gallina Toschi T. Rapid and innovative instrumental approaches for quality and authenticity of olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600065] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Annachiara Berardinelli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Bruno Riccò
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Marco Grossi
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
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18
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Sensory intensity assessment of olive oils using an electronic tongue. Talanta 2016; 146:585-93. [DOI: 10.1016/j.talanta.2015.08.071] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 08/28/2015] [Accepted: 08/30/2015] [Indexed: 11/22/2022]
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19
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Classification of 7 monofloral honey varieties by PTR-ToF-MS direct headspace analysis and chemometrics. Talanta 2016; 147:213-9. [DOI: 10.1016/j.talanta.2015.09.062] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 09/19/2015] [Accepted: 09/24/2015] [Indexed: 11/19/2022]
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20
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Granato D, Koot A, van Ruth SM. Geographical provenancing of purple grape juices from different farming systems by proton transfer reaction mass spectrometry using supervised statistical techniques. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2668-2677. [PMID: 25400259 DOI: 10.1002/jsfa.7001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 11/10/2014] [Accepted: 11/10/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Organic, biodynamic and conventional purple grape juices (PGJ; n = 79) produced in Brazil and Europe were characterized by volatile organic compounds (m/z 20-160) measured by proton transfer reaction mass spectrometry (PTR-MS), and classification models were built using supervised statistical techniques. RESULTS k-Nearest neighbours and soft independent modelling of class analogy (SIMCA) models discriminated adequately the Brazilian from European PGJ (overall efficiency of 81% and 87%, respectively). Partial least squares discriminant analysis (PLSDA) classified 100% European and 96% Brazilian PGJ. Similarly, when samples were grouped as either conventional or organic/biodynamic, the PLSDA model classified 81% conventional and 83% organic/biodynamic juices. Intraregional PLSDA models (juices produced in the same region - either Europe or Brazil) were developed and were deemed accurate in discriminating Brazilian organic from conventional PGJ (81% efficiency), as well as European conventional from organic/biodynamic PGJ (94% efficiency). CONCLUSIONS PGJ from Brazil and Europe, as well as conventional and organic/biodynamic PGJ, were distinguished with high efficiency, but no statistical model was able to differentiate organic and biodynamic grape juices. These data support the hypothesis that no clear distinction between organic and biodynamic grape juices can be made with respect to volatile organic compounds.
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Affiliation(s)
- Daniel Granato
- RIKILT - Institute of Food Safety, Wageningen University and Research Centre, 6700 AE, Wageningen, The Netherlands
- Food Quality and Design Group, Wageningen University and Research Centre, 6700 AA, Wageningen, The Netherlands
- Departament of Food Engineering, State University of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | - Alex Koot
- RIKILT - Institute of Food Safety, Wageningen University and Research Centre, 6700 AE, Wageningen, The Netherlands
| | - Saskia M van Ruth
- RIKILT - Institute of Food Safety, Wageningen University and Research Centre, 6700 AE, Wageningen, The Netherlands
- Food Quality and Design Group, Wageningen University and Research Centre, 6700 AA, Wageningen, The Netherlands
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Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2537-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques. Foods 2015; 4:359-375. [PMID: 28231211 PMCID: PMC5224536 DOI: 10.3390/foods4030359] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 07/30/2015] [Accepted: 08/17/2015] [Indexed: 01/01/2023] Open
Abstract
Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent fraud, relevant markers need to be identified and new analytical methodology developed. The objective of this pilot study was to characterize pork belly meats of different animal welfare classes by their fatty acid (Fatty Acid Methyl Ester—FAME), non-volatile compound (electrospray ionization-tandem mass spectrometry—ESI-MS/MS), and volatile compound (proton-transfer-reaction mass spectrometry—PTR-MS) fingerprints. Well-defined pork belly meat samples (13 conventional, 15 free range, and 13 organic) originating from the Netherlands were subjected to analysis. Fingerprints appeared to be specific for the three categories, and resulted in 100%, 95.3%, and 95.3% correct identity predictions of training set samples for FAME, ESI-MS/MS, and PTR-MS respectively and slightly lower scores for the validation set. Organic meat was also well discriminated from the other two categories with 100% success rates for the training set for all three analytical approaches. Ten out of 25 FAs showed significant differences in abundance between organic meat and the other categories, free range meat differed significantly for 6 out of the 25 FAs. Overall, FAME fingerprinting presented highest discrimination power.
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23
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Zhu H, Wang SC, Shoemaker CF. Volatile constituents in sensory defective virgin olive oils. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3264] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Hanjiang Zhu
- Department of Food Science and Technology; University of California Davis; Davis California 95616 United States
| | - Selina C. Wang
- University of California Davis Olive Center; Davis California 95616 United States
| | - Charles F. Shoemaker
- Department of Food Science and Technology; University of California Davis; Davis California 95616 United States
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24
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Kuś PM, van Ruth S. Discrimination of Polish unifloral honeys using overall PTR-MS and HPLC fingerprints combined with chemometrics. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.060] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Borges TH, Cabrera-Vique C, Seiquer I. Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells. Food Funct 2015; 6:2375-83. [DOI: 10.1039/c5fo00529a] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after in vitro digestion.
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Affiliation(s)
- Thays H. Borges
- Departamento de Fisiología y Bioquímica de la Nutrición Animal
- Estación Experimental del Zaidín
- Consejo Superior de Investigaciones Científicas (CSIC)
- Camino del Jueves
- 18100 Armilla
| | - Carmen Cabrera-Vique
- Dpto. de Nutrición y Bromatología
- Facultad de Farmacia
- Universidad de Granada
- 18012 Granada
- Spain
| | - Isabel Seiquer
- Departamento de Fisiología y Bioquímica de la Nutrición Animal
- Estación Experimental del Zaidín
- Consejo Superior de Investigaciones Científicas (CSIC)
- Camino del Jueves
- 18100 Armilla
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Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes. J CHEM-NY 2015. [DOI: 10.1155/2015/981549] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Consumers have more and more interest in where and how their foods are produced. However, it is often challenging to discriminate products from different production locations and systems. The objective of this study was to examine fingerprinting of volatile organic compounds (VOCs) as an approach for characterization and discrimination of tomatoes by their production location, production system, and variety using Proton Transfer Reaction Mass Spectrometry combined with multivariate statistics. Sensory analysis was complementing the VOC analyses. The study was part of the EU CORE Organic II project AuthenticFood. Tomato sample batches cultivated in two locations in Italy, according to the organic and conventional production system, comprising two varieties, and produced in two consecutive years were examined. Both factors production location and production system impacted considerably the VOC fingerprints, but compared to these two factors, minor differences were observed between the two varieties of tomatoes studied. VOC data were successfully used to predict the origin and production system for this sample set. Sensory data also primarily indicated the differences between origin and production systems, and several sensory attributes could be predicted from the VOC fingerprints. Therefore, VOC fingerprints reflect production conditions and are promising for substantiation and authentication of special tomato traits.
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27
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Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue. Food Chem 2014; 160:321-9. [DOI: 10.1016/j.foodchem.2014.03.072] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2014] [Revised: 03/04/2014] [Accepted: 03/12/2014] [Indexed: 11/30/2022]
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28
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Esslinger S, Riedl J, Fauhl-Hassek C. Potential and limitations of non-targeted fingerprinting for authentication of food in official control. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.015] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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de los Angeles Fernandez M, Assof M, Jofre V, Silva MF. Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9854-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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31
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Peres AM, Veloso AC, Pereira JA, Dias LG. Electrochemical Multi-sensors Device Coupled with Heuristic or Meta-heuristic Selection Algorithms for Single-cultivar Olive Oil Classification. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.proeng.2014.11.616] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Raseetha S, Oey I, Burritt D, Hamid N. Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleraceaL.italicacv.BellstarandLegacy) during postharvest storage. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12447] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Siva Raseetha
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
- Department of Botany; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - David Burritt
- Department of Botany; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Nazimah Hamid
- Faculty of Health and Environment Sciences; School of Applied Sciences; Auckland University of Technology; Private Bag 92006 Auckland 1142 New Zealand
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Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Metabolomics for assessing safety and quality of plant-derived food. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.005] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Alves JO, Botelho BG, Sena MM, Augusti R. Electrospray ionization mass spectrometry and partial least squares discriminant analysis applied to the quality control of olive oil. JOURNAL OF MASS SPECTROMETRY : JMS 2013; 48:1109-15. [PMID: 24130014 DOI: 10.1002/jms.3256] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Revised: 06/14/2013] [Accepted: 07/12/2013] [Indexed: 05/21/2023]
Abstract
Direct infusion electrospray ionization mass spectrometry in the positive ion mode [ESI(+)-MS] is used to obtain fingerprints of aqueous-methanolic extracts of two types of olive oils, extra virgin (EV) and ordinary (OR), as well as of samples of EV olive oil adulterated by the addition of OR olive oil and other edible oils: corn (CO), sunflower (SF), soybean (SO) and canola (CA). The MS data is treated by the partial least squares discriminant analysis (PLS-DA) protocol aiming at discriminating the above-mentioned classes formed by the genuine olive oils, EV (1) and OR (2), as well as the EV adulterated samples, i.e. EV/SO (3), EV/CO (4), EV/SF (5), EV/CA (6) and EV/OR (7). The PLS-DA model employed is built with 190 and 70 samples for the training and test sets, respectively. For all classes (1-7), EV and OR olive oils as well as the adulterated samples (in a proportion varying from 0.5 to 20.0% w/w) are properly classified. The developed methodology required no ions identification and demonstrated to be fast, as each measurement lasted about 3 min including the extraction step and MS analysis, and reliable, because high sensitivities (rate of true positives) and specificities (rate of true negatives) were achieved. Finally, it can be envisaged that this approach has potential to be applied in quality control of EV olive oils.
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Affiliation(s)
- Junia O Alves
- Departamento de Química, ICEx, Universidade Federal de Minas Gerais, 31270-901, Belo Horizonte, MG, Brazil
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