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Fernando I, Fei J, Cahoon S, Close DC. A review of the emerging technologies and systems to mitigate food fraud in supply chains. Crit Rev Food Sci Nutr 2024:1-28. [PMID: 39356551 DOI: 10.1080/10408398.2024.2405840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2024]
Abstract
Food fraud has serious consequences including reputational damage to businesses, health and safety risks and lack of consumer confidence. New technologies targeted at ensuring food authenticity has emerged and however, the penetration and diffusion of sophisticated analytical technologies are faced with challenges in the industry. This review is focused on investigating the emerging technologies and strategies for mitigating food fraud and exploring the key barriers to their application. The review discusses three key areas of focus for food fraud mitigation that include systematic approaches, analytical techniques and package-level anti-counterfeiting technologies. A notable gap exists in converting laboratory based sophisticated technologies and tools in high-paced, live industrial applications. New frontiers such as handheld laser-induced breakdown spectroscopy (LIBS) and smart-phone spectroscopy have emerged for rapid food authentication. Multifunctional devices with hyphenating sensing mechanisms together with deep learning strategies to compare food fingerprints can be a great leap forward in the industry. Combination of different technologies such as spectroscopy and separation techniques will also be superior where quantification of adulterants are preferred. With the advancement of automation these technologies will be able to be deployed as in-line scanning devices in industrial settings to detect food fraud across multiple points in food supply chains.
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Affiliation(s)
- Indika Fernando
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Jiangang Fei
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Stephen Cahoon
- Australian Maritime College (AMC), University of Tasmania, Newnham, TAS, Australia
| | - Dugald C Close
- Tasmanian Institute of Agriculture (TIA), University of Tasmania, Hobart, TAS, Australia
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2
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Wu H, Lv Y, Tang R, Zhao M, Li Y, Wei F, Li C, Ge W, Du W. Analysis of Quality Differences in Radix Dipsaci before and after Processing with Salt Based on Quantitative Control of HPLC Multi-Indicator Components Combined with Chemometrics. Int J Anal Chem 2024; 2024:2109127. [PMID: 38357676 PMCID: PMC10866631 DOI: 10.1155/2024/2109127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 02/07/2023] [Accepted: 01/27/2024] [Indexed: 02/16/2024] Open
Abstract
Radix Dipsaci (RD) is the dry root of the Dipsacus asper Wall. ex DC., which is commonly used for tonifying the kidney and strengthening bone. The purpose of this study was to analyze the difference between raw and salt-processed RD from the chemical composition comprehensively. The fingerprints of raw and salt-processed RD were established by HPLC-DAD to determine the contents of loganin (LN), asperosaponin VI (AVI), caffeic acid (CaA), dipsanoside A (DA), dipsanoside B (DB), chlorogenic acid (CA), loganic acid (LA), isochlorogenic acid A (IA), isochlorogenic acid B (IB), and isochlorogenic acid C (IC). The results showed that after processing with salt, the components with increased contents were LA, CaA, DA, and AVI, and the components with decreased contents were CA, LN, IB, IA, IC, and DB. Then, the chemometric methods such as principal component analysis (PCA) and fisher discriminant analysis (FDA) were used to evaluate the quality of raw and salt-processed RD. In the classification of raw and salt-processed RD, the order of importance of each chemical component was LA > DB > IA > IC > IB > LN > CA > DA > AVI > CaA. These integrated methods successfully assessed the quality of raw and salt-processed RD, which will provide guidance for the development of RD as a clinical medication.
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Affiliation(s)
- Hangsha Wu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
| | - Yue Lv
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
| | - Rui Tang
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
| | - Mingfang Zhao
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
| | - Yafei Li
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
| | - Feiyang Wei
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
| | - Changyu Li
- Academy of Chinese Medical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Weihong Ge
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
- Research Center of Traditional Chinese Medicine Processing Technology, Zhejiang Chinese Medical University, Hangzhou 311401, China
- Zhejiang Chinese Medical University Chinese Medicine Yinpian Co., Ltd, Hangzhou 311401, China
| | - Weifeng Du
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China
- Research Center of Traditional Chinese Medicine Processing Technology, Zhejiang Chinese Medical University, Hangzhou 311401, China
- Zhejiang Chinese Medical University Chinese Medicine Yinpian Co., Ltd, Hangzhou 311401, China
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3
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Yang F, Wang J, Han Y, Li Y, Wang S. Identification of Adulteration of Flaxseed Oil From QINGHAI Area Using GC-MS Profiling of Phytosterol Composition and Chemometrics. J Food Prot 2024; 87:100221. [PMID: 38215978 DOI: 10.1016/j.jfp.2024.100221] [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: 08/16/2023] [Revised: 01/03/2024] [Accepted: 01/08/2024] [Indexed: 01/14/2024]
Abstract
Flaxseed oil is an important source of vegetable oil with a polyunsaturated fatty acid. It is significant to establish a method to quickly identify adulterated flaxseed oil. In the present study, the qualitative and quantitative analysis of phytosterol of flaxseed oil from different varieties and different production areas in the Qinghai area was first performed by gas chromatography-mass spectrometry (GC-MS) and the phytosterol standard profile of flaxseed oil was established. Then, a combination of similarity evaluation and cluster analysis was used to distinguish pure flaxseed oil from flaxseed oil adulterated with concentrations of 10-50% rapeseed oil, peanut oil, sunflower oil, and sesame oil, and discriminant analysis was used to identify the types of adulterated flaxseed oil. The results showed that similarity evaluation combined with cluster analysis can distinguish pure and adulterated flaxseed oil when the concentration of the adulterant was greater than 10%. Discriminant analysis models accurately identified the types of adulterating oil in flaxseed oil when the concentration of rapeseed, peanut, or sunflower oil was greater than 20%, and that of sesame oil was greater than 30%. This study shows that the determination of the phytosterol composition and chemometrics is a valuable tool to evaluate the purity of flaxseed oil.
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Affiliation(s)
- Furong Yang
- College of Agriculture and Animal Husbandry, Qinghai University, XN 810016, China
| | - Jinying Wang
- College of Agriculture and Animal Husbandry, Qinghai University, XN 810016, China; State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, XN 810016, China.
| | - Yuze Han
- College of Agriculture and Animal Husbandry, Qinghai University, XN 810016, China
| | - Yingxia Li
- College of Agriculture and Animal Husbandry, Qinghai University, XN 810016, China
| | - Shuzhen Wang
- College of Agriculture and Animal Husbandry, Qinghai University, XN 810016, China
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4
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Zhang Y, Wang Y. Machine learning applications for multi-source data of edible crops: A review of current trends and future prospects. Food Chem X 2023; 19:100860. [PMID: 37780348 PMCID: PMC10534232 DOI: 10.1016/j.fochx.2023.100860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/23/2023] [Accepted: 08/31/2023] [Indexed: 10/03/2023] Open
Abstract
The quality and safety of edible crops are key links inseparable from human health and nutrition. In the era of rapid development of artificial intelligence, using it to mine multi-source information on edible crops provides new opportunities for industrial development and market supervision of edible crops. This review comprehensively summarized the applications of multi-source data combined with machine learning in the quality evaluation of edible crops. Multi-source data can provide more comprehensive and rich information from a single data source, as it can integrate different data information. Supervised and unsupervised machine learning is applied to data analysis to achieve different requirements for the quality evaluation of edible crops. Emphasized the advantages and disadvantages of techniques and analysis methods, the problems that need to be overcome, and promising development directions were proposed. To monitor the market in real-time, the quality evaluation methods of edible crops must be innovated.
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Affiliation(s)
- Yanying Zhang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China
- College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming 650500, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China
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5
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Pypin AA, Shik AV, Stepanova IA, Doroshenko IA, Podrugina TA, Beklemishev MK. A Reaction-Based Optical Fingerprinting Strategy for the Recognition of Fat-Soluble Samples: Discrimination of Motor Oils. SENSORS (BASEL, SWITZERLAND) 2023; 23:7682. [PMID: 37765739 PMCID: PMC10535383 DOI: 10.3390/s23187682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/01/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023]
Abstract
Optical "fingerprints" are widely used for chemometrics-assisted recognition of samples of different types. An emerging trend in this area is the transition from obtaining "static" spectral data to reactions analyzed over time. Indicator reactions are usually carried out in aqueous solutions; in this study, we developed reactions that proceed in an organic solvent, thereby making it possible to recognize fat-soluble samples. In this capacity, we used 5W40, 10W40, and 5W30 motor oils from four manufacturers, with six samples in total. The procedure involved mixing a dye, sample, and reagents (HNO3, HCl, or tert-butyl hydroperoxide) in an ethanolic solution in a 96-well plate and measuring absorbance or near-infrared fluorescence intensity every several minutes for 20-55 min. The obtained photographic images were processed by linear discriminant analysis (LDA) and the k-nearest neighbors algorithm (kNN). Discrimination accuracy was evaluated by a validation procedure. A reaction of oxidation of a dye by nitric acid allowed us to recognize all six samples with 100% accuracy for LDA. Merging of data from the four reactions that did not provide complete discrimination ensured an accuracy of 93% for kNN. The newly developed indicator systems have good prospects for the discrimination of other fat-soluble samples. Overall, the results confirm the viability of the kinetics-based discrimination strategy.
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Affiliation(s)
| | | | | | | | | | - Mikhail K. Beklemishev
- Department of Chemistry, M.V. Lomonosov Moscow State University, GSP-1, Leninskie Gory 1–3, Moscow 119991, Russia; (A.A.P.); (A.V.S.); (I.A.S.); (I.A.D.); (T.A.P.)
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6
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Shik AV, Skorobogatov EV, Bliznyuk UA, Chernyaev AP, Avdyukhina VM, Yu Borschegovskaya P, Zolotov SA, Baytler MO, Doroshenko IA, Podrugina TA, Beklemishev MK. Estimation of doses absorbed by potato tubers under electron beam or X-ray irradiation using an optical fingerprinting strategy. Food Chem 2023; 414:135668. [PMID: 36841105 DOI: 10.1016/j.foodchem.2023.135668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 01/04/2023] [Accepted: 02/08/2023] [Indexed: 02/15/2023]
Abstract
High-energy electron beam and X-ray processing of foods can be used for extending their storage life and for combating pests and pathogens. Several instrumental techniques are used to estimate irradiation doses in foods, but these methods are complex and laborious, require expensive equipment, and do not always allow to determine low doses. This study was aimed at developing simple methods for detecting irradiation in potato tubers and for dose estimation. We used a "fingerprinting" strategy that does not involve quantitation of any compound; instead, the rate of indicator reactions involving carbocyanine dyes is measured. The dye content was monitored by its near-infrared fluorescence intensity and visible-light absorption. Potatoes not subjected to treatment and those irradiated with different doses (10, 100, 1000, 5000, or 10,000 Gray) could be distinguished by linear discriminant analysis. Thus, the order of magnitude of the absorbed dose can be estimated with 89% ± 3% accuracy for a mixture of tubers of two potato varieties irradiated with an electron beam or with 95% ± 8% accuracy for one variety irradiated with an X-ray source.
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Affiliation(s)
- Anna V Shik
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Evgenii V Skorobogatov
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Ulyana A Bliznyuk
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Alexander P Chernyaev
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | | | - Polina Yu Borschegovskaya
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Sergey A Zolotov
- Physics Department, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia; Skobeltsyn Institute of Nuclear Physics, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Maksim O Baytler
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Irina A Doroshenko
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia
| | - Tatyana A Podrugina
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
| | - Mikhail K Beklemishev
- Department of Chemistry, M.V. Lomonosov Moscow State University, Moscow 119991 GSP-1, Russia.
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7
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Aykac B, Cavdaroglu C, Ozen B. Authentication of pomegranate juice in binary and ternary mixtures with spectroscopic methods. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Applications of UV–Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar. Foods 2023; 12:foods12061139. [PMID: 36981065 PMCID: PMC10048337 DOI: 10.3390/foods12061139] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/02/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV–visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1–50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided robust and accurate classification models with a high classification rate (up to 96%), sensitivity (1) and specificity (up to 0.96) for the differentiation of the adulterated samples from authentic apple vinegars. Therefore, it was concluded that mid-infrared spectroscopy is a useful tool for the rapid authentication of apple vinegars and it is essential to test classification models with different datasets to obtain a robust model.
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9
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Zhang G, Li H, Sun L, Liu Y, Cao Y, Ren X, Liu Y. Study on the Correlation Between the Appearance Traits and Intrinsic Chemical Quality of Bitter Almonds Based on Fingerprint-Chemometrics. J Chromatogr Sci 2023; 61:110-118. [PMID: 35396599 DOI: 10.1093/chromsci/bmac026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Indexed: 11/14/2022]
Abstract
Bitter almond is a well-known and commonly used traditional Chinese medicine (TCM) for relieving coughs and asthma. However, the bioactive chemical composition of bitter almonds, especially their amygdalin content, which determines their quality for TCM use, is variable and this can cause problems with formulating and prescribing TCMs based on bitter almonds. Therefore, a simple method was developed to evaluate the compositional quality of bitter almonds from their appearance traits, based on a combination of chromatographic fingerprinting and chemometrics. Bitter almonds were analyzed by high-performance liquid chromatography (HPLC). Hierarchical cluster analysis (HCA) and principal components analysis (PCA) were applied to classify bitter almonds, which split the samples into two independent clusters. Three chemical markers (amygdalin, prunasin, and one unidentified component) were found by partial least squares-discriminant analysis (PLS-DA). What's more, a new PLS-DA model was reconstructed to confirm the obtained chemical markers from PLS-DA. Additionally, the appearance trait indices and amygdalin content of bitter almond were determined and the classification was confirmed by one-way analysis of variance. This method can easily determine the quality of bitter almonds from their appearance alone, high quality correlated closely with kernels that were larger, oblong in shape and heavier.
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Affiliation(s)
- Guoqin Zhang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, No. 10, Poyang Lake Road, Tuanbo New City West District, Jinghai District, Tianjin 301617, China
| | - Huanhuan Li
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, No. 10, Poyang Lake Road, Tuanbo New City West District, Jinghai District, Tianjin 301617, China
| | - Lili Sun
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, No. 10, Poyang Lake Road, Tuanbo New City West District, Jinghai District, Tianjin 301617, China
| | - Yi Liu
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, No. 10, Poyang Lake Road, Tuanbo New City West District, Jinghai District, Tianjin 301617, China
| | - Ying Cao
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, No. 10, Poyang Lake Road, Tuanbo New City West District, Jinghai District, Tianjin 301617, China
| | - Xiaoliang Ren
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, No. 10, Poyang Lake Road, Tuanbo New City West District, Jinghai District, Tianjin 301617, China
| | - Yanan Liu
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, No. 10, Poyang Lake Road, Tuanbo New City West District, Jinghai District, Tianjin 301617, China
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10
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Li H, Wang Y, Zhang J, Li X, Wang J, Yi S, Zhu W, Xu Y, Li J. Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish. Food Chem 2023; 402:134325. [DOI: 10.1016/j.foodchem.2022.134325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 08/30/2022] [Accepted: 09/15/2022] [Indexed: 11/30/2022]
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11
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Giacomino A, Inaudi P, Silletta G, Diana A, Bertinetti S, Gaggero E, Malandrino M, Stilo F, Abollino O. Analytical Methods for the Characterization of Vegetable Oils. Molecules 2022; 28:molecules28010153. [PMID: 36615346 PMCID: PMC9822416 DOI: 10.3390/molecules28010153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
The determination of the authenticity of extra virgin olive oils (EVOOs) has become more interesting in recent years. Italy is the first country in Europe in terms of number of Protected Designation of Origin (PDO) oils, which connects consumers to a feeling of tradition and thus to higher quality standards. This work focused on the consideration of the inorganic content as a possible marker of EVOOs. Ten vegetable oils (VOs), eight Italian EVOOs and seven not Italian EVOOs were analyzed. After pretreatment by acid mineralization, Al, Ba, Ca, Cu, Fe, K, Li, Mg, Mn, Na, P, Sb, Se and Zn were determined by ICP-OES. The electrochemical properties of a selected group of EVOOs and other vegetal oils of different botanical origin were investigated by voltammetry. Carbon paste electrodes (CPEs) were prepared. The features observed in the voltammograms reflect the reactions of electroactive compounds, which are present in the oils. A chemometric treatment of the results was performed to assess the possibility to distinguish (i) the region of provenience considering the inorganic profile; and (ii) the plant species from which each oil was obtained on the basis of the current profile registered during voltammetric analysis. Inorganic composition seems to be a useful marker for the assessment of the geographical origin of an EVOO. The EVOO-CPEs voltammetry seems to have a good ability to distinguish the plant species of origin. This method could be useful to monitor the conservation status of the oils, as the redox profile is linked to the oxidative degradation state.
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Affiliation(s)
- Agnese Giacomino
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
| | - Paolo Inaudi
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
- Correspondence:
| | - Gessica Silletta
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
| | - Aleandro Diana
- Department of Chemistry, University of Torino, 10125 Torino, Italy
| | | | - Elisa Gaggero
- Department of Chemistry, University of Torino, 10125 Torino, Italy
| | - Mery Malandrino
- Department of Chemistry, University of Torino, 10125 Torino, Italy
| | - Federico Stilo
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
| | - Ornella Abollino
- Department of Drug Science and Technology, University of Torino, 10125 Torino, Italy
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12
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Quality assessment and geographical origin classification of extra-virgin olive oils imported into China. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Quality assessment of liquorice combined with quantum fingerprint profiles and electrochemical activity. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Rodríguez-Hernández P, Martín-Gómez A, Cardador MJ, Amaro MA, Arce L, Rodríguez-Estévez V. Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry level. Meat Sci 2022; 195:108989. [DOI: 10.1016/j.meatsci.2022.108989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 08/04/2022] [Accepted: 09/14/2022] [Indexed: 11/29/2022]
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15
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Maestrello V, Solovyev P, Bontempo L, Mannina L, Camin F. Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication. Compr Rev Food Sci Food Saf 2022; 21:4056-4075. [PMID: 35876303 DOI: 10.1111/1541-4337.13005] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/31/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Extra virgin olive oil (EVOO) is a high-quality product that has become one of the stars in the food fraud context in recent years. EVOO can encounter different types of fraud, from adulteration with cheaper oils to mislabeling, and for this reason, the assessment of its authenticity and traceability can be challenging. There are several officially recognized analytical methods for its authentication, but they are not able to unambiguously trace the geographical and botanical origin of EVOOs. The application of nuclear magnetic resonance (NMR) spectroscopy to EVOO is reviewed here as a reliable and rapid tool to verify different aspects of its adulteration, such as undeclared blends with cheaper oils and cultivar and geographical origin mislabeling. This technique makes it possible to use both targeted and untargeted approaches and to determine the olive oil metabolomic profile and the quantification of its constituents.
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Affiliation(s)
- Valentina Maestrello
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.,Center Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy
| | - Pavel Solovyev
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Luana Bontempo
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Piazzale Aldo Moro, Roma
| | - Federica Camin
- Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.,Center Agriculture Food Environment (C3A), University of Trento, San Michele all'Adige, Italy.,International Atomic Energy Agency, Vienna International Centre, Vienna, Austria
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16
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Sun X, Zhang M, Wang P, Chen J, Yang S, Luo P, Gao X. Detection and Quantitation of Adulterated Paprika Samples Using Second-Order HPLC-FLD Fingerprints and Chemometrics. Foods 2022; 11:foods11152376. [PMID: 35954142 PMCID: PMC9368040 DOI: 10.3390/foods11152376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/22/2022] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Paprika is a widely consumed spice in the world and its authentication has gained interest considering the increase in adulteration cases in recent years. In this study, second-order fingerprints acquired by liquid chromatography with fluorescence detection (HPLC-FLD) were first used to detect and quantify adulteration levels of Chinese paprika samples. Six different adulteration cases, involving paprika production region, cultivar, or both, were investigated by pairs. Two strategies were employed to reduce the data matrices: (1) chromatographic fingerprints collected at specific wavelengths and (2) fusion of the mean data profiles in both spectral and time dimensions. Afterward, the fingerprint data with different data orders were analyzed using partial least squares (PLS) and n-way partial least squares (N-PLS) regression models, respectively. For most adulteration cases, N-PLS based on second-order fingerprints provided the overall best quantitation results with cross-validation and prediction errors lower than 2.27% and 20.28%, respectively, for external validation sets with 15-85% adulteration levels. To conclude, second-order HPLC-FLD fingerprints coupled with chemometrics can be a promising screening technique to assess paprika quality and authenticity in the control and prevention of food frauds.
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Affiliation(s)
- Xiaodong Sun
- State Key Laboratory of Functions and Applications of Medicinal Plants, School of Pharmacy, Guizhou Medical University, Guiyang 550025, China
- Microbiology and Biochemical Pharmaceutical Engineering Research Center of Guizhou Provincial Department of Education, Guizhou Medical University, Guiyang 550004, China
| | - Min Zhang
- State Key Laboratory of Functions and Applications of Medicinal Plants, School of Pharmacy, Guizhou Medical University, Guiyang 550025, China
- Microbiology and Biochemical Pharmaceutical Engineering Research Center of Guizhou Provincial Department of Education, Guizhou Medical University, Guiyang 550004, China
| | - Pengjiao Wang
- State Key Laboratory of Functions and Applications of Medicinal Plants, School of Pharmacy, Guizhou Medical University, Guiyang 550025, China
- Microbiology and Biochemical Pharmaceutical Engineering Research Center of Guizhou Provincial Department of Education, Guizhou Medical University, Guiyang 550004, China
| | - Junhua Chen
- State Key Laboratory of Functions and Applications of Medicinal Plants, School of Pharmacy, Guizhou Medical University, Guiyang 550025, China
- Microbiology and Biochemical Pharmaceutical Engineering Research Center of Guizhou Provincial Department of Education, Guizhou Medical University, Guiyang 550004, China
| | - Shengjun Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, School of Pharmacy, Guizhou Medical University, Guiyang 550025, China
- Microbiology and Biochemical Pharmaceutical Engineering Research Center of Guizhou Provincial Department of Education, Guizhou Medical University, Guiyang 550004, China
| | - Peng Luo
- Guizhou Provincial Engineering Research Center of Food Nutrition and Health, School of Public Health, Guizhou Medical University, Guiyang 550025, China
| | - Xiuli Gao
- State Key Laboratory of Functions and Applications of Medicinal Plants, School of Pharmacy, Guizhou Medical University, Guiyang 550025, China
- Microbiology and Biochemical Pharmaceutical Engineering Research Center of Guizhou Provincial Department of Education, Guizhou Medical University, Guiyang 550004, China
- Guizhou Provincial Engineering Research Center of Food Nutrition and Health, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- Correspondence:
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17
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Gallardo-Fernández M, Gonzalez-Ramirez M, Cerezo AB, Troncoso AM, Garcia-Parrilla MC. Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses. Foods 2022; 11:foods11152355. [PMID: 35954121 PMCID: PMC9368174 DOI: 10.3390/foods11152355] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 07/29/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present work aims to evaluate the dietary intake of HT in the European (EU) population by compiling scattered literature data on its concentration in foods. The consumption of the involved foods was estimated based on the EFSA Comprehensive European Food Consumption Database. The updated average contents of HT are as follows: 629.1, 5.2 and 2.1 µg/g for olives, olive oil and wine, respectively. The HT estimated intake in the European Union (EU) adult population falls within 0.13–6.82 mg/day/person, with table olives and wine being the main contributors. The estimated mean dietary intake of HT in EU countries is 1.97 ± 2.62 mg/day. Greece showed the highest HT intake (6.82 mg/day), while Austria presented the lowest (0.13 mg/day). Moreover, HT is an authorized novel food ingredient in the EU that can be added to different foods. Since the estimated HT intake is substantially low, the use of HT as a food ingredient seems feasible. This opens new possibilities for revalorizing waste products from olive oil and olive production which are rich HT sources.
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18
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Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04094-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Baccouri B, Rajhi I, Theresa S, Najjar Y, Mohamed SN, Willenberg I. The potential of wild olive leaves ( Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC-ESI-QTOF/MS. Eur Food Res Technol 2022; 248:2809-2823. [PMID: 35873866 PMCID: PMC9295881 DOI: 10.1007/s00217-022-04091-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/05/2022] [Accepted: 07/10/2022] [Indexed: 12/14/2022]
Abstract
This study aims to investigate the influence of traditional maceration upon the enrichment of olive oil with oleaster leaves. The phenolic and tocopherolic compositions of control olive oil and enriched olive oils were determined. The influence of these oil preparation procedures on oil quality indicators was also investigated through spectrophotometric indices and fatty acid profiles. The total contents of bioactive compounds and pigments improved in oils obtained by maceration of fresh wild olive leaves, and were in statistically significant correlation with leaves proportions additions. The obtained results revealed that 15 phenolic compounds belonging to different phenolic types were characterized and quantified by an effective HPLC-DAD-ESI-MS/MS method. In all expected olive oils, the oleuropein aglycon (3,4-DHPEA-EA), and ligstroside aglycon (p-HPEAEA) derivatives were the most abundant compounds. Similarly, to phenolic compounds, tocopherols strongly increased with leaves addition during maceration process. The data obtained from this study suggested that the addition of olive leaf to oils allowed more functional olive oils with higher antioxidant contents. Thus, Extra Virgin Olive Oil (EVOO) extracted with 10% of olive leaves presented the highest amount of phenolic and tocopherol compounds.
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Affiliation(s)
- Bechir Baccouri
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Imene Rajhi
- Laboratory of Legumes, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Sieren Theresa
- Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany
| | - Yesmene Najjar
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Salma Nayet Mohamed
- Laboratory of Olive Biotechnology, Centre of Biotechnology of Borj-Cédria, B.P. 901, Hammam-lif 2050, Tunisia
| | - Ina Willenberg
- Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany
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Cavdaroglu C, Ozen B. Detection of vinegar adulteration with spirit vinegar and acetic acid using UV–visible and Fourier transform infrared spectroscopy. Food Chem 2022; 379:132150. [DOI: 10.1016/j.foodchem.2022.132150] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/21/2021] [Accepted: 01/11/2022] [Indexed: 11/04/2022]
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21
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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]
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22
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Tata A, Massaro A, Damiani T, Piro R, Dall'Asta C, Suman M. Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108645] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Putra VG, Mutiarahma S, Chaniago W, Rahmadi P, Kurnianto D, Hidayat C, Carrera C, Palma M, Setyaningsih W. An ultrasound-based technique for the analytical extraction of phenolic compounds in red algae. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103597] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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24
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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25
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Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03870-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Biancolillo A, Battistoni S, Presutto R, Marini F. Green Multi-Platform Solution for the Quantification of Levodopa Enantiomeric Excess in Solid-State Mixtures for Pharmacological Formulations. Molecules 2021; 26:molecules26164944. [PMID: 34443532 PMCID: PMC8398775 DOI: 10.3390/molecules26164944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/07/2021] [Accepted: 08/13/2021] [Indexed: 11/25/2022] Open
Abstract
The aim of the present work was to develop a green multi-platform methodology for the quantification of l-DOPA in solid-state mixtures by means of MIR and NIR spectroscopy. In order to achieve this goal, 33 mixtures of racemic and pure l-DOPA were prepared and analyzed. Once spectra were collected, partial least squares (PLS) was exploited to individually model the two different data blocks. Additionally, three different multi-block approaches (mid-level data fusion, sequential and orthogonalized partial least squares, and sequential and orthogonalized covariance selection) were used in order to simultaneously handle data from the different platforms. The outcome of the chemometric analysis highlighted the quantification of the enantiomeric excess of l-DOPA in enantiomeric mixtures in the solid state, which was possible by coupling NIR and PLS, and, to a lesser extent, by using MIR. The multi-platform approach provided a higher accuracy than the individual block analysis, indicating that the association of MIR and NIR spectral data, especially by means of SO-PLS, represents a valid solution for the quantification of the l-DOPA excess in enantiomeric mixtures.
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Affiliation(s)
- Alessandra Biancolillo
- Department of Physical and Chemical Sciences, University of L’Aquila, Via Vetoio, 67100 L’Aquila, Italy
- Correspondence: (A.B.); (F.M.)
| | - Stefano Battistoni
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (S.B.); (R.P.)
| | - Regina Presutto
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (S.B.); (R.P.)
| | - Federico Marini
- Department of Chemistry, University of Rome “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy; (S.B.); (R.P.)
- Correspondence: (A.B.); (F.M.)
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27
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Potential of Fourier-transform infrared spectroscopy in adulteration detection and quality assessment in buffalo and goat milks. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106207] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Zaroual H, El Hadrami EM, Karoui R. Preliminary study on the potential application of Fourier-transform mid-infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2901-2911. [PMID: 33155679 DOI: 10.1002/jsfa.10922] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/21/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Olive oil provides a wide range of health-promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid-infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni-Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015-2016 and 2016-2017). RESULTS By applying principal component analysis and factorial discriminant analysis with leave-one-out validation to the mid-infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least-squares regression to mid-infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270 , and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84). CONCLUSION The results demonstrate that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Hicham Zaroual
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles Viollette, Lens, France
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - El Mestafa El Hadrami
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - Romdhane Karoui
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles Viollette, Lens, France
- INRAe, Paris, France
- Yncréa, Lille, France
- Ulco, Boulogne-sur-Mer, France
- University of Lille, Lille, France
- Adrianor, Tilloy Les Mofflaines, France
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29
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Deflaoui L, Setyaningsih W, Palma M, Mekhoukhe A, Tamendjari A. Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103102] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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30
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Zhang Y, Wu M, Xi J, Pan C, Xu Z, Xia W, Zhang W. Multiple-fingerprint analysis of Poria cocos polysaccharide by HPLC combined with chemometrics methods. J Pharm Biomed Anal 2021; 198:114012. [PMID: 33713882 DOI: 10.1016/j.jpba.2021.114012] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 01/02/2023]
Abstract
In this study, the multiple fingerprints, which were integrated with HPGFC-ELSD (high performance gel filtration chromatography - evaporative light scattering detector) fingerprint, PMP-HPLC-DAD (1-phenyl-3-methyl-5-pyrazolone-high performance liquid chromatography - diode array detector) fingerprint of complete acid hydrolysates and HILIC-HPLC-ELSD (hydrophilic interaction - high performance liquid chromatography - evaporative light scattering detector) fingerprint of enzyme hydrolysates, were established to evaluate the quality of polysaccharides from Poria cocos (PCPs). The similarity evaluation showed that 16 batches of PCPs from different origins had high similarity in structural characteristics based on the multiple fingerprints. The chromatographic data of multiple fingerprints of PCPs were fused, processed and analyzed by chemometric methods including HCA (hierarchical cluster analysis), PCA (principal component analysis) and PLS-DA (partial least squares discriminant analysis). The 16 batches of PCPs were divided into 3 categories in PCA, indicating a certain relationship between the structural characteristics and the origins. PLS-DA analysis indicated that Man, Glc, Gal, Fuc, the components with m/z of 2.22 × 104∼1.53 × 104 Da and 3.46 × 103∼2.69 × 103 Da, oligosaccharides with DPs of 6 and 7, respectively, could be regarded as potential chemical markers for the classification of PCPs from different origins. According to the multiple fingerprints and chemometric analysis, the two commercial samples were proved to be adulterants.
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Affiliation(s)
- Yilin Zhang
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Mengqi Wu
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Jingrui Xi
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Chen Pan
- Shanghai Institute for Food and Drug Control, National Medical Products Administration Key Laboratory for Monitoring and Evaluation of Cosmetics, Shanghai, 201203, China
| | - Zhizhen Xu
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Wei Xia
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Wenqing Zhang
- Shanghai Key Laboratory of Functional Materials Chemistry, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, 200237, China.
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31
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Campmajó G, Rodríguez-Javier LR, Saurina J, Núñez O. Assessment of paprika geographical origin fraud by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprinting. Food Chem 2021; 352:129397. [PMID: 33667925 DOI: 10.1016/j.foodchem.2021.129397] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/02/2021] [Accepted: 02/14/2021] [Indexed: 12/20/2022]
Abstract
Paprika production under the protected designation of origin (PDO) standardized procedures leads to more quality products. However, it is also related to higher retail prices, making them susceptible to adulteration with low-quality paprika or its agricultural origin's mislabeling. Therefore, in this study, high-performance liquid chromatography with fluorescence detection (HPLC-FLD) fingerprints, strongly related to phenolic acid and polyphenolic compounds, were proposed as chemical markers to assess the classification of paprika from five European regions (three Spanish PDO, Hungary, and the Czech Republic), through a classification decision tree constructed by partial least squares regression-discriminant analysis (PLS-DA) models. After external validation, an excellent classification accuracy of 97.9% was achieved. Moreover, the chromatographic fingerprints were also proposed to detect and quantitate two different paprika geographical origin blend scenarios by partial least squares (PLS) regression. Low external validation and prediction errors -with values below 1.6 and 10.7%, respectively- were obtained.
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Affiliation(s)
- Guillem Campmajó
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain.
| | - Luis R Rodríguez-Javier
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain; Serra Húnter Fellow, Generalitat de Catalunya, Rambla de Catalunya 19-21, E08007 Barcelona, Spain
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32
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Zaroual H, Chénè C, El Hadrami EM, Karoui R. Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review. Crit Rev Food Sci Nutr 2021; 62:4526-4549. [DOI: 10.1080/10408398.2021.1876624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Hicham Zaroual
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | | | - El Mestafa El Hadrami
- Sidi Mohamed Ben Abdellah University, Applied Organic Chemistry Laboratory, Fez, Morocco
| | - Romdhane Karoui
- Université d'Artois, UMRT 1158 BioEcoAgro, ICV-Institut Charles VIOLLETTE, Lens, France
- INRA, USC 1281,Lille, France
- Yncréa, Lille, France
- University of the Littoral Opal Coast (ULCO), Boulogne sur Mer, France
- University of Lille, Lille, France
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33
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Pan Z, Li RH, Cui YY, Wu XJ, Zhang YY, Wang YT. A simple and quick method to detect adulterated sesame oil using 3D fluorescence spectra. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 245:118948. [PMID: 32980759 DOI: 10.1016/j.saa.2020.118948] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 09/01/2020] [Accepted: 09/10/2020] [Indexed: 06/11/2023]
Abstract
Adulterated sesame oil seriously damages the interests of consumers and the health of market. In this paper, a simple, fast and real-time model for identifying adulterated sesame oil (ASO) was proposed by combining 3D fluorescence spectra with wavelet moments (WMs). First, noise and data volume of the experimental data were reduced by wavelet multiresolution decomposition (WMRSD), which improved the stability and real-time of the model. Next, WMs were used to extract the features of the 3D fluorescence spectra and proved to be effective by hierarchical clustering results. Then, the qualitative quality of WMs of the same orders, different orders and the combinations were evaluated by Dunn's validity index (DVI), and the rules were given, respectively. Finally, the target WMs for identifying ASO were determined. This model is simple and fast, and expandable to online measurement, providing a reference for identification and adulteration of vegetable oils.
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Affiliation(s)
- Zhao Pan
- Key Lab of Measurement Technology and Instrumentation of Hebei Province, Yanshan University, Hebei Street West438#, Qinhuangdao, Hebei 066004, China.
| | - Rui Hang Li
- Key Lab of Measurement Technology and Instrumentation of Hebei Province, Yanshan University, Hebei Street West438#, Qinhuangdao, Hebei 066004, China.
| | - Yao Yao Cui
- School of Information Science and Engineering, Yanshan University, Hebei Street West438#, Qinhuangdao, Hebei 066004, China.
| | - Xi Jun Wu
- Key Lab of Measurement Technology and Instrumentation of Hebei Province, Yanshan University, Hebei Street West438#, Qinhuangdao, Hebei 066004, China.
| | - Yu Yan Zhang
- Key Lab of Measurement Technology and Instrumentation of Hebei Province, Yanshan University, Hebei Street West438#, Qinhuangdao, Hebei 066004, China.
| | - Yu Tian Wang
- Key Lab of Measurement Technology and Instrumentation of Hebei Province, Yanshan University, Hebei Street West438#, Qinhuangdao, Hebei 066004, China.
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34
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Carvalho DG, Ranzan L, Trierweiler LF, Trierweiler JO. Determination of the concentration of total phenolic compounds in aged cachaça using two-dimensional fluorescence and mid-infrared spectroscopy. Food Chem 2020; 329:127142. [PMID: 32521426 DOI: 10.1016/j.foodchem.2020.127142] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 05/20/2020] [Accepted: 05/22/2020] [Indexed: 11/29/2022]
Abstract
In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaça. The cachaça was aged in an Amburana barrel and the samples were analyzed with a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluorescence and infrared spectroscopy. We applied a methodology based on Ant Colony Optimization to optimize variable selection and model fitting to predict total phenolic content. Our results demonstrated that fluorescence spectroscopy was more sensitive than IR in the quantification of total phenolic compounds for both global and local models, presenting good results (R2 superior to 0.979), significantly reducing the number of original variable (1995) for only 4 pairs of Ex/Em. Variable selection combined with spectroscopy reveals potential because this technique eliminates the need for sample preparation and allows the construction of customized sensors for application in the food industry.
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Affiliation(s)
- Débora Gonçalves Carvalho
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Lucas Ranzan
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Luciane Ferreira Trierweiler
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
| | - Jorge Otávio Trierweiler
- Group of Intensification, Modeling, Simulation, Control, and Optimization of Processes (GIMSCOP), Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, Porto Alegre, Rio Grande do Sul 90040-040, Brazil.
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35
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Gu H, Huang X, Sun Y, Chen Q, Wei Z, Lv R. Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR. Food Chem 2020; 342:128242. [PMID: 33069532 DOI: 10.1016/j.foodchem.2020.128242] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 09/08/2020] [Accepted: 09/26/2020] [Indexed: 10/23/2022]
Abstract
The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-based fluorescence spectroscopy and low-field NMR were employed to determine the fluorescence changes of antioxidants, triglycerides and fatty acids in frying oil samples. Compared to the models constructed using non-fusion data, the fusion-data models achieved a better regression prediction performance and correlation coefficients with values of 0.9837 and 0.9823 for the training and test sets, respectively. This study suggested that the multiple data fusion method was capable to construct better regression models to rapidly evaluate the quality of frying oil and other food with high oil contents.
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Affiliation(s)
- Haiyang Gu
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China; School of Food Science and Engineering, Hefei University of Technology, Hefei 230000, China.
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanhui Sun
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China
| | - Quansheng Chen
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - ZhaoJun Wei
- School of Food Science and Engineering, Hefei University of Technology, Hefei 230000, China
| | - Riqin Lv
- School of Bio and Food Engineering, Chuzhou University, Chuzhou 239000, China
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Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196733] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools.
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Control chart and data fusion for varietal origin discrimination: Application to olive oil. Talanta 2020; 217:121115. [DOI: 10.1016/j.talanta.2020.121115] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 01/08/2023]
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38
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Quality Assessment and Classification of Goji Berry by an HPLC-based Analytical Platform Coupled with Multivariate Statistical Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01827-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ríos-Reina R, Azcarate SM, Camiña JM, Goicoechea HC. Multi-level data fusion strategies for modeling three-way electrophoresis capillary and fluorescence arrays enhancing geographical and grape variety classification of wines. Anal Chim Acta 2020; 1126:52-62. [PMID: 32736724 DOI: 10.1016/j.aca.2020.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 11/28/2022]
Abstract
Capillary electrophoresis with diode array detection (CE-DAD) and multidimensional fluorescence spectroscopy (EEM) second-order data were fused and chemometrically processed for geographical and grape variety classification of wines. Multi-levels data fusion strategies on three-way data were evaluated and compared revealing their advantages/disadvantages in the classification context. Straightforward approaches based on a series of data preprocessing and feature extraction steps were developed for each studied level. Partial least square discriminant analysis (PLS-DA) and its multi-way extension (NPLS-DA) were applied to CE-DAD, EEM and fused data matrices structured as two-way and three-way arrays, respectively. Classification results achieved on each model were evaluated through global indices such as average sensitivity non-error rate and average precision. Different degrees of improvement were observed comparing the fused matrix results with those obtained using a single one, clear benefits have been demonstrated when level of data fusion increases, achieving with the high-level strategy the best classification results.
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Affiliation(s)
- Rocío Ríos-Reina
- Área de Nutrición y Bromatología, Fac. Farmacia, Univ. Sevilla, C/P. García González No. 2, E-41012, Sevilla, Spain
| | - Silvana M Azcarate
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa-CONICET, Instituto de Ciencias de La Tierra y Ambientales de La Pampa (INCITAP), Av. Uruguay 151, 6300, Santa Rosa, La Pampa, Argentina.
| | - José M Camiña
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa-CONICET, Instituto de Ciencias de La Tierra y Ambientales de La Pampa (INCITAP), Av. Uruguay 151, 6300, Santa Rosa, La Pampa, Argentina
| | - Héctor C Goicoechea
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional Del Litoral-CONICET, Ciudad Universitaria, Santa Fe, S3000ZAA, Argentina
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Mikrou T, Pantelidou E, Parasyri N, Papaioannou A, Kapsokefalou M, Gardeli C, Mallouchos A. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020; 25:E3818. [PMID: 32839421 PMCID: PMC7503666 DOI: 10.3390/molecules25173818] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 01/22/2023] Open
Abstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Affiliation(s)
- Theano Mikrou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Elisavet Pantelidou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Niki Parasyri
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Andreas Papaioannou
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece;
| | - Maria Kapsokefalou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
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41
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Crawford LM, Janovick JL, Carrasquilla-Garcia N, Hatzakis E, Wang SC. Comparison of DNA analysis, targeted metabolite profiling, and non-targeted NMR fingerprinting for differentiating cultivars of processed olives. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107264] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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42
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Application of High Resolution Mass Spectrometric methods coupled with chemometric techniques in olive oil authenticity studies - A review. Anal Chim Acta 2020; 1134:150-173. [PMID: 33059861 DOI: 10.1016/j.aca.2020.07.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 07/13/2020] [Accepted: 07/14/2020] [Indexed: 12/21/2022]
Abstract
Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is recognized for its nutritional value and beneficial health effects. The main authenticity issues associated with EVOO's quality involve the organoleptic properties (EVOO or defective), mislabeling of production type (organic or conventional), variety and geographical origin, and adulteration. Currently, there is an emerging need to characterize EVOOs and evaluate their genuineness. This can be achieved through the development of analytical methodologies applying advanced "omics" technologies and the investigation of EVOOs chemical fingerprints. The objective of this review is to demonstrate the analytical performance of High Resolution Mass Spectrometry (HRMS) in the field of food authenticity assessment, allowing the determination of a wide range of food constituents with exceptional identification capabilities. HRMS-based workflows used for the investigation of critical olive oil authenticity issues are presented and discussed, combined with advanced data processing, comprehensive data mining and chemometric tools. The use of unsupervised classification tools, such as Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA), as well as supervised classification techniques, including Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Partial Least Square Discriminant Analysis (PLS-DA), Orthogonal Projection to Latent Structure-Discriminant Analysis (OPLS-DA), Counter Propagation Artificial Neural Networks (CP-ANNs), Self-Organizing Maps (SOMs) and Random Forest (RF) is summarized. The combination of HRMS methodologies with chemometrics improves the quality and reliability of the conclusions from experimental data (profile or fingerprints), provides valuable information suggesting potential authenticity markers and is widely applied in food authenticity studies.
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43
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Li Y, Shen Y, Yao CL, Guo DA. Quality assessment of herbal medicines based on chemical fingerprints combined with chemometrics approach: A review. J Pharm Biomed Anal 2020; 185:113215. [DOI: 10.1016/j.jpba.2020.113215] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 01/08/2020] [Accepted: 02/26/2020] [Indexed: 12/30/2022]
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44
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da Costa NL, Ximenez JPB, Rodrigues JL, Barbosa F, Barbosa R. Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03480-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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45
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Multiblock chemometrics for the discrimination of three extra virgin olive oil varieties. Food Chem 2020; 309:125588. [DOI: 10.1016/j.foodchem.2019.125588] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 09/18/2019] [Accepted: 09/23/2019] [Indexed: 11/21/2022]
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46
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Viter R, Kunene K, Genys P, Jevdokimovs D, Erts D, Sutka A, Bisetty K, Viksna A, Ramanaviciene A, Ramanavicius A. Photoelectrochemical Bisphenol S Sensor Based on ZnO‐Nanoroads Modified by Molecularly Imprinted Polypyrrole. MACROMOL CHEM PHYS 2019. [DOI: 10.1002/macp.201900232] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Roman Viter
- Institute of Chemical Physics, and Institute of Atomic Physics and SpectroscopyUniversity of Latvia 19 Raina Boulevard LV 1586 Riga Latvia
- NanoTechnas – Center of Nanotechnology and Materials ScienceFaculty of Chemistry and GeosciencesVilnius University Naugarduko 24 LT‐03225 Vilnius Lithuania
| | - Kwanele Kunene
- Department of ChemistryDurban University of Technology P.O Box 1334 Durban 4000 South Africa
- Faculty of ChemistryUniversity of Latvia 19 Raina Boulevard LV 1586 Riga Latvia
| | - Povilas Genys
- Research Laboratory of Functional Materials TechnologiesFaculty of Materials Science and Applied ChemistryRiga Technical University P. Valdena 3/7 1048 Riga Latvia
| | - Daniels Jevdokimovs
- Institute of Chemical Physics, and Institute of Atomic Physics and SpectroscopyUniversity of Latvia 19 Raina Boulevard LV 1586 Riga Latvia
| | - Donats Erts
- Institute of Chemical Physics, and Institute of Atomic Physics and SpectroscopyUniversity of Latvia 19 Raina Boulevard LV 1586 Riga Latvia
- Sumy State UniversityCenter for Collective Use of Scientific Equipment 31, Sanatornaya st. 40018 Sumy Ukraine
| | - Andris Sutka
- Institute of Chemical Physics, and Institute of Atomic Physics and SpectroscopyUniversity of Latvia 19 Raina Boulevard LV 1586 Riga Latvia
- Research Laboratory of Functional Materials TechnologiesFaculty of Materials Science and Applied ChemistryRiga Technical University P. Valdena 3/7 1048 Riga Latvia
| | - Krishna Bisetty
- Department of ChemistryDurban University of Technology P.O Box 1334 Durban 4000 South Africa
| | - Arturs Viksna
- Faculty of ChemistryUniversity of Latvia 19 Raina Boulevard LV 1586 Riga Latvia
| | - Almira Ramanaviciene
- Research Laboratory of Functional Materials TechnologiesFaculty of Materials Science and Applied ChemistryRiga Technical University P. Valdena 3/7 1048 Riga Latvia
| | - Arunas Ramanavicius
- Research Laboratory of Functional Materials TechnologiesFaculty of Materials Science and Applied ChemistryRiga Technical University P. Valdena 3/7 1048 Riga Latvia
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47
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A holistic approach to authenticate organic sweet oranges (Citrus Sinensis L. cv Osbeck) using different techniques and data fusion. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics. Talanta 2019; 203:194-202. [DOI: 10.1016/j.talanta.2019.05.064] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 05/08/2019] [Accepted: 05/13/2019] [Indexed: 12/12/2022]
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49
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Xing C, Yuan X, Wu X, Shao X, Yuan J, Yan W. Chemometric classification and quantification of sesame oil adulterated with other vegetable oils based on fatty acids composition by gas chromatography. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.085] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Hou W, Dai J, Duan Y. Rapidly monitoring the quality of flavoring essence based on microwave-induced plasma ionization mass spectrometry and multivariate statistical analysis. Talanta 2019; 198:97-104. [PMID: 30876609 DOI: 10.1016/j.talanta.2019.01.043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 01/05/2019] [Accepted: 01/09/2019] [Indexed: 11/16/2022]
Abstract
Microwave-induced plasma ionization mass spectrometry (MIPI-MS) combined with multivariate statistical analysis was first applied to rapidly monitor the quality of tobacco flavoring essence. A small isolation and reaction chamber was set up between the ion source and the injection port of mass spectrometer to effectively eliminate the interference of external environment in the process of analyzing samples. The improved experimental apparatus (MIPI-MS) could achieve online and high-throughput analysis, with minimal sample preparation steps. Further, two types of tobacco flavoring essences with the similar appearance and physicochemical parameters were employed to verify the usability of the promising method in the field of quality monitoring. Firstly, the mass spectral fingerprint of each essence was established by the improved MIPI-MS method within 2 min. Then, two multivariate statistical processes were carried out to analyze mass spectral data. The similarity results indicated that the thresholds of tobacco flavoring essences from different batches were 1.512 and 2.638, respectively. The first three principal components of the established PLS-DA described 93.6% of the total variability, and provided a visualized comparison for the two types of flavoring materials. Finally, the adulterated samples were successfully distinguished by employing the two multivariate statistical processes.
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Affiliation(s)
- Wenqian Hou
- Chengdu Center for Disease Control and Prevention, Chengdu 610041, China
| | - Jianxiong Dai
- Research Center of Analytical Instrumentation, College of Chemistry and Materials Science, Northwest University, Xi'an 710127, China.
| | - Yixiang Duan
- Research Center of Analytical Instrumentation, College of Chemistry and Materials Science, Northwest University, Xi'an 710127, China.
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