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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Authentication of pure and adulterated edible oils using non-destructive ultrasound. Food Chem 2023; 429:136820. [PMID: 37531872 DOI: 10.1016/j.foodchem.2023.136820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/12/2023] [Accepted: 07/03/2023] [Indexed: 08/04/2023]
Abstract
At present, the quality of edible oil is evaluated using traditional analysis techniques that are generally destructive. Therefore, efforts are being made to find alternative methods with non-destructive techniques such as Ultrasound. This work aims to confirm the feasibility of non-destructive ultrasonic inspection to characterise and detect fraudulent practices in olive oil due to adulteration with two other edible vegetable oils (sunflower and corn). For this purpose, pulsed ultrasonic signals with a frequency of 2.25 MHz have been used. The samples of pure olive oil were adulterated with the other two in variable percentages between 20% and 80%. Moreover, the viscosity and density values were measured. Both these physicochemical and acoustic parameters were obtained at 24 °C and 30 °C and linearly correlated with each other. The results indicate the sensitivity of the method at all levels of adulteration studied. The responses obtained through the parameters related to the components of velocity, attenuation, and frequency of the ultrasonic waves are complementary to each other. This allows concluding that the classification of pure and adulterated oil samples is possible through non-destructive ultrasonic inspection.
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Affiliation(s)
- A Jiménez
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Rufo
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - J M Paniagua
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - A González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - L S Olegario
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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2
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Extraction of physicochemical properties from the fluorescence spectrum with 1D convolutional neural networks: Application to olive oil. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111198] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Li Y, Sun N, Ma S, Zhang X, Wang Y, Li X. Magnetic thermo-responsive branched polymer for fast extraction and enrichment of phenolic acids in olive oil with tunable and enhanced performance. Anal Chim Acta 2022; 1229:340359. [PMID: 36156232 DOI: 10.1016/j.aca.2022.340359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/16/2022] [Accepted: 09/02/2022] [Indexed: 11/01/2022]
Abstract
Magnetic thermo-responsive branched polymer (Fe3O4@poly(glycidyl methacrylate)@poly(N-isopropylacrylamide)) was fabricated for the first time and applied for microwave-assisted magnetic solid phase extraction of phenolic acids in olive oil samples followed by ultra-high performance liquid chromatography-tandem mass spectrometry analysis in multiple reaction monitoring mode. Owing to the controllable molecular weight of poly(glycidyl methacrylate) synthesized by atom transfer radical polymerization and the thermo-responsive characteristic of poly(N-isopropylacrylamide), extraction performance could be efficiently tuned and enhanced. The whole sample pretreatment process was accomplished within 1 min with the help of the microwave. The nanocomposites were characterized by transmission electron microscope, scanning electron microscope, Fourier transform infrared spectroscopy, thermogravimetric analysis, vibrating sample magnetometer, water contact angles and dynamic light scattering. The adsorption experimental data fitted well with the Freundlich isotherm model and followed the pseudo-second-order kinetic model. The factors affecting the extraction process including adsorbent amount, adsorption time, sample volume, desorption conditions and interferents were investigated and optimized. Under the most favorable conditions, the developed method showed good linearity (R2 ≥ 97.98%) in the range of 0.2-30 μg L-1, low limits of detection (0.005-0.030 μg L-1) and limits of quantification (0.016-0.098 μg L-1) as well as satisfactory precision (RSDs≤4.85%). Our proposed method was successfully used for determination of phenolic acids in olive oil samples and satisfactory recoveries at three spiked concentration levels were in the range of 84.6-108.1% with RSDs less than 9.20%. Coupled with principal component analysis, our developed method proved promising for fast and convenient differentiation between extra virgin olive oils and refined olive oils.
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Affiliation(s)
- Yaping Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China.
| | - Ningning Sun
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Songxin Ma
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xin Zhang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Yingfeng Wang
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
| | - Xingru Li
- Department of Chemistry, Capital Normal University, 105 West Third Ring Road North, Haidian District, Beijing, 100048, China
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4
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Determination of Maximum Oil Yield, Quality Indicators and Absorbance Spectra of Hulled Sunflower Seeds Oil Extraction under Axial Loading. Foods 2022; 11:foods11182866. [PMID: 36140994 PMCID: PMC9498589 DOI: 10.3390/foods11182866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 11/24/2022] Open
Abstract
The present study aims to estimate the maximum oil yield of hulled sunflower seed samples in a uniaxial process under a load of 40 kN and speed of 4 mm/min. The oil samples were assessed for their quality parameters and spectra curves within the wavelength range of 325–600 nm. The results show that heating temperatures in the range of 40 °C to 80 °C increased the oil output; however, a maximum oil yield of 48.869 ± 6.023% with a minimum energy of 533.709 ± 65.644 J at the fifth repeated pressing was obtained from the unheated sample compared to the heated samples. The peroxide values ranged from 6.898 ± 0.144 to 7.290 ± 0.507 meq O2/kg, acid values from 1.043 ± 0.166 to 1.998 ± 0.276 mg KOH/g oil and free fatty acid values from 0.521 ± 0.083 to 0.999 ± 0.138 mg KOH/g oil, which were within the recommended quality threshold. There were significant spectral differences among the oil samples. A single absorbance peak was observed at 350 nm for all oil samples, indicating low levels of pigment molecules in the oil. The study revealed the need for repeated pressings to recover the considerable residual oil remaining in the seedcake after the first pressing.
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5
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Lozano‐Castellón J, López‐Yerena A, Domínguez‐López I, Siscart‐Serra A, Fraga N, Sámano S, López‐Sabater C, Lamuela‐Raventós RM, Vallverdú‐Queralt A, Pérez M. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Compr Rev Food Sci Food Saf 2022; 21:2639-2664. [DOI: 10.1111/1541-4337.12949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/19/2023]
Affiliation(s)
- Julián Lozano‐Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anallely López‐Yerena
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Inés Domínguez‐López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Aina Siscart‐Serra
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Nathalia Fraga
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Samantha Sámano
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Carmen López‐Sabater
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Rosa M Lamuela‐Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anna Vallverdú‐Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
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6
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Rifna EJ, Pandiselvam R, Kothakota A, Subba Rao KV, Dwivedi M, Kumar M, Thirumdas R, Ramesh SV. Advanced process analytical tools for identification of adulterants in edible oils - A review. Food Chem 2022; 369:130898. [PMID: 34455326 DOI: 10.1016/j.foodchem.2021.130898] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/16/2021] [Accepted: 08/16/2021] [Indexed: 12/16/2022]
Abstract
This review summarizes the use of spectroscopic processes-based analytical tools coupled with chemometric techniques for the identification of adulterants in edible oil. Investigational approaches of process analytical tools such asspectroscopy techniques, nuclear magnetic resonance (NMR), hyperspectral imaging (HSI), e-tongue and e-nose combined with chemometrics were used to monitor quality of edible oils. Owing to the variety and intricacy of edible oil properties along with the alterations in attributes of the PAT tools, the reliability of the tool used and the operating factors are the crucial components which require attention to enhance the efficiency in identification of adulterants. The combination of process analytical tools with chemometrics offers a robust technique with immense chemotaxonomic potential. These involves identification of adulterants, quality control, geographical origin evaluation, process evaluation, and product categorization.
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Affiliation(s)
- E J Rifna
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India.
| | - K V Subba Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, Odisha, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Matunga, Mumbai 400019, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science and Technology, PJTSAU, Telangana, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
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7
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Discrimination of Adulterated Ginkgo Biloba Products Based on 2T2D Correlation Spectroscopy in UV-Vis Range. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020433. [PMID: 35056747 PMCID: PMC8777600 DOI: 10.3390/molecules27020433] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/19/2021] [Accepted: 01/07/2022] [Indexed: 11/23/2022]
Abstract
Ginkgo biloba is a popular medicinal plant widely used in numerous herbal products, including food supplements. Due to its popularity and growing economic value, G. biloba leaf extract has become the target of economically motivated adulterations. There are many reports about the poor quality of ginkgo products and their adulteration, mainly by adding flavonols, flavonol glycosides, or extracts from other plants. In this work, we developed an approach using two-trace two-dimensional correlation spectroscopy (2T2D COS) in UV-Vis range combined with multilinear principal component analysis (MPCA) to detect potential adulteration of twenty G. biloba food supplements. UV-Vis spectral data are obtained for 80% methanol and aqueous extracts in the range of 245–410 nm. Three series of two-dimensional correlation spectra were interpreted by visual inspection and using MPCA. The proposed relatively quick and straightforward approach successfully differentiated supplements adulterated with rutin or those lacking ginkgo leaf extract. Supporting information about adulteration was obtained from the difference between the DPPH radical scavenging capacity of both extracts and from chromatographic (HPLC-DAD) fingerprints of methanolic samples.
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8
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QU Q, JIN L. Application of nuclear magnetic resonance in food analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.43622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Wang H, Xin Y, Wan X. Spectral detection technology of vegetable oil: Spectral analysis of porphyrins and terpenoids. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 261:119965. [PMID: 34144333 DOI: 10.1016/j.saa.2021.119965] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/23/2021] [Accepted: 05/15/2021] [Indexed: 06/12/2023]
Abstract
In this paper, the existence of porphyrins and terpenoids in different vegetable oils and their spectral characterization techniques are reported. The classification of pure vegetable oils was realised by principal component analysis - support vector machine (PCA-SVM) model. The absorption spectra, Raman spectra, fluorescence spectra and supercontinuum spectra of 8 kinds of pure vegetable oils were studied, and the effects of oil types and processing technology on spectral differences were analysed. The results showed that the fingerprint information of 4 kinds of spectral techniques mainly came from chlorophyll and β-carotene in vegetable oil. The extra virgin olive oil (EVOO) got by physical cold pressing technology had the most porphyrins and terpenoids content and the strongest activity. Therefore, the spectral characterization of porphyrins and terpenoids in vegetable oil can guide the regulation of the processing technology of vegetable oil and realise the qualitative and quantitative analysis of vegetable oil.
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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.
| | - Yingjian Xin
- 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; Key Laboratory of Systems Health Science of Zhejiang Province, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Chinese Academy of Sciences, 310024 Hangzhou, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China.
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10
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Study of the Evolution of Pigments from Freshly Pressed to 'On-the-Shelf' Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy. Foods 2021; 10:foods10081891. [PMID: 34441668 PMCID: PMC8394633 DOI: 10.3390/foods10081891] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 12/24/2022] Open
Abstract
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used approaches to address olive oil quality and authenticity. Based on previous research where near-UV Visible spectroscopy was used to investigate extra-virgin olive oils (EVOOs) and their main pigments’ content (i.e., β-carotene, lutein, pheophytin a and pheophytin b), we have implemented the spectral deconvolution method in order to follow the EVOO’s life, from ‘freshly pressed’ to ‘on-the-shelf’ EVOO samples at different storage time. In the first part of the manuscript, the new implemented deconvolution spectroscopic method aimed to quantify two additional pigments, namely chlorophyll a and chlorophyll b, is described and tested on ‘ad hoc’ samples with known concentrations of chlorophylls. The effect of light exposure and acidification was investigated to test the reliability and robustness of the spectral deconvolution. In the second part of the work, this approach was used to study the kinetic of pigments’ degradation in several monocultivar fresh EVOO samples under optimal storage’s conditions. The results here reported show that this spectroscopic deconvolution approach is a good method to study fresh EVOOs too; moreover, the proposed method revealed to be sensitive to detect eventual stresses of olive oil samples stored in not-good conditions.
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11
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Tobolková B, Takáč P, Mangová B, Kozánek M. A comparative study of colour characteristics of thermally/non-thermally treated mealworm larvae (Tenebrio molitor) by means of UV/Vis spectroscopy and multivariate analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00957-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Calle JLP, Ferreiro-González M, Ruiz-Rodríguez A, Barbero GF, Álvarez JÁ, Palma M, Ayuso J. A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars. Foods 2021; 10:foods10061411. [PMID: 34207095 PMCID: PMC8233915 DOI: 10.3390/foods10061411] [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: 05/22/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.
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Affiliation(s)
- José Luis P. Calle
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Spain; (J.L.P.C.); (A.R.-R.); (G.F.B.); (M.P.)
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Spain; (J.L.P.C.); (A.R.-R.); (G.F.B.); (M.P.)
- Correspondence: ; Tel.: +34-956-01-6359
| | - Ana Ruiz-Rodríguez
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Spain; (J.L.P.C.); (A.R.-R.); (G.F.B.); (M.P.)
| | - Gerardo F. Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Spain; (J.L.P.C.); (A.R.-R.); (G.F.B.); (M.P.)
| | - José Á. Álvarez
- Department of Physical Chemistry, Faculty of Sciences, Institute of Biomolecules (INBIO), University of Cadiz, 11510 Puerto Real, Spain; (J.Á.Á.); (J.A.)
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Spain; (J.L.P.C.); (A.R.-R.); (G.F.B.); (M.P.)
| | - Jesús Ayuso
- Department of Physical Chemistry, Faculty of Sciences, Institute of Biomolecules (INBIO), University of Cadiz, 11510 Puerto Real, Spain; (J.Á.Á.); (J.A.)
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13
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Wang H, Xin Y, Ma H, Fang P, Li C, Wan X, He Z, Jia J, Ling Z. Rapid detection of Chinese-specific peony seed oil by using confocal Raman spectroscopy and chemometrics. Food Chem 2021; 362:130041. [PMID: 34087711 DOI: 10.1016/j.foodchem.2021.130041] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 11/26/2022]
Abstract
Peony seed oil (PSO) is a new woody nut oil which is unique to China. Its unsaturated fatty acids are over 90% and are rich in α - linolenic acid. Although the PSO industry is in its infancy, it is bound to become a top vegetable oil food material because of its own advantages. The potential high commercial profit of its adulteration with cheap vegetable oil will be an important factor hindering the healthy development of PSO industry. It is of great significance to study the adulteration of PSO for preventing large-scale adulteration. In this study, the qualitative and quantitative analysis of PSO was realised based on Raman spectroscopy combined with chemometrics analysis, and the fatty acid composition of PSO was analysed according to Raman characteristic peaks. The technology can be applied to routine analysis and quality control of PSO.
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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.
| | - Yingjian Xin
- 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; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Huanzhen Ma
- School of Life Science, Hangzhou Institute for Advanced Study, UCAS, Hangzhou 310024, China; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Peipei Fang
- School of Life Science, Hangzhou Institute for Advanced Study, UCAS, Hangzhou 310024, China; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Chenhong Li
- 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; University of the Chinese Academy of Sciences, Beijing 100049, China
| | - Xiong Wan
- Key Laboratory of Space Active Opto-Electronics Technology of the Chinese Academy of Sciences, Shanghai 200083, China; School of Life Science, Hangzhou Institute for Advanced Study, UCAS, Hangzhou 310024, China; Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China.
| | - Zhiping He
- 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.
| | - Jianjun Jia
- 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; Shanghai Research Center for Quantum Sciences, Shanghai 201315, China.
| | - Zongcheng Ling
- Shandong Key Laboratory of Optical Astronomy and Solar-Terrestrial Environment, School of Space Science and Physics, Institute of Space Sciences, Shandong University, Weihai, Shandong 264209, China
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14
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Venturini F, Sperti M, Michelucci U, Herzig I, Baumgartner M, Caballero JP, Jimenez A, Deriu MA. Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques. Foods 2021; 10:foods10051010. [PMID: 34066453 PMCID: PMC8148140 DOI: 10.3390/foods10051010] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 02/07/2023] Open
Abstract
Extra virgin olive oil (EVOO) is the highest quality of olive oil and is characterized by highly beneficial nutritional properties. The large increase in both consumption and fraud, for example through adulteration, creates new challenges and an increasing demand for developing new quality assessment methodologies that are easier and cheaper to perform. As of today, the determination of olive oil quality is performed by producers through chemical analysis and organoleptic evaluation. The chemical analysis requires advanced equipment and chemical knowledge of certified laboratories, and has therefore limited accessibility. In this work a minimalist, portable, and low-cost sensor is presented, which can perform olive oil quality assessment using fluorescence spectroscopy. The potential of the proposed technology is explored by analyzing several olive oils of different quality levels, EVOO, virgin olive oil (VOO), and lampante olive oil (LOO). The spectral data were analyzed using a large number of machine learning methods, including artificial neural networks. The analysis performed in this work demonstrates the possibility of performing the classification of olive oil in the three mentioned classes with an accuracy of 100%. These results confirm that this minimalist low-cost sensor has the potential to substitute expensive and complex chemical analysis.
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Affiliation(s)
- Francesca Venturini
- Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, Technikumstrasse 9, 8401 Winterthur, Switzerland; (I.H.); (M.B.)
- TOELT LLC, Birchlenstr. 25, 8600 Dübendorf, Switzerland;
- Correspondence: (F.V.); (M.A.D.)
| | - Michela Sperti
- Polito BIO Med Lab., Department of Mechanical and Aerospace Engineering, Politecnico di Torino, 10129 Turin, Italy;
| | - Umberto Michelucci
- TOELT LLC, Birchlenstr. 25, 8600 Dübendorf, Switzerland;
- School of Computing, University of Portsmouth, Portsmouth PO1 3HE, UK
| | - Ivo Herzig
- Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, Technikumstrasse 9, 8401 Winterthur, Switzerland; (I.H.); (M.B.)
| | - Michael Baumgartner
- Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, Technikumstrasse 9, 8401 Winterthur, Switzerland; (I.H.); (M.B.)
| | - Josep Palau Caballero
- SCA San Sebastián Puente del Ventorro, s/n, 18566 Benalua de las Villas, Spain; (J.P.C.); (A.J.)
| | - Arturo Jimenez
- SCA San Sebastián Puente del Ventorro, s/n, 18566 Benalua de las Villas, Spain; (J.P.C.); (A.J.)
| | - Marco Agostino Deriu
- Polito BIO Med Lab., Department of Mechanical and Aerospace Engineering, Politecnico di Torino, 10129 Turin, Italy;
- Correspondence: (F.V.); (M.A.D.)
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15
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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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16
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Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03635-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Quantification of extra virgin olive oil adulteration using smartphone videos. Talanta 2020; 216:120920. [DOI: 10.1016/j.talanta.2020.120920] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 11/22/2022]
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18
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Cai S, Zhang Y, Xia F, Shen G, Feng J. An expert system based on 1H NMR spectroscopy for quality evaluation and adulteration identification of edible oils. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103316] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Lastra-Mejias M, Izquierdo M, Torreblanca-Zanca A, Aroca-Santos R, Cancilla JC, Sepulveda-Diaz JE, Torrecilla JS. Cognitive fluorescence sensing to monitor the storage conditions and locate adulterations of extra virgin olive oil. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.033] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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20
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Meenu M, Cai Q, Xu B. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.045] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Gonçalves TR, Rosa LN, Torquato AS, da Silva LFO, Março PH, Gomes STM, Matsushita M, Valderrama P. Assessment of Brazilian Monovarietal Olive Oil in Two Different Package Systems by Using Data Fusion and Chemometrics. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01511-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Aliaño-González MJ, Ferreiro-González M, Espada-Bellido E, Palma M, Barbero GF. A screening method based on Visible-NIR spectroscopy for the identification and quantification of different adulterants in high-quality honey. Talanta 2019; 203:235-241. [PMID: 31202332 DOI: 10.1016/j.talanta.2019.05.067] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 05/14/2019] [Accepted: 05/16/2019] [Indexed: 11/15/2022]
Abstract
According to European Union regulations, honey is a pure product and adding to or removing from it any kind of substance is illegal. Nevertheless, its adulteration by adding inexpensive and artificial adulterants is a common practice. This paper deals with the use of visible and near-infrared spectroscopy (Vis-NIRS) combined with chemometric tools as a screening technique for the identification and quantification of different types of adulterants (inverted sugar, rice syrup, brown cane sugar and fructose syrup) added to high-quality honey (Granada Protected Designation of Origin, Spain) at different levels (5%-50%). A complete discrimination between non-adulterated and adulterated samples was achieved. A general regression model to quantify the adulteration levels was developed as well as specific models for each adulterant. The coefficients of determination were higher than 0.96 for all the models. These results demonstrate the capacity of Vis-NIRS combined with chemometric tools for honey quality control.
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Affiliation(s)
- Ma José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510, Puerto Real, Cadiz, Spain.
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23
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Lastra-Mejías M, Aroca-Santos R, Izquierdo M, Cancilla JC, Mena ML, Torrecilla JS. Chaotic parameters from fluorescence spectra to resolve fraudulent mixtures of fresh and expired protected designation of origin extra virgin olive oils. Talanta 2019; 195:1-7. [DOI: 10.1016/j.talanta.2018.10.102] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 10/28/2018] [Accepted: 10/30/2018] [Indexed: 10/28/2022]
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24
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Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques. Foods 2019; 8:foods8010018. [PMID: 30621084 PMCID: PMC6352134 DOI: 10.3390/foods8010018] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 01/02/2019] [Accepted: 01/02/2019] [Indexed: 12/14/2022] Open
Abstract
The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product’s quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls’ derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls’ derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil.
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25
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Shi J, Yuan D, Hao S, Wang H, Luo N, Liu J, Zhang Y, Zhang W, He X, Chen Z. Stimulated Brillouin scattering in combination with visible absorption spectroscopy for authentication of vegetable oils and detection of olive oil adulteration. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 206:320-327. [PMID: 30144748 DOI: 10.1016/j.saa.2018.08.031] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 08/06/2018] [Accepted: 08/15/2018] [Indexed: 06/08/2023]
Abstract
Vegetable oils provide high nutritional value in the human diet. Specifically, extra virgin olive oil (EVOO) possesses a higher price than that of other vegetable oils. Adulteration of pure EVOO with other types of vegetable oils has attracted increasing attentions. In this work, a stimulated Brillouin scattering (SBS) combined with visible absorption spectroscopy method is proposed for authentication of vegetable oils and detection of olive oil adulteration. The results provided here have demonstrated that the different vegetable oils and adulteration oils exhibit significant differences in normalized absorbance values of two relevant wavelengths (455 and 670 nm) and frequency shifts of SBS. The normalized absorbance values of all spectra at the two relevant wavelengths of 670 nm and 455 nm linearly decrease with the increase of the adulteration concentration. The Brillouin frequency shifts exponentially increase with the increase of the adulteration concentration. Due to non-destructive and requiring no sample pretreatment procedure, this method can be effectively employed for authentication and detection of oils adulteration.
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Affiliation(s)
- Jiulin Shi
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China
| | - Dapeng Yuan
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China
| | - Shiguo Hao
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China
| | - Hongpeng Wang
- Key Laboratory of Space Active Opto-Electronics Technology, Shanghai Institute of Technical Physics of the Chinese Academy of Sciences, Shanghai 200083, China.
| | - Ningning Luo
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China
| | - Juan Liu
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China
| | - Yubao Zhang
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China
| | - Weiwei Zhang
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China
| | - Xingdao He
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China.
| | - Zhongping Chen
- Jiangxi Engineering Laboratory for Optoelectronics Testing Technology, Nanchang Hangkong University, Nanchang 330063, China.
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26
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Linear and non-linear quantification of extra virgin olive oil, soybean oil, and sweet almond oil in blends to assess their commercial labels. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.09.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Abstract
Food fraud can be highly lucrative, and high accuracy authentication of various foodstuffs is becoming essential. Olive oil is one of the most investigated food matrices, due to its high price and low production globally, with recent food fraud examples showing little or no high quality olive oil in the tested oils. Here a simple method using a 405 nm LED flashlight and a smartphone is developed for edible oil authentication. Identification is fingerprinted by intrinsic fluorescent compounds in the oils, such as chlorophylls and polyphenols. This study uses the hue parameter of HSV-colorspace to authenticate 24 different edible oils of 9 different types and 15 different brands. For extra virgin olive oil, all nine samples are well separated from the other oil samples. The rest of the samples were also well type-distinguished by the hue parameter, which is complemented by hue-histogram analysis. This opens up opportunities for low-cost and high-throughput smartphone field-testing of edible oils on all levels of the production and supply chain.
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Affiliation(s)
- Aron Hakonen
- Sensor Visions AB, Legendgatan 116, 422 55 Hisings Backa, Sweden
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28
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Ferreiro-González M, Ruiz-Rodríguez A, Barbero GF, Ayuso J, Álvarez JA, Palma M, Barroso CG. FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines. Food Chem 2018; 277:6-11. [PMID: 30502191 DOI: 10.1016/j.foodchem.2018.10.087] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 10/10/2018] [Accepted: 10/18/2018] [Indexed: 01/10/2023]
Abstract
During the ageing period, diverse physicochemical changes occur affecting the quality of the final product. For this reason, it is important to study and optimize this step. Fourier transform infrared (FT-IR) and UV-visible (UV-Vis) spectroscopic techniques combined with multivariate analysis were used to obtain regression models to correlate both spectroscopic data and chromatic parameters with the ageing level of high quality Sherry wines. Three spectral ranges were obtained that contain the highest variance: two different fingerprint ranges in FT-IR (1100-2000 cm-1 and 2300-2999 cm-1) and one range in the visible region (380-450 nm). The regression model has enabled full differentiation between the seven levels of ageing in the wine explored. A good linear regression fit (R2 above 0.95) was obtained regardless of the ranges used. The results demonstrate that both spectroscopic techniques can be used to optimize the ageing process in a simple and fast way.
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Affiliation(s)
- Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Ana Ruiz-Rodríguez
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Jesús Ayuso
- Department of Physical Chemistry, Faculty of Sciences, Institute of Biomolecules (INBIO), University of Cadiz, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - José A Álvarez
- Department of Physical Chemistry, Faculty of Sciences, Institute of Biomolecules (INBIO), University of Cadiz, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Carmelo G Barroso
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
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29
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Ferreiro-González M, Espada-Bellido E, Guillén-Cueto L, Palma M, Barroso CG, Barbero GF. Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics. Talanta 2018; 188:288-292. [DOI: 10.1016/j.talanta.2018.05.095] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 05/24/2018] [Accepted: 05/28/2018] [Indexed: 12/01/2022]
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30
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Valdés A, Beltrán A, Mellinas C, Jiménez A, Garrigós MC. Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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31
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Rohman A, Che Man YB, Ismail A, Hashim P. FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1336718] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Abdul Rohman
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
- Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yaakob bin Che Man
- Halal Products Research Institute, Universiti Putra Malaysia, UPM, Serdang, Selangor, Malaysia
| | - Amin Ismail
- Halal Products Research Institute, Universiti Putra Malaysia, UPM, Serdang, Selangor, Malaysia
| | - Puziah Hashim
- Halal Products Research Institute, Universiti Putra Malaysia, UPM, Serdang, Selangor, Malaysia
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32
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Milanez KDTM, Nóbrega TCA, Nascimento DS, Insausti M, Band BSF, Pontes MJC. Multivariate modeling for detecting adulteration of extra virgin olive oil with soybean oil using fluorescence and UV–Vis spectroscopies: A preliminary approach. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.060] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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