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Drakopoulou SK, Kritikou AS, Baessmann C, Thomaidis NS. Untargeted 4D-metabolomics using Trapped Ion Mobility combined with LC-HRMS in extra virgin olive oil adulteration study with lower-quality olive oils. Food Chem 2024; 434:137410. [PMID: 37708573 DOI: 10.1016/j.foodchem.2023.137410] [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: 11/07/2022] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/16/2023]
Abstract
Metabolomics is widely established in the field of food authenticity to address demanding issues, such as adulteration cases. Trapped ion mobility spectrometry (TIMS) coupled to liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) provides an additional analytical dimension, introducing mobility-enhanced metabolomics in four dimensions (4D). In the present work, the potential of LC-TIMS-HRMS as a reliable analytical platform for authenticity studies is being explored, applied in extra virgin olive oil (EVOO) adulteration study. An integrated untargeted 4D-metabolomics approach is being implemented to investigate adulteration, with refined olive oils (ROOs) and olive pomace oils (OPOs) set as adulterants. Robust prediction models are built, successfully discriminating authentic EVOOs from adulterated ones and highlighting markers in each group. Noteworthy outcomes are retrieved regarding TIMS added value in LC-HRMS workflows, resulting in a significant increase of metabolic coverage, while, thanks to platform's enhanced sensitivity, detection of adulteration is being achieved down to 1%.
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Affiliation(s)
- Sofia K Drakopoulou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Anastasia S Kritikou
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | | | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
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2
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Ilić M, Pastor K, Ilić A, Vasić M, Nastić N, Vujić Đ, Ačanski M. Legume Fingerprinting through Lipid Composition: Utilizing GC/MS with Multivariate Statistics. Foods 2023; 12:4420. [PMID: 38137224 PMCID: PMC10742467 DOI: 10.3390/foods12244420] [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: 11/08/2023] [Revised: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
This study presents a tentative analysis of the lipid composition of 47 legume samples, encompassing species such as Phaseolus spp., Vicia spp., Pisum spp., and Lathyrus spp. Lipid extraction and GC/MS (gas chromatography with mass spectrometric detection) analysis were conducted, followed by multivariate statistical methods for data interpretation. Hierarchical Cluster Analysis (HCA) revealed two major clusters, distinguishing beans and snap beans (Phaseolus spp.) from faba beans (Vicia faba), peas (Pisum sativum), and grass peas (Lathyrus sativus). Principal Component Analysis (PCA) yielded 2D and 3D score plots, effectively discriminating legume species. Linear Discriminant Analysis (LDA) achieved a 100% accurate classification of the training set and a 90% accuracy of the test set. The lipid-based fingerprinting elucidated compounds crucial for discrimination. Both PCA and LDA biplots highlighted squalene and fatty acid methyl esters (FAMEs) of 9,12,15-octadecatrienoic acid (C18:3) and 5,11,14,17-eicosatetraenoic acid (C20:4) as influential in the clustering of beans and snap beans. Unique compounds, including 13-docosenoic acid (C22:1) and γ-tocopherol, O-methyl-, characterized grass pea samples. Faba bean samples were discriminated by FAMEs of heneicosanoic acid (C21:0) and oxiraneoctanoic acid, 3-octyl- (C18-ox). However, C18-ox was also found in pea samples, but in significantly lower amounts. This research demonstrates the efficacy of lipid analysis coupled with multivariate statistics for accurate differentiation and classification of legumes, according to their botanical origins.
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Affiliation(s)
- Marko Ilić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (K.P.); (N.N.); (M.A.)
| | - Kristian Pastor
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (K.P.); (N.N.); (M.A.)
| | - Aleksandra Ilić
- Institute of Fields and Vegetable Crops, 21000 Novi Sad, Serbia; (A.I.)
| | - Mirjana Vasić
- Institute of Fields and Vegetable Crops, 21000 Novi Sad, Serbia; (A.I.)
| | - Nataša Nastić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (K.P.); (N.N.); (M.A.)
| | - Đura Vujić
- Independent Researcher, 21000 Novi Sad, Serbia
| | - Marijana Ačanski
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (K.P.); (N.N.); (M.A.)
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Navratilova K, Hurkova K, Hrbek V, Uttl L, Tomaniova M, Valli E, Hajslova J. Metabolic fingerprinting strategy: Investigation of markers for the detection of extra virgin olive oil adulteration with soft-deodorized olive oils. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108649] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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4
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Esposito G, Sciuto S, Cocco C, Ru G, Acutis PL. Development of a screening method to rapidly discriminate extravirgin olive oil from other edible vegetable oil by means of direct sample analysis with high resolution mass spectrometry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:686-692. [PMID: 35153311 PMCID: PMC8814155 DOI: 10.1007/s13197-021-05063-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2021] [Accepted: 03/10/2021] [Indexed: 02/03/2023]
Abstract
Extra virgin olive oil is the highest quality olive oil mainly due to its beneficial constituents and nutritional properties. However, olive oil adulteration is a common fraudulent practice by deliberate mislabelling of less expensive oil categories and admixing expensive olive oils with low oils. To protect consumers from such commercial frauds, an easy and fast method to detect the real composition of oil is needed. For this study we used direct sampling analysis (DSA) coupled with a high-resolution mass spectrometer (AxION2 TOF Perkin Elmer) to analyse the fatty acid composition of three types of edible oil: extra virgin olive oil, refined olive oil and seed oil (EVOO, ROO, and SO respectively) to find a marker that could distinguish between them. Good precision in repeatability and reproducibility (RSD% < 15%) was obtained. The fatty acid ratio between the oleic acid/oleic acid dimer was able to distinguish EVOO from the other two types of oil, while the ratio between linoleic and oleic acid was found to discriminate refined oil from seed oil. The development of an easy, fast and cost-effective method can help to limit commercial frauds, increase the number of controlled samples, and enhance food control along the commercial chain. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05063-y.
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Affiliation(s)
- Giovanna Esposito
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Simona Sciuto
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Cinzia Cocco
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Giuseppe Ru
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
| | - Pier Luigi Acutis
- grid.425427.20000 0004 1759 3180Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Via Bologna 148, 10154 Torino, Italy
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5
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Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review. Foods 2021; 10:foods10112751. [PMID: 34829032 PMCID: PMC8621915 DOI: 10.3390/foods10112751] [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: 10/21/2021] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 01/18/2023] Open
Abstract
The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.
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Chen H, Tsao CH, Chang YH, Lee WJ. Occurrence of thermally induced glycidyl esters and 3-monochloropropane-1,2-diol esters in refined oils and pressed oils manufactured by different processes and associated with human health risks in Taiwan. Food Chem 2021; 360:130053. [PMID: 34022517 DOI: 10.1016/j.foodchem.2021.130053] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 01/18/2023]
Abstract
Glycidyl esters (GEs) and 3-monochloropropane-1,2-diol esters (3-MCPDEs) are heat-induced contaminants mainly formed during oil refining. Information on the occurrence of these contaminants in pressed oils is still limited. In this study, 16 oilseeds pressed with a screw press and a hydraulic press had extremely low concentrations of GEs and 3-MCPDEs. Seed-roasting at high temperatures was the principal factor that significantly increased contents of GEs and 3-MCPDEs in pressed oils, in which higher precursor levels were observed. Occurrence data of GE and 3-MCPDE concentrations in refined oils (n = 25) and pressed oils (n = 26) marketed in Taiwan showed that hot-pressed oils had higher concentrations than their cold-pressed counterparts, and average concentrations of refined oils were > 10-fold higher than those of pressed oils. Risk assessment using the margin of exposure (MOE) approach indicated the presence of GEs in edible oils was of concern for food safety, especially for people who frequently use refined oils.
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Affiliation(s)
- Hsuan Chen
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Chieh-Hsi Tsao
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Yu-Hsuan Chang
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Wei-Ju Lee
- School of Food Safety, Taipei Medical University, Taipei, Taiwan; Research Center of Food Safety Inspection and Function Development, College of Nutrition, Taipei Medical University, Taipei, Taiwan.
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Wang Z, Erasmus SW, van Ruth SM. Preliminary Study on Tracing the Origin and Exploring the Relations between Growing Conditions and Isotopic and Elemental Fingerprints of Organic and Conventional Cavendish Bananas ( Musa spp.). Foods 2021; 10:foods10051021. [PMID: 34066664 PMCID: PMC8151364 DOI: 10.3390/foods10051021] [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: 04/06/2021] [Revised: 04/29/2021] [Accepted: 05/05/2021] [Indexed: 11/09/2022] Open
Abstract
The stable isotopic ratios and elemental compositions of 120 banana samples, Musa spp. (AAA Group, Cavendish Subgroup) cultivar Williams, collected from six countries (Colombia, Costa Rica, Dominica Republic, Ecuador, Panama, Peru), were determined by isotope ratio mass spectrometry and inductively coupled plasma mass spectrometry. Growing conditions like altitude, temperature, rainfall and production system (organic or conventional cultivation) were obtained from the sampling farms. Principal component analysis (PCA) revealed separation of the farms based on geographical origin and production system. The results showed a significant difference in the stable isotopic ratios (δ13C, δ15N, δ18O) and elemental compositions (Al, Ba, Cu, Fe, Mn, Mo, Ni, Rb) of the pulp and peel samples. Furthermore, δ15N was found to be a good marker for organically produced bananas. A correlation analysis was conducted to show the linkage of growing conditions and compositional attributes. The δ13C of pulp and peel were mainly negatively correlated with the rainfall, while δ18O was moderately positively (R values ~0.5) correlated with altitude and temperature. A moderate correlation was also found between temperature and elements such as Ba, Fe, Mn, Ni and Sr in the pulp and peel samples. The PCA results and correlation analysis suggested that the differences of banana compositions were combined effects of geographical factors and production systems. Ultimately, the findings contribute towards understanding the compositional differences of bananas due to different growing conditions and production systems linked to a defined origin; thereby offering a tool to support the traceability of commercial fruits.
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Affiliation(s)
- Zhijun Wang
- Food Quality & Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (Z.W.); (S.W.E.)
| | - Sara W. Erasmus
- Food Quality & Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (Z.W.); (S.W.E.)
| | - Saskia M. van Ruth
- Food Quality & Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (Z.W.); (S.W.E.)
- Wageningen Food Safety Research, Wageningen University & Research, P.O. Box 230, 6700 AE Wageningen, The Netherlands
- Correspondence: ; Tel.: +31-(0)317480250
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9
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Weesepoel Y, Alewijn M, Wijtten M, Müller-Maatsch J. Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor. J AOAC Int 2021; 104:7-15. [PMID: 33259580 PMCID: PMC8372135 DOI: 10.1093/jaoacint/qsaa099] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 07/14/2020] [Indexed: 12/25/2022]
Abstract
Background Current developments in portable photonic devices for fast authentication of extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation of different optic technologies. The multiple spectra or so-called “fingerprints” of samples are then analyzed with multivariate statistics. For EVOO authentication, one-class classification (OCC) to identify “out-of-class” EVOO samples in combination with data-fusion is applicable. Objective Prospecting the application of a prototype photonic device (“PhasmaFood”) which hyphenates visible, fluorescence, and near-infrared spectroscopy in combination with OCC modelling to classify EVOOs and discriminate them from other edible oils and adulterated EVOOs. Method EVOOs were adulterated by mixing in 10–50% (v/v) of refined and virgin olive oils, olive-pomace olive oils, and other common edible oils. Samples were analyzed by the hyphenated sensor. OCC, data-fusion, and decision thresholds were applied and optimized for two different scenarios. Results By high-level data-fusion of the classification results from the three spectral databases and several multivariate model vectors, a 100% correct classification of all pure edible oils using OCC in the first scenario was found. Reducing samples being falsely classified as EVOOs in a second scenario, 97% of EVOOs adulterated with non-EVOO olive oils were correctly identified and ones with other edible oils correctly classified at score of 91%. Conclusions Photonic sensor hyphenation in combination with high-level data fusion, OCC, and tuned decision thresholds delivers significantly better screening results for EVOO compared to individual sensor results. Highlights Hyphenated photonics and its data handling solutions applied to extra virgin olive oil authenticity testing was found to be promising.
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Affiliation(s)
- Yannick Weesepoel
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
| | - Martin Alewijn
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
| | - Michiel Wijtten
- Wageningen Food Safety Research, P.O. Box 230, Wageningen, The Netherlands, 6700 AE
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Gao B, Jin M, Zheng W, Zhang Y, Yu LL. Current Progresses on Monochloropropane Diol Esters in 2018-2019 and Their Future Research Trends. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12984-12992. [PMID: 32182057 DOI: 10.1021/acs.jafc.0c00387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The fatty acid esters of monochloropropane diol (MCPD) are a group of food source contaminants formed during thermal processing. These components were recognized as potential food source toxicants in the past few decades, and growing evidence has proven their toxic effects, especially to kidneys and testes. Therefore, increasing research articles reported their results about MCPD esters in recent years. In this perspective, a total of 35 research articles/reviews about MCPD esters, including the studies concerning the analytical methods, occurrences, toxicity, formation mechanism, and mitigation strategies of MCPD esters in 2018-2019 have been summarized and discussed. Updating the latest research results about MCPD esters could improve our understandings about these components, especially on the toxic effects and the mitigation approaches in both academia and industry.
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Affiliation(s)
- Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China
| | - Mengchu Jin
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Wenhao Zheng
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
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11
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Uncu O, Ozen B. Importance of some minor compounds in olive oil authenticity and quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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van Ruth SM, van der Veeken J, Dekker P, Luning PA, Huisman W. Feeding fiction: Fraud vulnerability in the food service industry. Food Res Int 2020; 133:109158. [PMID: 32466937 DOI: 10.1016/j.foodres.2020.109158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 02/24/2020] [Accepted: 03/07/2020] [Indexed: 10/24/2022]
Abstract
This study examines fraud vulnerability in the food service industry; identifies underlying fraud vulnerability factors; and studies the differences in fraud vulnerability between casual dining restaurants, fine dining restaurants and mass caterers for four product groups. Vulnerability was assessed by an adapted SSAFE food fraud vulnerability assessment, tailored to the food service sector situation. The 15 food service operators rated high vulnerability for 40% of the fraud indicators. This is considerably more than food manufacturers, wholesalers and retailers did previously. In particular, more opportunities and fewer controls were noted. Overall fraud vulnerability was more determined by the type of food service operator than by the type of food product. Casual dining restaurants appeared most vulnerable, followed by fine dining restaurants. Mass caterers seemed the least vulnerable operators, because they had more adequate food fraud controls in place. Considering its high vulnerability, reinforcement of mitigation measures in the food service industry is urgently recommended.
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Affiliation(s)
- Saskia M van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands.
| | - Joris van der Veeken
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Pieter Dekker
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - Pieternel A Luning
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Wim Huisman
- Faculty of Law, VU University Amsterdam, De Boelelaan 1105, 1081 HV Amsterdam, the Netherlands
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From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor. Molecules 2020; 25:molecules25112469. [PMID: 32466443 PMCID: PMC7321329 DOI: 10.3390/molecules25112469] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/22/2020] [Accepted: 05/24/2020] [Indexed: 11/17/2022] Open
Abstract
To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole ion guide time-of-flight mass spectrometry. The concentrations of most VOCs differed significantly between the grades (EVOO > ROO > POO), whereas the abundance of m/z 47.012 (formic acid), m/z 49.016 (fragments), m/z 49.027 (fragments), and m/z 115.111 (heptanal/heptanone) increased in that order. Although the refined oils had considerably lower VOC abundance, the extent of the decline varied with the VOCs. This results in differences in VOCs proportions. The high VOC abundance in the EVOO headspace in comparison to ROO and POO results in a richer and more complex odor. The identified C5–C6 compounds are expected to contribute mainly to the green odor notes, while the identified C1–C4 and C7–C15 are mainly responsible for odor defects of OOs. Current results reveal that processing strongly affects both the quantitative and relative abundance of the VOCs and, therefore, the odor quality of the various grades of OOs.
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Aykas DP, Karaman AD, Keser B, Rodriguez-Saona L. Non-Targeted Authentication Approach for Extra Virgin Olive Oil. Foods 2020; 9:foods9020221. [PMID: 32093145 PMCID: PMC7073519 DOI: 10.3390/foods9020221] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 01/30/2023] Open
Abstract
The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.
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Affiliation(s)
- Didem Peren Aykas
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA;
- Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey
| | - Ayse Demet Karaman
- Department of Dairy Technology, Faculty of Agricultural Engineering, Adnan Menderes University, Aydin 09100, Turkey;
| | - Burcu Keser
- Kocarli Vocational School, Adnan Menderes University, Aydin 09100, Turkey;
| | - Luis Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA;
- Correspondence: ; Tel.: +1-614-292-3339
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Cichelli A, Riciputi Y, Cerretani L, Caboni MF, d'Alessandro N. Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Angelo Cichelli
- Department of Medical, Oral and Biotechnological ScienceUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy
| | - Ylenia Riciputi
- Department of Agricultural and Food Technology ScienceUniversity of Bologna, Viale Fanin 44 40127 Bologna Italy
| | - Lorenzo Cerretani
- Salpa S.c.a.r.l., Via Adriatica, 554 64026 Roseto degli Abruzzi Teramo Italy
| | - Maria F. Caboni
- Department of Agricultural and Food Technology ScienceUniversity of Bologna, Viale Fanin 44 40127 Bologna Italy
| | - Nicola d'Alessandro
- Department of Engineering and GeologyUniversity “G. d'Annunzio” of Chieti‐Pescara, Via dei Vestini 66100 Chieti Scalo Chieti Italy
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16
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Yan J, Wright WMD, O'Mahony JA, Roos Y, Cuijpers E, van Ruth SM. A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization. Food Res Int 2019; 125:108552. [PMID: 31554084 DOI: 10.1016/j.foodres.2019.108552] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 06/30/2019] [Accepted: 07/11/2019] [Indexed: 10/26/2022]
Abstract
A rapid and non-destructive ultrasonic pulse echo system was developed for vegetable oils characterization. To understand the differences in the ultrasonic properties of the oils, physical traits, such as their viscosity and density, were related to the ultrasonic data. In turn, these physical traits were correlated with the fatty acid compositions of the oils. Eighty oil samples, including 30 extra virgin olive oil (EVOO), 15 refined olive oil, 15 pomace olive oil, 10 rapeseed oil, 5 sunflower oil and 5 peanut oil samples, were analysed for their sound properties, viscosities, densities and fatty acid compositions. It was observed that the ultrasonic velocity of EVOO decreased linearly with increase in temperature, the temperature coefficient of ultrasonic velocity in EVOO was -2.92 m·s-1·°C-1. The ultrasonic velocity of EVOO (1453 ± 2 m/s) differed significantly from those of pomace olive oil and the oils of other botanical origin, but not from the velocity of refined olive oil. Ultrasonic velocity was positively correlated with the density and negatively correlated with the viscosity of the oils. The higher density and lower viscosity of the oils were in turn related to a higher unsaturation degree of the oils. Hence, oils with a higher proportion of unsaturated fat present higher densities and lower viscosities, which resulted in higher ultrasonic velocity values. Ultrasonic measurements allow rapid, non-destructive analysis, and this first application for characterization of these oils is promising.
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Affiliation(s)
- Jing Yan
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE, Wageningen, The Netherlands
| | - William M D Wright
- Department of Electrical and Electronic Engineering, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Yrjö Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Eric Cuijpers
- Wageningen Food Safety Research, P.O. Box 230, 6700 AE, Wageningen, The Netherlands
| | - Saskia M van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE, Wageningen, The Netherlands; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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17
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Yan J, Stuijvenberg L, Ruth SM. Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900031] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jing Yan
- Food Quality and Design GroupWageningen University and Research P.O. Box 17 6700 AA Wageningen The Netherlands
- Wageningen Food Safety Research P.O. Box 230 6700 AE Wageningen The Netherlands
| | - Louka Stuijvenberg
- Food Quality and Design GroupWageningen University and Research P.O. Box 17 6700 AA Wageningen The Netherlands
| | - Saskia M. Ruth
- Food Quality and Design GroupWageningen University and Research P.O. Box 17 6700 AA Wageningen The Netherlands
- Wageningen Food Safety Research P.O. Box 230 6700 AE Wageningen The Netherlands
- Institute for Global Food SecuritySchool of Biological SciencesQueen's University Belfast BT7 1NN Northern Ireland UK
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18
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Chen T, Qi X, Chen M, Chen B. Gas Chromatography-Ion Mobility Spectrometry Detection of Odor Fingerprint as Markers of Rapeseed Oil Refined Grade. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2019; 2019:3163204. [PMID: 31467768 PMCID: PMC6701408 DOI: 10.1155/2019/3163204] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Accepted: 07/07/2019] [Indexed: 06/10/2023]
Abstract
In this work, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile organic compound changes of rapeseed oil with different refined grades, the odor fingerprints of refined rapeseed oil were constructed, and a nonlinear model was built to realize rapid and accurate discrimination of rapeseed oil with different refined grades. 124 rapeseed oil samples with different refined grades were collected and analyzed by GC-IMS and chemometric tools, and 34 characteristic peaks were selected by the colorized difference method as variables to characterize the internal quality in rapeseed oil of different refined grades. The principal component analysis algorithm was used to further reduce dimensionality and extract the most relevant information. The k-nearest neighbor algorithm was applied to build a discriminant model. All the samples were recognized accurately without errors, and the results show the potential of this method to discriminate different refined grades of vegetable oil.
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Affiliation(s)
- Tong Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xingpu Qi
- Jiangsu Agri-animal Husbandry Vocational College, No. 8 East Phoenix Road, Taizhou, Jiangsu 225300, China
| | - Mingjie Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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19
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Zhang Z, Yang P, Gao B, Huang G, Liu M, Yu LL. Synthesis of 2-Monochloropanol Fatty Acid Esters and Their Acute Oral Toxicities in Swiss Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3789-3795. [PMID: 30874433 DOI: 10.1021/acs.jafc.9b01083] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A novel synthetic route was designed, developed, and utilized to synthesize six high-purity 2-monochloropropanediol fatty acid esters (2-MCPD esters), a group of potential processing-induced food contaminants. A chlorine atom was introduced to C-2 of a diethyl malonate molecule, which was reduced by NaBH4 and followed by esterification using fatty acids. The reaction products were isolated and purified using silica gel columns to obtain three 2-MCPD monoesters and three diesters at about 50-54% and 56-59% yields, respectively. In addition, 2-MCPD monopalmitate and dipalmitate were examined for their acute oral toxicities in Swiss mice. The LD50 values of 2-MCPD mono- and dipalmitate were greater than 5000 mg/kg body weight (BW), along with detectable nephrotoxicity and testicular toxicity. The results of this study may promote future investigation of MCPD ester toxicology and detection.
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Affiliation(s)
- Zhongfei Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture & Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
| | - Puyu Yang
- Institute of Food and Nutraceutical Science, School of Agriculture & Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture & Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing 100048 , China
- Department of Nutrition and Food Science , University of Maryland , 0112 Skinner Building , College Park , Maryland 20742 , United States
| | - Guoren Huang
- Institute of Food and Nutraceutical Science, School of Agriculture & Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
| | - Man Liu
- Institute of Food and Nutraceutical Science, School of Agriculture & Biology , Shanghai Jiao Tong University , Shanghai 200240 , China
- College of Life Science , Jiangsu Normal University , Xuzhou 221116 , China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science , University of Maryland , 0112 Skinner Building , College Park , Maryland 20742 , United States
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Kamikata K, Vicente E, Arisseto-Bragotto AP, Miguel AMRDO, Milani RF, Tfouni SAV. Occurrence of 3-MCPD, 2-MCPD and glycidyl esters in extra virgin olive oils, olive oils and oil blends and correlation with identity and quality parameters. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.051] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Occurrence and exposure of 3-monochloropropanediol diesters in edible oils and oil-based foodstuffs from the Spanish market. Food Chem 2019; 270:214-222. [DOI: 10.1016/j.foodchem.2018.07.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/11/2018] [Accepted: 07/16/2018] [Indexed: 10/28/2022]
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22
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Chen J, Chen D, Zhang X, Wang M, Chen B, An D, Xu L, Lyu Q. Quantification of alcohols, diols and glycerol in fermentation with an instantaneous derivatization using trichloroacetyl isocyanante via liquid chromatography-massspectrometry. J Chromatogr A 2018; 1568:22-28. [DOI: 10.1016/j.chroma.2018.07.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 06/13/2018] [Accepted: 07/04/2018] [Indexed: 02/06/2023]
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