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Kanwal N, Musharraf SG. Analytical approaches for the determination of adulterated animal fats and vegetable oils in food and non-food samples. Food Chem 2024; 460:140786. [PMID: 39142208 DOI: 10.1016/j.foodchem.2024.140786] [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: 04/17/2024] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 08/16/2024]
Abstract
Edible oils and fats are crucial components of everyday cooking and the production of food products, but their purity has been a major issue for a long time. High-quality edible oils are contaminated with low- and cheap-quality edible oils to increase profits. The adulteration of edible oils and fats also produces many health risks. Detection of main and minor components can identify adulterations using various techniques, such as GC, HPLC, TLC, FTIR, NIR, NMR, direct mass spectrometry, PCR, E-Nose, and DSC. Each detection technique has its advantages and disadvantages. For example, chromatography offers high precision but requires extensive sample preparation, while spectroscopy is rapid and non-destructive but may lack resolution. Direct mass spectrometry is faster and simpler than chromatography-based MS, eliminating complex preparation steps. DNA-based oil authentication is effective but hindered by laborious extraction processes. E-Nose only distinguishes odours, and DSC directly studies lipid thermal properties without derivatization or solvents. Mass spectrometry-based techniques, particularly GC-MS is found to be highly effective for detecting adulteration of oils and fats in food and non-food samples. This review summarizes the benefits and drawbacks of these analytical approaches and their use in conjunction with chemometric tools to detect the adulteration of animal fats and vegetable oils. This combination provides a powerful technique with enormous chemotaxonomic potential that includes the detection of adulterations, quality assurance, assessment of geographical origin, assessment of the process, and classification of the product in complex matrices from food and non-food samples.
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Affiliation(s)
- Nayab Kanwal
- H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan
| | - Syed Ghulam Musharraf
- H. E. J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan..
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2
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de Carvalho IM, da Silva Mutz Y, Machado ACG, de Lima Santos AA, Magalhães EJ, Nunes CA. Exploring Strategies to Mitigate the Lightness Effect on the Prediction of Soybean Oil Content in Blends of Olive and Avocado Oil Using Smartphone Digital Image Colorimetry. Foods 2023; 12:3436. [PMID: 37761145 PMCID: PMC10527901 DOI: 10.3390/foods12183436] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/10/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Extra virgin olive oil (EVOO) and avocado oil (AVO) are recognized for their unique sensory characteristics and bioactive compounds. Declared blends with other vegetable oils are legal, but undeclared mixing is a common type of fraud that can affect product quality and commercialization. In this sense, this study explored strategies to mitigate the influence of lighting in order to make digital image colorimetry (DIC) using a smartphone more robust and reliable for predicting the soybean oil content in EVOO and AVO blends. Calibration models were obtained by multiple linear regression using the images' RGB values. Corrections based on illuminance and white reference were evaluated to mitigate the lightness effect and improve the method's robustness and generalization capability. Lastly, the prediction of the built model from data obtained using a distinct smartphone was assessed. The results showed models with good predictive capacities, R2 > 0.9. Generally, models solely based on GB values showed better predictive performances. The illuminance corrections and blank subtraction improved the predictions of EVOO and AVO samples, respectively, for image acquisition from distinct smartphones and lighting conditions as evaluated by external validation. It was concluded that adequate data preprocessing enables DIC using a smartphone to be a reliable method for analyzing oil blends, minimizing the effects of variability in lighting and imaging conditions and making it a potential technique for oil quality assurance.
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Affiliation(s)
| | - Yhan da Silva Mutz
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil
| | | | | | | | - Cleiton Antônio Nunes
- Department of Food Science, Federal University of Lavras, P.O. Box 3037, Lavras 37203-202, MG, Brazil
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3
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Green HS, Wang SC. Tandem Triacylglycerol (TAG) and PCA Adulteration Detection Approach for Avocado Oil. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02468-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
Abstract
AbstractTraditional methods used to determine oil purity like fatty acids and sterols are time consuming and chemically wasteful; standards that utilize these methods require a large set of samples to cover natural variables to establish upper and/or lower limits for each compound. Due to this, it can be challenging to determine the purity of newer products on the market, like avocado oil, when standards have not yet been fully developed. Triacylglycerol analysis in tandem with principal component analysis (PCA) differs from these tradition methods; standard ranges for each triacylglycerol are not needed to determine purity. This study built on our earlier work on olive oil but used laboratory-made avocado oils accounting for a wide range of natural variables to measure avocado oil triacylglycerols and apply PCA to detect adulteration in avocado oil. This method had the same purity determination accuracy as traditional fatty acid and sterol methods, while being less time consuming, producing less chemical waste, easier to perform than the original methods with the added advantage that it can be utilized immediately by industry while official standards are still being developed.
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4
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Rapid detection of pork oil adulteration in snakehead fish oil using FTIR-ATR spectroscopy and chemometrics for halal authentication. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02671-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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5
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Arpi N, Satriana, Mustapha WAW, Syamsuddin Y, Putra TW, Supardan MD. Effect of cooking pre-treatment on the properties of dried avocado flesh and its oil extract. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2023. [DOI: 10.1016/j.sajce.2022.09.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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6
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Cervantes-Paz B, Yahia EM, Nuñez-Vilchis A. Identification and quantification of fatty acids and lipid-soluble phytochemicals using GC-MS, HPLC-MS, and FTIR and their association with quality parameters during avocado ripening. J Food Sci 2023; 88:119-132. [PMID: 36443948 DOI: 10.1111/1750-3841.16390] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 10/23/2022] [Accepted: 11/01/2022] [Indexed: 11/30/2022]
Abstract
Consumer demand for the avocado fruit has increased considerably, but accelerated fruit ripening, lack of fruit ripening uniformity, and lack of proper quality characteristics and indices generate considerable problems during fruit handling and trade. Physicochemical parameters are used to determine avocado fruit ripening. These parameters together with lipid-soluble phytochemicals (LSP) and fatty acids (FAs) highlight the health and economic importance of this fruit. Analysis of LSP and FAs in avocado fruit has been reported, but combining the use of analytical techniques such as Fourier transform infrared spectroscopy (FTIR), gas chromatography-mass spectrometry (GC-MS), and high-pressure liquid chromatography coupled to mass spectrometry (HPLC-MS) to determine qualitative and quantitative changes during fruit ripening, and their association with physicochemical parameters, has not been conducted. Physicochemical parameters (fruit firmness, color, oil and dry matter contents) were determined, and the changes of FAs and LSP (carotenoids, chlorophylls, and tocopherols) during "Hass" avocado ripening, based on dry matter (DM) content, were analyzed using FTIR, GC-MS, and HPLC-MS. The association between them was also determined using principal component analysis. Fruit with 19% and 25% DM exhibited high LSP and FAs levels. Carotenoids, chlorophylls, and tocopherols were associated with firmness, color, and DM of 19% and 22%, while FAs were associated with fruit weight and DM of 25%. PRACTICAL APPLICATION: There is a major global increase in avocado cultivation and consumer demand. However, a major problem facing the handling and trade of avocado fruit is related to lack of fruit ripening uniformity and quality characteristics and indices. Therefore, a proper association between simple measures of fruit physicochemical properties and bioactive components can establish an excellent, simple, and practical index that can eventually be used for quality evaluation by the industry and the consumers.
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Affiliation(s)
- Braulio Cervantes-Paz
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México.,Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, SLP, México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México
| | - Alejandro Nuñez-Vilchis
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Avenida de las Ciencias S/N, Juriquilla, Querétaro, México
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7
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Pastore TC, Braga LR, da C. Kunze DC, Soares LF, Pastore F, de O. Moreira AC, dos Anjos PV, Lara CS, Coradin VT, W. B. Braga J. A green and direct method for authentication of rosewood essential oil by handheld near infrared spectrometer and one-class classification modeling. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Pérez-Calabuig AM, Pradana-López S, Ramayo-Muñoz A, Cancilla JC, Torrecilla JS. Deep quantification of a refined adulterant blended into pure avocado oil. Food Chem 2022; 404:134474. [DOI: 10.1016/j.foodchem.2022.134474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 08/04/2022] [Accepted: 09/28/2022] [Indexed: 11/29/2022]
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9
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Bian X, Wang Y, Wang S, Johnson JB, Sun H, Guo Y, Tan X. A Review of Advanced Methods for the Quantitative Analysis of Single Component Oil in Edible Oil Blends. Foods 2022; 11:foods11162436. [PMID: 36010436 PMCID: PMC9407567 DOI: 10.3390/foods11162436] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/04/2022] [Accepted: 08/11/2022] [Indexed: 12/21/2022] Open
Abstract
Edible oil blends are composed of two or more edible oils in varying proportions, which can ensure nutritional balance compared to oils comprising a single component oil. In view of their economical and nutritional benefits, quantitative analysis of the component oils in edible oil blends is necessary to ensure the rights and interests of consumers and maintain fairness in the edible oil market. Chemometrics combined with modern analytical instruments has become a main analytical technology for the quantitative analysis of edible oil blends. This review summarizes the different oil blend design methods, instrumental techniques and chemometric methods for conducting single component oil quantification in edible oil blends. The aim is to classify and compare the existing analytical techniques to highlight suitable and promising determination methods in this field.
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Affiliation(s)
- Xihui Bian
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China
- Shandong Provincial Key Laboratory of Olefin Catalysis and Polymerization, Shandong Chambroad Holding Group Co., Ltd., Binzhou 256500, China
- Correspondence: ; Tel./Fax: +86-22-83955663
| | - Yao Wang
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China
| | - Shuaishuai Wang
- Shandong Provincial Key Laboratory of Olefin Catalysis and Polymerization, Shandong Chambroad Holding Group Co., Ltd., Binzhou 256500, China
| | - Joel B. Johnson
- School of Health, Medical & Applied Sciences, Central Queensland University, Bruce Hwy, North Rockhampton, QLD 4701, Australia
| | - Hao Sun
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China
| | - Yugao Guo
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China
| | - Xiaoyao Tan
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China
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10
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Castro‐García PG, Vasquez‐Garcia SR, Flores‐Ramirez N, Rico JL, Abdel‐Gawwad HA, García‐González L, Domratcheva‐Lvova L, Fernández‐Quiroz D. Polymeric films prepared from starch and a crosslinker extracted from avocado seeds. J Appl Polym Sci 2022. [DOI: 10.1002/app.52725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | - Nelly Flores‐Ramirez
- Department of Wood Engineering and Technology Universidad Michoacana de San Nicolás de Hidalgo Morelia Mexico
| | - Jose Luis Rico
- Department of Chemical Engineering Universidad Michoacana de San Nicolás de Hidalgo Morelia Mexico
| | - Hamdy Ahmed Abdel‐Gawwad
- Raw Building Materials Research and Processing Technology Institute Housing and Building National Research Center (HBRC) Cairo Egypt
| | | | - Lada Domratcheva‐Lvova
- Department of Wood Engineering and Technology Universidad Michoacana de San Nicolás de Hidalgo Morelia Mexico
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11
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Rapid Detection of Avocado Oil Adulteration Using Low-Field Nuclear Magnetic Resonance. Foods 2022; 11:foods11081134. [PMID: 35454721 PMCID: PMC9032617 DOI: 10.3390/foods11081134] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/05/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
Avocado oil (AO) has been found to be adulterated by low-price oil in the market, calling for an efficient method to detect the authenticity of AO. In this work, a rapid and nondestructive method was developed to detect adulterated AO based on low-field nuclear magnetic resonance (LF-NMR, 43 MHz) detection and chemometrics analysis. PCA analysis revealed that the relaxation components area (S23) and relative contribution (P22 and P23) were crucial LF-NMR parameters to distinguish AO from AO adulterated by soybean oil (SO), corn oil (CO) or rapeseed oil (RO). A Soft Independent Modelling of Class Analogy (SIMCA) model was established to identify the types of adulterated oils with a high calibration (0.98) and validation accuracy (0.93). Compared with partial least squares regression (PLSR) models, the support vector regression (SVR) model showed better prediction performance to calculate the adulteration levels when AO was adulterated by SO, CO and RO, with high square correlation coefficient of calibration (R2C > 0.98) and low root mean square error of calibration (RMSEC < 0.04) as well as root mean square error of prediction (RMSEP < 0.09) values. Compared with SO- and CO-adulterated AO, RO-adulterated AO was more difficult to detect due to the greatest similarity in fatty acids’ composition being between AO and RO, which is characterized by the high level of monounsaturated fatty acids and viscosity. This study could provide an effective method for detecting the authenticity of AO.
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12
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Ye Q, Meng X. Highly efficient authentication of edible oils by FTIR spectroscopy coupled with chemometrics. Food Chem 2022; 385:132661. [PMID: 35299015 DOI: 10.1016/j.foodchem.2022.132661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/02/2022] [Accepted: 03/06/2022] [Indexed: 11/29/2022]
Abstract
A novel improved method for the authentication of edible oil samples based on Fourier-transform infrared (FTIR) spectroscopy coupled with chemometrics has been developed. A discrimination analysis model has been developed. On this basis, 100% correct classification of 135 samples from eleven species has been achieved. Recognition rates with respect to external validation for 91 pure oil samples and 231 blend samples were 100% and 92.6%, respectively. A general quantitative model for detecting edible oil adulteration (taking Camellia oil as an example) has also been built. An optimal backward interval partial least-squares model, based on the spectral regions ν = 3100-2900, 1800-1700, 1500-1400, and 1200-1100 cm-1, has been determined, giving good performances. A specific sub-model using a single adulterant oil has also been constructed, which showed higher prediction accuracy. Based on the developed qualitative and quantitative FTIR methods, adulterant oils in Camellia blends could be rapidly detected, effectively differentiated, and accurately quantified.
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Affiliation(s)
- Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou 310014, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Deqing 313200, China.
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13
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Evaluation of Portable Vibrational Spectroscopy Sensors as a Tool to Detect Black Cumin Oil Adulteration. Processes (Basel) 2022. [DOI: 10.3390/pr10030503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Black cumin oil adulteration has become a concern because it has numerous health benefits and a high price. Therefore, a simple, non-destructive, and rapid method to identify adulterations in black seed oil is necessary to protect the quality of the oils. This study aimed to perform a non-invasive method to authenticate black cumin oil by portable FT-NIR, FT-MIR, and Raman spectrometers. Spectra were collected with portable devices and analyzed using Soft Independent Modelling of Class Analogy (SIMCA) to generate a classification model to identify pure black cumin oil and partial least squares regression (PLSR) to predict the adulterant levels. For confirmation, the fatty acid profile of the oils was determined by gas chromatography (GC). SIMCA and PLSR models provided a very high performance in detecting adulterated samples in all portable units. These portable units showed great potential for rapid and non-destructive monitoring to identify adulterated black cumin oils.
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14
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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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15
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Prayitno YA, Emmawati A, Prabowo S, Candra KP, Rahmadi A. AUTENTIKASI CEPAT MADU HUTAN KALIMATAN TIMUR DENGAN ATR-FTIR SPEKTROSKOPI KOMBINASI ANALISIS KEMOMETRIKA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2021. [DOI: 10.6066/jtip.2021.32.2.181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Honey adulteration is mostly conducted by the addition of sucrose. In this study, the authentication of honey was conducted using ATR-FTIR and chemometrics. Pure honey samples (MA) were collected from nine regions in East Kalimantan. The ATR-FTIR spectra of these samples were then compared to sucrose-adulterated honey (MS), which were prepared in the sucrose concentration from 2.5 to 50% (v / v).The data analysis was performed using chemometrics techniques: 1) Principle Component Analysis (PCA) method, 2) classification with Discriminant Analysis (DA), and 3) regression with (PCR) and (PLS). As a result, PCA was able to visualize the differences between MS and MA. DA analysis was able to distinguish MS and MA at wave numbers from 1200 to 800 cm-1 with 92.5% performance index. Quantitative calibration models of the sucrose-adulterated honey could be obtained from PLS and PCR, while the best calibration model was obtained with the PLS method from the 2nd derivative spectra. In summary, sucrose-adulterated honey from East Kalimantan can be authenticated using ATR-FTIR method in combination with chemometric analysis.
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16
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Tan CH, Kong I, Irfan U, Solihin MI, Pui LP. Edible Oils Adulteration: A Review on Regulatory Compliance and Its Detection Technologies. J Oleo Sci 2021; 70:1343-1356. [PMID: 34497179 DOI: 10.5650/jos.ess21109] [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] [Indexed: 11/13/2022] Open
Abstract
Various events of edible oils adulteration with inferior ingredients were reported regularly in recent years. This review is aimed to provide an overview of edible oils adulteration practices, regulatory compliance and detection technologies. Many detection technologies for edible oils adulteration were developed in the past such as methods that are based on chromatography or spectroscopy. Electrochemical sensors like electric nose and tongue are also gaining popularity in the detection of adulterated virgin olive oil and virgin coconut oil. It can be concluded that these detection technologies are essential in the combat with food adulterers and can be improved.
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Affiliation(s)
- Choon Hui Tan
- Functional Food Research Group, Faculty of Applied Sciences, UCSI University.,Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University
| | - Ianne Kong
- Functional Food Research Group, Faculty of Applied Sciences, UCSI University
| | - Umair Irfan
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University
| | - Mahmud Iwan Solihin
- Mechanical and Mechatronics Department, Faculty of Engineering, Technology and Built Environment, UCSI University
| | - Liew Phing Pui
- Functional Food Research Group, Faculty of Applied Sciences, UCSI University.,Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University
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17
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Alkaltham MS, Uslu N, Özcan MM, Salamatullah AM, Mohamed Ahmed IA, Hayat K. Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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MENEVSEOGLU A. Non-destructive Detection of Sesame Oil Adulteration by Portable FT-NIR, FT-MIR, and Raman Spectrometers Combined with Chemometrics. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2021. [DOI: 10.18596/jotcsa.940424] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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19
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Mousa MAA, Wang Y, Antora SA, Al-Qurashi AD, Ibrahim OHM, He HJ, Liu S, Kamruzzaman M. An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils. Crit Rev Food Sci Nutr 2021; 62:8009-8027. [PMID: 33977844 DOI: 10.1080/10408398.2021.1922872] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Authenticity and adulteration detection are primary concerns of various stakeholders, such as researchers, consumers, manufacturers, traders, and regulatory agencies. Traditional approaches for authenticity and adulteration detection in edible oils are time-consuming, complicated, laborious, and expensive; they require technical skills when interpreting the data. Over the last several years, much effort has been spent in academia and industry on developing vibrational spectroscopic techniques for quality, authenticity, and adulteration detection in edible oils. Among them, Fourier transforms infrared (FT-IR) spectroscopy has gained enormous attention as a green analytical technique for the rapid monitoring quality of edible oils at all stages of production and for detecting and quantifying adulteration and authenticity in edible oils. The technique has several benefits such as rapid, precise, inexpensive, and multi-analytical; hence, several parameters can be predicted simultaneously from the same spectrum. Associated with chemometrics, the technique has been successfully implemented for the rapid detection of adulteration and authenticity in edible oils. After presenting the fundamentals, the latest research outcomes in the last 10 years on quality, authenticity, and adulteration detection in edible oils using FT-IR spectroscopy will be highlighted and described in this review. Additionally, opportunities, challenges, and future trends of FT-IR spectroscopy will also be discussed.
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Affiliation(s)
- Magdi A A Mousa
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Vegetables, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Yangyang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Salma Akter Antora
- Department of Biological Engineering, University of Missouri, Columbia, Missouri, USA
| | - Adel D Al-Qurashi
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Omer H M Ibrahim
- Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Ornamental Plants and Landscape Gardening, Faculty of Agriculture, Assiut University, Egypt
| | - Hong-Ju He
- School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Shu Liu
- Department of Environmental Science and Engineering, School of Space and Environment, Beihang University, Beijing, China
| | - Mohammed Kamruzzaman
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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Characterization and response surface optimization driven ultrasonic nanoemulsification of oil with high phytonutrient concentration recovered from palm oil biodiesel distillation. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125961] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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21
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Jamwal R, Kumari S, Balan B, Kelly S, Cannavan A, Singh DK. Rapid and non-destructive approach for the detection of fried mustard oil adulteration in pure mustard oil via ATR-FTIR spectroscopy-chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 244:118822. [PMID: 32829154 DOI: 10.1016/j.saa.2020.118822] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy integrated with chemometrics was effectively applied for the rapid detection and accurate quantification of fried mustard oil (FMO) adulteration in pure mustard oil (PMO). PMO was adulterated with FMO in the range of 0.5-50% v/v. Principal component analysis (PCA) elucidated the studied adulteration using two components with an explained variance of 97%. The linear discriminant analysis (LDA) was adopted to classify the adulterated PMO samples with FMO. LDA model showed 100% accuracy initially, as well as when cross-validated. To enhance the overall quality of models, characteristic spectral regions were optimized, and principal component regression (PCR) and partial least square regression (PLS-R) models were constructed with high accuracy and precision. PLS-R model for the 2nd derivative of the optimized spectral region 1260-1080 cm-1 showed best results for prediction sample sets in terms of high R2 and residual predictive deviation (RPD) value of 0.999 and 31.91 with low root mean square error (RMSE) and relative prediction error (RE %) of 0.53% v/v and 3.37% respectively. Thus, the suggested method can detect up to 0.5% v/v of adulterated FMO in PMO in a short time interval.
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Affiliation(s)
- Rahul Jamwal
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Shivani Kumari
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Biji Balan
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India
| | - Simon Kelly
- Food and Environmental Protection Laboratory, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Andrew Cannavan
- Seibersdorf Laboratory, International Atomic Energy Agency, Vienna International Centre, PO Box 100, 1400 Vienna, Austria
| | - Dileep Kumar Singh
- Soil Microbial Ecology and Environmental Toxicology Laboratory, Department of Zoology, University of Delhi, New Delhi, Delhi 110007, India.
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Arendse E, Nieuwoudt H, Magwaza LS, Nturambirwe JFI, Fawole OA, Opara UL. Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02505-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Wang M, Yu P, Chittiboyina AG, Chen D, Zhao J, Avula B, Wang YH, Khan IA. Characterization, Quantification and Quality Assessment of Avocado ( Persea americana Mill.) Oils. Molecules 2020; 25:molecules25061453. [PMID: 32213805 PMCID: PMC7145317 DOI: 10.3390/molecules25061453] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 01/30/2023] Open
Abstract
Avocado oil is prized for its high nutritional value due to the substantial amounts of triglycerides (TGs) and unsaturated fatty acids (FAs) present. While avocado oil is traditionally extracted from mature fruit flesh, alternative sources such as avocado seed oil have recently increased in popularity. Unfortunately, sufficient evidence is not available to support the claimed health benefit and safe use of such oils. To address potential quality issues and identify possible adulteration, authenticated avocado oils extracted from the fruit peel, pulp and seed by supercritical fluid extraction (SFE), as well as commercial avocado pulp and seed oils sold in US market were analyzed for TGs and FAs in the present study. Characterization and quantification of TGs were conducted using UHPLC/ESI-MS. Thirteen TGs containing saturated and unsaturated fatty acids in avocado oils were unambiguously identified. Compared to traditional analytical methods, which are based only on the relative areas of chromatographic peaks neglecting the differences in the relative response of individual TG, our method improved the quantification of TGs by using the reference standards whenever possible or the reference standards with the same equivalent carbon number (ECN). To verify the precision and accuracy of the UHPLC/ESI-MS method, the hydrolysis and transesterification products of avocado oil were analyzed for fatty acid methyl esters using a GC/MS method. The concentrations of individual FA were calculated, and the results agreed with the UHPLC/ESI-MS method. Although chemical profiles of avocado oils from pulp and peel are very similar, a significant difference was observed for the seed oil. Principal component analysis (PCA) based on TG and FA compositional data allowed correct identification of individual avocado oil and detection of possible adulteration.
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Affiliation(s)
- Mei Wang
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS 38677, USA; (M.W.); (A.G.C.); (J.Z.); (B.A.); (Y.-H.W.)
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330031, China;
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Amar G. Chittiboyina
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS 38677, USA; (M.W.); (A.G.C.); (J.Z.); (B.A.); (Y.-H.W.)
| | - Dilu Chen
- School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China;
| | - Jianping Zhao
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS 38677, USA; (M.W.); (A.G.C.); (J.Z.); (B.A.); (Y.-H.W.)
| | - Bharathi Avula
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS 38677, USA; (M.W.); (A.G.C.); (J.Z.); (B.A.); (Y.-H.W.)
| | - Yan-Hong Wang
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS 38677, USA; (M.W.); (A.G.C.); (J.Z.); (B.A.); (Y.-H.W.)
| | - Ikhlas A. Khan
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS 38677, USA; (M.W.); (A.G.C.); (J.Z.); (B.A.); (Y.-H.W.)
- Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, University, MS 38677, USA
- Correspondence: ; Tel.: +1-662-915-7821
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24
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Rydlewski AA, Pizzo JS, Manin LP, Galuch MB, Santos PDS, Zapiello C, Santos OO, Visentainer JV. Evaluation of possible fraud in avocado oil-based products from the composition of fatty acids by GC-FID and lipid profile by ESI-MS. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01119-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Valand R, Tanna S, Lawson G, Bengtström L. A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:19-38. [PMID: 31613710 DOI: 10.1080/19440049.2019.1675909] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The increasing demand for food and the globalisation of the supply chain have resulted in a rise in food fraud, and recent high profile cases, such as the Chinese milk scandal in 2008 and the EU horsemeat scandal in 2013 have emphasised the vulnerability of the food supply system to adulteration and authenticity frauds. Fourier Transform Infrared (FTIR) spectroscopy is routinely used in cases of suspected food fraud as it offers a rapid, easy and reliable detection method for these investigations. In this review, we first present a brief summary of the concepts of food adulteration and authenticity as well as a discussion of the current legislation regarding these crimes. Thereafter, we give an extensive overview of FTIR as an analytical technique and the different foods where FTIR analysis has been employed for food fraud investigations as well as the subsequent multivariate data analyses that have been applied successfully to investigate the case of adulteration or authenticity. Finally, we give a critical discussion of the applications and limitations of FTIR, either as a standalone technique or incorporated in a test battery, in the fight against food fraud.
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Affiliation(s)
- Reema Valand
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
| | - Sangeeta Tanna
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
| | - Graham Lawson
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
| | - Linda Bengtström
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
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26
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Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions. Foods 2019; 8:foods8070236. [PMID: 31261986 PMCID: PMC6679119 DOI: 10.3390/foods8070236] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 11/24/2022] Open
Abstract
Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source.
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27
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28
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Manaf YN, Rahardjo AP, Yusof YA, Desa MNM, Nusantoro BP. Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2018.1564761] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Yanty Noorzianna Manaf
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Agustinus P Rahardjo
- Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
| | - Yus A Yusof
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Mohd NM Desa
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Bangun P Nusantoro
- Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
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29
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Moreno-Ley CM, Hernández-Martínez DM, Osorio-Revilla G, Tapia-Ochoategui AP, Dávila-Ortiz G, Gallardo-Velázquez T. Prediction of coumarin and ethyl vanillin in pure vanilla extracts using MID-FTIR spectroscopy and chemometrics. Talanta 2019; 197:264-269. [PMID: 30771933 DOI: 10.1016/j.talanta.2019.01.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 01/05/2019] [Accepted: 01/07/2019] [Indexed: 10/27/2022]
Abstract
Fourier transform mid-infrared (MID-FTIR) spectroscopy coupled with chemometric analysis was used to identify and quantify coumarin (CMR) and ethyl vanillin (EVA) adulterations in pure vanilla extracts. Forty samples adulterated with CMR (0.25-10 ppm) and forty with EVA (0.25-10%) were prepared from pure vanilla extracts and characterized by MID-FTIR spectroscopy to develop chemometric models. Additionally, six commercial vanilla samples were analyzed. A soft independent modeling of class analogy (SIMCA) model was developed to identify and classify the purity from EVA-adulterated or CMR-adulterated samples. Prediction models for CMR or EVA content were developed using the principal component regression (PCR), partial least squares with single y-variables (PLS1), and with multiple y-variables (PLS2) algorithms. Moreover, the predictions of the best quantification chemometric model were compared with the results of a high-performance liquid chromatography-diode array detector (HPLC-DAD) method to evaluate the accuracy of the prediction. The PLS1 algorithm had better performance using 3 and 8 factors for EVA and CMR, respectively. The SIMCA model showed 100% recognition and rejections rates. The results demonstrate that adulteration of pure vanilla with EVA and CMR could be successfully predicted by the developed technique.
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Affiliation(s)
- Cristina Montserrat Moreno-Ley
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Lázaro Cárdenas, Prolongación de Carpio y Plan de Ayala S/N, Col. Santo Tomás, CP.11340 Ciudad de México, Mexico
| | - Diana Maylet Hernández-Martínez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Lázaro Cárdenas, Prolongación de Carpio y Plan de Ayala S/N, Col. Santo Tomás, CP.11340 Ciudad de México, Mexico
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, C.P.07738 Ciudad de México, Mexico
| | - Adriana Patricia Tapia-Ochoategui
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, C.P.07738 Ciudad de México, Mexico
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, C.P.07738 Ciudad de México, Mexico
| | - Tzayhri Gallardo-Velázquez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Lázaro Cárdenas, Prolongación de Carpio y Plan de Ayala S/N, Col. Santo Tomás, CP.11340 Ciudad de México, Mexico.
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30
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Li Q, Chen J, Huyan Z, Kou Y, Xu L, Yu X, Gao JM. Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A review. Crit Rev Food Sci Nutr 2018; 59:3597-3611. [DOI: 10.1080/10408398.2018.1500441] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Jia Chen
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Zongyao Huyan
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Yuxing Kou
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Lirong Xu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P R China
| | - Jin-Ming Gao
- Shaanxi Key Laboratory of Natural Products & Chemical Biology, College of Chemistry & Pharmacy, Northwest A&F University, 22 Xinong Road Yangling, Shaanxi, P R China
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31
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Kumar B, Smita K, Debut A, Cumbal L. Utilization of Persea americana (Avocado) oil for the synthesis of gold nanoparticles in sunlight and evaluation of antioxidant and photocatalytic activities. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.enmm.2018.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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32
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Prediction of Lard in Palm Olein Oil Using Simple Linear Regression (SLR), Multiple Linear Regression (MLR), and Partial Least Squares Regression (PLSR) Based on Fourier-Transform Infrared (FTIR). J CHEM-NY 2018. [DOI: 10.1155/2018/7182801] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fourier-transform infrared (FTIR) offers the advantages of rapid analysis with minimal sample preparation. FTIR in combination with multivariate approach, particularly partial least squares regression (PLSR), has been widely used for adulterant analysis. Limited study has been done to compare PLSR with other regression strategies. In this paper, we apply simple linear regression (SLR), multiple linear regression (MLR), and PLSR for prediction of lard in palm olein oil. Pure palm olein oil was adulterated with lard at different concentrations and subjected to analysis with FTIR. The marker bands distinguishing lard and palm olein oil were determined using Fisher’s weights. The marker regions were then subjected to regression analysis with the models verified based on 100 training/test sets. The prediction performance was measured based on the percentage root mean square error (%RMSE). The absorption bands at 3006 cm−1, 2852 cm−1, 1117 cm−1, 1236 cm−1, and 1159 cm−1 were identified as the marker bands. The bands at 3006 and 1117 cm−1 were found with satisfactory predictive ability, with PLSR demonstrating better prediction yielding %RMSE of 16.03 and 13.26%, respectively.
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Free Radical Scavenging Capacity, Carotenoid Content, and NMR Characterization of Blighia sapida Aril Oil. J Lipids 2018; 2018:1762342. [PMID: 30186635 PMCID: PMC6110014 DOI: 10.1155/2018/1762342] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Accepted: 08/05/2018] [Indexed: 11/18/2022] Open
Abstract
Blighia sapida aril oil is rich in monounsaturated fatty acids but is however currently not utilized industrially. The oil was characterized utilizing nuclear magnetic resonance (NMR) and Fourier Transform Infrared Spectroscopy (FTIR). A spectrophotometric assay was conducted to determine the free radical scavenging properties and carotenoid content of the oil. Chemical shifts resonating between δ 5.30 and 5.32 in the 1H NMR are indicative of olefinic protons present in ackee aril oil which are due to the presence of oleic acid. A peak at 3006 cm−1 in the FTIR spectra confirms the high levels of monounsaturation. The oil has a free radical scavenging activity of 48% ± 2.8% and carotenoid content of 21 ± 0.2 ppm.
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Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy. Journal of Food Science and Technology 2018; 55:3632-3639. [PMID: 30150822 DOI: 10.1007/s13197-018-3289-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/19/2018] [Accepted: 06/14/2018] [Indexed: 10/14/2022]
Abstract
FT-MIR spectra of ghee (anhydrous milk fat) and common vegetable oils were acquired using HATR in 4000-650 cm-1 region. The differences in absorbance by carbon-hydrogen (C-H) stretch in fatty acid chain at 3.48 μm and absorbance by carbonyl (C-O) stretch of ester linkage at 5.7 μm in ghee and that in vegetable oils were studied. The clear differences in the spectra of ghee and that of the vegetable oils were noticed in fingerprint region, which can be very well utilized to develop FT-MIR spectroscopy as a promising tool to detect presence of common vegetable oils mixed in the ghee as an adulterant.
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35
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Visani V, Netto JMS, Honorato RS, de Araújo MCU, Honorato FA. Screening analysis of garlic-oil capsules by infrared spectroscopy and chemometrics. Microchem J 2017. [DOI: 10.1016/j.microc.2017.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Espinosa-Alonso LG, Paredes-López O, Valdez-Morales M, Oomah BD. Avocado oil characteristics of Mexican creole genotypes. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600406] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- L. Gabriela Espinosa-Alonso
- Instituto Politécnico Nacional; Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa; Departamento de Biotecnología Agrícola; Alimentos Funcionales; Guasave Sinaloa Mexico
| | - Octavio Paredes-López
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional; Unidad; Departamento de Biotecnología y Bioquímica; Irapuato Irapuato, Guanajuato Mexico
| | - Maribel Valdez-Morales
- CONACyT-Instituto Politécnico Nacional; Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa; Departamento de Biotecnología Agrícola; Área de Metabolómica Agrícola; Guasave Sinaloa Mexico
| | - B. Dave Oomah
- (Retired) Formerly with the National Bioproducts and Bioprocesses Program; Pacific Agri-Food Research Centre; Agriculture and Agri-Food Canada; Summerland British Columbia Canada
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37
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Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1888-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Al-Kahtani H, Ahmed M, Abou-Arab A, Hayat K. Identification of lard in vegetable oil binary mixtures and commercial food products by FTIR. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0692] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- H.A. Al-Kahtani
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - M.A. Ahmed
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - A.A. Abou-Arab
- Department of Food Science and Technology, Faculty of Agriculture, Ain Shams University, P.O. Box 11241, Cairo, Egypt
| | - K. Hayat
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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Sujka K, Koczoń P, Ceglińska A, Reder M, Ciemniewska-Żytkiewicz H. The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2017; 2017:4315678. [PMID: 28243483 PMCID: PMC5294222 DOI: 10.1155/2017/4315678] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 12/02/2016] [Accepted: 12/06/2016] [Indexed: 05/13/2023]
Abstract
Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data with regard to content of various components, for example, proteins, fats, ash, and fatty acids as well as properties such as moisture, falling number, and energetic value. This correlation resulted in calibrated and validated statistical models for versatile evaluation of unknown flour samples. The calibration data set was used to construct calibration models with use of the CSR and the PLS with the leave one-out, cross-validation techniques. The calibrated models were validated with a validation data set. The results obtained confirmed that application of statistical models based on MIR spectral data is a robust, accurate, precise, rapid, inexpensive, and convenient methodology for determination of flour characteristics, as well as for detection of content of selected flour ingredients. The obtained models' characteristics were as follows: R2 = 0.97, PRESS = 2.14; R2 = 0.96, PRESS = 0.69; R2 = 0.95, PRESS = 1.27; R2 = 0.94, PRESS = 0.76, for content of proteins, lipids, ash, and moisture level, respectively. Best results of CSR models were obtained for protein, ash, and crude fat (R2 = 0.86; 0.82; and 0.78, resp.).
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Affiliation(s)
- Katarzyna Sujka
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
- *Katarzyna Sujka:
| | - Piotr Koczoń
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
| | - Alicja Ceglińska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
| | - Magdalena Reder
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
| | - Hanna Ciemniewska-Żytkiewicz
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C, 02-787 Warsaw, Poland
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40
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Determination of adulterated neem and flaxseed oil compositions by FTIR spectroscopy and multivariate regression analysis. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.008] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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41
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Jiménez-Sotelo P, Hernández-Martínez M, Osorio-Revilla G, Meza-Márquez OG, García-Ochoa F, Gallardo-Velázquez T. Use of ATR-FTIR spectroscopy coupled with chemometrics for the authentication of avocado oil in ternary mixtures with sunflower and soybean oils. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1105-15. [DOI: 10.1080/19440049.2016.1203073] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Paola Jiménez-Sotelo
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México
| | - Maylet Hernández-Martínez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México
| | - Guillermo Osorio-Revilla
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México
| | - Ofelia Gabriela Meza-Márquez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México
| | - Felipe García-Ochoa
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México
| | - Tzayhrí Gallardo-Velázquez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México
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Indriyani L, Rohman A, Riyanto S. Authentication of Avocado Oil (Persea americana Mill.) Using Differential Scanning Calorimetry and Multivariate Regression. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ajar.2016.78.86] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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43
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Rohman A, Lumakso FA, Riyanto S. Use of Partial Least Square-Discriminant Analysis Combined with Mid Infrared Spectroscopy for Avocado Oil Authentication. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/rjmp.2016.175.180] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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44
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Lohumi S, Lee S, Lee H, Cho BK. A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.08.003] [Citation(s) in RCA: 278] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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45
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Quantification of adulterations in extra virgin flaxseed oil using MIR and PLS. Food Chem 2015; 182:35-40. [DOI: 10.1016/j.foodchem.2015.02.081] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2014] [Revised: 01/20/2015] [Accepted: 02/14/2015] [Indexed: 11/23/2022]
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46
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Hernández KU, Velázquez TG, Revilla GO, Abarca NA, Martínez MH. Development of chemometric models using infrared spectroscopy (MID-FTIR) for detection of sulfathiazole and oxytetracycline residues in honey. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0156-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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47
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A Review of Destructive and Non-destructive Methods for Determining Avocado Fruit Maturity. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1568-y] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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48
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Riedl J, Esslinger S, Fauhl-Hassek C. Review of validation and reporting of non-targeted fingerprinting approaches for food authentication. Anal Chim Acta 2015; 885:17-32. [DOI: 10.1016/j.aca.2015.06.003] [Citation(s) in RCA: 126] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 05/13/2015] [Accepted: 06/02/2015] [Indexed: 01/08/2023]
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49
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Determination of capsaicin, ascorbic acid, total phenolic compounds and antioxidant activity of Capsicum annuum L. var. serrano by mid infrared spectroscopy (Mid-FTIR) and chemometric analysis. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13765-013-4295-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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50
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Xu L, Yan SM, Cai CB, Wang ZJ, Yu XP. The feasibility of using near-infrared spectroscopy and chemometrics for untargeted detection of protein adulteration in yogurt: removing unwanted variations in pure yogurt. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2013; 2013:201873. [PMID: 23844318 PMCID: PMC3697415 DOI: 10.1155/2013/201873] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Accepted: 06/01/2013] [Indexed: 06/02/2023]
Abstract
Untargeted detection of protein adulteration in Chinese yogurt was performed using near-infrared (NIR) spectroscopy and chemometrics class modelling techniques. sixty yogurt samples were prepared with pure and fresh milk from local market, and 197 adulterated yogurt samples were prepared by blending the pure yogurt objects with different levels of edible gelatin, industrial gelatin, and soy protein powder, which have been frequently used for yogurt adulteration. A recently proposed one-class partial least squares (OCPLS) model was used to model the NIR spectra of pure yogurt objects and analyze those of future objects. To improve the raw spectra, orthogonal projection (OP) of raw spectra onto the spectrum of pure water and standard normal variate (SNV) transformation were used to remove unwanted spectral variations. The best model was obtained with OP preprocessing with sensitivity of 0.900 and specificity of 0.949. Moreover, adulterations of yogurt with 1% (w/w) edible gelatin, 2% (w/w) industrial gelatin, and 2% (w/w) soy protein powder can be safely detected by the proposed method. This study demonstrates the potential of combining NIR spectroscopy and OCPLS as an untargeted detection tool for protein adulteration in yogurt.
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Affiliation(s)
- Lu Xu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China
| | - Si-Min Yan
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China
| | - Chen-Bo Cai
- Department of Chemistry and Life Science, Chuxiong Normal University, Luchengnan Road, Chuxiong 675000, China
| | - Zhen-Ji Wang
- Department of Chemistry and Life Science, Chuxiong Normal University, Luchengnan Road, Chuxiong 675000, China
| | - Xiao-Ping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha Higher Education District, Hangzhou 310018, China
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