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Li S, Lin X, Ng TT, Yao ZP. Quantitative Analysis of Blended Oils Based on Intensity Ratios of Marker Ions in MALDI-MS Spectra. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15376-15386. [PMID: 38914516 DOI: 10.1021/acs.jafc.4c02833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/26/2024]
Abstract
Determination of quantitative compositions of blended oils is an essential but challenging step for the quality control and safety assurance of blended oils. We herein report a method for the quantitative analysis of blended oils based on the intensity ratio of triacylglycerol marker ions, which could be obtained from the highly reproducible spectra acquired by using matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) to directly analyze blended oils in their oily states. We demonstrated that this method could provide good quantitative results to binary, ternary, and quaternary blended oils, with simultaneous quantitation of multiple compositions, and was applicable for quantitative analysis of commercial blended oil products. Moreover, the intensity ratio-based method could be used to rapidly measure the proportions of oil compositions in blended oils, only based on the spectra of the blended oils and related pure oils, making the method as a high-throughput approach to meet the sharply growing analytical demands of blended oils.
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Affiliation(s)
- Suying Li
- Research Institute for Future Food, State Key Laboratory of Chemical Biology and Drug Discovery, Research Center for Chinese Medicine Innovation, and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon 999077, Hong Kong Special Administrative Region, China
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), and Shenzhen Key Laboratory of Food Biological Safety Control, Hong Kong Polytechnic University Shenzhen Research Institute, Shenzhen 518057, China
| | - Xuewei Lin
- Research Institute for Future Food, State Key Laboratory of Chemical Biology and Drug Discovery, Research Center for Chinese Medicine Innovation, and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon 999077, Hong Kong Special Administrative Region, China
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), and Shenzhen Key Laboratory of Food Biological Safety Control, Hong Kong Polytechnic University Shenzhen Research Institute, Shenzhen 518057, China
| | - Tsz-Tsun Ng
- Research Institute for Future Food, State Key Laboratory of Chemical Biology and Drug Discovery, Research Center for Chinese Medicine Innovation, and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon 999077, Hong Kong Special Administrative Region, China
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), and Shenzhen Key Laboratory of Food Biological Safety Control, Hong Kong Polytechnic University Shenzhen Research Institute, Shenzhen 518057, China
| | - Zhong-Ping Yao
- Research Institute for Future Food, State Key Laboratory of Chemical Biology and Drug Discovery, Research Center for Chinese Medicine Innovation, and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon 999077, Hong Kong Special Administrative Region, China
- State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation), and Shenzhen Key Laboratory of Food Biological Safety Control, Hong Kong Polytechnic University Shenzhen Research Institute, Shenzhen 518057, China
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2
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Torres-Cobos B, Quintanilla-Casas B, Vicario G, Guardiola F, Tres A, Vichi S. Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official method. Food Chem 2023; 409:135256. [PMID: 36586257 DOI: 10.1016/j.foodchem.2022.135256] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 12/01/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
Official control methods to detect olive oil (OO) adulteration fail to provide satisfactory consumer protection. Thus, faster and more sensitive screening tools are needed to increase their effectiveness. Here, the official method for adulterant detection in OO was compared with three untargeted screening methods based on triacylglycerol analysis using high-throughput (FIA-HESI-HRMS; HT-GC-MS; HPLC-RID) and pattern recognition techniques (PLS-DA). They were assayed on a set of genuine and adulterated samples with a high natural variability (n = 143). The sensitivity of the official method was 1 for high linoleic (HL) blends at ≥2 % but only 0.39 for high oleic (HO) blends at ≥5 %, while specificity was 0.96. The sensitivity of the screening methods in external validation was 0.90-0.99 for the detection of HL and 0.82-0.88 for HO blends. Among them, HT-GC-MS offered the highest sensitivity (0.94) and specificity (0.76), proving to be the most suitable screening tool for OO authentication.
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Affiliation(s)
- Berta Torres-Cobos
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
| | - Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Giulia Vicario
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
| | - Alba Tres
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
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3
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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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4
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The chromatographic similarity profile – an innovative methodology to detect fraudulent blends of virgin olive oils. J Chromatogr A 2022; 1679:463378. [DOI: 10.1016/j.chroma.2022.463378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 07/17/2022] [Accepted: 07/26/2022] [Indexed: 11/18/2022]
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5
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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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6
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KITAZAWA K, YAMAGUCHI K. Rapid Forensic Identification of Vegetable Oils and Blended Oils by Waveform Pattern Analysis of Triacylgrycerols Using LC-MS/Evaporative Light Scattering Detector. BUNSEKI KAGAKU 2021. [DOI: 10.2116/bunsekikagaku.70.631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Kazuya KITAZAWA
- Forensic Science Laboratory, Tokyo Metropolitan Police Department
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7
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Presti G, Giuliano S, Gulotta E, Monfreda M. Legal blends between olive oil and other vegetable oils: Quantification of olive oil and identification of “virgin olive oils”, “refined olive oils” and “olive pomace oils”. TALANTA OPEN 2021. [DOI: 10.1016/j.talo.2021.100039] [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] Open
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8
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Radovanović M, Ilić M, Pastor K, Ačanski M, Panić S, Srdić VV, Randjelović D, Kojić T, Stojanović GM. Rapid detection of olive oil blends using a paper-based portable microfluidic platform. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Czubinski J, Grygier A, Siger A. Lupinus mutabilis seed composition and its comparison with other lupin species. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103875] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Mota MFS, Waktola HD, Nolvachai Y, Marriott PJ. Gas chromatography ‒ mass spectrometry for characterisation, assessment of quality and authentication of seed and vegetable oils. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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Ali AH, Wei W, Khalifa SA, Zhang X, Wang X. Effect of pasteurisation, homogenisation and freeze‐drying on bovine and buffalo milk fat triacylglycerols profile. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12781] [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]
Affiliation(s)
- Abdelmoneim H Ali
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Department of Food Science Faculty of Agriculture Zagazig University Zagazig 44511 Egypt
| | - Wei Wei
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Salah A Khalifa
- Department of Food Science Faculty of Agriculture Zagazig University Zagazig 44511 Egypt
| | - Xinghe Zhang
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
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12
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Standardization of chromatographic signals - Part I: Towards obtaining instrument-agnostic fingerprints in gas chromatography. J Chromatogr A 2021; 1641:461983. [PMID: 33611124 DOI: 10.1016/j.chroma.2021.461983] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/29/2021] [Accepted: 02/07/2021] [Indexed: 12/18/2022]
Abstract
One of the main causes for the sparse use of multivariate analytical methods in routine laboratory work is the dependency on the measuring instrument from which the analytical signal is acquired. This issue is especially critical in chromatographic equipment and results in limitations of their applicability. The solution to this problem is to obtain a standardized instrument-independent signal -or instrument-agnostic signal- regardless of the measuring instrument or of the state of the same instrument from which it has been acquired. The combined use of both internal and external standard series, allows us to have external and transferable references for the normalization of both the intensity and the position of each element of the data vector being arranged from the raw signal. From this information, a simple mathematical data treatment process is applied and instrument-agnostic signals can be secured. This paper describes and applies the proposed methodology to be followed for obtaining standardized instrumental fingerprints from two significant fractions of virgin olive oil (volatile organic compounds and triacylglycerols), obtained by gas chromatography coupled to mass spectrometry (GC-MS) and analysed with two temperature conditions (conventional and high-temperature, respectively). The results of both case studies show how the instrument-agnostic fingerprints obtained are coincidental, regardless of the state of the chromatographic system or the time of acquisition.
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13
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Peng S, Huang T, Peng Y, Zhang P, Liao L, Wu W. Combining GC-MS and chemometrics to assess the quality of camellia seed oils. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1933196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Simin Peng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, P. R. China
| | - Tianzhu Huang
- Research and Development Department, Zhongzhan Camellia Oil Co. Ltd, Changsha, P. R. China
| | - Yali Peng
- Research and Development Department, Shenzhen Total-Test Technology Co. Ltd, Shenzhen, P. R. China
| | - Pengfei Zhang
- Research and Development Department, Huaihua Institute for Food and Drug Control, Huaihua, P. R. China
| | - Luyan Liao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, P. R. China
| | - Weiguo Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, P. R. China
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Multidimensional gas chromatographic‒Mass spectrometric method for separation and identification of triacylglycerols in olive oil. J Chromatogr A 2020; 1629:461474. [PMID: 32823012 DOI: 10.1016/j.chroma.2020.461474] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 07/10/2020] [Accepted: 08/10/2020] [Indexed: 11/22/2022]
Abstract
A 'heart-cut' multidimensional gas chromatography‒mass spectrometry (H/C MDGC‒MS) method for separation and identification of triacylglycerols (TAGs) in extra virgin olive oil was developed. A GC configuration, comprising a non-polar first dimension (1D) column (15 m length) and a mid-polarity second dimension (2D) column (9 m length), was employed. Standard TAGs were used to test and demonstrate the H/C MDGC method, for identification of TAG components and to validate the method. Various chromatographic conditions such as column flow and temperature program were evaluated. The 1D separation resulted in overlap of some standard TAG peaks. These overlapped 1D regions of the standard TAGs were H/C to 2D for further separation and resulted in clearly distinguished individual TAG component peaks. The 1D separation of olive oil TAGs displayed three major peaks and four minor peaks. The application of the H/C MDGC method to olive oil TAGs resulted in the separation of each sampled 1D region into two or more TAG peaks. TAG components in olive oil resolved on the 2D column were identified based on characteristic mass fragment ions such as [M-RCO2]+, [RCO+128]+, [RCO+74]+ and RCO+ and comparison of their mass spectra with that of the standard TAGs. Sixteen olive oil TAGs were identified by MS after 2D separation. The repeatability of the H/C method was evaluated in terms of retention time shift and area response in the 2D and found to be <0.02% and <8% RSD respectively.
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15
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Li M, Xu T, Zheng W, Gao B, Zhu H, Xu R, Deng H, Wang B, Wu Y, Sun X, Zhang Y, Yu LL. Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities. Food Chem 2020; 340:128123. [PMID: 33010645 DOI: 10.1016/j.foodchem.2020.128123] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/14/2020] [Accepted: 09/14/2020] [Indexed: 01/31/2023]
Abstract
Six commercial red sorghum varieties (Tong Za 117, 141, 142 and 143, Chi Za 109 and 101) were investigated for their triacylglycerol (TAG) profiles, soluble and bound phenolics, and radical scavenging and anti-inflammatory activities. A total of 21 TAGs were identified in red sorghum oils for the first time. Total phenolic (TPC) and flavonoid contents (TFC) in the soluble or bound phenolic fractions differed among red sorghums. Significant correlation among TPC, TFC and DPPH radical scavenging activities was observed in both fractions. Except for caffeic acid, most of phenolic acids in red sorghums are in the bound form. Soluble 3-deoxyanthocyanidins contents (2.12-57.14 μg/g) were significantly higher than those of bound forms (0.01-0.18 μg/g) regardless of sorghum varieties and types of 3-deoxyanthocyanidins. Moreover, the stronger anti-inflammatory capacity of soluble phenolic fraction in Tong Za 117 correlated with its higher TPC, TFC and radical scavenging activity than those of its bound counterpart.
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Affiliation(s)
- Ming Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Tongcheng Xu
- Institute of Agro-Food Science and Technology, Shandong Provincial Key Laboratory of Agricultural Products Deep Processing, Shandong Academy of Agricultural Science, Jinan 250100, China
| | - Wenhao Zheng
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hongyan Zhu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ruofei Xu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hanyu Deng
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Bo Wang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanbei Wu
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xiangjun Sun
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States
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16
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Advanced gas chromatography and mass spectrometry technologies for fatty acids and triacylglycerols analysis. Trends Analyt Chem 2020. [DOI: 10.1016/j.trac.2020.115957] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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17
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Quantification of extra virgin olive oil adulteration using smartphone videos. Talanta 2020; 216:120920. [DOI: 10.1016/j.talanta.2020.120920] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 11/22/2022]
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18
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Li S, Ng TT, Yao ZP. Quantitative analysis of blended oils by matrix-assisted laser desorption/ionization mass spectrometry and partial least squares regression. Food Chem 2020; 334:127601. [PMID: 32712491 DOI: 10.1016/j.foodchem.2020.127601] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 07/12/2020] [Accepted: 07/14/2020] [Indexed: 11/18/2022]
Abstract
Quantitative labeling of oil compositions has become a trend to ensure the quality and safety of blended oils in the market. However, methods for rapid and reliable quantitation of blended oils are still not available. In this study, matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) was used to profile triacylglycerols in blended oils, and partial least squares regression (PLS-R) was applied to establish quantitative models based on the acquired MALDI-MS spectra. We demonstrated that this new method allowed simultaneous quantitation of multiple compositions, and provided good quantitative results of binary, ternary and quaternary blended oils, enabling good limits of detection (e.g., detectability of 1.5% olive oil in sunflower seed oil). Compared with the conventional GC-FID method, this new method could allow direct analysis of blended oils, analysis of one blended oil sample within minutes, and accurate quantitation of low-abundance oil compositions and blended oils with similar fatty acid contents.
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Affiliation(s)
- Suying Li
- State Key Laboratory of Chemical Biology and Drug Discovery, Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong Special Administrative Region, China; State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation) and Shenzhen Key Laboratory of Food Biological Safety Control, Shenzhen Research Institute of Hong Kong Polytechnic University, Shenzhen 518057, China
| | - Tsz-Tsun Ng
- State Key Laboratory of Chemical Biology and Drug Discovery, Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong Special Administrative Region, China; State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation) and Shenzhen Key Laboratory of Food Biological Safety Control, Shenzhen Research Institute of Hong Kong Polytechnic University, Shenzhen 518057, China
| | - Zhong-Ping Yao
- State Key Laboratory of Chemical Biology and Drug Discovery, Food Safety and Technology Research Centre and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong Special Administrative Region, China; State Key Laboratory of Chinese Medicine and Molecular Pharmacology (Incubation) and Shenzhen Key Laboratory of Food Biological Safety Control, Shenzhen Research Institute of Hong Kong Polytechnic University, Shenzhen 518057, China.
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19
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Meenu M, Cai Q, Xu B. A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.045] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Esteki M, Shahsavari Z, Simal-Gandara J. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649691] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- M. Esteki
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - Z. Shahsavari
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - J. Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain
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Schwolow S, Gerhardt N, Rohn S, Weller P. Data fusion of GC-IMS data and FT-MIR spectra for the authentication of olive oils and honeys—is it worth to go the extra mile? Anal Bioanal Chem 2019; 411:6005-6019. [DOI: 10.1007/s00216-019-01978-w] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 05/22/2019] [Accepted: 06/13/2019] [Indexed: 11/28/2022]
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22
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Analysis of triacylglycerols molecular species composition, total fatty acids, and sn-2 fatty acids positional distribution in different types of milk powders. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00182-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Waktola HD, Kulsing C, Nolvachai Y, Marriott PJ. High temperature multidimensional gas chromatographic approach for improved separation of triacylglycerols in olive oil. J Chromatogr A 2018; 1549:77-84. [DOI: 10.1016/j.chroma.2018.03.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 03/06/2018] [Accepted: 03/17/2018] [Indexed: 11/25/2022]
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24
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Rapid Discrimination Between Authentic and Adulterated Andiroba Oil Using FTIR-HATR Spectroscopy and Random Forest. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-017-1142-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Quantification of extra virgin olive oil in dressing and edible oil blends using the representative TMS-4,4′-desmethylsterols gas-chromatographic-normalized fingerprint. Food Chem 2018; 239:1192-1199. [DOI: 10.1016/j.foodchem.2017.07.069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 07/07/2017] [Accepted: 07/13/2017] [Indexed: 11/17/2022]
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26
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Milanez KDTM, Nóbrega TCA, Nascimento DS, Insausti M, Band BSF, Pontes MJC. Multivariate modeling for detecting adulteration of extra virgin olive oil with soybean oil using fluorescence and UV–Vis spectroscopies: A preliminary approach. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.060] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bajoub A, Bendini A, Fernández-Gutiérrez A, Carrasco-Pancorbo A. Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr 2017; 58:832-857. [PMID: 27657556 DOI: 10.1080/10408398.2016.1225666] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined.
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Affiliation(s)
- Aadil Bajoub
- a Department of Analytical Chemistry, Faculty of Science , University of Granada , Granada , Spain
| | - Alessandra Bendini
- b Department of Agricultural and Food Sciences , University of Bologna , Cesena (FC) , Italy
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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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29
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Tu A, Ma Q, Bai H, Du Z. A comparative study of triacylglycerol composition in Chinese human milk within different lactation stages and imported infant formula by SFC coupled with Q-TOF-MS. Food Chem 2017; 221:555-567. [DOI: 10.1016/j.foodchem.2016.11.139] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 11/27/2016] [Accepted: 11/27/2016] [Indexed: 01/25/2023]
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Jiménez-Carvelo AM, Pérez-Castaño E, González-Casado A, Cuadros-Rodríguez L. One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction. Food Chem 2017; 221:1784-1791. [DOI: 10.1016/j.foodchem.2016.10.103] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 09/26/2016] [Accepted: 10/22/2016] [Indexed: 10/20/2022]
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31
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A New Strategy for Quantitative Proportions in Complex Systems of Blended Oils by Triacyglycerols and Chemometrics Tools. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2972-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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32
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Jiménez-Carvelo AM, González-Casado A, Cuadros-Rodríguez L. A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction. Talanta 2017; 164:540-547. [DOI: 10.1016/j.talanta.2016.12.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 12/04/2016] [Accepted: 12/09/2016] [Indexed: 10/20/2022]
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33
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Potočnik T, Ogrinc N, Potočnik D, Košir IJ. Fatty acid composition and δ13C isotopic ratio characterisation of pumpkin seed oil. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.09.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Duval J, Colas C, Pecher V, Poujol M, Tranchant JF, Lesellier É. Contribution of Supercritical Fluid Chromatography coupled to High Resolution Mass Spectrometry and UV detections for the analysis of a complex vegetable oil – Application for characterization of a Kniphofia uvaria extract. CR CHIM 2016. [DOI: 10.1016/j.crci.2015.11.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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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36
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Cuadros-Rodríguez L, Ruiz-Samblás C, Valverde-Som L, Pérez-Castaño E, González-Casado A. Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial. Anal Chim Acta 2016; 909:9-23. [DOI: 10.1016/j.aca.2015.12.042] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 12/17/2015] [Accepted: 12/30/2015] [Indexed: 01/09/2023]
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37
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Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Anal Chim Acta 2016; 913:1-21. [PMID: 26944986 DOI: 10.1016/j.aca.2016.01.025] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 01/06/2016] [Accepted: 01/15/2016] [Indexed: 11/20/2022]
Abstract
Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower. Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted. Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.
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Ebrahimabadi EH, Ghoreishi SM, Masoum S, Ebrahimabadi AH. Combination of GC/FID/Mass spectrometry fingerprints and multivariate calibration techniques for recognition of antimicrobial constituents of Myrtus communis L. essential oil. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 1008:50-57. [PMID: 26625337 DOI: 10.1016/j.jchromb.2015.11.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 11/03/2015] [Accepted: 11/08/2015] [Indexed: 10/22/2022]
Abstract
Myrtus communis L. is an aromatic evergreen shrub and its essential oil possesses known powerful antimicrobial activity. However, the contribution of each component of the plant essential oil in observed antimicrobial ability is unclear. In this study, chemical components of the essential oil samples of the plant were identified qualitatively and quantitatively using GC/FID/Mass spectrometry system, antimicrobial activity of these samples against three microbial strains were evaluated and, these two set of data were correlated using chemometrics methods. Three chemometric methods including principal component regression (PCR), partial least squares (PLS) and orthogonal projections to latent structures (OPLS) were applied for the study. These methods showed similar results, but, OPLS was selected as preferred method due to its predictive and interpretational ability, facility, repeatability and low time-consuming. The results showed that α-pinene, 1,8 cineole, β-pinene and limonene are the highest contributors in antimicrobial properties of M. communis essential oil. Other researches have reported high antimicrobial activities for the plant essential oils rich in these compounds confirming our findings.
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Affiliation(s)
- Ebrahim H Ebrahimabadi
- Department of Analytical Chemistry, Faculty of Chemistry, University of Kashan, 87317-51167 Kashan, Iran
| | - Sayed Mehdi Ghoreishi
- Department of Analytical Chemistry, Faculty of Chemistry, University of Kashan, 87317-51167 Kashan, Iran.
| | - Saeed Masoum
- Department of Analytical Chemistry, Faculty of Chemistry, University of Kashan, 87317-51167 Kashan, Iran
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39
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Zhang W, Li N, Feng Y, Su S, Li T, Liang B. A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry. Food Chem 2015; 185:326-32. [DOI: 10.1016/j.foodchem.2015.04.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 01/05/2015] [Accepted: 04/03/2015] [Indexed: 10/23/2022]
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40
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Osorio MT, Haughey SA, Elliott CT, Koidis A. Evaluation of methodologies to determine vegetable oil species present in oil mixtures: Proposition of an approach to meet the EU legislation demands for correct vegetable oils labelling. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.013] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Nam YS, Noh KC, Roh EJ, Keum G, Lee Y, Lee KB. Determination of Edible Vegetable Oil Adulterants in Sesame Oil Using1H Nuclear Magnetic Resonance Spectroscopy. ANAL LETT 2014. [DOI: 10.1080/00032719.2013.865199] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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42
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Pacheco C, Palla C, Crapiste GH, Carrín ME. Simultaneous Quantitation of FFA, MAG, DAG, and TAG in Enzymatically Modified Vegetable Oils and Fats. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9830-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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43
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Ruiz-Samblás C, Cadenas JM, Pelta DA, Cuadros-Rodríguez L. Application of data mining methods for classification and prediction of olive oil blends with other vegetable oils. Anal Bioanal Chem 2014; 406:2591-601. [DOI: 10.1007/s00216-014-7677-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 12/14/2013] [Accepted: 01/31/2014] [Indexed: 10/25/2022]
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44
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Monfreda M, Gobbi L, Grippa A. Blends of olive oil and seeds oils: Characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II. Food Chem 2014; 145:584-92. [DOI: 10.1016/j.foodchem.2013.07.141] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2013] [Revised: 07/25/2013] [Accepted: 07/30/2013] [Indexed: 11/25/2022]
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45
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Koidis A, Osorio Argüello MT. Identification of oil mixtures in extracted and refined vegetable oils. ACTA ACUST UNITED AC 2013. [DOI: 10.1002/lite.201300304] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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46
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Gallina Toschi T, Bendini A, Lozano-Sánchez J, Segura-Carretero A, Conte L. Misdescription of edible oils: Flowcharts of analytical choices in a forensic view. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300070] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Jesus Lozano-Sánchez
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Lanfranco Conte
- Department of Food Science; University of Udine; Udine Italy
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Wong KH, Razmovski-Naumovski V, Li KM, Li GQ, Chan K. Differentiation of Pueraria lobata and Pueraria thomsonii using partial least square discriminant analysis (PLS-DA). J Pharm Biomed Anal 2013; 84:5-13. [DOI: 10.1016/j.jpba.2013.05.040] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2013] [Revised: 05/17/2013] [Accepted: 05/19/2013] [Indexed: 10/26/2022]
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