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Akram U, Sahar A, Sameen A, Muhammad N, Ahmad MH, Khan MI, Usman M, Rahman HUU. Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2158860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Usman Akram
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amna Sahar
- Department of Food Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistan
| | - Aysha Sameen
- Department of Food Science and Technology, Govt. College Women University, Faisalabad, Pakistan
| | - Niaz Muhammad
- National Agriculture Education College, Kabul, Afghanistan
| | - Muhammad Haseeb Ahmad
- Department of Food Sciences, Faculty of Life Sciences, Government College University Faisalabad (GCUF), Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistan
| | - Muhammad Usman
- National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistan
| | - Hafiz Ubaid ur Rahman
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
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2
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Aslam R, Sharma SR, Kaur J, Panayampadan AS, Dar OI. A systematic account of food adulteration and recent trends in the non-destructive analysis of food fraud detection. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01846-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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3
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Potential of low frequency dielectric spectroscopy and machine learning methods for extra virgin olive oils discrimination based on the olive cultivar and ripening stage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01836-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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4
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Yang K, An C, Zhu J, Guo W, Lu C, Zhu X. Comparison of near-infrared and dielectric spectra for quantitative identification of bovine colostrum adulterated with mature milk. J Dairy Sci 2022; 105:8638-8649. [DOI: 10.3168/jds.2022-21969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 06/08/2022] [Indexed: 11/19/2022]
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5
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Analysis and prediction of the major fatty acids in vegetable oils using dielectric spectroscopy at 5–30 MHz. PLoS One 2022; 17:e0268827. [PMID: 35617210 PMCID: PMC9135300 DOI: 10.1371/journal.pone.0268827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Accepted: 05/09/2022] [Indexed: 12/03/2022] Open
Abstract
A dielectric spectroscopy method was applied to determine major fatty acids composition in vegetable oils. Dielectric constants of vegetable oils were measured in the frequency range of 5–30 MHz. After data pre-treatment, prediction models were constructed using partial least squares (PLS) regression between dielectric spectral values and the fatty acids compositions measured by gas chromatography. Generally, the root means square error of validation (RMSECV) was less than 11.23% in the prediction of individual fatty acids. The determination coefficient (R2) between predicted and measured oleic, linoleic, mono-unsaturated, and poly-unsaturated fatty acids were 0.84, 0.77, 0.84, and 0.84, respectively. These results indicated that dielectric spectroscopy coupled with PLS regression could be a promising method for predicting major fatty acid composition in vegetable oils and has the potential to be used for in-situ monitoring systems of daily consumption of dietary fatty acids.
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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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Okere EE, Arendse E, Nieuwoudt H, Fawole OA, Perold WJ, Opara UL. Non-Invasive Methods for Predicting the Quality of Processed Horticultural Food Products, with Emphasis on Dried Powders, Juices and Oils: A Review. Foods 2021; 10:foods10123061. [PMID: 34945612 PMCID: PMC8701083 DOI: 10.3390/foods10123061] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
This review covers recent developments in the field of non-invasive techniques for the quality assessment of processed horticultural products over the past decade. The concept of quality and various quality characteristics related to evaluating processed horticultural products are detailed. A brief overview of non-invasive methods, including spectroscopic techniques, nuclear magnetic resonance, and hyperspectral imaging techniques, is presented. This review highlights their application to predict quality attributes of different processed horticultural products (e.g., powders, juices, and oils). A concise summary of their potential commercial application for quality assessment, control, and monitoring of processed agricultural products is provided. Finally, we discuss their limitations and highlight other emerging non-invasive techniques applicable for monitoring and evaluating the quality attributes of processed horticultural products. Our findings suggest that infrared spectroscopy (both near and mid) has been the preferred choice for the non-invasive assessment of processed horticultural products, such as juices, oils, and powders, and can be adapted for on-line quality control. Raman spectroscopy has shown potential in the analysis of powdered products. However, imaging techniques, such as hyperspectral imaging and X-ray computed tomography, require improvement on data acquisition, processing times, and reduction in the cost and size of the devices so that they can be adopted for on-line measurements at processing facilities. Overall, this review suggests that non-invasive techniques have the potential for industrial application and can be used for quality assessment.
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Affiliation(s)
- Emmanuel Ekene Okere
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (E.E.O.); (E.A.)
- Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Ebrahiema Arendse
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (E.E.O.); (E.A.)
| | - Helene Nieuwoudt
- Department Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Willem Jacobus Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (E.E.O.); (E.A.)
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
- Correspondence: or
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Alviso D, Zárate C, Artana G, Duriez T. Regressions of the dielectric constant and speed of sound of vegetable oils from their composition and temperature using genetic programming. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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9
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Sudhakar A, Chakraborty SK, Mahanti NK, Varghese C. Advanced techniques in edible oil authentication: A systematic review and critical analysis. Crit Rev Food Sci Nutr 2021; 63:873-901. [PMID: 34347552 DOI: 10.1080/10408398.2021.1956424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Adulteration of edible substances is a potent contemporary food safety issue. Perhaps the overt concern derives from the fact that adulterants pose serious ill effects on human health. Edible oils are one of the most adulterated food products. Perpetrators are adopting ways and means that effectively masks the presence of the adulterants from human organoleptic limits and traditional oil adulteration detection techniques. This review embodies a detailed account of chemical, biosensors, chromatography, spectroscopy, differential scanning calorimetry, non-thermal plasma, dielectric spectroscopy research carried out in the area of falsification assessment of edible oils for the past three decades and a collection of patented oil adulteration detection techniques. The detection techniques reviewed have some advantages and certain limitations, chemical tests are simple; biosensors and nuclear magnetic resonance are rapid but have a low sensitivity; chromatography and spectroscopy are highly accurate with a deterring price tag; dielectric spectroscopy is rapid can be portable and has on-line compatibility; however, the results are susceptible to variation of electric current frequency and intrinsic factors (moisture, temperature, structural composition). This review paper can be useful for scientists or for knowledge seekers eager to be abreast with edible oil adulteration detection techniques.
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Affiliation(s)
- Anjali Sudhakar
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Subir Kumar Chakraborty
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Naveen Kumar Mahanti
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Cinu Varghese
- Rural Development Centre, Indian Institute of Technology, Kharagpur, India
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10
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Xiang P, Qiu W, Zheng R, Jin Y, Row KH, Jiao Y, Jin Y. Dielectric Properties of Maillard Reaction Solutions Formed Between Different Amino Acids and Glucose Under Microwave Heating. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02629-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Nonintrusive honey fraud detection and quantification based on differential radiofrequency absorbance analysis. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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12
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Measurement System for Lossy Capacitive Sensors: Application to Edible Oils Quality Assessment. SENSORS 2019; 19:s19194299. [PMID: 31590210 PMCID: PMC6806179 DOI: 10.3390/s19194299] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 09/28/2019] [Accepted: 09/29/2019] [Indexed: 11/16/2022]
Abstract
This paper aimed to develop a portable, low-cost, and easy-to-use measurement system for oil quality degradation assessment. The main two chemical parameters affected by frying are the total polar compounds (TPC) and free fatty acids. The system should characterize the change of chemical parameters by measuring the changes in its dielectric parameters. The dielectric parameters, relative permittivity, and conductivity are measured by measuring the capacitance and resistance of a capacitive sensor dipped in oil. The main challenges are that the corresponding changes of the capacitance and resistance are very small and the presence of stray effects. For this reason, the measurement system should be able to detect changes in capacitance and resistance with high resolution and with good immunity to stray effects. The proposed measurement system is based on the conversion of impedance to voltage and time and combining, therefore, having two measurement methods in one circuit. In this way, it is possible to measure the dielectric and resistive parameters and not only the relative permittivity as was done in previous works. The results showed a strong correlation between the chemical and electrical parameters with a coefficient of determination in the range of 0.9.
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13
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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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14
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New Method for the Discrimination of Adulterated Flaxseed Oil Using Dielectric Spectroscopy. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01620-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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15
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Linear and non-linear quantification of extra virgin olive oil, soybean oil, and sweet almond oil in blends to assess their commercial labels. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.09.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Guyader S, Thomas F, Portaluri V, Jamin E, Akoka S, Silvestre V, Remaud G. Authentication of edible fats and oils by non-targeted 13 C INEPT NMR spectroscopy. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.046] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Chen H, Cao P, Li B, Sun D, Li J, Liu Y. High sensitive and efficient detection of edible oils adulterated with used frying oil by electron spin resonance. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.08.050] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Li D, Guo L, Yang N, Zhang Y, Jin Z, Xu X. Evaluation of the degree of chitosan deacetylation via induced-electrical properties. RSC Adv 2017. [DOI: 10.1039/c7ra03545d] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The properties and functionalities of chitosan are closely related to its degree of deacetylation (DD).
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Affiliation(s)
- Dandan Li
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
| | - Lunan Guo
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
| | - Na Yang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
| | - Yao Zhang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
- School of Food Science and Technology
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A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique. Food Chem 2016; 212:72-7. [DOI: 10.1016/j.foodchem.2016.05.158] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 05/21/2016] [Accepted: 05/24/2016] [Indexed: 11/22/2022]
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20
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Screening of adulteration in packaging biocomposites by infrared spectroscopy and chemometrics. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2016. [DOI: 10.1007/s13738-016-1019-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Yang L, Zhang G, Song J, Dai M, Xu C, Dong X, Fu F. Ex-Vivo Characterization of Bioimpedance Spectroscopy of Normal, Ischemic and Hemorrhagic Rabbit Brain Tissue at Frequencies from 10 Hz to 1 MHz. SENSORS 2016; 16:s16111942. [PMID: 27869707 PMCID: PMC5134601 DOI: 10.3390/s16111942] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2016] [Revised: 11/14/2016] [Accepted: 11/15/2016] [Indexed: 11/16/2022]
Abstract
Stroke is a severe cerebrovascular disease and is the second greatest cause of death worldwide. Because diagnostic tools (CT and MRI) to detect acute stroke cannot be used until the patient reaches the hospital setting, a portable diagnostic tool is urgently needed. Because biological tissues have different impedance spectra under normal physiological conditions and different pathological states, multi-frequency electrical impedance tomography (MFEIT) can potentially detect stroke. Accurate impedance spectra of normal brain tissue (gray and white matter) and stroke lesions (ischemic and hemorrhagic tissue) are important elements when studying stroke detection with MFEIT. To our knowledge, no study has comprehensively measured the impedance spectra of normal brain tissue and stroke lesions for the whole frequency range of 1 MHz within as short as possible an ex vivo time and using the same animal model. In this study, we established intracerebral hemorrhage and ischemic models in rabbits, then measured and analyzed the impedance spectra of normal brain tissue and stroke lesions ex vivo within 15 min after animal death at 10 Hz to 1 MHz. The results showed that the impedance spectra of stroke lesions significantly differed from those of normal brain tissue; the ratio of change in impedance of ischemic and hemorrhagic tissue with regard to frequency was distinct; and tissue type could be discriminated according to its impedance spectra. These findings further confirm the feasibility of detecting stroke with MFEIT and provide data supporting further study of MFEIT to detect stroke.
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Affiliation(s)
- Lin Yang
- Department of Biomedical Engineering, Fourth Military Medical University, Xi'an 710032, China.
| | - Ge Zhang
- Department of Biomedical Engineering, Fourth Military Medical University, Xi'an 710032, China.
| | - Jiali Song
- Department of Biomedical Engineering, Fourth Military Medical University, Xi'an 710032, China.
| | - Meng Dai
- Department of Biomedical Engineering, Fourth Military Medical University, Xi'an 710032, China.
| | - Canhua Xu
- Department of Biomedical Engineering, Fourth Military Medical University, Xi'an 710032, China.
| | - Xiuzhen Dong
- Department of Biomedical Engineering, Fourth Military Medical University, Xi'an 710032, China.
| | - Feng Fu
- Department of Biomedical Engineering, Fourth Military Medical University, Xi'an 710032, China.
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22
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Nielsen GGB, Kjær A, Klösgen B, Hansen PL, Simonsen AC, Jørgensen B. Dielectric spectroscopy for evaluating dry matter content of potato tubers. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Sairin MA, Nizar NNA, Abd Aziz S, Rokhani FZ. Study of dielectric permittivity and fatty acid composition for fats and oil in wide frequency spectroscopy measurement at 0.5–50 GHz. 2016 10TH INTERNATIONAL CONFERENCE ON SENSING TECHNOLOGY (ICST) 2016. [DOI: 10.1109/icsenst.2016.7796242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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24
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Sairin MA, Latiff NHA, Aziz SA, Rokhani FZ. Distinguishing edible oil using dielectric spectroscopy at microwave frequencies of 8.2–12.1 GHz. 2016 10TH INTERNATIONAL CONFERENCE ON SENSING TECHNOLOGY (ICST) 2016. [DOI: 10.1109/icsenst.2016.7796333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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25
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Valli E, Bendini A, Berardinelli A, Ragni L, Riccò B, Grossi M, Gallina Toschi T. Rapid and innovative instrumental approaches for quality and authenticity of olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600065] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Enrico Valli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Annachiara Berardinelli
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Luigi Ragni
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Bruno Riccò
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Marco Grossi
- Department of Electrical, Electronic and Information Engineering “Guglielmo Marconi” (DEI); Alma Mater Studiorum − University of Bologna; Bologna Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL); Alma Mater Studiorum − University of Bologna; Bologna Italy
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Abstract
The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80 ℃ and the samples were cooked for different times (from 5 to 55 min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking–cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line.
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28
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Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-015-0289-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Kang W, Lu J, Cheng Y, Jin Y. Determination of the concentration of alum additive in deep-fried dough sticks using dielectric spectroscopy. J Food Drug Anal 2015; 23:472-479. [PMID: 28911705 PMCID: PMC9351792 DOI: 10.1016/j.jfda.2014.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Revised: 10/23/2014] [Accepted: 10/23/2014] [Indexed: 12/05/2022] Open
Abstract
The concentration of alum additive in deep-fried dough sticks (DFDSs) was investigated using a coaxial probe method based on dielectric properties in the 0.3–10-GHz frequency range. The dielectric spectra of aqueous solutions with different concentrations of alum, sodium bicarbonate, and mixtures thereof were used. The correspondence between dielectric loss and alum concentration was thereby revealed. A steady, uniform correspondence was successfully established by introducing ω·ɛ″(ω), the sum of dielectric loss and conductor loss (i.e., total loss), according to the electrical conductivity of the alum-containing aqueous solutions. Specific, resonant-type dielectric dispersion arising from alum due to atomic polarization was identified around 1 GHz. This was used to discriminate the alum additive in the DFDS from other ingredients. A quantitative relationship between alum and sodium bicarbonate concentrations in the aqueous solutions and the differential dielectric loss Δɛ″(ω) at 0.425 GHz was also established with a regression coefficient over 0.99. With the intention of eliminating the effects of the chemical reactions with sodium bicarbonate and the physical processes involved in leavening and frying during preparation, the developed technique was successfully applied to detect the alum dosage in a commercial DFDS (0.9942 g/L). The detected value agreed well with that determined using graphite furnace atomic absorption spectrometry (0.9722 g/L). The relative error was 2.2%. The results show that the proposed dielectric differential dispersion and loss technique is a suitable and effective method for determining the alum content in DFDSs.
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Affiliation(s)
- Wenyu Kang
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China
| | - Jianfeng Lu
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China
| | - Yudong Cheng
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China
| | - Yinzhe Jin
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China.
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30
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Influence of metal ions and phospholipids on electrical properties: A case study on pumpkin seed oil. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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31
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Lu J, Qi L, Guo W, Song Y, Jung YA, Cheng YD, Jin Y. Determination of Fluoride Concentration in Antarctic Krill ( Euphausia superba) using Dielectric Spectroscopy. B KOREAN CHEM SOC 2015. [DOI: 10.1002/bkcs.10295] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jianfeng Lu
- Department of Food Science and Engineering, College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306 PR China
| | - Lina Qi
- Department of Food Science and Engineering, College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306 PR China
| | - Wen Guo
- Department of Food Science and Engineering, College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306 PR China
| | - Yishan Song
- Department of Food Science and Engineering, College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306 PR China
| | - Yong An Jung
- Fine Chemical Analysis & Research Team; Korea Machinery-Meter and Petrochemical Testing & Research Institute; Seoul 135-120 South Korea
| | - Yu-dong Cheng
- Department of Food Science and Engineering, College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306 PR China
| | - Yinzhe Jin
- Department of Food Science and Engineering, College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306 PR China
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32
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Meng F, Chen S, Zhang Y, Chen H, Guo P, Mu T, Liu X. Characterization of Motor Oil by Laser-Induced Fluorescence. ANAL LETT 2015. [DOI: 10.1080/00032719.2015.1015073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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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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34
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Shrestha K, Jacxsens L, De Meulenaer B. Monte Carlo simulation based prediction of blended oil composition containing mustard, rapeseed and soybean oil. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Prevc T, Cigić B, Vidrih R, Poklar Ulrih N, Šegatin N. Correlation of basic oil quality indices and electrical properties of model vegetable oil systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11355-11362. [PMID: 24191675 DOI: 10.1021/jf402943b] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Model vegetable oil mixtures with significantly different basic oil quality indices (free fatty acid, iodine, and Totox values) were prepared by adding oleic acids, synthetic saturated triglycerides, or oxidized safflower oil ( Carthamus tinctorius ) to the oleic type of sunflower oil. Dielectric constants, dielectric loss factors, quality factors, and electrical conductivities of model lipids were determined at frequencies from 50 Hz to 2 MHz and at temperatures from 293.15 to 323.15 K. The dependence of these dielectric parameters on basic oil quality indices was investigated. Adding oleic acids to sunflower oil resulted in lower dielectric constants and conductivities and higher quality factors. Reduced iodine values resulted in increased dielectric constants and quality factors and decreased conductivities. Higher Totox values resulted in higher dielectric constants and conductivities at high frequencies and lower quality factors. Dielectric constants decreased linearly with temperature, whereas conductivities followed the Arrhenius law.
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Affiliation(s)
- Tjaša Prevc
- Biotechnical Faculty, University of Ljubljana , Ljubljana, Slovenia
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36
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Berardinelli A, Ragni L, Bendini A, Valli E, Conte L, Guarnieri A, Toschi TG. Rapid screening of fatty acid alkyl esters in olive oils by time domain reflectometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10919-10924. [PMID: 24168174 DOI: 10.1021/jf402872m] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The main aim of the present research is to assess the possibility of quickly screening fatty acid alkyl esters (FAAE) in olive oils using time domain reflectometry (TDR) and partial least-squares (PLS) multivariate statistical analysis. Eighteen virgin olive oil samples with fatty acid alkyl ester contents and fatty acid ethyl ester/methyl ester ratios (FAEE/FAME) ranging from 3 to 100 mg kg(-1) and from 0.3 to 2.6, respectively, were submitted to tests with time domain resolution of 1 ps. The results obtained in test set validation demonstrated that this new and fast analytical approach is able to predict FAME, FAEE, and FAME + FAEE contents with R(2) values of 0.905, 0.923, and 0.927, respectively. Further measurements on mixtures between olive oil and FAAE standards confirmed that the prediction is based on a direct influence of fatty acid alkyl esters on the TDR signal. The suggested technique appeared potentially suitable for monitoring one of the most important quality attribute of the olive oil in the extraction process.
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Affiliation(s)
- Annachiara Berardinelli
- Inter-Departmental Centre for Agri-Food Industrial Research and ‡Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum University of Bologna , Cesena (FC), Italy
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37
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Application of Headspace Solid-Phase Microextraction and Multivariate Analysis for the Differentiation Between Edible Oils and Waste Cooking Oil. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9743-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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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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39
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Classification and adulteration control of vegetable oils based on microwave reflectometry analysis. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.04.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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41
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Zhang Q, Liu C, Sun Z, Hu X, Shen Q, Wu J. Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy. Food Chem 2012; 132:1607-1613. [DOI: 10.1016/j.foodchem.2011.11.129] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2010] [Revised: 05/05/2011] [Accepted: 11/30/2011] [Indexed: 11/30/2022]
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42
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Rohman A, Che Man YB. Analysis of Pig Derivatives for Halal Authentication Studies. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.595862] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0719-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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44
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45
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Rohman A, Che Man YB. Analysis of chicken fat as adulterant in cod liver oil using Fourier transform infrared (FTIR) spectroscopy and chemometrics Análisis de grasa de pollo como adulterante en aceite de hígado de bacalao usando espectroscopía infrarroja con transformada de Fourier (FTIR) y quimometría. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2010.510211] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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46
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Jha SN, Narsaiah K, Basediya AL, Sharma R, Jaiswal P, Kumar R, Bhardwaj R. Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011; 48:387-411. [PMID: 23572764 PMCID: PMC3551172 DOI: 10.1007/s13197-011-0263-x] [Citation(s) in RCA: 138] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2010] [Accepted: 05/05/2010] [Indexed: 11/28/2022]
Abstract
Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.
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Affiliation(s)
- Shyam Narayan Jha
- />Division of Agricultural Structure and Environment Control, Central Institute of Post Harvest Engineering & Technology (CIPHET), CIPHET, Ludhiana, 141004 Punjab India
| | - K. Narsaiah
- />Division of Agricultural Structure and Environment Control, Central Institute of Post Harvest Engineering & Technology (CIPHET), CIPHET, Ludhiana, 141004 Punjab India
| | - A. L. Basediya
- />Division of Agricultural Engineering, Indian Agricultural Research Institute (IARI), IARI, Pusa, 110012 New Delhi India
| | - Rajiv Sharma
- />Division of Agricultural Structure and Environment Control, Central Institute of Post Harvest Engineering & Technology (CIPHET), CIPHET, Ludhiana, 141004 Punjab India
| | - Pranita Jaiswal
- />Division of Agricultural Structure and Environment Control, Central Institute of Post Harvest Engineering & Technology (CIPHET), CIPHET, Ludhiana, 141004 Punjab India
| | - Ramesh Kumar
- />Division of Horticultural Crop Processing, Central Institute of Post Harvest Engineering & Technology (CIPHET), CIPHET, Abohar, 152116 Punjab India
| | - Rishi Bhardwaj
- />Division of Agricultural Structure and Environment Control, Central Institute of Post Harvest Engineering & Technology (CIPHET), CIPHET, Ludhiana, 141004 Punjab India
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47
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Mignani AG, Ciaccheri L, Ottevaere H, Thienpont H, Conte L, Marega M, Cichelli A, Attilio C, Cimato A. Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany. Anal Bioanal Chem 2010; 399:1315-24. [PMID: 21107823 DOI: 10.1007/s00216-010-4408-y] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2010] [Revised: 10/29/2010] [Accepted: 11/02/2010] [Indexed: 11/24/2022]
Abstract
Because of its high price, extra virgin olive oil is frequently targeted for adulteration with lower quality oils. This paper presents an innovative optical technique capable of quantifying and discriminating the adulteration of extra virgin olive oil caused by lower-grade olive oils. An original set-up for diffuse-light absorption spectroscopy in the wide 400-1,700 nm spectral range was experimented. It made use of an integrating sphere containing the oil sample and of optical fibers for illumination and detection; it provided intrinsically scattering-free absorption spectroscopy measurements. This set-up was used to collect spectroscopic fingerprints of authentic extra virgin olive oils from the Italian Tuscany region, adulterated by different concentrations of olive-pomace oil, refined olive oil, deodorized olive oil, and refined olive-pomace oil. Then, a straightforward multivariate processing of spectroscopic data based on principal component analysis and linear discriminant analysis was applied which was successfully capable of predicting the fraction of adulterant in the mixture, and of discriminating its type. The results achieved by means of optical spectroscopy were compared with the analysis of fatty acids, which was carried out by standard gas chromatography.
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Affiliation(s)
- Anna Grazia Mignani
- CNR-IFAC, Via Madonna del Piano, 10-Building B, 50019 Sesto Fiorentino, FI, Italy
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48
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Calvano CD, Aresta A, Zambonin CG. Detection of hazelnut oil in extra-virgin olive oil by analysis of polar components by micro-solid phase extraction based on hydrophilic liquid chromatography and MALDI-ToF mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2010; 45:981-988. [PMID: 20862731 DOI: 10.1002/jms.1753] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The oil polar fraction may have a great potential for the characterization of vegetable oils and for the individuation of adulterations. In particular, adulteration of extra-virgin olive oil (EVOO) with hazelnut oil (HO) is one of the most difficult ones to detect due to the similar composition as regards triacylglycerol, total sterol and fatty acid profile. A new micro-solid phase extraction (µ-SPE) procedure based on hydrophilic liquid chromatography (HILIC) micro-columns was developed for the selective extraction and enrichment of polar compounds from EVOO and HO before matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-ToF-MS) analysis. The method permits a simple and fast qualitative analysis of the polar fraction of the oils under study; furthermore, some peaks (such as the m/z ions 496.39, 520.46 and 522.47) were found to be present only in HO, indicating that they could be diagnostic for the presence of HO in EVOO. In order to verify the potential of the method for the individuation of this adulteration, EVOO was progressively adulterated with variable quantities of HO, subjected to the HILIC enrichment and finally to MALDI-ToF-MS analysis; the detection of adulteration was possible up to the level of 5%. Eventually, diagnostic polar compounds were identified as lysophosphatidylcholine (LPC) (16:0/0:0), LPC (18:2/0:0), LPC (18:1/0:0) by means of capillary liquid chromatography-electrospray ionization-quadrupole-ToF-MS (CapLC-ESI-Q-ToF-MS) analysis.
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Affiliation(s)
- Cosima D Calvano
- Dipartimento di Chimica, Università degli Studi di Bari Aldo Moro, Centro di Ricerca Spettrometria di Massa per Ricerche Tecnologiche (SMART), Via Orabona, 4, 70126-Bari, Italy.
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