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Yang H, Huang X, Yang M, Zhang X, Tang F, Gao B, Gong M, Liang Y, Liu Y, Qian X, Li H. Advanced analytical techniques for authenticity identification and quality evaluation in Essential oils: A review. Food Chem 2024; 451:139340. [PMID: 38678649 DOI: 10.1016/j.foodchem.2024.139340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 05/01/2024]
Abstract
Essential oils (EO), secondary metabolites of plants are fragrant oily liquids with antibacterial, antiviral, anti-inflammatory, anti-allergic, and antioxidant effects. They are widely applied in food, medicine, cosmetics, and other fields. However, the quality of EOs remain uncertain owing to their high volatility and susceptibility to oxidation, influenced by factors such as the harvesting season, extraction, and separation techniques. Additionally, the huge economic value of EOs has led to a market marked by widespread and varied adulteration, making the assessment of their quality challenging. Therefore, developing simple, quick, and effective identification techniques for EOs is essential. This review comprehensively summarizes the techniques for assessing EO quality and identifying adulteration. It covers sensory evaluation, physical and chemical property evaluation, and chemical composition analysis, which are widely used and of great significance for the quality evaluation and adulteration detection of EOs.
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Affiliation(s)
- Huda Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xiaoying Huang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China.
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xiaofei Zhang
- Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China; College of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712046, China
| | - Fangrui Tang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China
| | - Beibei Gao
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Mengya Gong
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yong Liang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yang Liu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xingyi Qian
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Huiting Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China.
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Ramos-Gómez S, Busto MD, Ortega N. Detection of Hazelnut and Almond Adulteration in Olive Oil: An Approach by qPCR. Molecules 2023; 28:molecules28104248. [PMID: 37241987 DOI: 10.3390/molecules28104248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/19/2023] [Accepted: 05/20/2023] [Indexed: 05/28/2023] Open
Abstract
Virgin olive oil (VOO), characterized by its unique aroma, flavor, and health benefits, is subject to adulteration with the addition of oils obtained from other edible species. The consumption of adulterated olive oil with nut species, such as hazelnut or almond, leads to health and safety issues for consumers, due to their high allergenic potential. To detect almond and hazelnut in olive oil, several amplification systems have been analyzed by qPCR assay with a SYBR Green post-PCR melting curve analysis. The systems selected were Cora1F2/R2 and Madl, targeting the genes coding the allergenic protein Cor a 1 (hazelnut) and Pru av 1 (almond), respectively. These primers revealed adequate specificity for each of the targeted species. In addition, the result obtained demonstrated that this methodology can be used to detect olive oil adulteration with up to 5% of hazelnut or almond oil by a single qPCR assay, and with a level as low as 2.5% by a nested-qPCR assay. Thus, the present research has shown that the SYBR-based qPCR assay can be a rapid, precise, and accurate method to detect adulteration in olive oil.
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Affiliation(s)
- Sonia Ramos-Gómez
- Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - María D Busto
- Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Natividad Ortega
- Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, 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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Combining multilayered wrinkled polymer SERS substrates and spectral data processing for low concentration analyte detection. Anal Bioanal Chem 2022; 414:5719-5732. [PMID: 35648171 DOI: 10.1007/s00216-022-04151-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/09/2022] [Accepted: 05/25/2022] [Indexed: 11/01/2022]
Abstract
A series of thermally shrinkable polymer surface-enhanced Raman scattering (SERS) substrates were prepared with bimetallic Au and Ag (oxidized or not) films and with Au nanoparticles (AuNPs) located at different places in the layered structure to evaluate the synergistic effect of different known SERS amplification methods to enhance the Raman signal for low concentration dopamine detection. A bimetallic Au and Ag layered structure improved the Raman signal by 5 and 2 times compared to the single-layered Au and Ag films. Oxidizing the Ag layer prior to deposition of Au further improved the signal by a factor of 2, while adding AuNP on wrinkled films increased another 10 times the intensity of the Raman signal. It was found that the enhancement was another 10 times stronger when using AuNPs in combination with other means of enhancement such as with a silver underlayer or surface wrinkling. Wrinkling alone only gave a few-fold increase compared to a flat film, but the combination of wrinkling with AuNPs and a silver underlayer improved the SERS intensity by more than 3 orders of magnitude, showing the synergistic effect of these enhancement methods. The optimized sensors were then tested in dynamic SERS with low concentration dopamine solutions, where the signal showed characteristics of a digital SERS response. Raman spectra preprocessing and sorting software was developed to triage the SERS-active spectra from the null spectra, to count the detection events such as the ones observed in single molecule experiments.
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Hu S, Li H, Chen C, Chen C, Zhao D, Dong B, Lv X, Zhang K, Xie Y. Raman spectroscopy combined with machine learning algorithms to detect adulterated Suichang native honey. Sci Rep 2022; 12:3456. [PMID: 35236873 PMCID: PMC8891316 DOI: 10.1038/s41598-022-07222-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 02/14/2022] [Indexed: 12/16/2022] Open
Abstract
Zhejiang Suichang native honey, which is included in the list of China’s National Geographical Indication Agricultural Products Protection Project, is very popular. This study proposes a method of Raman spectroscopy combined with machine learning algorithms to accurately detect low-concentration adulterated Suichang native honey. In this study, the native honey collected by local beekeepers in Suichang was selected for adulteration detection. The spectral data was compressed by Savitzky–Golay smoothing and partial least squares (PLS) in sequence. The PLS features taken for further analysis were selected according to the contribution rate. In this study, three classification modeling methods including support vector machine, probabilistic neural network and convolutional neural network were adopted to correctly classify pure and adulterated honey samples. The total accuracy was 100%, 100% and 99.75% respectively. The research result shows that Raman spectroscopy combined with machine learning algorithms has great potential in accurately detecting adulteration of low-concentration honey.
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Affiliation(s)
- Shuhan Hu
- College of Software, Xinjiang University, Ürümqi, 830046, China.,College of Information Science and Engineering, Xinjiang University, Ürümqi, 830046, China
| | - Hongyi Li
- Guangzhou Panyu Polytechnic, No. 1342 Shiliang Road, Guangzhou Panyu, 511483, Guangdong, China
| | - Chen Chen
- College of Information Science and Engineering, Xinjiang University, Ürümqi, 830046, China.,Xinjiang Aiqiside Testing Technology Co., Ltd., Ürümqi, 830046, China
| | - Cheng Chen
- College of Software, Xinjiang University, Ürümqi, 830046, China. .,College of Information Science and Engineering, Xinjiang University, Ürümqi, 830046, China.
| | - Deyi Zhao
- College of Information Science and Engineering, Xinjiang University, Ürümqi, 830046, China
| | - Bingyu Dong
- College of Information Science and Engineering, Xinjiang University, Ürümqi, 830046, China
| | - Xiaoyi Lv
- College of Software, Xinjiang University, Ürümqi, 830046, China
| | - Kai Zhang
- College of Software, Xinjiang University, Ürümqi, 830046, China
| | - Yi Xie
- College of Software, Xinjiang University, Ürümqi, 830046, China
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6
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Windarsih A, Arsanti Lestari L, Erwanto Y, Rosiana Putri A, Irnawati, Ahmad Fadzillah N, Rahmawati N, Rohman A. Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2014860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anjar Windarsih
- Research Division for Natural Product Technology (BPTBA), National Research and Innovation Agency (BRIN), Yogyakarta, 55861, Indonesia
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Lily Arsanti Lestari
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yuny Erwanto
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
- Division of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Anggita Rosiana Putri
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Irnawati
- Study Program of Pharmacy, Faculty of Pharmacy, Halu Oleo University, Kendari, Indonesia
| | - Nurrulhidayah Ahmad Fadzillah
- International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Malaysia
| | - Nuning Rahmawati
- Medicinal Plant and Traditional Medicine, Research and Development Centre, Karanganyar, Indonesia
| | - Abdul Rohman
- Center of Excellence Institute for Halal Industry & Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
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7
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Newly marketed seed oils. What we can learn from the current status of authentication of edible oils. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108349] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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8
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Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188347] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower grade oil. Most analytical methods employed for the detection of food adulteration require sample collection and transportation to a central laboratory for analysis. We explore the use of portable conventional Raman and spatially-offset Raman spectroscopy (SORS) technologies as non-destructive approaches to assess the adulteration status of EVOO quantitatively and for SORS directly through the original container, which means that after analysis the bottle is intact and the oil would still be fit for use. Three sample sets were generated, each with a different adulterant and varying levels of chemical similarity to EVOO. These included EVOO mixed with sunflower oil, pomace olive oil, or refined olive oil. Authentic EVOO samples were stretched/diluted from 0% to 100% with these adulterants and measured using two handheld Raman spectrometers (excitation at 785 or 1064 nm) and handheld SORS (830 nm). The PCA scores plots displayed clear trends which could be related to the level of adulteration for all three mixtures. Conventional Raman (at 785 or 1064 nm) and SORS (at 830 nm with a single spatial offset) conducted in sample vial mode resulted in prediction errors for the test set data ranging from 1.9–4.2% for sunflower oil, 6.5–10.7% for pomace olive oil and 8.0–12.8% for refined olive oil; with the limit of detection (LOD) typically being 3–12% of the adulterant. Container analysis using SORS produced very similar results: 1.4% for sunflower, 4.9% for pomace, and 10.1% for refined olive oil, with similar LODs ranging from 2–14%. It can be concluded that Raman spectroscopy, including through-container analysis using SORS, has significant potential as a rapid and accurate analytical method for the non-destructive detection of adulteration of extra virgin olive oil.
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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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Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods 2021; 10:foods10071565. [PMID: 34359435 PMCID: PMC8306465 DOI: 10.3390/foods10071565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 01/18/2023] Open
Abstract
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.
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Khodabakhshian R, Bayati MR, Emadi B. An evaluation of IR spectroscopy for authentication of adulterated turmeric powder using pattern recognition. Food Chem 2021; 364:130406. [PMID: 34174644 DOI: 10.1016/j.foodchem.2021.130406] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 05/17/2021] [Accepted: 06/16/2021] [Indexed: 10/21/2022]
Abstract
Turmeric powder is a widely consumed spice, making it an attractive target for adulteration, which is not easily detected. The study examined the simultaneous use of IR spectroscopy in combination with controlled (PCA) and uncontrolled (PLS-DA and CMCA) pattern recognition techniques to detect and classify Sudan Red, starch and metanil yellow fraud in turmeric powder nondestructively. The results showed that the two major peaks in turmeric powder at 1625 cm-1 and 1600 cm-1 are not present in Sudan Red, starch and metanil yellow because these materials lack this functional group. Data distribution at the two PC locations showed clearly scattered clusters according to the four mixing studied models (turmeric powder, turmeric powder-Sudan Red mixture, turmeric powder-starch mixture and turmeric powder-metanil yellow mixture), but there was a clear overlap between turmeric powder and turmeric powder - Sudan red mixture. Both PLS-DA and SIMCA supervised methods showed satisfactory discrimination. The results also showed that in all the sample groups, when the samples were classified by PLS-DA, the values were higher compared to the SIMCA model. The overall precision of the SIMCA and PLS-DA classifier were 82% and 92%, respectively. However, when considering only two main categories adulterated (the samples at the groups 2, 3 and 4) and pure (the samples at the group 1), an acceptable degree of separation between the resulting classes was obtained. Consequently, IR spectroscopy with pattern recognition methods was found to be a promising tool for nondestructive grouping of turmeric powder samples with different types of adulteration in turmeric powder.
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Affiliation(s)
- Rasool Khodabakhshian
- Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mohammad Reza Bayati
- Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Bagher Emadi
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Canada
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12
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Wang J, Chen Q, Belwal T, Lin X, Luo Z. Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy. Compr Rev Food Sci Food Saf 2021; 20:2476-2507. [DOI: 10.1111/1541-4337.12741] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 02/08/2021] [Accepted: 02/23/2021] [Indexed: 12/12/2022]
Affiliation(s)
- Jingjing Wang
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Quansheng Chen
- School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Xingyu Lin
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri‐Food Processing, National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang University Hangzhou People's Republic of China
- Ningbo Research Institute Zhejiang University Ningbo People's Republic of China
- Fuli Institute of Food Science Hangzhou People's Republic of China
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13
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Majumder D, Debnath M, Sharma KN, Shekhawat SS, Prasad GBKS, Maiti D, Ramakrishna S. Olive oil consumption can prevent non-communicable diseases and COVID-19 : Review. Curr Pharm Biotechnol 2021; 23:261-275. [PMID: 33845735 DOI: 10.2174/1389201022666210412143553] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 03/14/2021] [Accepted: 03/22/2021] [Indexed: 11/22/2022]
Abstract
The Mediterranean diet is appraised as the premier dietary regimen and its espousal is correlated with the prevention of degenerative diseases and extended longevity. The consumption of olive oil stands out as the most peculiar feature of the Mediterranean diet. Olive oil rich in various bioactive compounds like oleanolic acid, oleuropein, oleocanthal, and hydroxytyrosol is known for its anti-inflammatory as well as cardioprotective property. Recently in silico studies have indicated that phytochemicals present in olive oil are a potential candidate to act against SARS-CoV-2. Although extensive studies on olive oil and its phytochemical composition; still, some lacunas persist in understanding how the phytochemical composition of olive oil is dependent on upstream processing. The signaling pathways regulated by olive oil in the restriction of various diseases is also not clear. To answer these queries, a detailed search of research and review articles published between 1990 to 2019 were reviewed in this effect. Olive oil consumption was found to be advantageous for various chronic non-communicable diseases. Olive oil's constituents are having potent anti-inflammatory activities and thus restrict the progression of various inflammation-linked diseases ranging from arthritis to cancer. But it is also notable that the amount and nature of phytochemical composition of household olive oil are regulated by its upstream processing and the physicochemical properties of this oil can give a hint regarding the manufacturing method as well as its therapeutic. Moreover, daily uptake of olive oil should be monitored as excessive intake can cause body weight gain and change in the basal metabolic index. So, it can be concluded that olive oil consumption is beneficial for human health, and particularly for the prevention of cardiovascular diseases, breast cancer, and inflammation. The simple way of processing olive oil maintains the polyphenol constituents and provides more protection against non-communicable diseases and SARS-CoV-2.
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Affiliation(s)
- Debabrata Majumder
- Department of Human Physiology Tripura University, Suryamaninagar Tripura-799022. India
| | - Mousumi Debnath
- Department of Biosciences Manipal University, Jaipur Campus Rajasthan-303007. India
| | - Kamal Nayan Sharma
- Department of Chemistry, Biochemistry and Forensic science Amity University Haryana, Manesar Haryana-122412. India
| | - Surinder Singh Shekhawat
- Rajasthan olive Cultivation limited Campus Agriculture Research Station, Jaipur Rajasthan-302018. India
| | - G B K S Prasad
- Department of Biochemistry Jiwaji University, Gwalior Madhya Pradesh-474001. India
| | - Debasish Maiti
- Department of Human Physiology Tripura University, Suryamaninagar Tripura-799022. India
| | - Seeram Ramakrishna
- Center for Nanofibers and Nanotechnology National University Singapore. Singapore
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14
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Taylan O, Cebi N, Yilmaz MT, Sagdic O, Ozdemir D, Balubaid M. Rapid detection of green-pea adulteration in pistachio nuts using Raman spectroscopy and chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1699-1708. [PMID: 33006383 DOI: 10.1002/jsfa.10845] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 09/25/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ground pistachio nut is prone to adulteration because of its high economic value and wide usage. Green pea is known as the main adulterant in frauds involving pistachio nuts. The present study developed a new, rapid, reliable and low-cost methodology by using a portable Raman spectrometer in combination with chemometrics for the detection of green pea in pistachio nuts. RESULTS Three different methods of Raman spectroscopy-based chemometrics analysis were developed for the determination of green-pea adulteration in pistachio nuts. The first method involved the development of hierarchical cluster analysis (HCA) and principal component analysis (PCA), which differentiated authentic pistachio nuts from green pea and green pea-adulterated samples. The best classification pattern was observed in the adulteration range of 20-80% (w/w). In addition to classification methods, partial least squares regression (PLSR) and genetic algorithm-based inverse least squares (GILS) were also used to develop multivariate calibration models to determine quantitatively the degree of green-pea adulteration in grounded pistachio nuts. The spectral range of 1790-283 cm-1 was used in the case of multivariate data analysis. A green-pea adulteration level of 5-80% (w/w) was successfully identified by PLSR and GILS. The correlation coefficient of determination (R2 ) was determined as 0.91 and 0.94 for the PLSR and GILS analyses, respectively. CONCLUSION A Raman spectrometer combined with chemometrics has a high capability with regard to the detection of adulteration in pistachio nuts, combined with low cost, strong reliability, a high level of accuracy, rapidity of analysis, and minimum sample preparation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Nur Cebi
- Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, Istanbul, Turkey
| | - Mustafa Tahsin Yilmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Osman Sagdic
- Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yıldız Technical University, Istanbul, Turkey
| | - Durmus Ozdemir
- Faculty of Science, Department of Chemistry, İzmir Institute of Technology, Izmir, Turkey
| | - Mohammed Balubaid
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
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State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils. Foods 2021; 10:foods10030484. [PMID: 33668346 PMCID: PMC7996354 DOI: 10.3390/foods10030484] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 12/26/2022] Open
Abstract
The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.
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16
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Taylan O, Cebi N, Tahsin Yilmaz M, Sagdic O, Bakhsh AA. Detection of lard in butter using Raman spectroscopy combined with chemometrics. Food Chem 2020; 332:127344. [PMID: 32619937 DOI: 10.1016/j.foodchem.2020.127344] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 05/26/2020] [Accepted: 06/12/2020] [Indexed: 02/07/2023]
Abstract
There is a contentious need for robust and rapid methodologies for maintaining the authenticity of foods and food additives. The current paper presented a new Raman spectroscopy-based methodology for detection and quantification of lard in butter. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) were successfully performed for the classification and discrimination of butter and lard-adulterated samples. Strong discrimination pattern was observed in the HCA analysis. Also, partial least squares regression and principal component regression (R2 = 0.99) were applied for quantification of lard in butter samples. Quite favorable prediction capabilities were observed in the cross-validation of PLS and PCR analysis for the adulteration levels between 0% and 100% lard fat (w/w). Raman spectroscopy coupled chemometrics was employed effectively for quantification of lard fat in butter fat samples with easy, robust, effective, low-cost and reliable application in the quality control of butter.
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Affiliation(s)
- Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, P.O. Box 80204, Jeddah 21589, Saudi Arabia
| | - Nur Cebi
- Yıldız Technical University, Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 Istanbul, Turkey.
| | - Mustafa Tahsin Yilmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, P.O. Box 80204, Jeddah 21589, Saudi Arabia
| | - Osman Sagdic
- Yıldız Technical University, Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 Istanbul, Turkey
| | - Ahmed Atef Bakhsh
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, P.O. Box 80204, Jeddah 21589, Saudi Arabia
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17
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Kwofie F, Lavine BK, Ottaway J, Booksh K. Differentiation of Edible Oils by Type Using Raman Spectroscopy and Pattern Recognition Methods. APPLIED SPECTROSCOPY 2020; 74:645-654. [PMID: 31697172 DOI: 10.1177/0003702819888220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The application of Raman spectroscopy and pattern recognition methods to the problem of discriminating edible oils by type was investigated. Two-hundred and eighty-six Raman spectra obtained from 53 samples spanning 15 varieties of edible oils were collected for 90 s at 2 cm-1 resolution. Employing a Whittaker filter, all Raman spectra were baseline corrected after removing the high-intensity fluorescent background in each spectrum. The Raman spectral data were then examined using the three major types of pattern recognition methodology: mapping and display, discriminant development and clustering. The 15 varieties of edible oils could be partitioned into five distinct groups based on their degree of saturation and the ratio of polyunsaturated fatty acids to monounsaturated fatty acids. Edible oils assigned to one group could be readily differentiated from those assigned to other groups, whereas Raman spectra within the same group more closely resembled each other and therefore would be more difficult to classify by type.
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Affiliation(s)
- Francis Kwofie
- Department of Chemistry, Oklahoma State University, Stillwater, OK, USA
| | - Barry K Lavine
- Department of Chemistry, Oklahoma State University, Stillwater, OK, USA
| | - Joshua Ottaway
- Department of Chemistry and Biochemistry, University of Delaware, Newark, DE, USA
| | - Karl Booksh
- Department of Chemistry and Biochemistry, University of Delaware, Newark, DE, USA
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18
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Chen H, Tan C, Li H. Untargeted identification of adulterated Sanqi powder by near-infrared spectroscopy and one-class model. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103450] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Incorporation of two-dimensional correlation analysis into discriminant analysis as a potential tool for improving discrimination accuracy: Near-infrared spectroscopic discrimination of adulterated olive oils. Talanta 2020; 212:120748. [DOI: 10.1016/j.talanta.2020.120748] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 01/13/2020] [Accepted: 01/13/2020] [Indexed: 12/29/2022]
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20
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Arnoult M, Dupuy C, Colas M, Cornette J, Duponchel L, Rossignol S. Determination of the Reactivity Degree of Various Alkaline Solutions: A Chemometric Investigation. APPLIED SPECTROSCOPY 2019; 73:1361-1369. [PMID: 31315423 DOI: 10.1177/0003702819867956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Knowledge of alkaline silicate solutions is crucial in order to optimize geopolymer properties. Geopolymers are new binders resulting from the activation of an aluminosilicate by an alkaline solution. It is well established that the solution reactivity strongly affects the geopolymerization and therefore the geopolymer working properties. As a consequence, an evaluation of the reactivity degree of alkaline silicate solutions prior synthesis is of the utmost interest. However, the determination of the solution reactivity is currently tedious, and for geopolymer commercialization, it would be necessary to find an easy way to determine it. Therefore, Raman spectroscopy, combined with chemometric techniques, is proposed as a solution to easily determine the alkaline silicate solution reactivity. To conduct this investigation, 65 silicate solutions were characterized by Raman spectroscopy, and reference values of their reactivity degree were determined. Finally, principal component analysis and partial least squares regression were performed to build a statistical model able to predict the alkaline silicate solution reactivity from Raman spectra.
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Affiliation(s)
- Marie Arnoult
- Institut de Recherche sur les Céramiques, IRCER, Centre Européen de la Céramique, Limoges Cedex, France
| | - Colin Dupuy
- Institut de Recherche sur les Céramiques, IRCER, Centre Européen de la Céramique, Limoges Cedex, France
- Agence nationale pour la gestion des déchets radioactifs (ANDRA), Châteney Malabry Cedex, France
| | - Maggy Colas
- Institut de Recherche sur les Céramiques, IRCER, Centre Européen de la Céramique, Limoges Cedex, France
| | - Julie Cornette
- Institut de Recherche sur les Céramiques, IRCER, Centre Européen de la Céramique, Limoges Cedex, France
| | - Ludovic Duponchel
- Laboratoire de Spectrochimie Infrarouge et Raman (LASIR), Université de Lille, Villeneuve d'Ascq, France
| | - Sylvie Rossignol
- Institut de Recherche sur les Céramiques, IRCER, Centre Européen de la Céramique, Limoges Cedex, France
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21
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Abstract
Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm−1 and 1655 cm−1 presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.
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22
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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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23
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Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9122433] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Adulteration of extra virgin olive oil (EVOO) with cheaper edible oils is of considerable concern in the olive oil industry. The potential of Raman spectroscopy combined with multivariate statistics has been investigated for evaluating the authenticity (or purity) and concentration of EVOO irrespective of it being adulterated with one or more adulterants. The adulterated oil samples were prepared by blending different concentrations of EVOO (10–100% v/v) randomly with cheaper edible oils such as corn, soybean and rapeseed oil. As a result, a Raman spectral database of oil samples (n = 214 spectra) was obtained from 11 binary mixtures (EVOO and rapeseed oil), 16 ternary mixtures (EVOO, rapeseed and corn oil) and 44 quaternary mixtures (EVOO, rapeseed, corn and soybean oil). Partial least squares (PLS) calibration models with 10-fold cross validation were constructed for binary, ternary and quaternary oil mixtures to determine the purity of spiked EVOO. The PLS model on the complex dataset (binary + ternary + quaternary) where the spectra obtained with different measurement parameters and sample conditions can able to determine the purity of spiked EVOO inspite of being blended with one or more cheaper oils. As a proof of concept, in this study, we used single batch of commercial oil bottles for estimating the purity of EVOO. The developed method is not only limited to EVOO, but can be applied to clean EVOO obtained from the production site and other types of food.
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24
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25
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Hu R, He T, Zhang Z, Yang Y, Liu M. Safety analysis of edible oil products via Raman spectroscopy. Talanta 2019; 191:324-332. [PMID: 30262067 DOI: 10.1016/j.talanta.2018.08.074] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 08/17/2018] [Accepted: 08/27/2018] [Indexed: 02/03/2023]
Abstract
Raman spectroscopy is a spectroscopic technique based on Raman scattering effects and provide a structural fingerprint by which molecules can be identified. Owing to its non-destructive, high sensitivity and allowing on-line detection, Raman spectroscopy is now increasingly being applied in various fields from fundamental research to engineering in food safety. Edible oils provide high nutritional value in the human diet and their safety and quality have become a major concern and issue. Thus, edible oils have been the subject of a number of applications of Raman spectroscopy. This present review briefly evaluates Raman spectroscopy applications in the quality and safety analysis of oil products in the latest decade. In addition, by integrating the introduction of the detection of harmful substances and bioactive components in oil product, this paper also summarizes a series of emerging analytical technologies in applications of Raman spectroscopy.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Magnetic Resonance and Atomic Molecular Physics, Wuhan Center for Magnetic Resonance, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan 430071, China
| | - Ting He
- State Key Laboratory of Magnetic Resonance and Atomic Molecular Physics, Wuhan Center for Magnetic Resonance, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan 430071, China
| | - Zhaowei Zhang
- Oil Crops Research Institute of CAAS, Wuhan 430062, China
| | - Yunhuang Yang
- State Key Laboratory of Magnetic Resonance and Atomic Molecular Physics, Wuhan Center for Magnetic Resonance, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan 430071, China.
| | - Maili Liu
- State Key Laboratory of Magnetic Resonance and Atomic Molecular Physics, Wuhan Center for Magnetic Resonance, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan 430071, China.
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26
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Wang HC, Hou YT, Hsieh BC. Direct Photometric Assay for Copper Chlorophyll Adulterants in Edible Oil by the Aid of an Ultraviolet-Photobleaching Pretreatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8859-8863. [PMID: 30067024 DOI: 10.1021/acs.jafc.8b02170] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Adulterating edible oil with copper chlorophyll derivatives (E141i) has made a substantial impact on the edible oil industry and food safety. This study demonstrates an efficient and reliable screening method to directly identify the color adulteration by the aid of a simple photobleaching pretreatment using a 365 nm ultraviolet-light-emitting diode working at a photon flux density of 480 mmol m-2 s-1 for 24 min. The content of copper chlorophyll [predominantly Cu-pyropheophytin a (Cu-py a)] can be calculated by A600, A650, and A700 with satisfactory spike recovery [97.9-103.6%; six kinds of edible oils spiked with 1 ppm of Cu-py a; n = 3 for each kind of oil; relative standard deviation (RSD) < 5%], linearity ( R2 = 0.9961 when spiking 0.1-10 ppm of Cu-py a into soybean oil standard; n = 3 for each concentration; RSD < 5%), and reproducibility (RSD < 5% for spiking 1 ppm of Cu-py a into soybean oil standard; n = 3 over 3 days). The detection limit (S/N > 5) was 0.05 ppm. The analytical results of 50 commercially available oil samples were verified by the official high-performance liquid chromatography method.
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Affiliation(s)
- Hung-Cheng Wang
- Department of Bio-Industrial Mechatronics Engineering , National Taiwan University , Number 1, Section 4, Roosevelt Road , Taipei 10617 , Taiwan
| | - Yung-Te Hou
- Department of Bio-Industrial Mechatronics Engineering , National Taiwan University , Number 1, Section 4, Roosevelt Road , Taipei 10617 , Taiwan
| | - Bo-Chuan Hsieh
- Department of Bio-Industrial Mechatronics Engineering , National Taiwan University , Number 1, Section 4, Roosevelt Road , Taipei 10617 , Taiwan
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27
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Lara-Ortega FJ, Beneito-Cambra M, Robles-Molina J, García-Reyes JF, Gilbert-López B, Molina-Díaz A. Direct olive oil analysis by mass spectrometry: A comparison of different ambient ionization methods. Talanta 2018; 180:168-175. [DOI: 10.1016/j.talanta.2017.12.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/07/2017] [Accepted: 12/11/2017] [Indexed: 10/18/2022]
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28
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A 1064 nm Dispersive Raman Spectral Imaging System for Food Safety and Quality Evaluation. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8030431] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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29
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Durán Merás I, Domínguez Manzano J, Airado Rodríguez D, Muñoz de la Peña A. Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification. Talanta 2018; 178:751-762. [DOI: 10.1016/j.talanta.2017.09.095] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 09/27/2017] [Accepted: 09/30/2017] [Indexed: 11/27/2022]
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30
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Gao F, Xu L, Zhang Y, Yang Z, Han L, Liu X. Analytical Raman spectroscopic study for discriminant analysis of different animal-derived feedstuff: Understanding the high correlation between Raman spectroscopy and lipid characteristics. Food Chem 2018; 240:989-996. [DOI: 10.1016/j.foodchem.2017.07.143] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 08/02/2016] [Accepted: 07/26/2017] [Indexed: 10/19/2022]
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31
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32
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Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.050] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Ying D, Hlaing MM, Lerisson J, Pitts K, Cheng L, Sanguansri L, Augustin MA. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace. Food Res Int 2017; 100:665-673. [DOI: 10.1016/j.foodres.2017.07.062] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 01/18/2023]
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34
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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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35
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Farley C, Kassu A, Bose N, Jackson-Davis A, Boateng J, Ruffin P, Sharma A. Short Distance Standoff Raman Detection of Extra Virgin Olive Oil Adulterated with Canola and Grapeseed Oils. APPLIED SPECTROSCOPY 2017; 71:1340-1347. [PMID: 27956592 DOI: 10.1177/0003702816681796] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A short distance standoff Raman technique is demonstrated for detecting economically motivated adulteration (EMA) in extra virgin olive oil (EVOO). Using a portable Raman spectrometer operating with a 785 nm laser and a 2-in. refracting telescope, adulteration of olive oil with grapeseed oil and canola oil is detected between 1% and 100% at a minimum concentration of 2.5% from a distance of 15 cm and at a minimum concentration of 5% from a distance of 1 m. The technique involves correlating the intensity ratios of prominent Raman bands of edible oils at 1254, 1657, and 1441 cm-1 to the degree of adulteration. As a novel variation in the data analysis technique, integrated intensities over a spectral range of 100 cm-1 around the Raman line were used, making it possible to increase the sensitivity of the technique. The technique is demonstrated by detecting adulteration of EVOO with grapeseed and canola oils at 0-100%. Due to the potential of this technique for making measurements from a convenient distance, the short distance standoff Raman technique has the promise to be used for routine applications in food industry such as identifying food items and monitoring EMA at various checkpoints in the food supply chain and storage facilities.
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Affiliation(s)
- Carlton Farley
- 1 Department of Physics, Alabama A&M University, AL, USA
| | - Aschalew Kassu
- 2 Department of Construction Management, Alabama A&M University, AL, USA
| | - Nayana Bose
- 3 Department of Economics, Scripps College, CA, USA
| | | | - Judith Boateng
- 4 Department of Food and Animal Sciences, Alabama A&M University, AL, USA
| | - Paul Ruffin
- 1 Department of Physics, Alabama A&M University, AL, USA
| | - Anup Sharma
- 1 Department of Physics, Alabama A&M University, AL, USA
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36
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Georgouli K, Martinez Del Rincon J, Koidis A. Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data. Food Chem 2017; 217:735-742. [DOI: 10.1016/j.foodchem.2016.09.011] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 08/11/2016] [Accepted: 09/03/2016] [Indexed: 01/24/2023]
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37
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Dymińska L, Calik M, Albegar AMM, Zając A, Kostyń K, Lorenc J, Hanuza J. Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230744] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Lucyna Dymińska
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | - Maciej Calik
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | | | - Adam Zając
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | - Kamil Kostyń
- Faculty of Biotechnology Sciences, Wrocław University, Przybyszewskiego, Poland
| | - Jadwiga Lorenc
- Department of Bioorganic Chemistry, Institute of Chemistry and Food Technology, Faculty of Engineering and Economics, Wrocław University of Economics, Wrocław, Poland
| | - Jerzy Hanuza
- Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Wrocław, Poland
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38
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Identification and Evaluation of Composition in Food Powder Using Point-Scan Raman Spectral Imaging. APPLIED SCIENCES-BASEL 2016. [DOI: 10.3390/app7010001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Gliszczyńska-Świgło A, Chmielewski J. Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0739-4] [Citation(s) in RCA: 107] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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40
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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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Maldini M, Chessa M, Petretto GL, Montoro P, Rourke JP, Foddai M, Nicoletti M, Pintore G. Profiling and Simultaneous Quantitative Determination of Anthocyanins in Wild Myrtus communis L. Berries from Different Geographical Areas in Sardinia and their Comparative Evaluation. PHYTOCHEMICAL ANALYSIS : PCA 2016; 27:249-256. [PMID: 27438776 DOI: 10.1002/pca.2623] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 03/30/2016] [Accepted: 04/04/2016] [Indexed: 06/06/2023]
Abstract
INTRODUCTION Myrtus communis L. (Myrtaceae) is a self-seeded shrub, widespread in Sardinia, with anti-inflammatory, antiseptic, antimicrobial, hypoglycemic and balsamic properties. Its berries, employed for the production of sweet myrtle liqueur, are characterised by a high content of bioactive polyphenols, mainly anthocyanins. Anthocyanin composition is quite specific for vegetables/fruits and can be used as a fingerprint to determine the authenticity, geographical origin and quality of raw materials, products and extracts. OBJECTIVE To rapidly analyse and determine anthocyanins in 17 samples of Myrtus communis berries by developing a platform based on the integration of UHPLC-MS/MS quantitative data and multivariate analysis with the aim of extracting the most information possible from the data. METHODOLOGY UHPLC-ESI-MS/MS methods, working in positive ion mode, were performed for the detection and determination of target compounds in multiple reaction monitoring (MRM) mode. Optimal chromatographic conditions were achieved using an XSelect HSS T3 column and a gradient elution with 0.1% formic acid in water and 0.1% formic acid in acetonitrile. Principal component analysis (PCA) was applied to the quantitative data to correlate and discriminate 17 geographical collections of Myrtus communis. RESULTS The developed quantitative method was reliable, sensitive and specific and was successfully applied to the quantification of 17 anthocyanins. Peonidin-3-O-glucoside was the most abundant compound in all the extracts investigated. CONCLUSION The developed methodology allows the identification of quali-quantitative differences among M. communis samples and thus defines the quality and value of this raw material for marketed products. Moreover, the reported data have an immediate commercial value due to the current interest in developing antioxidant nutraceuticals from Mediterranean plants, including Sardinian Myrtus communis. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Mariateresa Maldini
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Mario Chessa
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Giacomo L Petretto
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Paola Montoro
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084, Fisciano (SA), Italy
| | - Jonathan P Rourke
- Department of Chemistry, University of Warwick, Coventry, CV4 7AL, UK
| | - Marzia Foddai
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
| | - Marcello Nicoletti
- Department of Environmental Biology, Sapienza University, P.ale Aldo Moro 5, 00185, Roma, Italy
| | - Giorgio Pintore
- Department of Chemistry and Pharmacy, University of Sassari, via F. Muroni, 23/b, 07100, Sassari, Italy
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Philippidis A, Poulakis E, Papadaki A, Velegrakis M. Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil. ANAL LETT 2016. [DOI: 10.1080/00032719.2016.1208212] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Aggelos Philippidis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
| | - Emmanouil Poulakis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
- Department of Chemistry, University of Crete, Heraklion, Crete, Greece
| | - Antigoni Papadaki
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
- Department of Physics, University of Crete, Heraklion, Crete, Greece
| | - Michalis Velegrakis
- Foundation for Research and Technology-Hellas (IESL-FORTH), Institute of Electronic Structure and Laser, Heraklion, Crete, Greece
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Qin J, Chao K, Kim M. Raman Scattering for Food Quality and Safety Assessment. LIGHT SCATTERING TECHNOLOGY FOR FOOD PROPERTY, QUALITY AND SAFETY ASSESSMENT 2016. [DOI: 10.1201/b20220-16] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Mabood F, Boqué R, Folcarelli R, Busto O, Jabeen F, Al-Harrasi A, Hussain J. The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2016; 161:83-87. [PMID: 26963728 DOI: 10.1016/j.saa.2016.02.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 01/25/2016] [Accepted: 02/28/2016] [Indexed: 06/05/2023]
Abstract
In this study the effect of thermal treatment on the enhancement of synchronous fluorescence spectroscopic method for discrimination and quantification of pure extra virgin olive oil (EVOO) samples from EVOO samples adulterated with refined oil was investigated. Two groups of samples were used. One group was analyzed at room temperature (25 °C) and the other group was thermally treated in a thermostatic water bath at 75 °C for 8h, in contact with air and with light exposure, to favor oxidation. All the samples were then measured with synchronous fluorescence spectroscopy. Synchronous fluorescence spectra were acquired by varying the wavelength in the region from 250 to 720 nm at 20 nm wavelength differential interval of excitation and emission. Pure and adulterated olive oils were discriminated by using partial least-squares discriminant analysis (PLS-DA). It was found that the best PLS-DA models were those built with the difference spectra (75 °C-25 °C), which were able to discriminate pure from adulterated oils at a 2% level of adulteration of refined olive oils. Furthermore, PLS regression models were also built to quantify the level of adulteration. Again, the best model was the one built with the difference spectra, with a prediction error of 3.18% of adulteration.
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Affiliation(s)
- F Mabood
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman.
| | - R Boqué
- Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Spain
| | - R Folcarelli
- Department of Chemistry, University of Rome "Sapienza", P.e Aldo Moro 5, I-00185 Rome, Italy
| | - O Busto
- Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Spain
| | - F Jabeen
- Department of Chemistry, University of Malakand, KPK, Pakistan
| | - Ahmed Al-Harrasi
- UoN Chair of Oman Medicinal Plants and Marine Products, University of Nizwa, Sultanate of Oman
| | - J Hussain
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman
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45
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Sánchez-López E, Sánchez-Rodríguez MI, Marinas A, Marinas JM, Urbano FJ, Caridad JM, Moalem M. Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information. Talanta 2016; 156-157:180-190. [PMID: 27260451 DOI: 10.1016/j.talanta.2016.05.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2016] [Revised: 04/19/2016] [Accepted: 05/02/2016] [Indexed: 11/16/2022]
Abstract
Authentication of extra virgin olive oil (EVOO) is an important topic for olive oil industry. The fraudulent practices in this sector are a major problem affecting both producers and consumers. This study analyzes the capability of FT-Raman combined with chemometric treatments of prediction of the fatty acid contents (quantitative information), using gas chromatography as the reference technique, and classification of diverse EVOOs as a function of the harvest year, olive variety, geographical origin and Andalusian PDO (qualitative information). The optimal number of PLS components that summarizes the spectral information was introduced progressively. For the estimation of the fatty acid composition, the lowest error (both in fitting and prediction) corresponded to MUFA, followed by SAFA and PUFA though such errors were close to zero in all cases. As regards the qualitative variables, discriminant analysis allowed a correct classification of 94.3%, 84.0%, 89.0% and 86.6% of samples for harvest year, olive variety, geographical origin and PDO, respectively.
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Affiliation(s)
- E Sánchez-López
- Organic Chemistry Department, Campus de Excelencia Internacional CeiA3, University of Córdoba, Campus de Rabanales, Marie Curie Building, E-14014 Córdoba, Spain
| | - M I Sánchez-Rodríguez
- Statistics and Business Department, University of Córdoba, Avda. Puerta Nueva, s/n, E-14071 Córdoba, Spain
| | - A Marinas
- Organic Chemistry Department, Campus de Excelencia Internacional CeiA3, University of Córdoba, Campus de Rabanales, Marie Curie Building, E-14014 Córdoba, Spain.
| | - J M Marinas
- Organic Chemistry Department, Campus de Excelencia Internacional CeiA3, University of Córdoba, Campus de Rabanales, Marie Curie Building, E-14014 Córdoba, Spain
| | - F J Urbano
- Organic Chemistry Department, Campus de Excelencia Internacional CeiA3, University of Córdoba, Campus de Rabanales, Marie Curie Building, E-14014 Córdoba, Spain
| | - J M Caridad
- Statistics and Business Department, University of Córdoba, Avda. Puerta Nueva, s/n, E-14071 Córdoba, Spain
| | - M Moalem
- Organic Chemistry Department, Campus de Excelencia Internacional CeiA3, University of Córdoba, Campus de Rabanales, Marie Curie Building, E-14014 Córdoba, Spain
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A rapid method to authenticate vegetable oils through surface-enhanced Raman scattering. Sci Rep 2016; 6:23405. [PMID: 26987802 PMCID: PMC4796845 DOI: 10.1038/srep23405] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Accepted: 02/29/2016] [Indexed: 01/18/2023] Open
Abstract
Vegetable oils are essential in our daily diet. Among various vegetable oils, the major difference lies in the composition of fatty acids, including unsaturated fatty acids (USFA) and saturated fatty acids (SFA). USFA include oleic acid (OA), linoleic acid (LA), and α-linolenic acid (ALA), while SFA are mainly palmitic acid (PA). In this study, the most typical and abundant USFA present with PA in vegetable oils were quantified. More importantly, certain proportional relationships between the integrated intensities of peaks centered at 1656 cm−1 (S1656) in the surface-enhanced Raman scattering spectra of different USFA were confirmed. Therefore, the LA or ALA content could be converted into an equivalent virtual OA content enabling the characterization of the USFA content in vegetable oils using the equivalent total OA content. In combination with the S1656 of pure OA and using peanut, sesame, and soybean oils as examples, the ranges of S1656 corresponding to the National Standards of China were established to allow the rapid authentication of vegetable oils. Gas chromatograph-mass spectrometer analyses verified the accuracy of the method, with relative errors of less than 5%. Moreover, this method can be extended to other detection fields, such as diseases.
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de Jong J, López P, Mol H, Baeten V, Fernández Pierna JA, Vermeulen P, Vincent U, Boix A, von Holst C, Tomaniova M, Hajslova J, Yang Z, Han L, MacDonald S, Haughey SA, Elliott CT. Analytical strategies for the early quality and safety assurance in the global feed chain. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2015.11.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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48
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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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Mabood F, Boqué R, Folcarelli R, Busto O, Al-Harrasi A, Hussain J. Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2015; 143:298-303. [PMID: 25748285 DOI: 10.1016/j.saa.2015.01.119] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 12/15/2014] [Accepted: 01/31/2015] [Indexed: 06/04/2023]
Abstract
We have investigated the effect of thermal treatment on the discrimination of pure extra virgin olive oil (EVOO) samples from EVOO samples adulterated with sunflower oil. Two groups of samples were used. One group was analyzed at room temperature (25°C) and the other group was thermally treated in a thermostatic water bath at 75°C for 8h, in contact with air and with light exposure, to favor oxidation. All samples were then measured with synchronous fluorescence spectroscopy. Fluorescence spectra were acquired by varying the excitation wavelength in the region from 250 to 720nm. In order to optimize the differences between excitation and emission wavelengths, four constant differential wavelengths, i.e., 20nm, 40nm, 60nm and 80nm, were tried. Partial least-squares discriminant analysis (PLS-DA) was used to discriminate between pure and adulterated oils. It was found that the 20nm difference was the optimal, at which the discrimination models showed the best results. The best PLS-DA models were those built with the difference spectra (75-25°C), which were able to discriminate pure from adulterated oils at a 2% level of adulteration. Furthermore, PLS regression models were built to quantify the level of adulteration. Again, the best model was the one built with the difference spectra, with a prediction error of 1.75% of adulteration.
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Affiliation(s)
- Fazal Mabood
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman.
| | - Ricard Boqué
- Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Spain
| | - Rita Folcarelli
- Department of Chemistry, University of Rome "Sapienza", P.e Aldo Moro 5, I-00185 Rome, Italy
| | - Olga Busto
- Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Spain
| | - Ahmed Al-Harrasi
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman
| | - Javid Hussain
- Department of Biological Sciences & Chemistry, College of Arts and Sciences, University of Nizwa, Oman
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50
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Mendes TO, da Rocha RA, Porto BLS, de Oliveira MAL, dos Anjos VDC, Bell MJV. Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0121-y] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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