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Head T, Giebelhaus RT, Nam SL, de la Mata AP, Harynuk JJ, Shipley PR. Discriminating extra virgin olive oils from common edible oils: Comparable performance of PLS-DA models trained on low-field and high-field 1H NMR data. PHYTOCHEMICAL ANALYSIS : PCA 2024; 35:1134-1141. [PMID: 38520203 DOI: 10.1002/pca.3348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 02/09/2024] [Accepted: 02/18/2024] [Indexed: 03/25/2024]
Abstract
INTRODUCTION Olive oil, derived from the olive tree (Olea europaea L.), is used in cooking, cosmetics, and soap production. Due to its high value, some producers adulterate olive oil with cheaper edible oils or fraudulently mislabel oils as olive to increase profitability. Adulterated products can cause allergic reactions in sensitive individuals and can lack compounds which contribute to the perceived health benefits of olive oil, and its corresponding premium price. OBJECTIVE There is a need for robust methods to rapidly authenticate olive oils. By utilising machine learning models trained on the nuclear magnetic resonance (NMR) spectra of known olive oil and edible oils, samples can be classified as olive and authenticated. While high-field NMRs are commonly used for their superior resolution and sensitivity, they are generally prohibitively expensive to purchase and operate for routine screening purposes. Low-field benchtop NMR presents an affordable alternative. METHODS We compared the predictive performance of partial least squares discrimination analysis (PLS-DA) models trained on low-field 60 MHz benchtop proton (1H) NMR and high-field 400 MHz 1H NMR spectra. The data were acquired from a sample set consisting of 49 extra virgin olive oils (EVOOs) and 45 other edible oils. RESULTS We demonstrate that PLS-DA models trained on low-field NMR spectra are highly predictive when classifying EVOOs from other oils and perform comparably to those trained on high-field spectra. We demonstrated that variance was primarily driven by regions of the spectra arising from olefinic protons and ester protons from unsaturated fatty acids in models derived from data at both field strengths.
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Affiliation(s)
- Thomas Head
- Department of Chemistry, The University of British Columbia, Kelowna, BC, Canada
| | - Ryland T Giebelhaus
- Department of Chemistry, University of Alberta, Edmonton, AB, Canada
- The Metabolomics Innovation Centre, Edmonton, AB, Canada
| | - Seo Lin Nam
- Department of Chemistry, University of Alberta, Edmonton, AB, Canada
- The Metabolomics Innovation Centre, Edmonton, AB, Canada
| | - A Paulina de la Mata
- Department of Chemistry, University of Alberta, Edmonton, AB, Canada
- The Metabolomics Innovation Centre, Edmonton, AB, Canada
| | - James J Harynuk
- Department of Chemistry, University of Alberta, Edmonton, AB, Canada
- The Metabolomics Innovation Centre, Edmonton, AB, Canada
| | - Paul R Shipley
- Department of Chemistry, The University of British Columbia, Kelowna, BC, Canada
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Chen S, Downs ML. Development of a Mass Spectrometry-Based Method for Quantification of Total Cashew Protein in Roasting Oil. J AOAC Int 2024; 107:443-452. [PMID: 38430003 DOI: 10.1093/jaoacint/qsae019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/26/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
BACKGROUND Food allergen cross-contact during food preparation and production is one of the causes of unintentional allergen presence in packaged foods. However, little is known about allergen cross-contact in shared frying or roasting oil, which prevents the establishment of effective allergen controls and may put allergic individuals at risk. To better understand the quantity of allergen transferred to frying oil and subsequent products, an analytical method is needed for quantifying protein in oil that has been exposed to frying/roasting conditions. OBJECTIVE The goal of this study was to develop a parallel reaction monitoring LC-MS/MS method to quantify the amount of cashew protein in shared roasting oil. METHODS The sample preparation method was evaluated to improve protein extractability and peptide performance. Four quantitative peptides representing cashew 2S and 11S proteins were selected as targets based on their sensitivity, heat stability, and specificity. A calibration strategy was developed to quantify the amount of total cashew protein in oil. Method performance was evaluated using a heated cashew-in-oil model system. RESULTS The method showed high recovery in oil samples spiked with 100 or 10 parts per million (ppm) total cashew protein heated at 138 or 166°C for 2-30 min. Samples (100 ppm total cashew protein) heated for 30 min had more than 90% recovery when treated at 138°C and more than 50% when heated at 166°C. CONCLUSION The method is fit-for-purpose for the analysis of cashew allergen cross-contact in oil. HIGHLIGHTS A novel MS-based method was developed that can accurately quantify the amount of cashew protein present in heated oil.
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Affiliation(s)
- Shimin Chen
- University of Nebraska-Lincoln, Food Allergy Research and Resource Program, Department of Food Science and Technology, 283 Food Innovation Center, 1901 North 21st St, Lincoln, NE 68588, United States
- George L. Wright Jr. Center for Biomedical Proteomics, Eastern Virginia Medical School, 429 Lester Hall, 651 Colley Ave, Norfolk, VA 23507, United States
| | - Melanie L Downs
- University of Nebraska-Lincoln, Food Allergy Research and Resource Program, Department of Food Science and Technology, 283 Food Innovation Center, 1901 North 21st St, Lincoln, NE 68588, United States
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Birse N, Burns DT, Walker MJ, Quaglia M, Elliott CT. Food allergen analysis: A review of current gaps and the potential to fill them by matrix-assisted laser desorption/ionization. Compr Rev Food Sci Food Saf 2023; 22:3984-4003. [PMID: 37530543 DOI: 10.1111/1541-4337.13216] [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: 10/28/2022] [Revised: 07/01/2023] [Accepted: 07/10/2023] [Indexed: 08/03/2023]
Abstract
Food allergy remains a public health, business, and regulatory challenge. Risk analysis (RA) and risk management (RM) of food allergens are of great importance and analysis for food allergens is necessary for both. The current workhorse techniques for allergen analysis (enzyme linked immunosorbent assay [ELISA] and real-time polymerase chain reaction) exhibit recognized challenges including variable and antibody specific responses and detection of species DNA rather than allergen protein, respectively. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) enables protein identification, with potential for multiplex analysis and traceability to the System of International units (SI), aiding global measurement standardization. In this review, recent literature has been systematically reviewed to assess progress in LC-MS/MS and define the potential and benefits of matrix-assisted laser desorption/ionization-time-of-flight MS (MALDI-ToF-MS) technology for allergen analysis. MALDI-ToF-MS of initially intact protein is already applied to verify in silico-derived peptide sequences for LC-MS/MS analysis. We describe the origins of MALDI and its future perspectives, including affinity bead-assisted assays coupled to MALDI. Based on the proliferation of reliable and reproducible MALDI-based clinical applications, the technique should emulate the detection capability (sensitivity) of established allergen detection techniques, whilst reducing technical support and having equivalent multiplexing potential to competing techniques, for example, LC-MS/MS and ELISA. Although unlikely to offer inherent SI traceability, MALDI-based allergen analysis will complement existing MS approaches for allergens. Affinity bead-MALDI appears capable of higher throughput at lower cost per sample than almost any existing technique, enabling repeated sub-sampling as a way to reduce representative sampling issues.
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Affiliation(s)
- Nicholas Birse
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Duncan Thorburn Burns
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Michael J Walker
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, UK
| | | | - Christopher T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, UK
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University (Rangsit Campus), Khlong Luang, Pathum Thani, Thailand
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Torres-Cobos B, Quintanilla-Casas B, Vicario G, Guardiola F, Tres A, Vichi S. Revealing adulterated olive oils by triacylglycerol screening methods: Beyond the official method. Food Chem 2023; 409:135256. [PMID: 36586257 DOI: 10.1016/j.foodchem.2022.135256] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 12/01/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
Official control methods to detect olive oil (OO) adulteration fail to provide satisfactory consumer protection. Thus, faster and more sensitive screening tools are needed to increase their effectiveness. Here, the official method for adulterant detection in OO was compared with three untargeted screening methods based on triacylglycerol analysis using high-throughput (FIA-HESI-HRMS; HT-GC-MS; HPLC-RID) and pattern recognition techniques (PLS-DA). They were assayed on a set of genuine and adulterated samples with a high natural variability (n = 143). The sensitivity of the official method was 1 for high linoleic (HL) blends at ≥2 % but only 0.39 for high oleic (HO) blends at ≥5 %, while specificity was 0.96. The sensitivity of the screening methods in external validation was 0.90-0.99 for the detection of HL and 0.82-0.88 for HO blends. Among them, HT-GC-MS offered the highest sensitivity (0.94) and specificity (0.76), proving to be the most suitable screening tool for OO authentication.
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Affiliation(s)
- Berta Torres-Cobos
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
| | - Beatriz Quintanilla-Casas
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
| | - Giulia Vicario
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
| | - Alba Tres
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Campus De l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain
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Taiti C, Marone E, Fiorino P, Mancuso S. The olive oil dilemma: To be or not to be EVOO? chemometric analysis to grade virgin olive oils using 792 fingerprints from PTR-ToF-MS. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108817] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Lozano‐Castellón J, López‐Yerena A, Domínguez‐López I, Siscart‐Serra A, Fraga N, Sámano S, López‐Sabater C, Lamuela‐Raventós RM, Vallverdú‐Queralt A, Pérez M. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Compr Rev Food Sci Food Saf 2022; 21:2639-2664. [DOI: 10.1111/1541-4337.12949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/19/2023]
Affiliation(s)
- Julián Lozano‐Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anallely López‐Yerena
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Inés Domínguez‐López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Aina Siscart‐Serra
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Nathalia Fraga
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Samantha Sámano
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Carmen López‐Sabater
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Rosa M Lamuela‐Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anna Vallverdú‐Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
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Tree Nuts and Peanuts as a Source of Beneficial Compounds and a Threat for Allergic Consumers: Overview on Methods for Their Detection in Complex Food Products. Foods 2022; 11:foods11050728. [PMID: 35267361 PMCID: PMC8909911 DOI: 10.3390/foods11050728] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 02/15/2022] [Accepted: 02/25/2022] [Indexed: 12/18/2022] Open
Abstract
Consumption of tree nuts and peanuts has considerably increased over the last decades due to their nutritional composition and the content of beneficial compounds. On the other hand, such widespread consumption worldwide has also generated a growing incidence of allergy in the sensitive population. Allergy to nuts and peanuts represents a global relevant problem, especially due to the risk of the ingestion of hidden allergens as a result of cross-contamination between production lines at industrial level occurring during food manufacturing. The present review provides insights on peanuts, almonds, and four nut allergens—namely hazelnuts, walnuts, cashew, and pistachios—that are likely to cross-contaminate different food commodities. The paper aims at covering both the biochemical aspect linked to the identified allergenic proteins for each allergen category and the different methodological approaches developed for allergens detection and identification. Attention has been also paid to mass spectrometry methods and to current efforts of the scientific community to identify a harmonized approach for allergens quantification through the detection of allergen markers.
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Quintanilla-Casas B, Strocchi G, Bustamante J, Torres-Cobos B, Guardiola F, Moreda W, Martínez-Rivas JM, Valli E, Bendini A, Toschi TG, Tres A, Vichi S. Large-scale evaluation of shotgun triacylglycerol profiling for the fast detection of olive oil adulteration. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107851] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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9
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MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083374] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development of reliable, rapid, cost-effective new analytical methods for food control even more pressing. Over the years, MALDI-TOF MS has demonstrated the potential to meet this need, also due to a series of undeniable intrinsic advantages including ease of use, fast data collection, and capability to obtain valuable information even from complex samples subjected to simple pre-treatment procedures. These features have been conveniently exploited in the field of food frauds in several matrices, including milk and dairy products, oils, fish and seafood, meat, fruit, vegetables, and a few other categories. The present review provides a comprehensive overview of the existing MALDI-based applications for food quality assessment and detection of adulterations.
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11
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de Lima TK, Musso M, Bertoldo Menezes D. Using Raman spectroscopy and an exponential equation approach to detect adulteration of olive oil with rapeseed and corn oil. Food Chem 2020; 333:127454. [PMID: 32679414 DOI: 10.1016/j.foodchem.2020.127454] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 06/23/2020] [Accepted: 06/28/2020] [Indexed: 10/23/2022]
Abstract
This study presents a method to determine adulteration of olive oil (obtained from Olea europea, i.e. olives) with rapeseed oil (obtained from Brassica napus) or with corn oil (also named maize oil, obtained from Zea mays, i.e. maize) using Raman spectroscopy and a mathematical method based on exponential equation fit. The samples were prepared by mixing olive oil with volume fractions (0-100%) of rapeseed or corn oil. The oils were differentiated spectroscopically using intensity ratio for specific Raman peaks; Raman spectroscopy is able to detect changes within a liquid molecular environment without the need for sample treatment. It was possible to determine rapeseed or corn oil volume fractions added into the olive oil using the method proposed. Thus, the potential of Raman spectroscopy as a technique for determining adulteration of olive oil was corroborated clearly, opening the potential to investigate adulteration of other liquid foods, without any need for sample preparation.
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Affiliation(s)
- Thaís Karine de Lima
- Federal Institute of Triângulo Mineiro, 38400-970, mailbox: 1020, Uberlândia, Minas Gerais, Brazil.
| | - M Musso
- Department of Chemistry and Physics of Materials, University of Salzburg, Jakob-Haringer-Strasse 2a, 5020 Salzburg, Austria.
| | - D Bertoldo Menezes
- Federal Institute of Triângulo Mineiro, 38400-970, mailbox: 1020, Uberlândia, Minas Gerais, Brazil; Department of Chemistry and Physics of Materials, University of Salzburg, Jakob-Haringer-Strasse 2a, 5020 Salzburg, Austria.
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Luo Y, Gao B, Zhang Y, Yu L(L. Detection of olive oil adulteration with vegetable oils by ultra-performance convergence chromatography-quadrupole time-of-flight mass spectrometry (UPC 2-QTOF MS) coupled with multivariate data analysis based on the differences of triacylglycerol compositions. Food Sci Nutr 2020; 8:3759-3767. [PMID: 32724638 PMCID: PMC7382181 DOI: 10.1002/fsn3.1664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/30/2020] [Accepted: 05/06/2020] [Indexed: 12/15/2022] Open
Abstract
Three different vegetable oils, including soybean, corn, and sunflower oils, were differentiated from olive oil by using ultra-performance convergence chromatography coupled with quadrupole time-of-flight (UPC2-QTOF MS) and multivariate data analysis based on their differences in triacylglycerol compositions. Then, olive oil was adulterated by adding these three vegetable oils in 1%, 0.75%, and 0.5% (v/v), and the adulterated olive oils were differentiated from the pure olive oils using the similar analytical strategies but different data processing approaches. After that, the representative markers in differentiating the adulterations were selected, and a mathematical model was created to detect the olive oil adulteration based on these specific markers. These results indicated that UPC2-QTOF MS coupled with multivariate data analysis is a sensitive and accurate method in detecting olive oil adulteration, even in 0.5% adulteration level (v/v). This method could be applied in olive oil adulteration detection, and potentially beneficial to the oil industry.
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Affiliation(s)
- Yinghua Luo
- College of Food Science and Nutritional EngineeringNational Engineering Research Center for Fruit and Vegetable ProcessingKey Laboratory of Fruit and Vegetable Processing Ministry of AgricultureEngineering Research Centre for Fruit and Vegetable ProcessingMinistry of EducationChina Agricultural UniversityBeijingChina
| | - Boyan Gao
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Technology & Business University (BTBU)BeijingChina
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Liangli (Lucy) Yu
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
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Voth-Gaeddert LE, Stoker M, Torres OR, Oerther DB. The influence of local market and household factors on aflatoxin presence in maize and symptoms of its exposure to children in Guatemala. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2020; 30:312-326. [PMID: 30897935 DOI: 10.1080/09603123.2019.1594721] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Accepted: 03/11/2019] [Indexed: 06/09/2023]
Abstract
Recent evidence supports the hypothesis that aflatoxin exposure from maize can influence malnutrition rates among children. Therefore, in Guatemala we investigated two questions; which maize sources exposed households to higher risk of aflatoxin exposure symptoms and what the risk factors were for each maize source, pre- and post-maize harvest. Survey data and household maize samples were collected in October 2016 (pre-harvest) and February 2017 (post-harvest) in San Vicente, Guatemala. Structural equation modeling (SEM) and odds ratios were used to assess the data. The results suggested that households which purchased maize from the market had 3.64 higher odds of high levels of aflatoxin. The models identified that good market purchase habits were significant for market-based maize sources while improved post-harvest practices and improved types of maize storage were significant for subsistence-based maize sources. Cumulative results suggest multiple interventions may be effective but are dependent on time of year and source of maize.
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Affiliation(s)
- Lee E Voth-Gaeddert
- Department of Civil, Environmental, and Architectural Engineering, Missouri University of Science and Technology, Rolla, MO, USA
| | | | | | - Daniel B Oerther
- Department of Civil, Environmental, and Architectural Engineering, Missouri University of Science and Technology, Rolla, MO, USA
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Green HS, Li X, De Pra M, Lovejoy KS, Steiner F, Acworth IN, Wang SC. A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106773] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Cirillo T, Esposito F, Fasano E, Scognamiglio G, Di Marco Pisciottano I, Mita GD, Gallo P. BPA, BPB, BPF, BADGE and BFDGE in canned beers from the Italian market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 12:268-274. [PMID: 31412749 DOI: 10.1080/19393210.2019.1650835] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
A survey of BPA, BPB, BPF, BADGE and BFDGE contamination in canned beers from the Italian market is reported. An analytical method for the determination of these five bisphenols down to 0.5 ng mL-1 using UPLC with fluorescence detection was developed and validated. A total of 40 canned beers were collected from the market in Southern Italy and analysed. The results showed that only 14 samples were contaminated at concentrations ranging from 0.5 to 2.5 ng mL-1 by at least BPA, BPF and BADGE. No contamination by BPB and BFDGE was detected. This survey suggests that canned beers from the Italian market should represent neither a relevant source of intake of bisphenols nor a risk for consumer's health.
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Affiliation(s)
- Teresa Cirillo
- Department of Agricultural Sciences, University of Naples "Federico II", Naples, Italy
| | - Francesco Esposito
- Department of Agricultural Sciences, University of Naples "Federico II", Naples, Italy
| | - Evelina Fasano
- Department of Agricultural Sciences, University of Naples "Federico II", Naples, Italy
| | | | | | - Gustavo Damiano Mita
- Consorzio interuniversitario Istituto Nazionale Biostrutture e Biosistemi, Napoli, Italy
| | - Pasquale Gallo
- Department of Chemistry, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Naples, Italy
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Zhang Y, Zhao G, Cheng P, Yan X, Li Y, Cheng D, Wang R, Chen J, Shen W. Nitrite accumulation during storage of tomato fruit as prevented by hydrogen gas. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1651737] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yihua Zhang
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
- Center of Hydrogen Science, Shanghai Jiao Tong University, Shanghai, China
| | - Gan Zhao
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Pengfei Cheng
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Xinyu Yan
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Ying Li
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Dan Cheng
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
| | - Ren Wang
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, China
| | - Jun Chen
- Shennongjia Shi Zhen Water Structure Co., Ltd., Shennongjia, China
| | - Wenbiao Shen
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing, China
- Center of Hydrogen Science, Shanghai Jiao Tong University, Shanghai, China
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18
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El Sheikha AF. Molecular Detection of Mycotoxigenic Fungi in Foods: The Case for Using PCR-DGGE. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2018.1547644] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Jiangxi Agricultural University, Nanchang, China
- Department of Biology, McMaster University, Hamilton, Ontario, Canada
- Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El Kom, Minufiya Government, Egypt
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19
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Farrokhzadeh S, Razmi H, Jannat B. Development of micellar solid-phase microextraction fiber based on CTAB-templated mesoporous silica electrochemically assisted self-assembled on wire: Application to chromatographic determination of polycyclic aromatic hydrocarbons. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2018.1502320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Samaneh Farrokhzadeh
- Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran
| | - Habib Razmi
- Analytical Chemistry Research Lab, Faculty of Basic Sciences, Azarbaijan Shahid Madani University, Tabriz, Iran
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20
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Highly efficient DNA extraction and purification from olive oil on a washable and reusable miniaturized device. Anal Chim Acta 2018; 1020:30-40. [DOI: 10.1016/j.aca.2018.02.079] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 02/19/2018] [Accepted: 02/23/2018] [Indexed: 01/21/2023]
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21
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Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications. Foods 2018; 7:foods7070109. [PMID: 29996479 PMCID: PMC6068626 DOI: 10.3390/foods7070109] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 07/05/2018] [Accepted: 07/06/2018] [Indexed: 01/02/2023] Open
Abstract
Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids. Even though sensitive and high-resolution analytical approaches have been used to unveil the polar lipidome of these matrices, new insights on their composition are needed. In this review, we will describe the findings on the identification and characterization of polar lipids from olives and olive oil and the underlying analytical challenges. The significance of polar lipids will also be discussed as potential markers of identity and traceability of olives and olive oil and in detecting adulteration of olive oil. Their potential impact on nutrition and health will be presented as a valuable source of bioactive compounds and as promising ingredients for different uses from olive-derived industrial by-products.
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22
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Garrido-Delgado R, Eugenia Muñoz-Pérez M, Arce L. Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut. J CHEM-NY 2017. [DOI: 10.1155/2017/2609549] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were provided from Vital Âtman (BR). The contents of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl-, methyl-, and dimethylsterols, squalene, and tocopherols were determined. Oleic, palmitic, and linoleic acids were the main fatty acids. Desmethylsterols were the principal minor compounds withβ-sitosterol being the most abundant component. Low amounts of aliphatic and terpenic alcohols were also found. The major tocopherol in hazelnut and sweet almond oils wasα-tocopherol, whereasγ-tocopherol prevailed in pecan nut oil. Principal component analysis made it possible for us to differentiate among samples, as well as to distinguish between commercial and laboratory-extracted oils. Heatmap highlighted the main variables featuring each sample. Globally, these results have brought a new approach on nut oil characterization.
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24
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Costa J, Mafra I, Carrapatoso I, Oliveira MBPP. Hazelnut Allergens: Molecular Characterization, Detection, and Clinical Relevance. Crit Rev Food Sci Nutr 2015; 56:2579-2605. [DOI: 10.1080/10408398.2013.826173] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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25
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26
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De Ceglie C, Calvano CD, Zambonin CG. Determination of hidden hazelnut oil proteins in extra virgin olive oil by cold acetone precipitation followed by in-solution tryptic digestion and MALDI-TOF-MS analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9401-9409. [PMID: 25209075 DOI: 10.1021/jf504007d] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Adulteration of extra-virgin olive oil (EVOO) with hazelnut oil (HO) is an illegal practice that could have severe health consequences for consumers due to the possible exposure to hidden hazelnut allergens. Here, matrix-assisted laser-desorption/ionization (MALDI) mass spectrometry (MS) was used as a rapid and sensitive technique for the detection of a low concentration of hazelnut proteins in oil samples. Different protocols were tested for protein extraction, and the most efficient (cold acetone) was applied to HO and EVOO adulterated with HO. The subsequent in-solution tryptic digestion of protein extracts and MALDI-MS analysis, using α-cyano-4-chlorocinnamic acid as matrix, allowed the detection of stable hazelnut peptide markers (i.e., the m/z ions 1002.52, 1356.71, 1394.70, 1440.81, 1453.85, 1555.76, 1629.83, 1363.73, and 1528.67) attributable to the main hazelnut proteins Cor a 9, Cor a 11, and Cor a 1. Thus, the approach might allow the direct detection of specific hazelnut allergens in EVOO at low concentration without time-consuming pretreatments.
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Affiliation(s)
- Cristina De Ceglie
- Dipartimento di Chimica and ‡Centro Interdipartimentale di Ricerca S.M.A.R.T., Università degli Studi di Bari , Aldo Moro Via Orabona, 4, 70126 Bari, Italy
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27
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Górnaś P, Siger A, Pugajeva I, Segliņa D. Sesamin and sesamolin as unexpected contaminants in various cold-pressed plant oils: NP-HPLC/FLD/DAD and RP-UPLC-ESI/MS(n) study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:567-73. [PMID: 24428708 DOI: 10.1080/19440049.2014.884285] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Thirteen cold-pressed oils (Japanese quince seed, black caraway, flaxseed, rapeseed, hemp, peanut, sunflower, pumpkin, hazelnut, poppy, walnut, almond and sesame oil) manufactured by the same company over a 2-year period (2011-12) were assessed for lipophilic compounds. The presence of sesamin and sesamolin, two characteristic lignans of sesame oil, were detected in all tested plant oils. Both lignans were identified by NP-HPLC/FLD/DAD and confirmed by a RP-UPLC-ESI/MS(n) method. The lowest amount of sesamin and sesamolin was found for Japanese quince seed oil (0.10 and 0.27 mg/100 g), and the highest, excluding sesame oil, for almond oil (36.21 and 105.42 mg/100 g, respectively). The highly significant correlation between sesamolin and sesamin concentrations was found in all samples tested (r = 0.9999; p < 0.00001). These results indicate contamination of cold-pressed oils from the same source. This investigation highlights the fact that increasing the range of products manufactured by the same company can contribute to a lesser regard for the quality of the final product. Moreover, less attention paid to the quality of final product can be related to the health risks of consumers especially sensitive to allergens. Therefore, proper cleaning of processing equipment is needed to prevent cross-contact of cold-pressed oils.
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Affiliation(s)
- Paweł Górnaś
- a Latvia State Institute of Fruit-Growing , Graudu 1, Dobele LV-3701 , Latvia
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28
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Calvano CD, Ceglie CD, D’Accolti L, Zambonin CG. MALDI-TOF mass spectrometry detection of extra-virgin olive oil adulteration with hazelnut oil by analysis of phospholipids using an ionic liquid as matrix and extraction solvent. Food Chem 2012; 134:1192-8. [DOI: 10.1016/j.foodchem.2012.02.154] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Revised: 10/26/2011] [Accepted: 02/26/2012] [Indexed: 10/28/2022]
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29
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Abstract
Olive oil, an oil rich in monounsaturated fatty acids (MUFCs) and minor constituents including phenolic compounds, is a major component of the Mediterranean diet. The potential health benefits of the Mediterranean diet were highlighted by the seminal Seven Countries Study, and more contemporary research has identified olive oil as a major element responsible for these effects. It is emerging that the phenolic compounds are the most likely candidates accounting for the cardioprotective and cancer preventative effects of extra virgin olive oil (EVOO). In particular, the phenolic compound, hydroxytyrosol has been identified as one of the most potent antioxidants found in olive oil. This review will briefly consider historical aspects of olive oil research and the biological properties of phenolic compounds in olive oil will be discussed. The focus of the discussion will be related to the mechanisms of action of hydroxytyrosol. Studies have demonstrated that hydroxytyrosol induces apoptosis and cell cycle arrest in cancer cells. Further, research has shown that hydroxytyrosol can prevent cardiovascular disease by reducing the expression of adhesion molecules on endothelial cells and preventing the oxidation of low-density lipoprotein (LDL). The molecular mechanisms accounting for these effects are reviewed.
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Affiliation(s)
- Haloom Rafehi
- Department of Epigenomic Medicine, Baker IDI Heart and Diabetes Institute, The Alfred Medical Research and Education Precinct, 75 Commercial Road, Melbourne, Victoria, Australia
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30
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Costa J, Mafra I, Oliveira MBP. Advances in vegetable oil authentication by DNA-based markers. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.01.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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31
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Moore JC, Spink J, Lipp M. Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010. J Food Sci 2012; 77:R118-26. [DOI: 10.1111/j.1750-3841.2012.02657.x] [Citation(s) in RCA: 493] [Impact Index Per Article: 41.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Rohman A, Che Man YB. Quantification and classification of corn and sunflower oils as adulterants in olive oil using chemometrics and FTIR spectra. ScientificWorldJournal 2012; 2012:250795. [PMID: 22448127 PMCID: PMC3289865 DOI: 10.1100/2012/250795] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2011] [Accepted: 11/16/2011] [Indexed: 11/25/2022] Open
Abstract
Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low-price oils having similar color to EVOO. Fourier transform infrared (FTIR) spectroscopy combined with chemometrics has been successfully used for classification and quantification of corn (CO) and sunflower oils (SFOs) in EVOO sets. The combined frequency regions of 3027–3000, 1076–860, and 790–698 cm−1 were used for classification and quantification of CO in EVOO; meanwhile, SFO was analyzed using frequency regions of 3025–3000 and 1400–985 cm−1. Discriminant analysis can make classification of pure EVOO and EVOO adulterated with CO and SFO with no misclassification reported. The presence of CO in EVOO was determined with the aid of partial least square calibration using FTIR normal spectra. The calibration and validation errors obtained in CO's quantification are 0.404 and 1.13%, respectively. Meanwhile, the first derivative FTIR spectra and PLS calibration model were preferred for quantification of SFO in EVOO with high coefficient of determination (R2) and low errors, either in calibration or in validation sample sets.
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Affiliation(s)
- Abdul Rohman
- Laboratory of Analytical Chemistry, Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta 55281, Indonesia.
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33
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Rohman A, Man YBC. Authentication analysis of cod liver oil from beef fat using fatty acid composition and FTIR spectra. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:1469-74. [PMID: 21827226 DOI: 10.1080/19440049.2011.600727] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
This study aimed to authenticate cod liver oil (CLO) from beef fat (BF) by determining the level of BF as a fat adulterant in CLO. Two instrumental techniques, namely GC-FID for fatty acid analysis and Fourier transform infrared (FTIR) spectroscopy, were exploited for such authentication. The decreased level of some fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), could be used as an indicative means to detect the adulteration of CLO with BF. In addition, FTIR spectroscopy combined with partial least-squares (PLS) at frequency regions of 1200-1000 cm(-1) was successfully developed for the quantification of BF in CLO. Using the PLS model, the errors obtained in calibration and prediction samples were 0.55% and 0.82% v/v, respectively.
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Affiliation(s)
- Abdul Rohman
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia.
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34
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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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