1
|
Bayés-García L, Calvet T. Deconstructing extra virgin olive oil through fractionation processes. Food Res Int 2022; 162:111945. [DOI: 10.1016/j.foodres.2022.111945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/21/2022] [Accepted: 09/12/2022] [Indexed: 11/04/2022]
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
Hou X, Wang G, Wang X, Ge X, Fan Y, Jiang R, Nie S. Rapid screening for hazelnut oil and high-oleic sunflower oil in extra virgin olive oil using low-field nuclear magnetic resonance relaxometry and machine learning. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2389-2397. [PMID: 33011981 DOI: 10.1002/jsfa.10862] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/30/2020] [Accepted: 10/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND As extra virgin olive oil (EVOO) has high commercial value, it is routinely adulterated with other oils. The present study investigated the feasibility of rapidly identifying adulterated EVOO using low-field nuclear magnetic resonance (LF-NMR) relaxometry and machine learning approaches (decision tree, K-nearest neighbor, linear discriminant analysis, support vector machines and convolutional neural network (CNN)). RESULTS LF-NMR spectroscopy effectively distinguished pure EVOO from that which was adulterated with hazelnut oil (HO) and high-oleic sunflower oil (HOSO). The applied CNN algorithm had an accuracy of 89.29%, a precision of 81.25% and a recall of 81.25%, and enabled the rapid (2 min) discrimination of pure EVOO that was adulterated with HO and HOSO in the volumetric ratio range of 10-100%. CONCLUSIONS LF-NMR coupled with the CNN algorithm is a viable candidate for rapid EVOO authentication. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xuewen Hou
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Guangli Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xinmin Ge
- School of Geosciences, China University of Petroleum, Qingdao, China
| | - Yiren Fan
- School of Geosciences, China University of Petroleum, Qingdao, China
| | - Rui Jiang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Shengdong Nie
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| |
Collapse
|
4
|
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]
|
5
|
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]
|
6
|
Bayés-García L, Calvet T, Cuevas-Diarte M, Ueno S. From Trioleoyl glycerol to extra virgin olive oil through multicomponent triacylglycerol mixtures: Crystallization and polymorphic transformation examined with differential scanning calorimetry and X-ray diffration techniques. Food Res Int 2017; 99:476-484. [DOI: 10.1016/j.foodres.2017.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 06/02/2017] [Accepted: 06/02/2017] [Indexed: 10/19/2022]
|
7
|
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.
Collapse
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
| | | | | |
Collapse
|
8
|
Vecchio Ciprioti S, Paciulli M, Chiavaro E. Application of different thermal analysis techniques to characterize oxidized olive oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600074] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Stefano Vecchio Ciprioti
- Dipartimento di Scienze di Base ed Applicate per l'IngegneriaSapienza Università di RomaRomeItaly
| | - Maria Paciulli
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di ParmaParmaItaly
| | - Emma Chiavaro
- Dipartimento di Scienze degli AlimentiUniversità degli Studi di ParmaParmaItaly
| |
Collapse
|
9
|
Rohman A, Lumakso FA, Riyanto S. Use of Partial Least Square-Discriminant Analysis Combined with Mid Infrared Spectroscopy for Avocado Oil Authentication. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/rjmp.2016.175.180] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
10
|
Dominguez-Vidal A, Pantoja-de la Rosa J, Cuadros-Rodríguez L, Ayora-Cañada MJ. Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.064] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
11
|
Hirri A, Bassbasi M, Platikanov S, Tauler R, Oussama A. FTIR Spectroscopy and PLS-DA Classification and Prediction of Four Commercial Grade Virgin Olive Oils from Morocco. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0255-y] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
12
|
|
13
|
Laddomada B, Colella G, Tufariello M, Durante M, Angiuli M, Salvetti G, Mita G. Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
14
|
Affiliation(s)
- Emma Chiavaro
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parma, Italy
| |
Collapse
|
15
|
Barba L, Arrighetti G, Calligaris S. Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200259] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
16
|
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.
Collapse
Affiliation(s)
- Abdul Rohman
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Gadjah Mada University, Yogyakarta, Indonesia.
| | | |
Collapse
|
17
|
Cerretani L, Maggio RM, Barnaba C, Toschi TG, Chiavaro E. Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.02.041] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
18
|
Torrecilla JS, García J, García S, Rodríguez F. Quantification of adulterant agents in extra virgin olive oil by models based on its thermophysical properties. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.10.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
19
|
Maggio RM, Cerretani L, Chiavaro E, Kaufman TS, Bendini A. A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.12.006] [Citation(s) in RCA: 114] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Chiavaro E, Estrada MTR, Bendini A, Cerretani L. Correlation between thermal properties and chemical composition of Italian virgin olive oils. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900254] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Emma Chiavaro
- Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Parma, Italy
| | | | - Alessandra Bendini
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy
| | - Lorenzo Cerretani
- Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena (FC), Italy
| |
Collapse
|
21
|
Rohman A, Man YC. Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.12.006] [Citation(s) in RCA: 281] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|