Rapid Detection of Avocado Oil Adulteration Using Low-Field Nuclear Magnetic Resonance

Rapid analysis technologies with chemometrics for food authenticity field: A review

In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management. The common analytical methods used to determine food authenticity present challenges, such as complicated analysis processes and time-consuming procedures, necessitating the development of rapid, efficient analysis technology for food authentication. Spectroscopic techniques, ambient ionization mass spectrometry (AIMS), electronic sensors, and DNA-based technology have gradually been applied for food authentication due to advantages such as rapid analysis and simple operation. This paper summarizes the current research on rapid food authenticity analysis technology from three perspectives, including breeds or species determination, quality fraud detection, and geographical origin identification, and introduces chemometrics method adapted to rapid analysis techniques. It aims to promote the development of rapid analysis technology in the food authenticity field.

Tandem Triacylglycerol (TAG) and PCA Adulteration Detection Approach for Avocado Oil

Traditional methods used to determine oil purity like fatty acids and sterols are time consuming and chemically wasteful; standards that utilize these methods require a large set of samples to cover natural variables to establish upper and/or lower limits for each compound. Due to this, it can be challenging to determine the purity of newer products on the market, like avocado oil, when standards have not yet been fully developed. Triacylglycerol analysis in tandem with principal component analysis (PCA) differs from these tradition methods; standard ranges for each triacylglycerol are not needed to determine purity. This study built on our earlier work on olive oil but used laboratory-made avocado oils accounting for a wide range of natural variables to measure avocado oil triacylglycerols and apply PCA to detect adulteration in avocado oil. This method had the same purity determination accuracy as traditional fatty acid and sterol methods, while being less time consuming, producing less chemical waste, easier to perform than the original methods with the added advantage that it can be utilized immediately by industry while official standards are still being developed.