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Jiménez-Hernández G, Ortega-Gavilán F, Bagur-González MG, González-Casado A. Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation. Foods 2024; 13:183. [PMID: 38254484 PMCID: PMC10814980 DOI: 10.3390/foods13020183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/29/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024] Open
Abstract
Currently, the combination of fingerprinting methodology and environmentally friendly and economical analytical instrumentation is becoming increasingly relevant in the food sector. In this study, a highly versatile portable analyser based on Spatially Offset Raman Spectroscopy (SORS) obtained fingerprints of edible vegetable oils (sunflower and olive oils), and the capability of such fingerprints (obtained quickly, reliably and without any sample treatment) to discriminate/classify the analysed samples was evaluated. After data treatment, not only unsupervised pattern recognition techniques (as HCA and PCA), but also supervised pattern recognition techniques (such as SVM, kNN and SIMCA), showed that the main effect on discrimination/classification was associated with those regions of the Raman fingerprint related to free fatty acid content, especially oleic and linoleic acid. These facts allowed the discernment of the original raw material used in the oil's production. In all the models established, reliable qualimetric parameters were obtained.
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Affiliation(s)
- Guillermo Jiménez-Hernández
- Department of Analytical Chemistry, Faculty of Science, University of Granada, C/Fuentenueva w/n, 18071 Granada, Spain; (G.J.-H.); (A.G.-C.)
| | - Fidel Ortega-Gavilán
- Department of Analytical Chemistry, Faculty of Science, University of Granada, C/Fuentenueva w/n, 18071 Granada, Spain; (G.J.-H.); (A.G.-C.)
- Animal Health Central Laboratory (LCSA), Department of Chemical Analysis of Residues, Ministry of Agriculture, Fisheries and Food, Camino del Jau w/n, 18320 Santa Fe, Spain
| | - M. Gracia Bagur-González
- Department of Analytical Chemistry, Faculty of Science, University of Granada, C/Fuentenueva w/n, 18071 Granada, Spain; (G.J.-H.); (A.G.-C.)
| | - Antonio González-Casado
- Department of Analytical Chemistry, Faculty of Science, University of Granada, C/Fuentenueva w/n, 18071 Granada, Spain; (G.J.-H.); (A.G.-C.)
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Gan Y, Zhu Y. Multi-Residue Analysis of Chemical Additives in Edible Vegetable Oils Using QuEChERS Extraction Method Followed by Supercritical Fluid Chromatography. Molecules 2022; 27:molecules27051681. [PMID: 35268782 PMCID: PMC8911653 DOI: 10.3390/molecules27051681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/27/2022] [Accepted: 03/01/2022] [Indexed: 11/16/2022] Open
Abstract
Since the quality and safety of food highly depend on its preservation and protection, the use of food packaging materials increases the risk of chemical contamination of the packaged food by migration. Herein, we focused on antioxidants, photoinitiators, UV absorbers and plasticizers which are extensive additives used in food packaging materials. In the present study, a rapid, simple, green and reliable method was developed and validated for the determination of twelve chemical additives in edible vegetable oils using SFC together with a modified QuEChERS procedure. Under the optimum conditions, twelve additives were separated within 10 min, and the consumption of the organic solvent was significantly reduced, which improved the environmentally friendliness. The performance of the developed method was evaluated. Good linearity (r > 0.999) was obtained in the range of 0.20−20.0 µg/mL and 0.50−20.0 µg/mL, respectively. The limits of detection and limits of quantification of the twelve additives in vegetable oils were 0.05−0.15 µg/mL and 0.15−0.50 µg/mL, respectively. Recoveries of all the chemical additives for the spiked samples were between 60.9% and 106.4%, with relative standard deviations (RSD) lower than 9.9%. The results demonstrated that the proposed method was efficient, reliable and robust for the routine analysis of additives in edible vegetable oils and can be an alternative to the multi-residue analysis of chemical additives for other packaged foods.
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Affiliation(s)
- Yaping Gan
- Ecology and Health Institute, Hangzhou Vocational & Technical College, Hangzhou 310018, China;
| | - Yan Zhu
- Department of Chemistry, Xixi Campus, Zhejiang University, Hangzhou 310028, China
- Correspondence:
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Huang ZM, Xin JX, Sun SS, Li Y, Wei DX, Zhu J, Wang XL, Wang J, Yao YF. Rapid Identification of Adulteration in Edible Vegetable Oils Based on Low-Field Nuclear Magnetic Resonance Relaxation Fingerprints. Foods 2021; 10:3068. [PMID: 34945619 PMCID: PMC8701812 DOI: 10.3390/foods10123068] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 11/28/2021] [Accepted: 12/03/2021] [Indexed: 11/22/2022] Open
Abstract
Most current approaches applied for the essential identification of adulteration in edible vegetable oils are of limited practical benefit because they require long analysis times, professional training, and costly instrumentation. The present work addresses this issue by developing a novel simple, accurate, and rapid identification approach based on the magnetic resonance relaxation fingerprints obtained from low-field nuclear magnetic resonance spectroscopy measurements of edible vegetable oils. The relaxation fingerprints obtained for six types of edible vegetable oil, including flaxseed oil, olive oil, soybean oil, corn oil, peanut oil, and sunflower oil, are demonstrated to have sufficiently unique characteristics to enable the identification of the individual types of oil in a sample. By using principal component analysis, three characteristic regions in the fingerprints were screened out to create a novel three-dimensional characteristic coordination system for oil discrimination and adulteration identification. Univariate analysis and partial least squares regression were used to successfully quantify the oil adulteration in adulterated binary oil samples, indicating the great potential of the present approach on both identification and quantification of edible oil adulteration.
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Affiliation(s)
- Zhi-Ming Huang
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
| | - Jia-Xiang Xin
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
| | - Shan-Shan Sun
- National Institutes for Food and Drug Control, Dongcheng District, Beijing 100050, China;
| | - Yi Li
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
| | - Da-Xiu Wei
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
| | - Jing Zhu
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
| | - Xue-Lu Wang
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
| | - Jiachen Wang
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
| | - Ye-Feng Yao
- Shanghai Key Laboratory of Magnetic Resonance, College of Physics and Electronic Science, East China Normal University, Shanghai 200062, China; (Z.-M.H.); (J.-X.X.); (Y.L.); (D.-X.W.); (J.Z.); (X.-L.W.); (J.W.)
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Wang S, Yang R, Li H, Jiang J, Zhang L, Zhang Q, Li P. Evaluation and comparison of in vitro antioxidant activities of unsaponifiable fraction of 11 kinds of edible vegetable oils. Food Sci Nutr 2018; 6:2355-2362. [PMID: 30510736 PMCID: PMC6261224 DOI: 10.1002/fsn3.823] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 08/30/2018] [Accepted: 09/09/2018] [Indexed: 01/11/2023] Open
Abstract
The radical scavenging capabilities of the extracts from eleven edible vegetable oils were investigated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3- ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing ability of plasma (FRAP) assays. The results indicated that rapeseed oil and sesame oil showed higher radical scavenging abilities than other vegetable oils. When the radical scavenging capabilities of the extracts from virgin camellia oils and commercially available refined camellia oils were evaluated by FRAP assay, the results showed that the antioxidant capabilities of the former were higher than the latter. Therefore, it is recommended that moderate refining processes should be taken to minimize the loss of antioxidant components and people consume virgin oils or less processed edible vegetable oils for higher antioxidant activities.
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Affiliation(s)
- Sujun Wang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Ruinan Yang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Hui Li
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Jun Jiang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Liangxiao Zhang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
- Key Laboratory of Detection for MycotoxinsMinistry of Agriculture and Rural AffairsWuhanChina
- Hubei Collaborative Innovation Center for Green Transformation of Bio‐ResourcesWuhanChina
| | - Qi Zhang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)Ministry of Agriculture and Rural AffairsWuhanChina
| | - Peiwu Li
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
- Key Laboratory of Detection for MycotoxinsMinistry of Agriculture and Rural AffairsWuhanChina
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)Ministry of Agriculture and Rural AffairsWuhanChina
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