Safety analysis of edible oil products via Raman spectroscopy

Hu, Rui; He, Ting; Zhang, Zhaowei; Yang, Yunhuang; Liu, Maili

doi:10.1016/j.talanta.2018.08.074

Cited by 63 publications

(17 citation statements)

References 66 publications

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“…Another tool to be mentioned in this section is Raman spectroscopy (RS), which has an important role in oil safety, overcoming the disadvantages of other analytical techniques (Hu, Yang, Liu, He, & Zhang, 2018). BaP has been determined by applying RS.…”

Section: Other Analytical Strategies Not Entailing Chromatographic Sementioning

confidence: 99%

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Sánchez-Arévalo

Olmo-García

Carrasco-Pancorbo

2020

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are food contaminants whose presence in foodstuffs is especially alarming due to their carcinogenic character. These substances are highly lipophilic and thus, unsafe levels of these compounds have been found in edible fats and oils. Efficient methodologies to determine such molecules in lipidic matrixes are therefore essential. In this review, a detailed description of the analytical methods for the determination of PAHs in vegetable oils from the last 15 years has been provided. Particular emphasis has been placed on innovative sample treatments, which facilitate and shorten the pretreatment of the oils. Finally, results from recent investigations have been reviewed and studied in depth, in order to elucidate which PAHs are most commonly found in vegetable oils.

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Section: Other Analytical Strategies Not Entailing Chromatographic Sementioning

confidence: 99%

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Sánchez-Arévalo

Olmo-García

Carrasco-Pancorbo

2020

Comp Rev Food Sci Food Safe

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“…If the sample shape and type are similar, the similar matrix effects will cause very little spectral difference. Another spectral technique Raman spectroscopy provides the molecular and function group information of materials and has been used in many fields like clinical diagnosis field, [ 18,19 ] food and health products industry, [ 20–23 ] animal and plant analysis field, [ 24 ] and pharmaceutical field. [ 25 ] For materials with similar molecular structures, Raman spectra are also very similar.…”

Section: Introductionmentioning

confidence: 99%

Feature‐level fusion of laser‐induced breakdown spectroscopy and Raman spectroscopy for improving support vector machine in clinical bacteria identification

Teng

Wang

Cui

et al. 2021

J Raman Spectroscopy

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In clinical field, the diagnosis of many diseases and their development stages depend on the detection of the corresponding bacteria. Raman spectroscopy and laser‐induced breakdown spectroscopy (LIBS) are two novel spectral diagnostic technologies for clinical bacteria identification. Both of them have been used in clinical detection combined with optimized support vector machine (SVM). In this paper, two feature‐level fusion methods (before feature selection fusion [BFSF] and after feature selection fusion [AFSF]) were proposed to improve the performance of SVM classifier and reduce the analyzing time (including the parameter tuning, model training, and testing time) simultaneously by combining data of LIBS and Raman spectroscopy. Using the most important 10 feature lines as the inputs of the optimized classifier, the analyzing time could be reduced to 1 to 2 min and the correct classification rate (CCR) achieved 95.67%. Without optimizing SVM parameters, the two proposed methods could achieve rapid and accurate classification of pathogenic bacteria further. The AFSF method showed better results with less fusion features while the BFSF method achieved higher CCR at 100% with more features. Both two methods costed around 0.2 s for analysis. These indicate that the proposed feature‐level fusion methods can improve the performance of SVM for bacteria detection. Maintaining the highest diagnostic accuracy, they can achieve the minimum analyzing time.

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“…Recently, the Raman spectroscopy has gained considerable interest as it is non-destructive, cheap and simple in nature. However, data about the assessment of recycled frying oil by using this method is limited [13][14][15][16]. Hence, the objective of this paper is to analyses pork adulteration in recycled frying oils by using the combination of Raman spectroscopy and Principal Component Analysis (PCA).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Pork Adulteration In Recycled Frying Oils Using Raman Spectroscopy

Ghazali

Tukiran

2021

Malaysian Journal of Halal Research

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Unscrupulous food business operators may use recycled frying oil to save costs. Of particular concern is the recycled frying oil is usually taken from nonhalal food premises which should not be used by halal food premises, and indeed may posing health treats to consumers. Hence, the objective of this paper is to analyse pork adulteration in recycled frying oils by using the combination of Raman spectroscopy and Principal Co mponent Analysis (PCA). Samples of frying oils from homemade fried pork, fried chicken, fried fish and fried banana were analyzed. Spiked samples were prepared by adding frying oil from homemade fried pork ranging from 10% to 50% (v/v) to frying oils from homemade fried chicken, fried fish and fried banana. The results found that Raman spectroscopy and PCA are able to differentiate adulterated frying oil and unadulterated frying oils. However, it could not distinguis h the percentage of pork adulteration in the spiked samples. This method would beneficial to ensure food integrity in the frying oils.

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Safety analysis of edible oil products via Raman spectroscopy

Cited by 63 publications

References 66 publications

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds

Feature‐level fusion of laser‐induced breakdown spectroscopy and Raman spectroscopy for improving support vector machine in clinical bacteria identification

Analysis of Pork Adulteration In Recycled Frying Oils Using Raman Spectroscopy

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