Adulteration detection in olive oil using dielectric technique and data mining

Rashvand, Mahdi; Omid, Mahmoud; Mobli, Hossein; Firouz, Mahmoud Soltani

doi:10.1016/j.sbsr.2016.10.005

Cited by 31 publications

(6 citation statements)

References 20 publications

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“…Thus, different analytical techniques have been developed to detect olive oil adulterations (e.g., MALDI-TOF/MS technique; mid infrared, Raman, fluorescence or visible spectroscopy; DNA-targeted approaches; ion mobility spectrometry; nuclear magnetic resonance; dielectric technique; ultrasounds technique; gas chromatography; etc. ), namely to identify and/or quantify the addition of other vegetable oils like camellia, canola, corn, grapeseed, hazelnut, peanut, rapeseed, soya, sesame, soybean and sunflower oils (De Melo Milanez and Pontes, 2015;Sun et al, 2015;Alouache et al, 2016;Jabeur et al, 2016;Kalaitzis and El-Zein, 2016;Nigri and Oumeddour, 2016;Mu et al, 2016;Rashvand et al, 2016;Srigley et al, 2016;Farley et al, 2017;Georgouli et al, 2017;Jergović et al, 2017;Liu et al, 2017;Ok, 2017;Philippidis et al, 2017;Santos et al, 2017;Uncu et al, 2017) or the admixture of lower quality or refined olive oils (Nigri and Oumeddour, 2016;Jergović et al, 2017). Although EVOO have a long history of economic adulteration, its detection still is a challenging task due to the diverse composition of cultivars and the limitations of existing detection methods (Ou et al, 2015;Srigley et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Harzalli

Rodrigues

Veloso

et al. 2018

Computers and Electronics in Agriculture

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A B S T R A C TElectrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing metaheuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84 ± 4% or 92 ± 4% and specificities of 79 ± 6% or 93 ± 3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 folds × 10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.5-10%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil.

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Section: Introductionmentioning

confidence: 99%

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Harzalli

Rodrigues

Veloso

et al. 2018

Computers and Electronics in Agriculture

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“…The colorimetric sensor array also monitors volatile compound profile changes . Capacitive sensors − detect changes in the dielectric properties upon mixing of oils. The microwave sensor detects adulteration using dielectric spectroscopy .…”

Section: Introductionmentioning

confidence: 99%

Screening Method for the Visual Discrimination of Olive Oil from Other Vegetable Oils by a Multispecies DNA Sensor

Christopoulou,

Mamoulaki,

Mitsiakou

et al. 2024

Anal. Chem.

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Olive oil is a prominent agricultural product which, in addition to its nutritional value and unique organoleptic characteristics, offers a variety of health benefits protecting against cardiovascular disease, cancer, and neurodegenerative diseases. The assessment of olive oil authenticity is an extremely important and challenging process aimed at protecting consumers and producers. The most frequent adulteration involves blending with less expensive and readily available vegetable/seed oils. The methods for adulteration detection, whether based on changes in metabolite profiles or based on DNA markers, require advanced and expensive instrumentation combined with powerful chemometric and statistical tools. To this end, we present a simple, multiplex, and inexpensive screening method based on the development of a multispecies DNA sensor for sample interrogation with the naked eye. It is the first report of a DNA sensor for olive oil adulteration detection with other plant oils. The sensor meets the 2-fold challenge of adulteration detection, i.e., determining whether the olive oil sample is adulterated and identifying the added vegetable oil. We have identified unique, nucleotide variations, which enable the discrimination of seven plant species (olive, corn, sesame, soy, sunflower, almond, and hazelnut). Following a single PCR step, a 20 min multiplex plant-discrimination reaction is performed, and the products are applied directly to the sensing device. The plant species are visualized as red spots using functionalized gold nanoparticles as reporters. The spot position reveals the identity of the plant species. As low as <5–10% of adulterant was detected with particularly good reproducibility and specificity.

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“…[30] Other works employed determination of carbon stable isotopes, [31] detection of DNA and metabolite-based markers, [32,33] and dielectric spectroscopy. [34] Nevertheless, these spectroscopic and other methods require expensive instruments; moreover, processing of spectroscopic data remains complex or requires special software, thereby limiting their broad applications. In addition, detecting adulterant of ROPO is more challenging than other seed oils because the raw materials of other seed oils are different from those of the olive fruit.…”

Section: Introductionmentioning

confidence: 99%

New Method Based on Polarity Reversal for Detecting Adulteration of Extra Virgin Olive Oil with Refined Olive Pomace Oil

Wen

Sun

et al. 2022

Euro J Lipid Sci & Tech

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Extra virgin olive oils (EVOO) are vulnerable to adulteration. Thus, a rapid and cost effective screening method is required to detect adulteration. This study develops a method for detecting EVOO adulterated with refined olive pomace oil (ROPO) based on polarity reversal method (PRM). A device is designed based on PRM to determine current of oil sample. Adulteration is detected according to the current difference between EVOOs and ROPOs caused by the content discrepancy of polar compounds. Polar phenolic components are characterized by high performance liquid chromatography-mass spectrometry and Folin-Ciocalteu assay to confirm the principle of the proposed method. Calibration, validation, and blind sample validation is performed. Results showed that current of EVOOs is higher than that of ROPOs due to richer and higher content of polar phenolic compounds. Calibration of 5-90% adulteration with R 2 = 0.997 is established. The R 2 of validation and blind sample validation are close to 1. The relative standard deviation of 5-90% adulterated samples and ROPO is 4.76%, indicating good accuracy and precision. Practical Applications: The proposed method can obtain adulterated ROPO content by simply referring the calibration curve of current within 10 min without pretreatment, which can be used in quick test for industry and retailers.

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Adulteration detection in olive oil using dielectric technique and data mining

Cited by 31 publications

References 20 publications

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Screening Method for the Visual Discrimination of Olive Oil from Other Vegetable Oils by a Multispecies DNA Sensor

New Method Based on Polarity Reversal for Detecting Adulteration of Extra Virgin Olive Oil with Refined Olive Pomace Oil

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