Argan oil authentication using visible/near infrared spectroscopy combined to chemometrics tools

Farres, Sofia; Srata, Loubna; Fethi, Fouad; Kadaoui, Asmae

doi:10.1016/j.vibspec.2019.04.003

Cited by 45 publications

(21 citation statements)

References 30 publications

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“…Data preprocessing step includes baseline correction, compression, and normalization. Baseline correction is performed to increase the response quality of sensors through three methods: differential, fractional, and relative methods (Farres et al, 2019).…”

Section: Preprocessing and Chemometricsmentioning

confidence: 99%

Application of a voltammetric electronic tongue combined with chemometric approaches for the early classification of heavy metals in sunflower oil

Kiani

Beheshti

Borghei

et al. 2021

J. Food Process. Preserv.

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Electronic simulation of the five senses has received attention for many years. Additionally, electronic tongue (e-tongue) is a concept created for the electronic detection of tastes. Today, this concept is used more generally and means the identification and detection in the presence of liquid (Kaushal & Mudhalwadkar, 2020). In e-tongue, an array of sensors converts the chemical compounds of an unknown solution into an electrical signal. The responses are transferred to the processing unit. In the processing unit, the information hidden in the responses is drawn out using pattern recognition methods and used to analyze the analyte. The array responses consisting of

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Section: Preprocessing and Chemometricsmentioning

confidence: 99%

Application of a voltammetric electronic tongue combined with chemometric approaches for the early classification of heavy metals in sunflower oil

Kiani

Beheshti

Borghei

et al. 2021

J. Food Process. Preserv.

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show abstract

“…The correlation between actual values of ARO and predicted values revealed a good relationship with the coefficient of correlation ( R -value) of 0.923 and 0.907 in calibration and prediction, respectively. RMSEC and RMSEP values obtained were 3.22% and 4.67%, respectively [ 96 ].…”

Section: Application Of Vibrational Spectroscopy For Authenticatiomentioning

confidence: 99%

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

et al. 2020

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Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

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“…The PCA is a linear prediction method, which is applied to distinguish between samples. It consists of several principal components (PCs), the first PC has the most amount of information and the second follows and the latter PC carries the least amount of information (Farres et al, 2019). The VIS/NIR technique has been tested in disease detection in several previous studies (Abu-Khalaf, 2015;Hahn, 2009;Liaghat et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Visible/Near-Infrared (Vis/Nir) Spectroscopy Technique to Detect Gray Mold Disease in the Early Stages of Tomato Fruit

Najjar

Abu-Khalaf

2021

J microb biotech food sci

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Fungal diseases are among the most common problems that affect tomato fruits, especially after harvesting. The early detection of these diseases may save 60% of the losses. Thus, this study aimed to detect the gray mold disease at an early stage on tomato fruits using the non-destructive visible/near-infrared (VIS/NIR) technique. Botrytis. cinerea fungus was isolated and identified using two specific primer sets (C729+/- and BC108+/BC563-). Three tomato varieties were used for this study (i.e. Harver, Izmer and Ekram), 30 samples from each variety, 20 samples were injected with the B. cinerea and 10 samples were left as control/healthy samples. Samples were examined using the VIS/NIR spectroscopy with a range of 550-1100 nm for three days. Thereafter, the data were analyzed using principal component analysis (PCA), where the results showed the ability of VIS/NIR to detect the infected samples on the second day of the injection, and before the symptoms appear on the samples. Two PCs explained 99% and 100% of VIS/NIR variance, respectively.

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Argan oil authentication using visible/near infrared spectroscopy combined to chemometrics tools

Cited by 45 publications

References 30 publications

Application of a voltammetric electronic tongue combined with chemometric approaches for the early classification of heavy metals in sunflower oil

Application of a voltammetric electronic tongue combined with chemometric approaches for the early classification of heavy metals in sunflower oil

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

Visible/Near-Infrared (Vis/Nir) Spectroscopy Technique to Detect Gray Mold Disease in the Early Stages of Tomato Fruit

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