Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

Bajoub, Aadil; Medina‐Rodríguez, Santiago; Gómez-Romero, María José; Ajal, El Amine; Bagur-González, M. Gracia; Fernández‐Gutiérrez, Alberto

doi:10.1016/j.foodchem.2016.07.140

Cited by 100 publications

(46 citation statements)

References 30 publications

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“…The most of these compounds are highly toxic and cause many health problems, due to ability to penetrate through oral, dermal, or respiratory tracts . A number of analytical techniques are available for the determination of bisphenol A and bisphenol S. They include spectrophotometry, gas chromatography, liquid chromatograph, and capillary electrophoresis . However, some of these techniques (e.g., spectrophotometry) are not sensitive and specific while some others (e.g., gas chromatography, liquid chromatography and capillary electrophoresis) are cumbersome and require time‐consuming sample pre‐treatment, expensive equipment and well‐skilled personnel .…”

Section: Introductionmentioning

confidence: 99%

Photoelectrochemical Bisphenol S Sensor Based on ZnO‐Nanoroads Modified by Molecularly Imprinted Polypyrrole

Viter

Kunene

Genys

et al. 2019

Macro Chemistry & Physics

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Molecularly imprinted polymers are important tools for the design of sensors and other molecular recognition based analytical systems. In this paper the development of a photoelectrochemical sensor for selective bisphenol determination is reported. The sensor is based on a glass/ZnO/MIP‐Ppy structure consisting of glass modified by a ZnO layer (glass/ZnO), which is functionalized by molecularly imprinted conducting polymer polypyrrole (MIP‐Ppy). The sensitivity of the sensor to bisphenol is in the range of 0.7–12.5 µm. Selectivity tests to other bisphenolic compounds are performed. Some aspects of a photoinduced response mechanism in glass/ZnO/MIP‐Ppy nanostructures are predicted and discussed.

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Section: Introductionmentioning

confidence: 99%

Photoelectrochemical Bisphenol S Sensor Based on ZnO‐Nanoroads Modified by Molecularly Imprinted Polypyrrole

Viter

Kunene

Genys

et al. 2019

Macro Chemistry & Physics

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“…In the period from 2000 to December 2017, more than 8,100 papers dealing with food authenticity have been recorded in the Science Direct database, and a crescent investigation and publication of articles is observed (total number of articles = 49.238 × Year – 98440, R 2 = 0.9399). Studies conducted for government agencies show that the generation of large data sets is required to attest the authenticity of origin (that is, protected designation of origin or protected geographical indication), farming systems (that is, organic and biodynamic), safety, and overall expected quality of foods (Bajoub et al., ; Yang et al., ). Therefore, the use of multivariate statistical methods, for both exploratory and classification purposes provides an appropriate strategy for governmental, academic, and industrial stakeholders (Borràs et al., ; Pardo‐Mates et al., ).…”

Section: Chemometrics In Food‐related Disciplinesmentioning

confidence: 99%

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Granato

Putnik

Kovačević

et al. 2018

Comp Rev Food Sci Food Safe

337

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In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.

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“…Virgin olive oil is obtained from fresh olives of Olea europaea L. species, exclusively by mechanical or other physical means. Olive oil has unique aroma and delicate flavor, whose consumption is associated with health and nutritional benefits [1,2]. Although usually consumed in its crude form [2], the use of virgin olive oil in food cooking techniques is increasing worldwide [3].…”

Section: Introductionmentioning

confidence: 99%

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

Prata

Pereira

Rodrigues

et al. 2018

Journal of Food Quality

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Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents ( value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes ( value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075 ≤ -Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4%, for repeated -fold cross-validation) of olive oils subjected to intense microwave heating (5-10 min, 160-205 ∘ C) from those processed under usual cooking conditions (oven heating during 15-60 min or microwave heating during 1.5-3 min, 72-165 ∘ C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.

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Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

Cited by 100 publications

References 30 publications

Photoelectrochemical Bisphenol S Sensor Based on ZnO‐Nanoroads Modified by Molecularly Imprinted Polypyrrole

Photoelectrochemical Bisphenol S Sensor Based on ZnO‐Nanoroads Modified by Molecularly Imprinted Polypyrrole

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

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