Authentication of edible fats and oils by non-targeted 13 C INEPT NMR spectroscopy

Guyader, Sophie; Thomas, Freddy; Portaluri, Vincent; Jamin, Éric; Akoka, Serge; Silvestre, Virginie; Remaud, Gérald S.

doi:10.1016/j.foodcont.2018.03.046

Cited by 35 publications

(11 citation statements)

References 35 publications

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“…The PLSR models detected adulteration levels of as low as 5% (w/w) at an RMSEP of 0.030% (beef tallow) and 0.016% (lard) for the 1 H NMR model compared with 0.041% (beef tallow) and 0.038% (lard) for the GC-MS model. Guyader et al [19] spiked vegetable oils with animal fats/oils comprising butter, fish oils as well as chicken, duck, beef, lamb, pork, and egg fats. They estimated the limit of detection of animal in vegetable oil by 13 C NMR spectroscopy at around 2% by comparing the spectra of adulterated samples with the variability of genuine spectra.…”

Section: Resultsmentioning

confidence: 99%

“…1 H and 13 C NMR spectroscopies have been used to classify fish (oil) samples according to species, geographical origin, or farmed and wild status [17, 18]. Two studies using 13 C NMR spectroscopy investigated the adulteration of salmon oil with mixed fish oil [17] and the adulteration of vegetable oils with animal oils [19]. Only Aursand et al [17] applied supervised learning to build a regression model for the prediction of adulteration levels in the range 5–40%.…”

Section: Introductionmentioning

confidence: 99%

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Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy data

Giese

Rohn²,

Fritsche

2019

Anal Bioanal Chem

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Cod liver oil is a popular dietary supplement marketed as a rich source of omega-3 fatty acids as well as vitamins A and D. Due to its high market price, cod liver oil is vulnerable to adulteration with lower priced vegetable oils. In this study, 1H and 13C nuclear magnetic resonance spectroscopy, Fourier transform infrared spectroscopy, and gas chromatography (coupled to a flame ionization detector) were used in combination with multivariate statistics to determine cod liver oil adulteration with common vegetable oils (sunflower and canola oils). Artificial neural networks (ANN) were able to differentiate adulteration levels based on infrared spectra with a detection limit of 0.22% and a root mean square error of prediction (RMSEP) of 0.86%. ANN models using 1H NMR and 13C NMR data yielded detection limits of 3.0% and 1.8% and RMSEPs of 2.7% and 1.1%, respectively. In comparison, the ANN model based on fatty acid profiles determined by gas chromatography achieved a detection limit of 0.81% and an RMSEP of 1.1%. The approach of using spectroscopic techniques in combination with multivariate statistics can be regarded as a promising tool for the authentication of cod liver oil and may pave the way for a holistic quality assessment of fish oils. Graphical abstract Electronic supplementary materialThe online version of this article (10.1007/s00216-019-02063-y) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy data

Giese

Rohn²,

Fritsche

2019

Anal Bioanal Chem

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“…Evaluating and certifying the identity/origin and quality of walnuts, and their byproduct, the oil, is a challenge for the food industry, regulatory bodies, and consumers. There are various developed methods to differentiate vegetable oils, including nuts oil, and the most recent are the nuclear magnetic resonance-based metabolomics [11,12] and stable isotopes investigation [13,14,15], along with chemometrics [16]. Generally, the studies on walnuts investigated the major and minor compounds, such as fatty acids, sterols, polyphenols, volatiles, and minerals [17,18], or assessed the oxidative stability, antioxidant, and antimicrobial activity [1,19,20] to determine the variations given by the location, environmental conditions, cultivars, and technological processing [21,22,23].…”

Section: Introductionmentioning

confidence: 99%

1H-NMR Profiling and Carbon Isotope Discrimination as Tools for the Comparative Assessment of Walnut (Juglans regia L.) Cultivars with Various Geographical and Genetic Origins—A Preliminary Study

et al. 2019

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：The aim of the study was to investigate the differences between walnut genotypes of various geographical and genetic origins grown under the same or different environmental conditions. The biological material analyzed consisted in walnut kernels of 34 cultivars, nine advanced selections, and six hybrids harvested in 2015 and 2016, summing up to a total of 64 samples. The walnuts, walnut oil, and residue were characterized in respect to their chemical (proximate composition—fat, protein, nutritional value, fatty acids profile by 1H-NMR) and carbon-13 isotopic composition. The data was used to statistically discriminate the cultivars according to composition, geographical area of origin, and year of harvest, comparing the Romanian cultivars, selections, and hybrids with the internationally available ones.

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“…Three recent NMR manuscripts involved detection of adulteration in milk, powdered milk, or butter [77][78][79]. Two publications involving edible lipids, including milk, additionally used more complicated NMR experiments (time-domain NMR and 13 C inept NMR) [80,81]. The more complicated NMR techniques enhance the resolution and quality of data collected.…”

Section: Nuclear Magnetic Resonancementioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

102

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Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

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Authentication of edible fats and oils by non-targeted 13 C INEPT NMR spectroscopy

Cited by 35 publications

References 35 publications

Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy data

Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy data

1H-NMR Profiling and Carbon Isotope Discrimination as Tools for the Comparative Assessment of Walnut (Juglans regia L.) Cultivars with Various Geographical and Genetic Origins—A Preliminary Study

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

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