2015
DOI: 10.1039/c5ay01765c
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Classification of extra virgin olive oil and verification of adulteration using digital images and discriminant analysis

Abstract: This work proposes a new methodology based on digital images and supervised pattern recognition methods for the classification of extra virgin olive oil (EVOO) samples with respect to brand (A, B and C) and verification of adulteration with soybean oil.

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Cited by 23 publications
(15 citation statements)
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References 35 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%
“…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%
“…This generates products of acceptable sensory quality but also has economic consequences and is harmful to the final consumer, which is poorly equipped to identify and distinguish the presence of adulterants. 15,28,30,33,40,42 Moreover, depending on the type of adulterant used, these fraudulent practices might represent real risks to consumer health. 15,42 Milanez and Pontes 33 developed a methodology to detect adulteration in extra virgin olive oils (EVOO) with soybean oil in the range of 0.5% to 10% w/w.…”
Section: Identification Of Food Adulterationsmentioning
confidence: 99%
“…1 A holder to conditionate the calibration objects and samples. Glass, quartz or prismatic PTFE cuvettes 17,[29][30][31] and flow cells 32,33 have been used similarly to spectrophotometry involving specific colorimetric reactions, replacing exclusively the detector. Other common holders have included glass, plastic and lab-made polytetrafluorethylene (PTFE) Petri plates 25,27,28,[34][35][36][37][38][39][40][41][42][43][44][45][46] have been the most employed holder type to dispose the samples directly without pretreatment.…”
Section: Instrumentation For Cachasmentioning
confidence: 99%
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“…Frequently, therefore, more valuable vegetable oils are adulterated with lower cheap and low-quality oils. Thus, the development of rapid, reliable, and cost-effective analytical methods for detecting adulteration/authentication of edible oils is a focus of great interest (Dourtoglou et al 2013;Mu et al 2014;de Melo Milanez and Pontes 2015).…”
Section: Introductionmentioning
confidence: 99%