Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil

Philippidis, Aggelos; Poulakis, Emmanouil; Papadaki, Antigoni; Velegrakis, Michalis

doi:10.1080/00032719.2016.1208212

Cited by 37 publications

(25 citation statements)

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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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“…Different pure olive oils (EVOO, VOO, OO) did not show major differences throughout the measured Raman spectrum (Figure 1b), but olive oil adulterated with other vegetable oils displayed marked differences (higher bands) in the band intensities at 1263 and 1654 cm −1 . As mentioned earlier, those bands correspond to monounsaturated and polyunsaturated fatty acids, and an increase in their band intensities has been related to an increasing weight percentage of unsaturated fatty acids in olive oils [9,56].…”

Section: Spectral Analysis Of Olive Oil Samplesmentioning

confidence: 63%

“…1654 cm −1 . As mentioned earlier, those bands correspond to monounsaturated and polyunsaturated fatty acids, and an increase in their band intensities has been related to an increasing weight percentage of unsaturated fatty acids in olive oils [9,56].…”

Section: Pattern Recognition Modeling Using Ft-ir and Raman Spectroscopymentioning

confidence: 63%

“…The band at 1654 cm −1 was related to C=C stretching (cis-R-HC=CH-R) from polyunsaturated fatty acids. The band at 1745 cm −1 was associated with C=O stretching vibration (RC=OOR) [9,56]. Different pure olive oils (EVOO, VOO, OO) did not show major differences throughout the measured Raman spectrum (Figure 1b), but olive oil adulterated with other vegetable oils displayed marked differences (higher bands) in the band intensities at 1263 and The Raman spectra for selected olive oil samples and their band assignments for specific functional groups are given in Figure 1b.…”

Section: Spectral Analysis Of Olive Oil Samplesmentioning

confidence: 99%

“…Numerous analytical techniques have been proposed to detect and control olive oil adulteration, including Ultraviolet-visible (UV-vis) absorption [5,6], front-face total fluorescence spectroscopy [7], vibrational spectroscopy [8][9][10][11], mass spectrometry [12][13][14], nuclear magnetic resonance [15][16][17][18][19][20], and techniques such as DNA-based methods [21] and electronic noses [22]. Most methods to detect olive oil adulteration have focused on targeted approaches, providing great selectivity and sensitivity for identification and quantification of pre-defined compounds or classes of compounds, but fail to detect emerging risks from unexpected adulterants [23].…”

Section: Introductionmentioning

confidence: 99%

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Non-Targeted Authentication Approach for Extra Virgin Olive Oil

Aykas

Karaman

Keser

et al. 2020

Foods

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The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.

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Classification of Greek extra virgin olive oils by Raman spectroscopy in conjunction with sensory and cultivation characteristics, and multivariate analysis

Philippidis,

Kontzedaki,

Orfanakis

et al. 2023

JSFA Reports

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BackgroundExtra virgin olive oil (EVOO) is a natural product with numerous health benefits and superior quality compared to other vegetable oils. To characterize a sample as EVOO it is necessary to perform a sensory evaluation through a testing panel, in addition to conducting physicochemical measurements. Moreover, distinguishing between organic and conventional production has captured the attention of those involved in the olive oil industry. The current study demonstrates the utilization of Raman spectroscopy in combination with multivariate statistical analysis for the examination of extra virgin olive oil samples obtained from Greece (Crete) over three consecutive harvest years.ResultsThe Raman technique and Orthogonal Partial Least Square‐Discriminant Analysis (OPLS‐DA) model successfully discriminated high and low‐quality conventional olive oil samples for the 2017‐2018 harvest year. Additionally, both organic and conventional olive oil samples were studied and distinct discrimination was achieved using OPLS‐DA on the Raman spectroscopic data for the samples with different cultivation characteristics. The combination of Raman data and statistical models for the classification of organic and conventional olive oils into high and low, and high and medium quality for the 2018‐2019 and 2019‐2020 harvest years, respectively, yielded satisfactory results. The samples were prior evaluated by a certified tasting panel.ConclusionsThese findings demonstrate that Raman spectroscopy, combined with multivariate statistical analysis, can serve as a complementary alternative to traditional analytical methods for the analysis of olive oils. The technique is rapid, low‐cost and without sample pretreatment.This article is protected by copyright. All rights reserved.

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Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil

Cited by 37 publications

References 34 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

Non-Targeted Authentication Approach for Extra Virgin Olive Oil

Classification of Greek extra virgin olive oils by Raman spectroscopy in conjunction with sensory and cultivation characteristics, and multivariate analysis

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