Detection and quantification of extra virgin olive oil adulteration by means of autofluorescence excitation-emission profiles combined with multi-way classification

The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis

“…For each PARAFAC model, it was determined that the convergence criteria with respect to tolerance criteria were met. The optimum number of components was determined by building 10 PARAFAC models, each having a different number of components (1)(2)(3)(4)(5)(6)(7)(8)(9)(10), and the optimum model was determined using split-half analysis. Each PARAFAC model was replicated ten-fold, in order to ascertain true convergence.…”

“…For DN-PLS analysis the data were prepared in a similar fashion as for PARAFAC; however, only the regions between 270 and 510 nm (excitation) and 290 and 575 nm (emission) were used. The optimum number of components was determined by building 15 DN-PLS models, each having a different number of components (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15), and the optimum model was determined using the prediction accuracy and RMSE error of both the calibration and validation models. Validation of the model was carried out using Venetian blinds cross-validation, which selects every sth sample from the data by making s data splits such that all samples are left out exactly once (s = 3).…”

“…The application of the multicomponent fluorescent systems initially proposed by Lloyd [1] have been successfully employed in the characterization and discrimination of edible oils [2][3][4] and between different categories of olive oil [5]. Moreover, the application of multicomponent fluorescence spectroscopy has also been extended to the detection of adulterants present in virgin olive oil [6,7], in the determination of the extent of oxidation in olive oil [8], and in the determination of phenolic compounds and antioxidants in olive oils under different irrigation treatments [9]. The application of total synchronous fluorescence spectroscopy and excitation-emission fluorescence spectroscopy have also been successfully employed by Sikorska et al [10] to monitor changes in the olive oil during storage.…”

Non-Targeted Authentication Approach for Extra Virgin Olive Oil

“…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].…”

A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products

“…The premium price of niche food makes it susceptible to substitution with falsely-labelled, non-authentic food [5]. Examples are substitution in olive oil [6,7] and dairy products [8][9][10]. Italian mozzarella cheese is made from the milk of Italian Mediterranean water buffalo (Bubalus bubalis) and is recognized globally for its exceptional eating qualities.…”