Detection of adulteration in extra virgin olive oil by selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics

Sinir, Gülşah Özcan

doi:10.1016/j.foodcont.2020.107433

Cited by 27 publications

(18 citation statements)

References 29 publications

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“…Over the last decade, numerous studies have targeted VOCs to identify EVOO adulteration with lower value oils such as corn, soybean, sunflower, high oleic sunflower, olive, soft‐refined olive, and refined olive oils (Azizian et al., 2015; Damiani et al., 2020; Drira et al., 2021; Ozcan‐Sinir, 2020; Van Durme & Vandamme, 2016; Violino et al., 2021; Zhou et al., 2021). The techniques applied include GC‐MS, GC‐FID, GC–olfactometry‑MS (GC‐O‐MS), GC ion mobility spectrometry (GC‐IMS), flash GC electronic nose (FGC E‐nose), thermogravimetric‐GC/MS (TGA‐GC/MS), selected ion flow tube MS (SIFT‐MS), FT‐NIR, and vis–NIR (Table 2).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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“…The above-mentioned issues have mobilized many scientists, from different research areas, to develop techniques for olive oil characterization (PDO/PGI) 10,11 , detection of adulteration [12][13][14] , etc. For the geographical discrimination of olive oil several techniques have been proposed, such as near-infrared reflectance spectroscopy (NIR) 15 , spectral nephelometry 16 , chromatographic and spectroscopic techniques including Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) and stable isotope ratios measurements 17 , and visible and near-infrared spectroscopy 18 .…”

Section: Laser-induced Breakdown Spectroscopy Coupled With Machine Lementioning

confidence: 99%

Laser-induced breakdown spectroscopy coupled with machine learning as a tool for olive oil authenticity and geographic discrimination

Gyftokostas

Stefas

Kokkinos

et al. 2021

Sci Rep

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Olive oil is a basic element of the Mediterranean diet and a key product for the economies of the Mediterranean countries. Thus, there is an added incentive in the olive oil business for fraud through practices like adulteration and mislabeling. In the present work, Laser Induced Breakdown Spectroscopy (LIBS) assisted by machine learning is used for the classification of 139 virgin olive oils in terms of their geographical origin. The LIBS spectra of these olive oil samples were used to train different machine learning algorithms, namely LDA, ERTC, RFC, XGBoost, and to assess their classification performance. In addition, the variable importance of the spectral features was calculated, for the identification of the most important ones for the classification performance and to reduce their number for the algorithmic training. The algorithmic training was evaluated and tested by means of classification reports, confusion matrices and by external validation procedure as well. The present results demonstrate that machine learning aided LIBS can be a powerful and efficient tool for the rapid authentication of the geographic origin of virgin olive oil.

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“…Contaminations with Picual variety, refined olive oil, and sunflower oil were identified when coupling chromatographic results to PLS regression [135]. In another study, the application of SIMCA to results obtained with selected ion flow tube MS could differentiate samples based on their volatile profile Whereas PLS approach allow the identification different kinds of EVOO adulterations based on several main target compounds [136]. Therefore, in both chromatographic based works the best approach to determine adulteration type or geographical origin was achieved when coupling chromatographic data to PLS model [102,135,136].…”

Section: Metabolomics and Chemometricsmentioning

confidence: 99%

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

Pereira

Otero

Fraga-Corral

et al. 2021

Foods

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The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.

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Detection of adulteration in extra virgin olive oil by selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics

Cited by 27 publications

References 29 publications

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Laser-induced breakdown spectroscopy coupled with machine learning as a tool for olive oil authenticity and geographic discrimination

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

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