Detection of olive oil adulteration with waste cooking oil via Raman spectroscopy combined with iPLS and SiPLS

Li, Yuanpeng; Fang, Tao; Zhu, Siqi; Huang, Furong; Chen, Zhenqiang; Wang, Yong

doi:10.1016/j.saa.2017.06.049

Cited by 93 publications

(48 citation statements)

References 26 publications

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“…For instance, if olive oils are adulterated with other types of vegetables oils, then the mode at 1655 cm −1 would not be a good reference, thus the intensity ratio of I 1525 /I 1655 cannot be simply applied for detecting olive oil adulteration. In a recent study, Li et al [33] showed that Raman spectroscopy combined with iPLS and SiPLS is helpful for detection of olive oil adulteration with waste cooking oil. In our recent study, it was shown that Raman spectroscopy combined with two-dimensional correlation spectroscopy (2DCOS) is helpful for differentiating different types of vegetable oils [31].…”

Section: Discussionmentioning

confidence: 99%

Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil

et al. 2019

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Featured Application: Reliable and rapid analysis of free fatty acid (FFA) in olive oil is possible from the relative intensity ratio of characteristic vibrational modes observed by Raman spectroscopy.Abstract: Free fatty acid (FFA) is one of the most critical parameters for evaluating the quality of olive oil. In this paper, we present a simple and rapid Raman spectroscopy method for analyzing free fatty acid in olive oil. First, FFA degradation of carotenoids in olive oil is confirmed by analyzing the relative intensity of characteristic vibrational modes and introducing an intensity decrease factor. Second, it is demonstrated that the relative intensity ratio of the two characteristic vibrational modes at 1525 cm −1 and 1655 cm −1 presents a good and rapid analysis of FFA content in olive oil; the relative intensity ratio decreases linearly with FFA content. In addition, resonance Raman scattering of carotenoid is discussed, showing that a green laser should be utilized to study FFA in olive oil.

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Section: Discussionmentioning

confidence: 99%

Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil

et al. 2019

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“…All these samples show characteristic vibrational bands at 1080 cm −1 , 1265 cm −1 , 1300 cm −1 , 1440 cm −1 , 1655 cm −1 , and 1750 cm −1 . The band at 1080 cm −1 can be assigned to (C-C) stretching of the (CH 2 ) n group; the band at 1265 cm −1 can be assigned to (=C-H) deformation of cis(R-HC=CH-R); the band at 1300 cm −1 can be assigned to (C-H) bending twist of the CH 2 group; the band at 1440 cm −1 can be assigned to (C-H) scissoring of CH 2 ; the band at 1655 cm −1 can be assigned to (C=C) of cis(RHC=CHR); and the band at 1750 cm −1 can be assigned to (C=O) stretching of RC=OOR [10][11][12][13][14][15][16][17][18][19][20][21][22]. These peaks are the common characteristic vibrational bands of almost all edible vegetable oils.…”

Section: Methodsmentioning

confidence: 99%

“…Raman spectroscopy and infrared spectroscopy have been extensively applied to investigate various types of oils [10][11][12][13][14][15][16][17][18][19][20][21][22]. In spectroscopy analyses, studying the relative intensity ratios of characteristic bands is more powerful than investigating the intensity of a particular band, as it can provide more reliable and more detailed intrinsic information of the investigated samples [23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

et al. 2019

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Raman spectroscopy has been applied to study unsaturated fatty acid in edible vegetable oils. The relative intensity ratio of characteristic vibrational bands has been investigated as a function of the content of totally unsaturated fatty acid, polyunsaturated fatty acid, and monounsaturated fatty acid. The results suggest the intensity ratio of 1655 cm −1 to 1440 cm −1 or 1265 cm −1 to 1300 cm −1 , i.e., a characteristic vibrational band correlated with carbon-carbon double bond in acid chain to a vibrational band not correlated with double bond, could be applied for preliminary analysis of the content of polyunsaturated fatty acid or monounsaturated fatty acid, but cannot be used to analyze the content of total unsaturated fatty acid. Additionally, two-dimensional correlation spectroscopy (2DCOS) has been performed on the content dependent Raman spectra. The 2DCOS result is consistent with that by Raman spectroscopy.intensity ratio of 1655 cm −1 to 1440 cm −1 could be further applied for differentiating different types of PUFAs. With further understanding of relative intensity ratios in various types of UFAs and the development of portable Raman systems, our proposed relative Raman intensity analyses method could be of great interest for practical applications of on-site quality evaluation of edible vegetable oils.

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“…Si-PLS has several advantages over conventional iPLS and is gradually being adopted. Li et al (2018) combined Raman scattering spectroscopy and chemometrics to detect and quantitate olive oil adulteration in waste cooking oils. Raman spectra were used to construct quantitative analysis models using iPLS and Si-PLS methods.…”

Section: Food Chemistrymentioning

confidence: 99%

Determination of 10‐Hydroxy‐2‐Decenoic Acid of Royal Jelly Using Near‐Infrared Spectroscopy Combined with Chemometrics

Yang

Wang³

et al. 2019

Journal of Food Science

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A rapid quantitative analysis model for determining the hydroxy‐2‐decenoic acid (10‐HDA) content of royal jelly based on near‐infrared spectroscopy combining with PLS has been developed. Firstly, near‐infrared spectra of 232 royal jelly samples with different 10‐HDA concentrations (0.35% to 2.44%) were be collected. Second‐order derivative processing of the spectra was carried out to construct a full‐spectrum PLS model. Secondly, GA‐PLS, CARS‐PLS, and Si‐PLS were used to select characteristic wavelengths from the second‐order derivative spectrum to construct a PLS calibration model. Finally, 58 samples were used to select the best predictive model for 10‐HDA content. The result show that the PLS model constructed after wavelength selection was significantly more accurate than the full spectrum model. The Si‐PLS algorithm performed best and the corresponding characteristic wavelength range were: 980 to 1038, 1220 to 1278, 1340 to 1398, and 1688 to 1746 nm. The prediction results were RMSEP = 0.1496% and RP = 0.9380. Hence, it is feasible to employ near‐infrared spectra to analyze 10‐HDA in royal jelly.

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Detection of olive oil adulteration with waste cooking oil via Raman spectroscopy combined with iPLS and SiPLS

Cited by 93 publications

References 26 publications

Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil

Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil

Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

Determination of 10‐Hydroxy‐2‐Decenoic Acid of Royal Jelly Using Near‐Infrared Spectroscopy Combined with Chemometrics

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