Differentiation of vegetable oils and determination of sunflower oil oxidation using a surface acoustic wave sensing device

Biswas, Saurabh; Heindselmen, Kevin; Wohltjen, H.; Staff, Charles

doi:10.1016/s0956-7135(02)00163-9

Cited by 31 publications

(19 citation statements)

References 14 publications

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“…They can easily degrade to secondary oxidation products like epoxides, saturated and non-saturated aldehydes, ketones, acids, etc. (Halliwell & Gutteridge 1999;Biswas et al 2002), that are responsible for the rancid taste and development of unpleasant flavours (Wagner & Elmadfa 2001).…”

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confidence: 99%

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Vidrih¹,

Vidakovic²,

Abramovič³

2010

Czech J. Food Sci.

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Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376-384.In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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confidence: 99%

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Vidrih¹,

Vidakovic²,

Abramovič³

2010

Czech J. Food Sci.

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“…For EVOO 1 this component had only a 1.3‐fold lower content compared to samples adulterated with 5% SF oil. Using GC/MS analysis with carboxen/polydimethylosiloxane SMPE fiber Biswas et al. (2004) identified formic acid, acetic acid, pentanal and hexanal in SF oil.…”

Section: Resultsmentioning

confidence: 99%

Detection of Olive Oil Adulteration With Rapeseed and Sunflower Oils Using Mos Electronic Nose and Smpe‐ms

Mildner–Szkudlarz¹,

Jeleń²

2010

Journal of Food Quality

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The study analyzed the effectiveness of two types of electronic nose systems to detect adulteration of extra virgin olive oil (EVOO) with rapeseed and sunflower oils. Tested methods included volatile analysis with the electronic nose based on MOS sensors (HS‐E nose) and by direct coupling of SPME to MS (SPME‐MS). Volatile compounds were analyzed also by SPME‐GC/MS. Samples of EVOO were mixed with different proportions, ranging from 5 to 50% (v/v), of seed oils and fingerprints of volatile profiles of all samples were generated. In order to obtain as much chemical information as possible and to find a volatile marker to detect adulterations of EVOO with seed oils, principal component analysis (PCA) and partial least squares (PLS) analyses were applied to the data. The application of PCA and PLS analyses to the data from two electronic noses and SMPE‐GC/MS were sufficient to differentiate the adulterated samples from pure EVOO. Excellent results were obtained in the prediction of the percentage of adulteration by PLS analysis. SPME‐GC‐MS analysis with subsequent PCA yielded good results; however, it was time‐consuming. The two electronic noses, with subsequent PCA treatment of data, offering the advantages of rapidity and reliability, enabled detection of olive oil adulteration with different contents of seed oils. PRACTICAL APPLICATIONS Virgin olive oil is highly appreciated by consumers due to its nutritional benefits. Thus, its adulteration with low‐grade olive oils or cheaper vegetable oils could potentially be very profitable for sellers or raw material suppliers and may yield large economic profits. In this way, authentication of virgin olive oils has become an interesting subject from both commercial and health perspectives. It has been proved that the two proposed types of electronic nose systems facilitate reliable detection of rapeseed and sunflower oils in extra virgin olive oil. Both MOS and MS electronic noses are faster than the conventional SMPE‐GC/MS analysis. These well‐correlated methodologies, offering the advantages of rapidity and reliability, opened up a new way of detecting adulteration of virgin olive oils.

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“…Shen et al [4] investigated samples of canola, corn and soybean oils stored at 60 7C for 12 days and obtained correlation values ranging from 0.76 to 0.99 (p ,0.05) between sensory evaluation and electronic nose response data. Biswas et al [9], using a small portable electronic nose device utilizing the principle of the surface acoustic wave, obtained a good correlation between the sensing device and the oxidation time of olive and sunflower oils stored at 60 7C for a period of 21 days. Sensor LY/AA is sensitive to alcohols and seems to give a better correlation with typical secondary oxidation odors.…”

Section: Relationships Between Electronic Nose Data and Sensory Qualitymentioning

confidence: 99%

“…A great number of research studies on food flavor have been conducted with electronic nose systems. The electronic nose technology can be a useful tool to detect rancidity of oils [4,9] and also to detect the adulteration of oils [10,11].…”

Section: Introductionmentioning

confidence: 99%

The use of electronic and human nose for monitoring rapeseed oil autoxidation

Mildner–Szkudlarz¹,

Jeleń²,

Zawirska‐Wojtasiak³

2008

Euro J Lipid Sci & Tech

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This work was aimed at assessing the effectiveness of the electronic nose to monitor off-flavor associated with lipid oxidation as a supplementary tool to human sensory panel assessment. Therefore, correlations between electronic nose and sensory analysis were determined. Also GC analyses and chemical analyses of oil samples were run to characterize the analyzed samples with well-described parameters. Refined rapeseed oil was subjected to an accelerated storage test for 12 days at 60 7C and to an ambient temperature storage test in which it was stored in retail plastic bottles for up to 6 months. PCA of electronic nose data samples stored at an elevated temperature was related to PCA of sensory analysis, and similarities in sample clustering were observed. For samples stored at room temperature, the human panel showed greater sensitivity than the electronic nose. Prediction models based on PLS of electronic nose data were able to predict the sensory quality changes during storage at elevated and room temperature, ranging from 0.721 to 0.989 and from 0.849 to 0.881 (p ,0.05), respectively. PV and p-AV were well predicted on the basis of both electronic nose (0.989, 0.998 for elevated temperature; 0.907, 0.881 for room temperature) and sensory analysis data (0.973, 0.993 for elevated temperature; 0.939, 0.886 for room temperature). Applicability of the electronic nose technology to verify sensory and rancidity changes during storage showed to be promising in quality control of oils.

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Differentiation of vegetable oils and determination of sunflower oil oxidation using a surface acoustic wave sensing device

Cited by 31 publications

References 14 publications

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Detection of Olive Oil Adulteration With Rapeseed and Sunflower Oils Using Mos Electronic Nose and Smpe‐ms

The use of electronic and human nose for monitoring rapeseed oil autoxidation

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