Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Yan, Jun; Oey, Sergio B.; Leeuwen, S.P.J. van; Ruth, Saskia M. van

doi:10.1016/j.foodchem.2017.12.025

Cited by 32 publications

(30 citation statements)

References 32 publications

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“…All samples complied with EU olive oil grade legislative requirements in regard to FA compositional requirements and spectroscopic tests (extinction coefficient K232, K268, and ∆K values) . They were also evaluated for their MCPDs and GEs contents prior to the study. All samples were stored in capped bottles and were kept in the dark in a basement (18 °C) for 6 months before analysis.…”

Section: Methodsmentioning

confidence: 99%

“…Furthermore, some compounds are formed during the (mild) refining process and these are sufficiently persistent to appear in the final product. These compounds are stigmastadienes, fatty acid alkyl esters, monochloropropanediol esters (MCPDs), and glycidyl esters (GEs) . Their presence in olive oil has been proven markers of the (mild) refining process and allows distinction of retail ROO and POO from EVOO.…”

Section: Introductionmentioning

confidence: 99%

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Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Yan

Stuijvenberg

Ruth

2019

Euro J Lipid Sci & Tech

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Miniaturization of analytical technology has paved the way for in‐situ screening of foods. In the current study, the spectral features of olive oils are examined by handheld near‐infrared spectroscopy to explore the technology's capabilities to distinguish extra virgin olive oil (EVOO) from lower grade oils. Eighty EVOO, forty refined olive oil (ROO), and ten pomace olive oil (POO) samples are analysed for their spectral and compositional features. The latter included analysis of the fatty acids (FAs), the chlorophylls and carotenoids, chromatic coordinates and moisture contents. The 1350–1570 nm wavelength range appeared most suitable for distinction of the oils. One‐class classification models with three different classifiers are subsequently estimated using this range, and their quantitative performance is assessed from probabilistic data. Soft independent modeling of class analogies models appears to predict the identity of the oils with a high success rate. Compared to the other oils, POO comprises a significantly higher and lower proportion of polyunsaturated and monounsaturated FAs, respectively. Higher contents of chlorophylls, carotenoids, and moisture are noted for EVOO. The relevant spectral information for distinction of the oils correlates strongly with the degree of unsaturation of the oils as well as their levels of chlorophylls, carotenoids, and moisture. Practical Applications: The findings of this study demonstrate that the handheld NIRS technique is promising for future rapid screening of olive oil grades. The statistical methods used and the robust validation procedure will help potential users to select the optimal strategy for multivariate data analysis. In addition, the exploration of correlations with compositional characteristics provides insight into the handheld NIRS working mechanism in regard to EVOO authentication.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Yan

Stuijvenberg

Ruth

2019

Euro J Lipid Sci & Tech

Self Cite

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“…However, we report for the first time the discrimination of EVOO from their different grades (VOO and OO). Our data showed the challenges in detecting EVOO from OO, as very few unique compounds, monochloropropanediol esters, and glycidyl esters formed in the refining process can be used as markers for authentication [59]. By including the additional features from the class assigned to VOO and OO samples to the supervised model allowed to improve the discriminability of the classifiers providing the best accuracy for authentication of EVOO without false positives.…”

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

confidence: 95%

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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“…The oleochemical refinery includes the production of vegetable oil based products and biodiesel. Fatty acids, fatty esters, and glycerol from crops are used to produce so‐called platform (basic) chemicals, functional monomers, lubricants, and surfactants . The precursor feedstock also contains lignocellulosic biomass .…”

Section: Introductionmentioning

confidence: 99%

Feasibility of unsaturated fatty acid feedstocks as green alternatives in bio‐oil refinery

Jeon

Han

Kim

et al. 2019

Biofuels Bioprod Bioref

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Bio‐oil contains plant, animal, fish, and micro‐algae oil, and more than 200 million tons are produced annually. However, many edible and non‐edible bio‐oils are still under development, and their value and feasibility have yet to be determined. The vast majority of bio‐oils produced in the world have a very high unsaturated fatty acid content (70–98%), which could be used as a renewable, eco‐friendly alternative to petroleum. Hydrolysis (or transesterification) with ethylene metathesis technology converts unsaturated fatty acids to C4–C30 oil fragments. These oil fragments are a sustainable chemical technology used in chemical industry platform technology and carbon dioxide abatement green chemical technology, and as a petrochemical substitute. These platform chemicals also have their own market but are used as raw materials for other products (polymers, surfactants, synthetic lubricants, plasticizers, other specialty chemicals, general purpose chemicals, biofuels, etc.). The biodegradability and biocompatibility of the polymeric materials made from the oil mean that it is also possible to develop diverse functional products with high added value such as toothpaste, dandruff treatment shampoo, and melanin pigment removal cosmetics, medical and shape memory polymer materials. According to the cradle‐to‐gate analysis for environmental impact and economics, the total carbon dioxide emission reduction per ton of soybean oil was estimated to be 1.5 kg kg−1 products. Moreover, the metathesis of soybean oil ($680/ton) with additional raw materials ($237.4) will generate a value that is 7.5 times higher at $6857. Due to the biodegradability and biocompatibility of the products made from bio‐oils, it is expected that various functional products with high added value will be developed and that industrial applicability will be greatly expanded in the near future. In addition, for the development of various derivatives, fusion and cooperative research in chemical fields such as catalytic engineering, organic chemistry, polymer chemistry, maintenance chemistry, and reaction engineering are essential. © 2019 Society of Chemical Industry and John Wiley & Sons, Ltd

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Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Cited by 32 publications

References 32 publications

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Non-Targeted Authentication Approach for Extra Virgin Olive Oil

Feasibility of unsaturated fatty acid feedstocks as green alternatives in bio‐oil refinery

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