Identification and quantification of vegetable oil adulteration with waste frying oil by laser-induced fluorescence spectroscopy

Hao, Shiguo; Zhu, Li; Sui, Ronglong; Zuo, Mengling; Luo, Ningning; Shi, Jiulin; Zhang, Weiwei; He, Xingdao; Chen, Zhongping

doi:10.1364/osac.2.001148

Cited by 15 publications

(7 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The modified oil with VA exhibited moderate results (2.5-fold decrease), while the modified oil with HTYR presented the most evident positive effect. These observations agree with those of Hao et al concerning the effect of heat on the oil pigments and the importance of using antioxidants to preserve the quality of the products [39].…”

Section: Fluorescence Spectroscopysupporting

confidence: 93%

“…The decrease in the fluorescence peak at 670 nm after excitation of oil samples at 400 nm is ascribed to oil pigments, specifically chlorophylls, which undergo deterioration under thermal treatment. Therefore, the fluorescence emission peak at 670 nm is a good indicator of the degradation of oils [39,40]. As shown in Figure 6, the fluorescence peak of the control oil decreased 18-fold after 28 days at 60 °C, whereas the fluorescence peaks of the modified oils with HVA and HTYR were remarkably preserved.…”

Section: Fluorescence Spectroscopymentioning

confidence: 94%

See 1 more Smart Citation

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability

et al. 2023

View full text Add to dashboard Cite

Enzymatic lipophilization has been proposed as a cost-effective strategy to produce new liposoluble antioxidant compounds. In this study, modified oils rich in structured phenolipids were prepared via one-pot enzymatic acylation of hydroxytyrosol (HTYR), vanillyl alcohol (VA) and homovanillyl alcohol (HVA) with pomace olive oil (POO) in solvent-free conditions using immobilized lipase on biogenic nanoparticles. The effect of temperature (30–70 °C) and enzyme concentration (0.1–1%, w/w) on the efficiency of the bioprocess as well as the reusability of the nanobiocatalyst were thoroughly investigated. The modified oils exhibited increased antioxidant activity compared to the control oil according to DPPH and CUPRAC assays (p < 0.05). The oxidative stability of pomace olive oil was also significantly enhanced after modification, as depicted by the K232 values and TBARS contents under accelerated oxidation at 60 °C (p < 0.05). Moreover, a fortified mayonnaise containing modified oil with HTYR was prepared that was noticeably stable compared to the control mayonnaise at 28 °C for 5 months (p < 0.05). Enzymatically modified oils have great potential for application in the nutraceutical and food industry, encouraging the exploitation of immobilized lipases as effective and green catalytic tools.

show abstract

Section: Fluorescence Spectroscopysupporting

confidence: 93%

Section: Fluorescence Spectroscopymentioning

confidence: 94%

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Edible oils contain various fluorophores, including oxidation products, polyphenols, vitamin E, and chlorophyll (Botosoa & Karoui, 2022; Xu et al., 2016). Therefore, LIF and LED/IF techniques with specific excitation wavelengths were extensively used for classification (Al Riza et al., 2019; Chen et al., 2022; Kongbonga et al., 2019; Mu et al., 2013a, 2013b; Zhu et al., 2015), adulteration detection(Chen et al., 2018; Hao et al., 2019; Mu et al., 2016; ;2021 Torreblanca‐Zanca et al., 2019a), aflatoxin B 1 (AFB 1 ) contamination detection (Chen et al., 2021; He et al., 2022), and comprehensive analysis including discrimination between EVOO and other vegetable oils as well as identification of storage and thermal effect on emission of oils (Hossain et al., 2020), as shown in Figure 2.…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

“…Laser sources in the 400−500 nm range are typically considered. Some studies have collected fluorescence using right‐angle geometry (Hao et al., 2019; Torreblanca‐Zanca et al., 2019), while others have used a 45° rotation of the cuvette to reduce backscattered (Chen et al., 2018; Mu et al., 2016). Qualitative adulteration evaluation has been carried out using SVM and artificial neural networks (ANN), and some studies have conducted quantitative analyses of the adulteration level using PLSR.…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Peng

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The assessment of food safety and quality is a matter of paramount importance, especially considering the challenges posed by climate change. Convenient, eco‐friendly, and non‐destructive techniques have attracted extensive attention in the food industry because they can retain food safety and quality. Fluorescence radiation, the process by which fluorophore emits light upon the absorption of ultraviolet or visible light, offers the advantages of high sensitivity and selectivity. The use of excitation–emission matrix (EEM) has been extensively explored in the food industry, but on‐site detection of EEMs remain a challenge. To address this limitation, laser‐induced fluorescence (LIF) and light emitting diode‐induced fluorescence (LED‐IF) have been implemented in many cases to facilitate the transition of fluorescence measurements from the laboratory to commercial applications. This review provides an overview of the application of commercially available LIF/LED‐IF devices for non‐destructive food measurement and recent studies that focus on the development of LIF/LED‐IF devices for commercial applications. These studies were categorized into two stages: the preliminary exploration stage, which emphasizes the selection of an appropriate excitation wavelength based on the combination of EEM and chemometrics, and the pre‐application stage, where experiments were conducted on scouting with specific excitation wavelength. Although commercially available devices have emerged in many research fields, only a limited number have been reported for use in the food industry. Future studies should focus on enhancing the diversity of test samples and parameters that can be measured by a single device, exploring the application of LIF techniques for detecting low‐concentration substances in food, investigating more quantitative approaches, and developing embedded computing devices.

show abstract

“…Several approaches to investigating and detecting adulterations in food products have been proposed by various food scientists. Researchers have shown the successful application of combining analytical experimental results with other linear and non-linear chemometric tools [10] to build classification and regression models for oil samples i.e., linear discriminant analysis (LDA) [11], multiple linear regression (MLR) [12], multivariate adaptive regression splines (MARS) [13], support vector machine (SVM) [14], artificial neural networks (ANNs) [15], principle component analysis (PCA) [16], orthogonal partial least squares discriminant analysis (OPLS-DA) [17] and partial least squares regression (PLS) [18]. For example, to detect adulteration in extra virgin olive oils, UV-IMS (ultraviolet ion mobility spectrometry) combined with chemometric analysis like PCA and LDA [19], near-infrared spectroscopy with chemometric techniques [20], and DSC combined with SVM [21].…”

Section: Introductionmentioning

confidence: 99%

Different Chemometric Approaches to Detect Adulteration of Cold‐Pressed Flaxseed oil with Refined Rapeseed Oil Using Differential Scanning Calorimetry

Islam¹,

Kaczmarek²,

Montowska³

et al. 2023

Preprint

View full text Add to dashboard Cite

Flaxseed oil is one of the best sources of n-3 fatty acids, thus its adulteration with refined oils can lead to a reduction in its nutritional value and overall quality. The purpose of this study was to use the differential scanning calorimetry (DSC) technique to detect adulterations of cold-pressed flaxseed oil with refined rapeseed oil (RP). Based on the melting phase transition curve, parameters such as peak temperature (T), peak height (h), and percentage of area (P) were determined for pure and adulterated flaxseed oils with a RP concentration of 5, 10, 20, 30, 50% (w/w). Significant linear correlations (p ≤ 0.05) between the RP concentration and all DSC parameters were observed, except for h1. In order to assess the usefulness of the DSC technique for detecting adulterations, three chemometric approaches were compared: 1) classification models (Linear Discriminant Analysis, LDA Adaptive Regression Splines, MARS, Support Vector Machine, SVM, Artificial Neural Networks, ANNs); 2) regression models (Multiple Linear Regression, MLR, MARS, SVM, ANNs, PLS) and 3) a combined model of Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA). With the LDA model, the highest accuracy of 99.5% in classifying the samples, followed by ANN&gt; SVM &gt; MARS was achieved. Among the regression models, the ANN model showed the highest correlation between observed and predicted values (R= 0.996), while other models showed goodness of fit as following MARS&gt; SVM&gt; MLR. Comparing OPLS-DA and PLS methods, higher values of R2X(cum) =0.986 and Q2 =0.973 were observed with the PLS model than OPLS-DA. These results demonstrate the usefulness of the DSC technique combined with chemometrics for predicting the adulteration of cold-pressed flaxseed oil with refined rapeseed oil.

show abstract

Identification and quantification of vegetable oil adulteration with waste frying oil by laser-induced fluorescence spectroscopy

Cited by 15 publications

References 19 publications

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Different Chemometric Approaches to Detect Adulteration of Cold‐Pressed Flaxseed oil with Refined Rapeseed Oil Using Differential Scanning Calorimetry

Contact Info

Product

Resources

About