Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

Mata, A. Paulina de la; Domínguez‐Vidal, Ana; Bosque-Sendra, Juan M.; Ruiz-Medina, A.; Cuadros-Rodrı́guez, Luis; Ayora‐Cañada, María José

doi:10.1016/j.foodcont.2011.08.013

Cited by 139 publications

(82 citation statements)

References 13 publications

(10 reference statements)

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“…The current methodologies include chromatographic [9][10][11][12][13] and spectral [14][15][16][17][18][19][20][21][22][23][24][25][26] procedures. Jabeur et al [9] recently applied gas chromatography (GC) and high performance liquid chromatography protocols to determine the minimum detectable quantities of soybean, corn, and sunflower adulterant oils in a specific EVOO cultivar by determining fatty acid (FA), triacylglycerol (TAG), and sterol compositions.…”

Section: Introductionmentioning

confidence: 99%

“…These techniques have been successfully used to quantify levels of walnut oil, refined olive oil [21], and sunflower oil [22] in EVOO. Internal reflection MIR spectroscopy and chemometrics were used by de le Mata et al [23] to distinguish between various blends of olive oils, while Bendini et al [24] investigated the capability to discriminate virgin olive oils based on geographic origin. Visible and NIR spectra were applied to the classification of EVOO from eastern Mediterranean countries on the basis of their geographical origin [24].…”

Section: Introductionmentioning

confidence: 99%

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Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near‐Infrared Spectroscopy and Chemometrics

Azizian¹,

Mossoba

Fardin‐Kia

et al. 2015

Lipids

116

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A new, rapid Fourier transform near infrared (FT-NIR) spectroscopic procedure is described to screen for the authenticity of extra virgin olive oils (EVOO) and to determine the kind and amount of an adulterant in EVOO. To screen EVOO, a partial least squares (PLS1) calibration model was developed to estimate a newly created FT-NIR index based mainly on the relative intensities of two unique carbonyl overtone absorptions in the FT-NIR spectra of EVOO and other mixtures attributed to volatile (5280 cm(-1)) and non-volatile (5180 cm(-1)) components. Spectra were also used to predict the fatty acid (FA) composition of EVOO or samples spiked with an adulterant using previously developed PLS1 calibration models. Some adulterated mixtures could be identified provided the FA profile was sufficiently different from those of EVOO. To identify the type and determine the quantity of an adulterant, gravimetric mixtures were prepared by spiking EVOO with different concentrations of each adulterant. Based on FT-NIR spectra, four PLS1 calibration models were developed for four specific groups of adulterants, each with a characteristic FA composition. Using these different PLS1 calibration models for prediction, plots of predicted vs. gravimetric concentrations of an adulterant in EVOO yielded linear regression functions with four unique sets of slopes, one for each group of adulterants. Four corresponding slope rules were defined that allowed for the determination of the nature and concentration of an adulterant in EVOO products by applying these four calibration models. The standard addition technique was used for confirmation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near‐Infrared Spectroscopy and Chemometrics

Azizian¹,

Mossoba

Fardin‐Kia

et al. 2015

Lipids

116

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“…The studies carried out in the last decade motivate the investigation of the potential application of FTIR spectroscopy to detect EVOO adulteration by addition of other lower cost edible oils [22,23]. Vegetable oil differentiation by this technique is possible according to their nature and composition on the base of spectral changes at specific wavenumbers, because some differences appear in the intensity and frequency at which the maximum absorbance of the bands is recorded in infrared spectra [24][25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment

et al. 2015

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Abstract:The structural changes induced in extra virgin olive oil (EVOO) by adulteration with soybean oil (SBO) and heat treatment at 185°C for 4 and 8 h were investigated using Attenuated Total Reflectance -Fourier Transform Infrared (ATR-FTIR) spectroscopy. Our results revealed that the band around 3006 cm -1 recorded shifts versus the percentage of adulterant. The changes in the absorbance at 3006 cm -1 (A3006) and in the ratio of the maximum heights of the bands at 3006 and 2925 cm −1 (A3006/A2925) were used to evaluate the EVOO adulteration. The regression analysis of A3006 and A3006/A2925 versus the percentage of adulterant was used to calculate the detection limits of adulteration. The time course of spectral changes showed that the oil heating caused notable modifications in the intensity of the absorption bands and induced no shifts in their exact position. The most relevant changes were reflected by conjugation and cis-trans isomerisation of double bonds, the formation of epoxides and widening of the band in the C=O region due to formation of secondary oxidation products. This study highlights that ATR-FTIR spectroscopy may be a promising means to differentiate among pure and adulterated oils and to study the thermooxidative processes in oils undergoing thermal stress.

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“…Adulterations as low as 0.5% w/w could be promptly detected in all cases, corroborating the better performance of this methodology over other alternative techniques, such as FTIR. [15] The methodology also showed to be quick (each sample required less than 1 min to be analyzed) and reliable (with the attainment of high sensitivities and specificities), not demanding chromatographic separation nor requiring a mandatory MS ion identification. Finally, it was demonstrated herein that the combination of ESI-MS with PLS-DA provides a promising approach capable to verify and attest the authenticity of EV olive oil.…”

Section: Discussionmentioning

confidence: 99%

“…However, chromatographic methods possess the disadvantages of being time consuming, spending substantial amounts of solvents and producing an undesirable chemical waste. Other studies have demonstrated that the use of alternative analytical techniques, especially when associated with chemometric methods, such as attenuated total reflectance Fourier transform infrared spectroscopy, [15] 1 H nuclear magnetic resonance, [16] excitation-emission fluorescence spectroscopy [17] and near-infrared spectroscopy, [18] are also able to reveal some sorts of illicit practices. Nevertheless, most of these methods have not been sensitive enough to detect EV adulterants below 10% w/w.…”

Section: Introductionmentioning

confidence: 99%

Electrospray ionization mass spectrometry and partial least squares discriminant analysis applied to the quality control of olive oil

et al. 2013

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Direct infusion electrospray ionization mass spectrometry in the positive ion mode [ESI(+)-MS] is used to obtain fingerprints of aqueous-methanolic extracts of two types of olive oils, extra virgin (EV) and ordinary (OR), as well as of samples of EV olive oil adulterated by the addition of OR olive oil and other edible oils: corn (CO), sunflower (SF), soybean (SO) and canola (CA). The MS data is treated by the partial least squares discriminant analysis (PLS-DA) protocol aiming at discriminating the above-mentioned classes formed by the genuine olive oils, EV (1) and OR (2), as well as the EV adulterated samples, i.e. EV/SO (3), EV/CO (4), EV/SF (5), EV/CA (6) and EV/OR (7). The PLS-DA model employed is built with 190 and 70 samples for the training and test sets, respectively. For all classes (1-7), EV and OR olive oils as well as the adulterated samples (in a proportion varying from 0.5 to 20.0% w/w) are properly classified. The developed methodology required no ions identification and demonstrated to be fast, as each measurement lasted about 3 min including the extraction step and MS analysis, and reliable, because high sensitivities (rate of true positives) and specificities (rate of true negatives) were achieved. Finally, it can be envisaged that this approach has potential to be applied in quality control of EV olive oils.

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Olive oil assessment in edible oil blends by means of ATR-FTIR and chemometrics

Cited by 139 publications

References 13 publications

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near‐Infrared Spectroscopy and Chemometrics

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near‐Infrared Spectroscopy and Chemometrics

Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment

Electrospray ionization mass spectrometry and partial least squares discriminant analysis applied to the quality control of olive oil

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