Portable NIR Spectrometer for Prediction of Palm Oil Acidity

Kaufmann, Karine Cristine; Favero, Flávia de Faveri; Vasconcelos, Marcus Arthur Marçal de; Godoy, Helena Teixeira; Sampaio, Klicia Araújo; Barbin, Douglas Fernandes

doi:10.1111/1750-3841.14467

Cited by 30 publications

(11 citation statements)

References 26 publications

(32 reference statements)

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“…The possible reasons for this difference are the influence of the oil sample itself (growing environment, harvest season, pressing method) on the FT-IR spectrum and the effect of the selected wavelength range on the PCA analysis. [57,58] In summary, these results indicate that PCA is better at identifying SO than PO adulterated in EPO.…”

Section: Pca Of Adulterated Oil Ft-ir Spectramentioning

confidence: 89%

Identification of Adulterated Evening Primrose Oil Based on GC‐MS and FT‐IR Combined with Chemometrics

Pan

Yang

Chen

et al. 2022

Euro J Lipid Sci & Tech

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Evening primrose oil has a high market value due to its rich unsaturated fatty acids, so it is likely to be adulterated under the drive of economic interests. In this study, evening primrose oil's fatty acid and physicochemical properties are systematically determined, and the characteristic fatty acids are screened out. The feasibilities of GC‐MS and FT‐IR in identifying oil adulteration are also evaluated. Evening primrose oil's major fatty acids are linoleic acid (C18:2), γ‐linolenic acid (C18:3n6), palmitic acid (C16:0), oleic acid (C18:1), and stearic acid (C18:0). In addition, palmitoleic acid (C16:1), hexadecadienoic acid (C16:2), nonadecanoic acid (C19:0), eicosatrienoic acid (C20:3), erucic acid (C22:1), tricosanoic acid (C23:0) and lignoceric acid (C24:0) are rarely detected in other related studies on the evening primrose oil. This study uses fatty acids as indicators, hierarchical cluster analysis, and cosine similarity analysis to identify the evening primrose oil mixed with >5% peanut oil and >10% sunflower oil. Besides, the principal component analysis also distinguishes evening primrose oil blended with different proportions of peanut and sunflower oils. In summary, this study confirms that fatty acids can be characteristic indexes to identify adulterated evening primrose oil by GC‐MS and FT‐IR combined with chemometrics. Practical Applications: This study further clarifies the major and characteristic fatty acids of evening primrose oil. On this basis, the adulteration of evening primrose oil (taking peanut oil and sunflower oil as an example) is identified. Therefore, it is helpful to assess the quality and identify the authenticity of the evening primrose oil, which is vital for the stability of the evening primrose oil market and the interests of consumers. These methods combined with chemometrics can also be extended to ensure the certification of other oils and to classify oils into different classes. The improvements in vegetable oil quality will also benefit the vegetable oil industry and control bodies.

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Section: Pca Of Adulterated Oil Ft-ir Spectramentioning

confidence: 89%

Identification of Adulterated Evening Primrose Oil Based on GC‐MS and FT‐IR Combined with Chemometrics

Pan

Yang

Chen

et al. 2022

Euro J Lipid Sci & Tech

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“…Applying the same wavelength range, Yan et al, 2019 [ 142 ], were able to successfully discriminate extra virgin olive oil from olive oils of lower quality (94–100% accuracy) and align most components with respective spectral bands. Moreover, the classification in quality grades according to acid value was successful for peanut oil (R 2 P 0.94, RMSEP 0.30, [ 143 ]), and palm oil (R 2 P 0.97, RMSEP 4.6, [ 144 ]). In addition, the dilution with lower-quality oils and the dilution with toxic, nonedible mineral oils in concentration ranges of 0.5–10% were sufficiently determined (R 2 CV 0.99, RMSEP 0.23–0.32%) according to the studies of Picouet et al, 2018 [ 145 ].…”

Section: Current Applications Of Handheld Devices For Food Authenticationmentioning

confidence: 99%

Handheld Devices for Food Authentication and Their Applications: A Review

Müller-Maatsch

Ruth

2021

Foods

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This review summarises miniaturised technologies, commercially available devices, and device applications for food authentication or measurement of features that could potentially be used for authentication. We first focus on the handheld technologies and their generic characteristics: (1) technology types available, (2) their design and mode of operation, and (3) data handling and output systems. Subsequently, applications are reviewed according to commodity type for products of animal and plant origin. The 150 applications of commercial, handheld devices involve a large variety of technologies, such as various types of spectroscopy, imaging, and sensor arrays. The majority of applications, ~60%, aim at food products of plant origin. The technologies are not specifically aimed at certain commodities or product features, and no single technology can be applied for authentication of all commodities. Nevertheless, many useful applications have been developed for many food commodities. However, the use of these applications in practice is still in its infancy. This is largely because for each single application, new spectral databases need to be built and maintained. Therefore, apart from developing applications, a focus on sharing and re-use of data and calibration transfers is pivotal to remove this bottleneck and to increase the implementation of these technologies in practice.

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“…Some of them include anti-carcinogenic effects, reduction of cholesterol absorption, and decrease in blood levels of low-density lipoprotein (LDL) [207,208]. For these reasons, several scientific groups have focused on development of NIR spectroscopy methods for evaluation of quality, as well as determination of various components present in edible oils [194,[209][210][211][212][213]. Liu and co-workers [209] developed a chemometric method using NIR spectroscopy for quantification of phytosterols in peanut, corn, soybean, and colza oils.…”

Section: Edible Oilsmentioning

confidence: 99%

“…Slopes of both calibration techniques employed by these authors are in good agreement, demonstrating that PLS calibration models could be employed as a non-destructive, fast, and easy methodology for the quantification of phytosterols in edible oils. Another research group investigated the free fatty acids (FFA) content in palm oil using a portable NIR spectrometer coupled to unsupervised and supervised multivariate analysis [210]. In this case, Kaufmann et al were able to discriminate palm oils samples with different contents of FFA through linear discriminant analysis (LDA) and k-NN algorithms achieving 100% accuracy.…”

Section: Edible Oilsmentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

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Portable NIR Spectrometer for Prediction of Palm Oil Acidity

Cited by 30 publications

References 26 publications

Identification of Adulterated Evening Primrose Oil Based on GC‐MS and FT‐IR Combined with Chemometrics

Identification of Adulterated Evening Primrose Oil Based on GC‐MS and FT‐IR Combined with Chemometrics

Handheld Devices for Food Authentication and Their Applications: A Review

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

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