Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil

Omwange, Ken Abamba; Riza, Dimas Firmanda Al; Saito, Yoshito; Suzuki, Tetsuhito; Ogawa, Yuichi; Shiraga, Keiichiro; Giametta, Ferruccio; Kondo, Naoshi

doi:10.1016/j.foodcont.2021.107906

Cited by 29 publications

(11 citation statements)

References 43 publications

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“…Recently, fluorescence and UV spectroscopies have gained interest for FFA determination since a limited number of samples can be detected by the FTIR method ( Figure 13 ). The spectra of olive oil samples might be between 200 and 800 nm in UV spectroscopy and 300–800 nm in fluorescence spectroscopy, while this range is 4000–450 cm −1 for FTIR [ 135 , 136 ]. The primary and secondary oxidation products might be determined by UV spectroscopy, whose data utilizes the matrix form for determination and prediction [ 17 , 135 ].…”

Section: Alternative Methods For Ffa Determinationmentioning

confidence: 99%

A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review

Uçar,

Gholami,

Svobodová

et al. 2024

Foods

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The quality of oil is highly dependent on its free fatty acid (FFA) content, especially due to increased restrictions on renewable fuels. As a result, there has been a growing interest in free fatty acid determination methods over the last few decades. While various standard methods are currently available, such as the American Oil Chemists Society (AOCS), International Union of Pure and Applied Chemistry (IUPAC), and Japan Oil Chemists’ Society (JOCS), to obtain accurate results, there is a pressing need to investigate a fast, accurate, feasible, and eco-friendly methodology for determining FFA in biological materials. This is owing to inadequate characteristics of the methods, such as solvent consumption and reproducibility, among others. This study aims to investigate FFA determination methods to identify suitable approaches and introduce a fresh perspective.

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Section: Alternative Methods For Ffa Determinationmentioning

confidence: 99%

A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review

Uçar,

Gholami,

Svobodová

et al. 2024

Foods

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“…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%

“…In addition, the development of embedded computing devices that can rapidly and simultaneously use fluorescence and other optical information is also a focus of research. Several studies have reported a combination of fluorescence and visible images (Al Riza et al., 2019; Nie et al., 2020; Omwange et al., 2021a, 2021b; Zhuang et al., 2022), as well as a combination of fluorescence, Vis–NIR spectroscopy, and visible images (Yang et al., 2022). Commercial PhasmaFood devices have also been used to obtain the NIR, visible, and fluorescence spectra of food samples (Müller‐Maatsch et al., 2021; Weesepoel et al., 2021).…”

Section: Conclusion and Prospectsmentioning

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

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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.

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“…To address these issues, fluorescence hyperspectral imaging technology (FHSI), which obtains spectral and spatial information simultaneously, can be used. It has the benefits of high selectivity, practical operation, good reproducibility, and practical sampling [29]. Furthermore, the fluorescence hyperspectral system collects images faster than the hyperspectral imaging system.…”

Section: Introductionmentioning

confidence: 99%

The Rapid Non-Destructive Detection of Adulteration and Its Degree of Tieguanyin by Fluorescence Hyperspectral Technology

Kang

2022

Molecules

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Tieguanyin is one of the top ten most popular teas and the representative of oolong tea in China. In this study, a rapid and non-destructive method is developed to detect adulterated tea and its degree. Benshan is used as the adulterated tea, which is about 0%, 10%, 20%, 30%, 40%, and 50% of the total weight of tea samples, mixed with Tieguanyin. Taking the fluorescence spectra from 475 to 1000 nm, we then established the 2-and 6-class discriminant models. The 2-class discriminant models had the best evaluation index when using SG-CARS-SVM, which can reach a 100.00% overall accuracy, 100.00% specificity, 100% sensitivity, and the least time was 1.2088 s, which can accurately identify pure and adulterated tea; among the 6-class discriminant models (0% (pure Tieguanyin), 10, 20, 30, 40, and 50%), with the increasing difficulty of adulteration, SNV-RF-SVM had the best evaluation index, the highest overall accuracy reached 94.27%, and the least time was 0.00698 s. In general, the results indicated that the two classification methods explored in this study can obtain the best effects. The fluorescence hyperspectral technology has a broad scope and feasibility in the non-destructive detection of adulterated tea and other fields.

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Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil

Cited by 29 publications

References 43 publications

A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review

A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review

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

The Rapid Non-Destructive Detection of Adulteration and Its Degree of Tieguanyin by Fluorescence Hyperspectral Technology

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