Rapid detection of Chinese-specific peony seed oil by using confocal Raman spectroscopy and chemometrics

Wang, Hongpeng; Xin, Yingjian; Ma, Huanzhen; Fang, Peipei; Li, Chenhong; Xiong, Wei; He, Zhiping; Jia, Jianjun; Ling, Zongcheng

doi:10.1016/j.foodchem.2021.130041

Cited by 23 publications

(10 citation statements)

References 39 publications

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“…The physical state of these ingredients must also be taken into account; that is, at room temperature, the semisolid CNO only presented a peak at 1133.10 cm −1 , and the liquid SIO did not present any peak in this region. This characteristic of the SIO spectrum agrees with the spectra of peony seed oil, soybean oil, and extra virgin olive oil reported by Wang et al [ 37 ]. Bresson et al [ 34 ] affirms that the peak at 1100 cm −1 is representative of the solid state of CB and is not shown in the liquid state.…”

Section: Discussionsupporting

confidence: 91%

“…Then, although the spectra for edible vegetable oils were similar ( Figure 1 ), it could be seen that they exhibit some differences which are small but enable their discrimination [ 35 ]. Wang et al [ 37 ] reported a peak at 3016 cm −1 in the Chinese-specific peony seed oil spectrum. This peak is located in the region =C–H stretching vibration of the methyl linoleate group (cis, cis diene) of RCH=CHR, and it is used in the evaluation of oils with different unsaturation degrees.…”

Section: Discussionmentioning

confidence: 99%

“…Likewise, this peak was observed at 1658 cm −1 by De Géa Neves et al [ 18 ] in the Raman spectrum of CNO and was used as a differentiating pattern between CNO and other vegetable oils. The peak at 1445 cm −1 is related to the C–H deformation vibration, and the peak at 1658 cm −1 is assigned to cis C=C bonds, both of which provide the degree of unsaturation value [ 35 , 37 ]. Therefore, these peaks can be useful to determine the degree of unsaturation of CB, CNO, and SIO.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Castro–Alayo

Torrejón-Valqui

Cayo-Colca

et al. 2021

Foods

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Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution–alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Castro–Alayo

Torrejón-Valqui

Cayo-Colca

et al. 2021

Foods

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“…The predictive R 2 values of the established PCR models ranged from 0.979 to 0.998, while the RMSEP ranged from 1.51% to 0.46% v / v , and the highest RPD was 23.02. Wang et al [ 101 ] analyzed the fatty acid compositions of peony seed oil based on its characteristic Raman peaks. The established PCR model successfully quantified the content of peony seed oil in other oils with a small residual error.…”

Section: Chemometric Methodsmentioning

confidence: 99%

A Review of Advanced Methods for the Quantitative Analysis of Single Component Oil in Edible Oil Blends

Bian

Wang

et al. 2022

Foods

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Edible oil blends are composed of two or more edible oils in varying proportions, which can ensure nutritional balance compared to oils comprising a single component oil. In view of their economical and nutritional benefits, quantitative analysis of the component oils in edible oil blends is necessary to ensure the rights and interests of consumers and maintain fairness in the edible oil market. Chemometrics combined with modern analytical instruments has become a main analytical technology for the quantitative analysis of edible oil blends. This review summarizes the different oil blend design methods, instrumental techniques and chemometric methods for conducting single component oil quantification in edible oil blends. The aim is to classify and compare the existing analytical techniques to highlight suitable and promising determination methods in this field.

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“…Raman spectroscopy is increasingly used for qualitative and quantitative analysis in food quality control [ 14 , 15 , 16 , 17 , 18 , 19 , 20 ]. It can be useful to analyze different types of milk (raw, pasteurized, homogenized, and skimmed) [ 17 ], as well as whole-milk powder [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Milk Microstructure Using Raman Hyperspectral Imaging

Surkova

Bogomolov

2023

Molecules

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Optical spectroscopic analysis of the chemical composition of milk in its natural state is complicated by a complex colloidal structure, represented by differently sized fat and protein particles. The classical techniques of molecular spectroscopy in the visible, near-, and mid-infrared ranges carry only bulk chemical information about a sample, which usually undergoes a destructive preparation stage. The combination of Raman spectroscopy with confocal microscopy provides a unique opportunity to obtain a vibrational spectrum at any single point of the sample volume. In this study, scanning confocal Raman microscopy was applied for the first time to investigate the chemical microstructure of milk using samples of various compositions. The obtained hyperspectral images of selected planes in milk samples are represented by three-dimensional data arrays. Chemometric data analysis, in particular the method of multivariate curve resolution, has been used to extract the chemical information from complex partially overlaid spectral responses. The results obtained show the spatial distribution of the main chemical components, i.e., fat, protein, and lactose, in the milk samples under study using intuitive graphical maps. The proposed experimental and data analysis method can be used in an advanced chemical analysis of natural milk and products on its basis.

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Rapid detection of Chinese-specific peony seed oil by using confocal Raman spectroscopy and chemometrics

Cited by 23 publications

References 39 publications

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

A Review of Advanced Methods for the Quantitative Analysis of Single Component Oil in Edible Oil Blends

Analysis of Milk Microstructure Using Raman Hyperspectral Imaging

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