Recent Advances in Analytical Detection of Olive Oil Adulteration

Zhang, Jingyao; Sun, Huiyue; Lu, Weiying

doi:10.1021/acsfoodscitech.1c00254

Cited by 6 publications

(5 citation statements)

References 63 publications

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“…It can be observed that bands around 350-380 nm correspond to the highest absorbers for the emissions of free fatty acids, vitamins, phenolic compounds, and oxidation products, and the bands around 405 and 500 nm are related to the absorption of carotenoids, chlorophylls, and pheophytin. Considering the emission band registered between 400 and 600 nm, similar spectra have been recorded by other authors in refined vegetable oils, which relate this region to the emission of tocopherols (vitamin E), flavins, and their derivatives (vitamins from the B complex), and oxidation products such as hydroperoxides and free fatty acids [24,28,38,[41][42][43][44][45][46].…”

Section: Steady-statesupporting

confidence: 79%

“…Considering the emission band registered between 400 and 600 nm, similar spectra have been recorded by other authors in refined vegetable oils, which relate this region to the emission of tocopherols (vitamin E), flavins, and their derivatives (vitamins from the B complex), and oxidation products such as hydroperoxides and free fatty acids [24,28,38,[41][42][43][44][45][46].…”

Section: Steady-statesupporting

confidence: 79%

“…Several publications concerning the effect of packaging parameters can be cited for treating the materials with high nutritional and commercial value and the high rate of counterfeiting and adulteration to which they are subjected [21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Steady-State and Time-Resolved Fluorescence Spectroscopy as a Method for Assessing the Impact of Photo-Oxidation on Refined Soybean Oils

Lopes

Courrol

2023

Foods

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The type of material used in packaging, lighting, and storage time can impact food quality during storage. This study aimed to investigate the progress of photosensitized oxidation in refined soybean oil using steady-state and time-resolved fluorescence spectroscopy. The experiment was conducted through accelerated photo-oxidation with Light-Emitting Diode (LED) in samples stored for ten days at room temperature (26.0 ± 2.0 °C) in clear polyethylene terephthalate (PET) packaging of different colors and different transmission spectra in the UV and visible range. Emission spectra were obtained with excitation at 373, 405, and 500 nm, resulting in two main emission peaks: the first with maximum emission between 430 and 555 nm and the second at around 660 nm. Fluorescence decay curves were obtained with excitation at 340 and 405 nm. The results indicated that transparent PET bottles are not effective in protecting soybean oil from photosensitized oxidation under the studied conditions. Strong correlations were observed between fluorescence parameters and peroxide and conjugated diene values, indicators of lipid oxidation progress. Fluorescence spectroscopy has several advantages over traditional methods as it is a simple, fast, low-cost, and low-waste technique.

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Section: Steady-statesupporting

confidence: 79%

Section: Steady-statesupporting

confidence: 79%

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Evaluation of Steady-State and Time-Resolved Fluorescence Spectroscopy as a Method for Assessing the Impact of Photo-Oxidation on Refined Soybean Oils

Lopes

Courrol

2023

Foods

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“…The most frequent adulteration of olive oil involves blending with less expensive and readily available vegetable/seed oils. The assessment of olive oil authenticity is an extremely important and challenging process aimed at protecting consumers and producers and, therefore, is the focus of intensive research efforts . The challenge has two aspects: (a) determining whether the olive oil sample is adulterated and (b) identifying the added vegetable oil.…”

Section: Introductionmentioning

confidence: 99%

Screening Method for the Visual Discrimination of Olive Oil from Other Vegetable Oils by a Multispecies DNA Sensor

Christopoulou,

Mamoulaki,

Mitsiakou

et al. 2024

Anal. Chem.

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Olive oil is a prominent agricultural product which, in addition to its nutritional value and unique organoleptic characteristics, offers a variety of health benefits protecting against cardiovascular disease, cancer, and neurodegenerative diseases. The assessment of olive oil authenticity is an extremely important and challenging process aimed at protecting consumers and producers. The most frequent adulteration involves blending with less expensive and readily available vegetable/seed oils. The methods for adulteration detection, whether based on changes in metabolite profiles or based on DNA markers, require advanced and expensive instrumentation combined with powerful chemometric and statistical tools. To this end, we present a simple, multiplex, and inexpensive screening method based on the development of a multispecies DNA sensor for sample interrogation with the naked eye. It is the first report of a DNA sensor for olive oil adulteration detection with other plant oils. The sensor meets the 2-fold challenge of adulteration detection, i.e., determining whether the olive oil sample is adulterated and identifying the added vegetable oil. We have identified unique, nucleotide variations, which enable the discrimination of seven plant species (olive, corn, sesame, soy, sunflower, almond, and hazelnut). Following a single PCR step, a 20 min multiplex plant-discrimination reaction is performed, and the products are applied directly to the sensing device. The plant species are visualized as red spots using functionalized gold nanoparticles as reporters. The spot position reveals the identity of the plant species. As low as <5–10% of adulterant was detected with particularly good reproducibility and specificity.

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“…This rapid analysis is practically unfeasible with MIR microscopes based on a glow bar source. This is also a novel combination of MIR spectroscopy and multivariate analysis in the field of food analysis. − This combination is more often seen to be employed in a classification or a multivariate model-based assay role. − …”

Section: Introductionmentioning

confidence: 99%

Quantum Cascade Laser Infrared Microscopy and In Situ Infant Formula Foam Wall Characterization

Barton

McAuliffe

Lewis

2022

ACS Food Sci. Technol.

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Quantum cascade laser (QCL) mid infrared (MIR) microscopy has been applied to the analysis of the composition of persistent foam generated by the reconstituted infant formula. A set of three infant formulae were examined. The set was composed of a reference formula, exhibiting acceptable foam dissipation, and two additional infant formulae, where the foam persists after reconstitution. The foam wall samples were measured immediately after reconstitution and without any destructive or composition altering preparation. The relative thickness of the foam wall produced by the samples was elucidated by the QCL transmission measurement. Fat in the form of globules was observed in the foam wall samples. Principal component analysis of hyperspectral data cubes extracted from the QCL measurements allowed for estimation of the fat globule diameter distribution and the fraction of the field of view occupied by fat globules. Multivariate curve resolution was applied to average MIR spectra calculated from the foam wall samples, and the relative macronutrient concentrations present were estimated. The foam wall thickness and water content provided the most useful data in relation to discussing the possible mechanisms driving the persistent foaming, and this is discussed with reference to the published data related to foam formation in aqueous dairy solutions.

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Recent Advances in Analytical Detection of Olive Oil Adulteration

Cited by 6 publications

References 63 publications

Evaluation of Steady-State and Time-Resolved Fluorescence Spectroscopy as a Method for Assessing the Impact of Photo-Oxidation on Refined Soybean Oils

Evaluation of Steady-State and Time-Resolved Fluorescence Spectroscopy as a Method for Assessing the Impact of Photo-Oxidation on Refined Soybean Oils

Screening Method for the Visual Discrimination of Olive Oil from Other Vegetable Oils by a Multispecies DNA Sensor

Quantum Cascade Laser Infrared Microscopy and In Situ Infant Formula Foam Wall Characterization

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