Seed oil detection in extra virgin olive oil by differential scanning calorimetry

Pereira, Lucas H.; Pereira, Juliana; Garcia, Jerusa Simone; Trevisan, Marcello G.

doi:10.1007/s10973-023-12178-1

Cited by 4 publications

(2 citation statements)

References 34 publications

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“…During the second heating and cooling profile, several endothermic and exothermic peaks were observed for the thermograms of the oleogel samples. Firstly, all the oleogels had a melting peak in the range between −40 and 0 • C, which was consistent with the endothermic peak that was recorded for the oil samples; this endothermic peak was also reported by other authors that studied the thermal behavior of vegetable oils [31,32] and was mostly related to the high content of low-melting triacylglycerols and the high proportion of mono-and polyunsaturated fatty acids that are the main components of the vegetable oils used to prepare oleogels [33]. The second melting peak was similar to the peak recorded in the first heating profile; however, the melting enthalpy was lower when compared with the first heating, thereby suggesting that after the first heating and cooling profile, the structure of the oleogel changed.…”

Section: Thermal Properties Of Oleogelssupporting

confidence: 89%

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Ropciuc,

Dranca,

Oroian

et al. 2024

Gels

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Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G′ (storage modulus) than those of G″ (loss modulus) in the temperature range of 20–90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough’s starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

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Section: Thermal Properties Of Oleogelssupporting

confidence: 89%

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Ropciuc,

Dranca,

Oroian

et al. 2024

Gels

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“…A commonly followed strategy for the development of analytical methods aims to investigate and exploit changes in the profile of small molecules and metabolites that occur when olive oil is mixed with other vegetable oils. Methods based on NMR, , chromatographic techniques combined with mass spectrometry, , FTIR and Raman spectroscopy, , UV–vis and fluorescence spectroscopy, , and methods based on the differences on the refractive index, differential scanning calorimetry, and hyperspectral imaging combined with chemometrics − were developed for monitoring the changes of metabolites such as fatty acids, triacylglycerols, phospholipids, tocopherols, pigments, flavonoids, triterpenes etc., or other parameters, in olive oil blends. Table S1 (Supporting Information, SI) presents an extensive list of the reported methods, which have been categorized based on the techniques used.…”

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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A review of advanced techniques for detecting the authenticity and adulteration of camellia oil

Farooq,

Ahmad,

Ali

et al. 2023

J Americ Oil Chem Soc

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Camellia oil, one of the four major woody oils globally, possesses exceptional nutritional value due to its high contents of unsaturated fatty acids and functional compounds like tocopherols, phenolics, and chlorophyll. Unfortunately, due to high demand and cost, fraudsters deliberately mix lower‐quality vegetable oils with camellia oil for profits. This has raised concerns among stakeholders, prompting the need for robust authentication methods. This review provides a concise overview of various analytical techniques employed to assess the authenticity, quality, and potential adulteration of camellia oil. Several techniques, such as chromatography, isotope‐ratio mass spectrometry (IRMS), ion mobility spectrometry (IMS), differential scanning calorimetry (DSC), plasma‐based and deoxyribonucleic acid (DNA)‐based techniques, as well as emerging methods like electronic noses and electronic tongues, are discussed. Notably, traditional chromatographic techniques (GC and HPLC) are reported to be time‐consuming, laborious, employ toxic chemicals, and require complicated sample pretreatments. DNA techniques also face challenges in detecting adulterants due to the complex refining processes of camellia oil, including high‐temperature decolorization and deodorization, which reduce DNA content and induce degradation. In contrast, spectroscopic techniques such as fluorescence spectroscopy, nuclear magnetic resonance, and infrared (near, mid, far) spectroscopy combined with chemometric analyses, have emerged as reliable, rapid, simple, sensitive, and accurate alternative analytical tools for the quality control of camellia oil.

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Seed oil detection in extra virgin olive oil by differential scanning calorimetry

Cited by 4 publications

References 34 publications

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making

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

A review of advanced techniques for detecting the authenticity and adulteration of camellia oil

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