Development of Methods for the Classification of Vegetable Oils According to Their Botanical Origin

2012 ◽  
pp. 105-136
Author(s):  
María Jesús Lerma García
Keyword(s):  
Vegetable Oils ◽  
Botanical Origin

Classification of vegetable oils according to their botanical origin using n-alkane profiles established by GC–MS

2015 ◽  
Vol 167 ◽  
pp. 36-39 ◽  
Author(s):  
F. Troya ◽  
M.J. Lerma-García ◽  
J.M. Herrero-Martínez ◽  
E.F. Simó-Alfonso
Keyword(s):  
Vegetable Oils ◽  
Botanical Origin

Capillary Electrophoresis of Free Fatty Acids by Indirect Ultraviolet Detection: Application to the Classification of Vegetable Oils According to Their Botanical Origin

2011 ◽  
Vol 59 (20) ◽  
pp. 10775-10780 ◽  
Author(s):  
María Vergara-Barberán ◽  
Aarón Escrig-Doménech ◽  
María Jesús Lerma-García ◽  
Ernesto Francisco Simó-Alfonso ◽  
José Manuel Herrero-Martínez
Keyword(s):  
Fatty Acids ◽  
Capillary Electrophoresis ◽  
Free Fatty Acids ◽  
Vegetable Oils ◽  
Botanical Origin ◽  
Ultraviolet Detection

Classification of vegetable oils according to their botanical origin using sterol profiles established by direct infusion mass spectrometry

2008 ◽  
Vol 22 (7) ◽  
pp. 973-978 ◽  
Author(s):  
María J. Lerma-García ◽  
Guillermo Ramis-Ramos ◽  
José M. Herrero-Martínez ◽  
Ernesto F. Simó-Alfonso
Keyword(s):  
Mass Spectrometry ◽  
Vegetable Oils ◽  
Botanical Origin ◽  
Direct Infusion ◽  
Direct Infusion Mass Spectrometry

Fast-HPLC Fingerprinting to Discriminate Olive Oil from Other Edible Vegetable Oils by Multivariate Classification Methods

2017 ◽  
Vol 100 (2) ◽  
pp. 345-350 ◽  
Author(s):  
Ana M Jiménez-Carvelo ◽  
Antonio González-Casado ◽  
Estefanía Pérez-Castaño ◽  
Luis Cuadros-Rodríguez
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Support Vector ◽  
Classification Methods ◽  
Multivariate Classification ◽  
Chromatographic Fingerprint ◽  
K Nearest Neighbors ◽  
Pls Discriminant Analysis

Abstract A new analytical method for the differentiation of olive oil from other vegetable oils using reversed-phaseLC and applying chemometric techniques was developed. A 3 cm short column was used to obtain the chromatographic fingerprint of the methyl-transesterified fraction of each vegetable oil. The chromatographic analysis tookonly 4 min. The multivariate classification methods used were k-nearest neighbors, partial least-squares (PLS) discriminant analysis, one-class PLS, support vector machine classification, and soft independent modeling of class analogies. The discrimination of olive oil from other vegetable edible oils was evaluated by several classification quality metrics. Several strategies for the classification of the olive oil wereused: one input-class, two input-class, and pseudo two input-class.

scholarly journals CERTIFICATION OF VEGETABLE OILS AND QUALITY CONTROL IN THE TECHNOLOGICAL PROCESS OF PRODUCTION

2019 ◽  
Vol 2019 (4) ◽  
pp. 119-126
Author(s):  
CH Bekmurotov ◽  
Keyword(s):  
Quality Control ◽  
Technological Process ◽  
Vegetable Oils ◽  
Raw Materials ◽  
Cottonseed Oil ◽  
Product Classification ◽  
Cotton Seeds ◽  
The Cost

The article reviewed the certification and quality control of the technological process for the production of vegetable oil. There is a procedure for packaging, quality control of products, determination of quality indicators and quality control of finished products. The procedure for using refined cottonseed oil and its varieties, the requirements for placement and storage of vegetable oils, as specified in the regulatory documents, the quality control of vegetable oils and other solutions for cottonseed oil are provided. The gas analyzer shows a solution for measuring the amount of solution by painting the tubes of a mixture of gas and air in oil. Detailed information on the production of vegetable oils, the cost of raw materials, the level of fat content of cotton seeds and the methods used to produce oil from cotton seeds. Methods for certification of vegetable oils, types of quality control, methods of testing and quality determination are presented. It was shown that the procedure for refined production of cottonseed oils and their types, as well as the state of the product classification of products based on the method of producing vegetable oils for consumer purposes, analysis of the sequence of refined oils and refining processes.

Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

2020 ◽  
Vol 159 ◽  
pp. 105544
Author(s):  
Flavia T. Borghi ◽  
Priscilla C. Santos ◽  
Francine D. Santos ◽  
Márcia H.C. Nascimento ◽  
Thayná Corrêa ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Near Infrared ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Infrared Spectrometer ◽  
Near Infrared Spectrometer

scholarly journals Morphological, Physicochemical and FTIR Spectroscopic Properties of Bee Pollen Loads from Different Botanical Origin

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 3974 ◽  
Author(s):  
Sara Castiglioni ◽  
Paola Astolfi ◽  
Carla Conti ◽  
Elga Monaci ◽  
Mariassunta Stefano ◽  
...  
Keyword(s):  
Spectroscopic Properties ◽  
Botanical Origin ◽  
Spectra Analysis ◽  
Bee Pollen ◽  
Pollen Loads ◽  
Visual Identification ◽  
Pollen Content ◽  
Bee Foraging ◽  
Typical Composition

Bee pollen loads generally have a homogeneous and monospecific pollen content and assume a typical form and color, due to the typical bee foraging habits, thus having a typical composition related to the botanical origin. The present study aims to characterize bee pollen loads belonging to different botanical species using morphological, spectroscopic and color properties and to find relationships between these variables. IR spectra analysis allowed to have a reliable picture of the components present in the different samples; color and granulometry permits a visual identification of pollen load belonging to different species. Multivariate analysis enabled differentiation among the botanical origin of most of the bee pollen samples, grouping them according to the family and the genus and confirming the possibility to use IR and color measurements for the evaluative analysis and classification of bee pollen samples, to promote the consumption of this bee product as functional food.

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