Stepwise strategy based on 1H-NMR fingerprinting in combination with chemometrics to determine the content of vegetable oils in olive oil mixtures

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.

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Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils

Food Analytical Methods ◽

10.1007/s12161-018-1360-5 ◽

2018 ◽

Vol 12 (1) ◽

pp. 293-304 ◽

Cited By ~ 4

Author(s):

Paula Freitas Filoda ◽

Lucas Flores Fetter ◽

Franccesca Fornasier ◽

Rosana de Cassia de Souza Schneider ◽

Gilson Augusto Helfer ◽

...

Keyword(s):

Olive Oil ◽

Vegetable Oils

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One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction

Food Chemistry ◽

10.1016/j.foodchem.2016.10.103 ◽

2017 ◽

Vol 221 ◽

pp. 1784-1791 ◽

Cited By ~ 21

Author(s):

Ana M. Jiménez-Carvelo ◽

Estefanía Pérez-Castaño ◽

Antonio González-Casado ◽

Luis Cuadros-Rodríguez

Keyword(s):

Liquid Chromatography ◽

Olive Oil ◽

Vegetable Oils ◽

Normal Phase ◽

Phase Liquid

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Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy

LWT ◽

10.1006/fstl.2001.0864 ◽

2002 ◽

Vol 35 (1) ◽

pp. 99-103 ◽

Cited By ~ 104

Author(s):

A Tay ◽

R.K Singh ◽

S.S Krishnan ◽

J.P Gore

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Olive Oil ◽

Fourier Transform Infrared Spectroscopy ◽

Vegetable Oils ◽

Fourier Transform Infrared

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Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

Czech Journal of Food Sciences ◽

10.17221/968-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S185-S187 ◽

Cited By ~ 4

Author(s):

Z. Réblová ◽

D. Tichovská ◽

M. Doležal

Keyword(s):

Fatty Acid ◽

Soybean Oil ◽

Olive Oil ◽

Vegetable Oils ◽

Sunflower Oil ◽

Rapeseed Oil ◽

Degradation Rate ◽

Plant Oils ◽

Oil Sunflower ◽

High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

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Traceability of “Tuscan PGI” Extra Virgin Olive Oils by 1H NMR Metabolic Profiles Collection and Analysis

Metabolites ◽

10.3390/metabo8040060 ◽

2018 ◽

Vol 8 (4) ◽

pp. 60 ◽

Cited By ~ 9

Author(s):

Chiara Roberta Girelli ◽

Laura Del Coco ◽

Samanta Zelasco ◽

Amelia Salimonti ◽

Francesca Luisa Conforti ◽

...

Keyword(s):

Olive Oil ◽

1H Nmr ◽

Large Scale ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Added Value ◽

Metabolic Profiles ◽

The European Union ◽

Virgin Olive Oils ◽

Olive Oils

According to Coldiretti, Italy still continues to hold the European Quality record in extra virgin olive oils with origin designation and protected geographical indication (PDO and PGI). To date, 46 Italian brands are recognized by the European Union: 42 PDO and 4 PGI (Tuscan PGI, Calabria PGI; Tuscia PGI and PGI Sicily). Specific regulations, introduced for these quality marks, include the designation of both the geographical areas and the plant varieties contributing to the composition of the olive oil. However, the PDO and PGI assessment procedures are currently based essentially on farmer declarations. Tuscan PGI extra virgin olive oil is one of the best known Italian trademarks around the world. Tuscan PGI varietal platform is rather wide including 31 specific olive cultivars which should account for at least 95% of the product. On the other hand, while the characteristics of other popular Italian extra virgin olive oils (EVOOs) cultivars from specific geographical areas have been extensively studied (such as those of Coratina based blends from Apulia), little is still known about Tuscan PGI EVOO constituents. In this work, we performed, for the first time, a large-scale analysis of Tuscan PGI monocultivar olive oils by 1H NMR spectroscopy and multivariate statistical analyses (MVA). After genetic characterization of 217 leaf samples from 24 selected geographical areas, distributed all over the Tuscany, a number of 202 micro-milled oil samples including 10 PGI cultivars, was studied. The results of the present work confirmed the need of monocultivar genetically certified EVOO samples for the construction of 1H-NMR-metabolic profiles databases suitable for cultivar and/or geographical origin assessment. Such specific PGI EVOOs databases could be profitably used to justify the high added value of the product and the sustainability of the related supply chain.

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