Self-organizing maps and learning vector quantization networks as tools to identify vegetable oils and detect adulterations of extra virgin olive oil

2010 ◽  
pp. 313-318 ◽  
Author(s):  
José S. Torrecilla ◽  
Ester Rojo ◽  
Mercedes Oliet ◽  
Juan C. Domínguez ◽  
Francisco Rodríguez
Keyword(s):  
Olive Oil ◽  
Vector Quantization ◽  
Vegetable Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Learning Vector Quantization ◽  
Self Organizing Maps ◽  
Self Organizing

Self-Organizing Maps and Learning Vector Quantization Networks As Tools to Identify Vegetable Oils

2009 ◽  
Vol 57 (7) ◽  
pp. 2763-2769 ◽  
Author(s):  
José S. Torrecilla ◽  
Ester Rojo ◽  
Mercedes Oliet ◽  
Juan C. Domínguez ◽  
Francisco Rodríguez
Keyword(s):  
Vector Quantization ◽  
Vegetable Oils ◽  
Learning Vector Quantization ◽  
Self Organizing Maps ◽  
Self Organizing

Self-organizing maps based on chaotic parameters to detect adulterations of extra virgin olive oil with inferior edible oils

2013 ◽  
Vol 118 (4) ◽  
pp. 400-405 ◽  
Author(s):  
José S. Torrecilla ◽  
John C. Cancilla ◽  
Gemma Matute ◽  
Pablo Díaz-Rodríguez ◽  
Ana I. Flores
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Self Organizing Maps ◽  
Self Organizing

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 Non-Targeted Authentication Approach for Extra Virgin Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 221
Author(s):  
Didem Peren Aykas ◽  
Ayse Demet Karaman ◽  
Burcu Keser ◽  
Luis Rodriguez-Saona
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Least Squares Regression ◽  
Excellent Correlation ◽  
Pattern Recognition Analysis ◽  
Targeted Approach ◽  
Independent Model

The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.

scholarly journals Determination of Biophenols in Olive Oil

2014 ◽  
Author(s):  
Li Sheng
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Internal Standard ◽  
Extra Virgin Olive Oil ◽  
Hplc Method ◽  
Food Labels ◽  
Analytical Standards

Vegetable oils contain various antioxidants, including vitamin E and unsaturated fatty acids. Some of these oils, especially olive oil, contain another group of antioxidant – phenolic compounds. The health benefits from the phenolics have recently been published with the rising recommendation of communicating these effects on food labels. As an official testing method is unavailable from AOCS and AOAC, we developed an HPLC method based on the biophenol method of the International Olive Council. Many analytical standards are commercially unavailable for biophenols, and neither retention time nor capacity factor can be used in chromatograms for biophenol identification. Therefore we identified a set of available standards with different retention times to spread across the chromatogram in addition to an internal standard. The biophenol profile can thus be established referring to these standards. More than 20 biophenols were included in this method. Different brands of olive oil and several types of vegetable oils were sampled and tested. Extra virgin olive oil was found to have the highest content while fewer biophenols were found in processed olive oil and other vegetable oils. As for the other vegetable oils different biophenol profiles were also observed. This method has great potential in olive oil authenticity testing, and in quality control to differentiate substandard olive oils.

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