Classification of extra virgin olive oil and verification of adulteration using digital images and discriminant analysis

2015 ◽  
Vol 7 (20) ◽  
pp. 8839-8846 ◽  
Author(s):  
Karla Danielle Tavares de Melo Milanez ◽  
Márcio José Coelho Pontes
Keyword(s):  
Pattern Recognition ◽  
Discriminant Analysis ◽  
Soybean Oil ◽  
Olive Oil ◽  
Digital Images ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Pattern Recognition Methods

This work proposes a new methodology based on digital images and supervised pattern recognition methods for the classification of extra virgin olive oil (EVOO) samples with respect to brand (A, B and C) and verification of adulteration with soybean oil.

Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication

2014 ◽  
Vol 69 (1) ◽  
Author(s):  
Abdul Rohman ◽  
Intan Gupitasari ◽  
Purwanto Purwanto ◽  
Kuwat Triyana ◽  
Arieff Salleh Rosman ◽  
...  
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Multivariate Calibration ◽  
Virgin Olive Oil ◽  
Sampling Technique ◽  
Extra Virgin Olive Oil ◽  
Ftir Spectra ◽  
Halal Authentication ◽  
Extracting Solvent

The presence of lard (LD) in cosmetics products is a serious matter for certain religion, like Islam. The Muslim community is not allowed to use cosmetics products containing pig derivatives such as LD. Therefore, analysis of LD in cosmetics products is highly needed. The present study highlighted the employment of Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and principle component analysis (PCA) for quantitative analysis and classification of LD in the binary mixture with extra virgin olive oil (EVOO) as oil base in cream formulations for halal authentication. The lipid component in cream was extracted using liquid-liquid extraction using hexane as extracting solvent, and the lipid obtained was subjected to FTIR spectra measurement, using horizontal attenuated total reflectance as sampling technique. The result showed that FTIR spectroscopy in combination with partial least squares can be used to quantify the levels of LD in the mixture with EVOO in cosmetics creams using the combined frequency regions of 1785-702 cm-1 and 3020-2808 cm-1. PCA using absorbance intensities at 1200 – 1000 cm-1 as variables has been successfully used for the classification of cream with and without LD in the formulation. The developed method is rapid and not involving the excessive sample preparation.

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

Classification of Three Green Tea Varieties by Micellar Electrokinetic Electrophoresis-Laser Induced Fluorescence and Pattern Recognition Methods

2012 ◽  
Vol 554-556 ◽  
pp. 1289-1292
Author(s):  
Neng Sheng Ye ◽  
Ya Li Xie ◽  
Chang Liu ◽  
Jian Li
Keyword(s):  
Cluster Analysis ◽  
Pattern Recognition ◽  
Discriminant Analysis ◽  
Laser Induced Fluorescence ◽  
Partial Least Square ◽  
Least Square ◽  
Sodium Borate ◽  
Laser Induced Fluorescence Detection ◽  
Pattern Recognition Methods

A micellar electrokinetic electrophoresis-laser induced fluorescence detection (MEKC-LIF) method was applied for the profiling of native fluorescence in three different kinds of Chinese green teas. The running buffer was 100 mM sodium borate (pH9.8) containing 20 mM SDS, and tea infusion was injected at the pressure of 0.5 psi for 5 seconds. The applied voltage was set at 25 kV, and the excited wavelength was 488 nm, and the detected wavelength was 520 nm. Ten tea samples were collected and analyzed by the developed method. Eighteen common peaks in the MEKC-LIF profiling of green teas were selected and these samples were classified into 3 groups by cluster analysis and partial least square discriminant analysis (PLS-DA). Our primary results indicated that the developed method could be applied for the classification of three different Chinese green teas

Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches

2015 ◽  
Vol 8 (9) ◽  
pp. 2339-2346 ◽  
Author(s):  
Thiago O. Mendes ◽  
Roney A. da Rocha ◽  
Brenda L. S. Porto ◽  
Marcone A. L. de Oliveira ◽  
Virgilio de C. dos Anjos ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Comparative Study ◽  
Soybean Oil ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Multivariate modeling for detecting adulteration of extra virgin olive oil with soybean oil using fluorescence and UV–Vis spectroscopies: A preliminary approach

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 9-15 ◽  
Author(s):  
Karla Danielle Tavares Melo Milanez ◽  
Thiago César Araújo Nóbrega ◽  
Danielle Silva Nascimento ◽  
Matías Insausti ◽  
Beatriz Susana Fernández Band ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Multivariate Modeling

scholarly journals Comparison of 19F and 1H NMR spectroscopy with conventional methods for the detection of extra virgin olive oil adulteration

2018 ◽  
Vol 69 (2) ◽  
pp. 249 ◽  
Author(s):  
X. Y. Jiang ◽  
C. Li ◽  
Q. Q. Chen ◽  
X. C. Weng
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
1H Nmr ◽  
Convenient Method ◽  
Limit Of Detection ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
19F Nmr ◽  
H Nmr

This paper reports the comparison of determination methods for extra virgin olive oil (EVOO) adulteration with two kinds of oils, refined olive oil (ROO) and soybean oil by 19FNMR, 1H NMR and chemical titration. The determination of adulteration of EVOO with ROO by 19F NMR was comparable to the conventional method. The contents of oleic, linoleic and linolenic acids of different oil samples can be determined by both 1H NMR and GC-MS. The results obtained from the two methods showed little differences. The adulteration of EVOO with soybean oil is detected by 1H NMR, although the limit of detection of the adulteration level is not less than 4.5%. The research demonstrates that 19F NMR can be a fast and convenient method to detect EVOO if it is adulterated with ROO and 1H NMR can be a fast and convenient method to detect EVOO if it is adulterated with seed oils.

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108631 ◽  
Author(s):  
A.M. Giuffrè ◽  
M. Capocasale ◽  
R. Macrì ◽  
M. Caracciolo ◽  
C. Zappia ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Palm Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Pomace ◽  
Olive Pomace Oil ◽  
Volatile Profiles
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