Defining the temperature range for cooking with extra virgin olive oil using Raman spectroscopy

2017 ◽  
Vol 14 (9) ◽  
pp. 095603 ◽  
Author(s):  
Naveed Ahmad ◽  
M Saleem ◽  
H Ali ◽  
M Bilal ◽  
Saranjam Khan ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Temperature Range

scholarly journals Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

2019 ◽  
Vol 9 (12) ◽  
pp. 2433 ◽  
Author(s):  
Shiyamala Duraipandian ◽  
Jan C. Petersen ◽  
Mikael Lassen
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Ternary Mixtures ◽  
Calibration Models ◽  
Oil Mixtures

Adulteration of extra virgin olive oil (EVOO) with cheaper edible oils is of considerable concern in the olive oil industry. The potential of Raman spectroscopy combined with multivariate statistics has been investigated for evaluating the authenticity (or purity) and concentration of EVOO irrespective of it being adulterated with one or more adulterants. The adulterated oil samples were prepared by blending different concentrations of EVOO (10–100% v/v) randomly with cheaper edible oils such as corn, soybean and rapeseed oil. As a result, a Raman spectral database of oil samples (n = 214 spectra) was obtained from 11 binary mixtures (EVOO and rapeseed oil), 16 ternary mixtures (EVOO, rapeseed and corn oil) and 44 quaternary mixtures (EVOO, rapeseed, corn and soybean oil). Partial least squares (PLS) calibration models with 10-fold cross validation were constructed for binary, ternary and quaternary oil mixtures to determine the purity of spiked EVOO. The PLS model on the complex dataset (binary + ternary + quaternary) where the spectra obtained with different measurement parameters and sample conditions can able to determine the purity of spiked EVOO inspite of being blended with one or more cheaper oils. As a proof of concept, in this study, we used single batch of commercial oil bottles for estimating the purity of EVOO. The developed method is not only limited to EVOO, but can be applied to clean EVOO obtained from the production site and other types of food.

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

scholarly journals Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

2021 ◽  
Vol 11 (18) ◽  
pp. 8347
Author(s):  
Mehrvash Varnasseri ◽  
Howbeer Muhamadali ◽  
Yun Xu ◽  
Paul I. C. Richardson ◽  
Nick Byrd ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Sunflower Oil ◽  
Limit Of Detection ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
High Price ◽  
Lower Grade ◽  
Refined Olive Oil ◽  
Non Destructive

The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower grade oil. Most analytical methods employed for the detection of food adulteration require sample collection and transportation to a central laboratory for analysis. We explore the use of portable conventional Raman and spatially-offset Raman spectroscopy (SORS) technologies as non-destructive approaches to assess the adulteration status of EVOO quantitatively and for SORS directly through the original container, which means that after analysis the bottle is intact and the oil would still be fit for use. Three sample sets were generated, each with a different adulterant and varying levels of chemical similarity to EVOO. These included EVOO mixed with sunflower oil, pomace olive oil, or refined olive oil. Authentic EVOO samples were stretched/diluted from 0% to 100% with these adulterants and measured using two handheld Raman spectrometers (excitation at 785 or 1064 nm) and handheld SORS (830 nm). The PCA scores plots displayed clear trends which could be related to the level of adulteration for all three mixtures. Conventional Raman (at 785 or 1064 nm) and SORS (at 830 nm with a single spatial offset) conducted in sample vial mode resulted in prediction errors for the test set data ranging from 1.9–4.2% for sunflower oil, 6.5–10.7% for pomace olive oil and 8.0–12.8% for refined olive oil; with the limit of detection (LOD) typically being 3–12% of the adulterant. Container analysis using SORS produced very similar results: 1.4% for sunflower, 4.9% for pomace, and 10.1% for refined olive oil, with similar LODs ranging from 2–14%. It can be concluded that Raman spectroscopy, including through-container analysis using SORS, has significant potential as a rapid and accurate analytical method for the non-destructive detection of adulteration of extra virgin olive oil.

Geographical identification of Italian extra virgin olive oil by the combination of near infrared and Raman spectroscopy: A feasibility study

2021 ◽  
pp. 096703352110515
Author(s):  
Marco Bragolusi ◽  
Andrea Massaro ◽  
Carmela Zacometti ◽  
Alessandra Tata ◽  
Roberto Piro
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Least Squares ◽  
Partial Least Squares ◽  
Near Infrared ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Level Data

The potential of the combination of near infrared (NIR) spectroscopy and Raman spectroscopy to differentiate Italian and Greek extra virgin olive oil (EVOO) by geographical origin was evaluated. Near infrared spectroscopy and Raman fingerprints of both study groups (extra virgin olive oil from the two countries) were pre-processed, merged by low-level and mid-level data fusion strategies and submitted to partial least-squares discriminant analysis. The classification models were cross-validated. After low-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 93.9% accuracy, while sensitivity and specificity were 77.8% and 100%, respectively. After mid-level data fusion, the partial least-squares discriminant analysis correctly predicted the geographical origins of extra virgin olive oils in cross-validation with 97.0% accuracy, while sensitivity and specificity were 88.9% and 100%, respectively. In this preliminary study, improved discrimination of Italian extra virgin olive oils was achieved by the synergism of near infrared spectroscopy and Raman spectroscopy as compared to the discrimination obtained by the separate laboratory techniques. This pilot study shows encouraging results that could open a new avenue for the authentication of Italian extra virgin olive oil.

Use of portable Raman spectroscopy in the quality control of extra virgin olive oil and adulterated compound oils

2021 ◽  
pp. 103299
Author(s):  
Iago H.A.S. Barros ◽  
Layla S. Paixão ◽  
Márcia H.C. Nascimento ◽  
Valdemar Lacerda ◽  
Paulo R. Filgueiras ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Quality Control ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Portable Raman Spectroscopy ◽  
Portable Raman
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