scholarly journals State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 484
Author(s):  
Antia González-Pereira ◽  
Paz Otero ◽  
Maria Fraga-Corral ◽  
Paula Garcia-Oliveira ◽  
Maria Carpena ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Olive Oil ◽  
Food Industry ◽  
State Of The Art ◽  
Analytical Techniques ◽  
Complete Analysis ◽  
Food Fraud ◽  
Olive Oils ◽  
Analytical Approaches

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.

scholarly journals Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1565
Author(s):  
Eleni Kakouri ◽  
Panagiota-Kyriaki Revelou ◽  
Charalabos Kanakis ◽  
Dimitra Daferera ◽  
Christos S. Pappas ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Raman Spectroscopy ◽  
Olive Oil ◽  
Nutritional Value ◽  
Review Paper ◽  
Geographical Origin ◽  
Analytical Techniques ◽  
Volatile Fraction ◽  
Olive Oils ◽  
Infrared And Raman Spectroscopy

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

Study of Histamine Detection using Liquid Chromatography and Gas Chromatography

2021 ◽  
Vol 16 ◽  
pp. 1-9
Author(s):  
Muhammad Abdurrahman Munir ◽  
Muhammad Mukram Mohamed Mackeen ◽  
Lee Yook Heng ◽  
Khairiah Haji Badri
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Food Industry ◽  
Hplc Analysis ◽  
Hplc Method ◽  
Chromatography Analysis ◽  
Quantitation Limit ◽  
Satisfactory Recovery

Histamine is a heterocyclic amine shaped by decarboxylation of the histidine. It is a compound that lack chromophore and involatile. However, the detection of histamine is imperative due to the characteristic of histamine has given several disadvantages in food industry. This paper describes methods for histamine detection by employing high performance liquid chromatography and gas chromatography. The derivatization techniques required for both methods in order to increase the sensitivity of chromatography analysis. Two derivatizing agents were applied in this study such as 9-flourenilmethyl chloroformate (FMOC – Cl) for HPLC analysis whereas for GC analysis a N,O-bis (trimethylsilyl)acetamide (BSA) was used. Method validation was in accordance to Commission Decision 657/2002/CE. The validation of specificity, linearity, precision, accuracy, detection limit and quantitation limit results indicate that the methods were acceptable. The linear range for both methods were at 0.16 – 5.00 µg∙mL-1. The determination of histamine using GC showed the superiority of this instrument compared to HPLC. Method applicability was also checked on real sample namely mackerel in order to acquire a satisfactory recovery for both methods.

Liquid Chromatography Coupled On-Line with Gas Chromatography: State of the Art

1994 ◽  
Vol 77 (2) ◽  
pp. 306-327 ◽  
Author(s):  
Jolan J Vreuls ◽  
Gerhardus J de Jong ◽  
Rudi T Ghusen ◽  
Udo A Th Brimkman
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
State Of The Art ◽  
On Line

scholarly journals Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 862 ◽  
Author(s):  
Sara Barbieri ◽  
Chiara Cevoli ◽  
Alessandra Bendini ◽  
Beatriz Quintanilla-Casas ◽  
Diego Luis García-González ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Classification Model ◽  
Data Matrix ◽  
Rapid Screening ◽  
Volatile Fraction ◽  
Large Set ◽  
Virgin Olive Oils ◽  
Olive Oils

This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the efficiency of the controls, and also applicable to the industrial sector.

scholarly journals Analysis of Sterol Oxidation Products in Foods

2004 ◽  
Vol 87 (2) ◽  
pp. 441-466 ◽  
Author(s):  
Francesc Guardiola ◽  
Ricard Bou ◽  
Josep Boatella ◽  
Rafael Codony
Keyword(s):  
Gas Chromatography ◽  
Liquid Chromatography ◽  
Sample Preparation ◽  
State Of The Art ◽  
The State ◽  
Oxidation Products ◽  
Cholesterol Oxidation ◽  
Cholesterol Oxidation Products ◽  
Phytosterol Oxidation Products ◽  
Adequate Method

Abstract The main aspects related to the analysis of sterol oxidation products (SOP) in foods are comprehensively reviewed. Special emphasis is placed on the critical and controversial points of this analysis because these points affect crucial analytical parameters such as precision, accuracy, selectivity, and sensitivity. The effect of sample preparation and the conditions of quantification by gas chromatography and liquid chromatography on these parameters are also reviewed. The results show that, in order to choose an adequate method to analyze SOP in a certain food, the analyst must consider its SOP concentration and matrix complexity. The term SOP includes both cholesterol oxidation products (COP) and phytosterol oxidation products (POP). The state of the art of COP and POP analysis is quite different; many more studies have dealt with the analysis of COP than of POP. However, most of the results presented here about COP analysis may be extrapolated to POP analysis because both groups of compounds show similar structures and characteristics.

scholarly journals Evaluation of the Capability of Horizontal ATR-FTMIR and UV-Visible Spectroscopy in the Discrimination of Virgin Olive Oils from the Moroccan Region of Beni Mellal-Khenifra

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Aimen El Orche ◽  
Mustapha Bouatia ◽  
Siham Yanisse ◽  
Houda Labjar ◽  
Mouad Mouhsin ◽  
...  
Keyword(s):  
Olive Oil ◽  
Spectral Data ◽  
Geographical Origin ◽  
Virgin Olive Oil ◽  
Correct Classification ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Uv Visible ◽  
Beni Mellal ◽  
Analytical Approaches

One of the most important challenges in the authentication of olive oil is the determination of the geographical origin of virgin olive oil. In this work, we evaluated the capacity of two spectroscopic techniques, UV-Visible and ATR-FTMIR, coupled with chemometric tools to determine the geographical origin of olive oils. These analytical approaches have been applied to samples that have been collected during the period of olive oil production, in the Moroccan region of Beni Mellal-Khenifra. To develop a rapid analysis tool capable of authenticating the geographical origin of virgin olive oils from five geographical areas of the Moroccan region of Beni Mellal-Khenifra, UV-Visible and ATR-FTMIR spectral data were processed by chemometric algorithms. PCA was applied on the spectral data set to represent the data in a very small space, and then discrimination methods were applied on the principal components synthesized by the PCA. The application of the PCA-LDA method on the spectral data of UV-Visible and ATR-FTMIR shows a good ability to classify olive oils according to their geographical origin with a percentage of correct classification that represents 90.24% and 85.87%, respectively, and the processing of the spectral data of UV-Visible and ATR-FTMIR by PCA-SVM allows differentiating correctly between five olive oils with a correct classification rate of 100% and 97.56, respectively. This study demonstrated the feasibility of UV-Visible and ATR-FTMIR fingerprinting (routine technique) for the geographical classification of olive oils in the Moroccan region of Beni Mellal-Khenifra. Such developed methods can be proposed as alternative and complementary methods to authenticate the geographical origin of virgin olive oil.

scholarly journals Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor

2020 ◽  
Author(s):  
Yannick Weesepoel ◽  
Martin Alewijn ◽  
Michiel Wijtten ◽  
Judith Müller-Maatsch
Keyword(s):  
Data Fusion ◽  
Olive Oil ◽  
Near Infrared ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Fraud ◽  
Olive Oils ◽  
Level Data ◽  
High Level

Abstract Background Current developments in portable photonic devices for fast authentication of extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation of different optic technologies. The multiple spectra or so-called “fingerprints” of samples are then analyzed with multivariate statistics. For EVOO authentication, one-class classification (OCC) to identify “out-of-class” EVOO samples in combination with data-fusion is applicable. Objective Prospecting the application of a prototype photonic device (“PhasmaFood”) which hyphenates visible, fluorescence, and near-infrared spectroscopy in combination with OCC modelling to classify EVOOs and discriminate them from other edible oils and adulterated EVOOs. Method EVOOs were adulterated by mixing in 10–50% (v/v) of refined and virgin olive oils, olive-pomace olive oils, and other common edible oils. Samples were analyzed by the hyphenated sensor. OCC, data-fusion, and decision thresholds were applied and optimized for two different scenarios. Results: By high-level data-fusion of the classification results from the three spectral databases and several multivariate model vectors, a 100% correct classification of all pure edible oils using OCC in the first scenario was found. Reducing samples being falsely classified as EVOOs in a second scenario, 97% of EVOOs adulterated with non-EVOO olive oils were correctly identified and ones with other edible oils correctly classified at score of 91%. Conclusions Photonic sensor hyphenation in combination with high-level data fusion, OCC, and tuned decision thresholds delivers significantly better screening results for EVOO compared to individual sensor results. Highlights Hyphenated photonics and its data handling solutions applied to extra virgin olive oil authenticity testing was found to be promising.

scholarly journals A REVIEW ON ANALYTICAL CHALLENGES IN MONITORING AND CONTROLLING GENOTOXIC IMPURITIES

2020 ◽  
pp. 10-15
Author(s):  
VANDAMME S SUTNGA ◽  
RAJESH R
Keyword(s):  
Liquid Chromatography ◽  
High Performance ◽  
Analytical Techniques ◽  
Dna Interaction ◽  
World Health ◽  
Drug Products ◽  
Genotoxic Impurities ◽  
Gas Chromatography Mass Spectroscopy ◽  
Health Organization ◽  
Analytical Approaches

Genotoxic impurities (GIs) are chemical agents that have a DNA-interaction characteristic which can ultimately lead to cancer. Their presence in various drug substances had driven various regulatory authorities to guide monitor, control, and to limit their level in various drug products. The objective of this article is to review the analytical approaches and challenges faced while accessing, monitoring, and controlling GIs in pharmaceuticals and also a brief explanation such as low limits of GIs, matrix interference, non-volatility, and environmental conditions encountered during the analysis of GIs are also discussed in this paper. At present, several modern analytical techniques are being used for the analysis of GIs such as high-performance liquid chromatography, liquid chromatography-mass spectrometry, and gas chromatography-mass spectroscopy that have high selectivity and sensitivity, but at the same time, many researchers have reported several challenges while using these techniques. Impacts of GIs are very important and various international organizations such as the World Health Organization have set out rules for regulating these chemicals. Hence, we can conclude that analytical approaches and their challenges are essential to understand because they play a key role to develop robust analytical methods.

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