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.

EXPRESS: Comparison of Spectroscopic Techniques for Determining the Peroxide Value of 19 Classes of Naturally Aged, Plant-Based Edible Oils

2020 ◽  
pp. 000370282097470
Author(s):  
Joshua M. Ottaway ◽  
J. Chance Carter ◽  
Kristl L Adams ◽  
Joseph Camancho ◽  
Barry Lavine ◽  
...  
Keyword(s):  
Olive Oil ◽  
Peroxide Value ◽  
Near Infrared ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Spectroscopic Techniques ◽  
Least Squares Regression ◽  
Mid Infrared ◽  
Calibration Models

The peroxide value (PV) of edible oils is a measure of the degree of oxidation, which directly relates to the freshness of the oil sample. Several studies previously reported in the literature have paired various spectroscopic techniques with multivariate analyses to rapidly determine PVs using field portable and process instrumentation; those efforts presented ‘best-case’ scenarios with oils from narrowly defined training and test sets. The purpose of this paper is to evaluate the use of near- and mid-infrared absorption and Raman scattering spectroscopies on oil samples from different oil classes, including seasonal and vendor variations, to determine which measurement technique, or combination thereof, is best for predicting PVs. Following PV assays of each oil class using an established titration-based method, global and global-subset calibration models were constructed from spectroscopic data collected on the 19 oil classes used in this study. Spectra from each optical technique were used to create partial least squares regression (PLSR) calibration models to predict the PV of unknown oil samples. A global PV model based on near-infrared (8 mm optical path length – OPL) oil measurements produced the lowest RMSEP (4.9), followed by 24 mm OPL near infrared (5.1), Raman (6.9) and 50 μm OPL mid-infrared (7.3). However, it was determined that the Raman RMSEP resulted from chance correlations. Global PV models based on low-level fusion of the NIR (8 and 24 mm OPL) data and all infrared data produced the same RMSEP of 5.1. Global subset models, based on any of the spectroscopies and olive oil training sets from any class (pure, extra light, extra virgin), all failed to extrapolate to the non-olive oils. However, the near-infrared global subset model built on extra virgin olive oil could extrapolate to test samples from other olive oil classes.

Evolution of Minor Polar Compounds and Antioxidant Capacity during Storage of Bottled Extra Virgin Olive Oil

2007 ◽  
Vol 55 (4) ◽  
pp. 1315-1320 ◽  
Author(s):  
Annalisa Romani ◽  
Chiara Lapucci ◽  
Claudio Cantini ◽  
Francesca Ieri ◽  
Nadia Mulinacci ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds

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

Fast determination of extra-virgin olive oil acidity by voltammetry and Partial Least Squares regression

2019 ◽  
Vol 1056 ◽  
pp. 7-15 ◽  
Author(s):  
M. Antonietta Baldo ◽  
Paolo Oliveri ◽  
Sabrina Fabris ◽  
Cristina Malegori ◽  
Salvatore Daniele
Keyword(s):  
Olive Oil ◽  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Least Squares Regression ◽  
Fast Determination

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.

scholarly journals Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
Florencia de Alzaa ◽  
Claudia Guillaume ◽  
Leandro Ravetti
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Canola Oil ◽  
Negative Impact ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Deep Frying ◽  
Chicken Nuggets ◽  
Fried Food

The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

scholarly journals Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 41 ◽  
Author(s):  
Paola Baltazar ◽  
Natalia Hernández-Sánchez ◽  
Belén Diezma ◽  
Lourdes Lleó
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Fluorescence Emission ◽  
Emission Spectra ◽  
Extra Virgin Olive Oil ◽  
Spectroscopic Techniques ◽  
Least Squares Regression ◽  
Fluorescence Emission Spectra ◽  
Physico Chemical

The main objective of this study was to evaluate the feasibility of developing multivariate models to estimate physico-chemical characteristics and antioxidant content of extra virgin olive oil from fluorescence spectra obtained at specific excitation wavelengths. Six replicates of each extra virgin olive oil sample were contained in clear glass bottles. Two replicates were subjected to four weeks of natural indirect light; two bottles for two days; and the third couple were kept it in darkness as a control. For each pair, one bottle was used for spectroscopic measurements and the other was sent to an accredited external laboratory to obtain physico-chemical measurements: acidity, peroxide index, K270, K232, total tocopherols, α-tocopherol, β-tocopherol and γ-tocopherol. Fluorescence emission spectra were acquired at different excitation wavelengths: 326 nm, 350 nm and 365 nm and partial least squares regression (PLSR) models were developed. The highest R2 values were found for excitation at 350 nm, reaching almost 0.9 in most of the parameters.

scholarly journals Is Extra Virgin Olive Oil an Ally for Women’s and Men’s Cardiovascular Health?

2020 ◽  
Vol 2020 ◽  
pp. 1-33 ◽  
Author(s):  
Flavia Franconi ◽  
Ilaria Campesi ◽  
Annalisa Romani
Keyword(s):  
Olive Oil ◽  
Gender Bias ◽  
Prescription Drugs ◽  
Cardiovascular Health ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Polar Compounds ◽  
Developed Countries ◽  
Noncommunicable Diseases ◽  
Preclinical Research

Noncommunicable diseases are long-lasting and slowly progressive and are the leading causes of death and disability. They include cardiovascular diseases (CVD) and diabetes mellitus (DM) that are rising worldwide, with CVD being the leading cause of death in developed countries. Thus, there is a need to find new preventive and therapeutic approaches. Polyphenols seem to have cardioprotective properties; among them, polyphenols and/or minor polar compounds of extra virgin olive oil (EVOO) are attracting special interest. In consideration of numerous sex differences present in CVD and DM, in this narrative review, we applied “gender glasses.” Globally, it emerges that olive oil and its derivatives exert some anti-inflammatory and antioxidant effects, modulate glucose metabolism, and ameliorate endothelial dysfunction. However, as in prescription drugs, also in this case there is an important gender bias because the majority of the preclinical studies are performed on male animals, and the sex of donors of cells is not often known; thus a sex/gender bias characterizes preclinical research. There are numerous clinical studies that seem to suggest the benefits of EVOO and its derivatives in CVD; however, these studies have numerous limitations, presenting also a considerable heterogeneity across the interventions. Among limitations, one of the most relevant in the era of personalized medicine, is the non-attention versus women that are few and, also when they are enrolled, sex analysis is lacking. Therefore, in our opinion, it is time to perform more long, extensive and lessheterogeneous trials enrolling both women and men.

scholarly journals The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 498 ◽  
Author(s):  
Frederick Lia ◽  
Jean Paul Formosa ◽  
Marion Zammit-Mangion ◽  
Claude Farrugia
Keyword(s):  
Data Analysis ◽  
Olive Oil ◽  
Latent Variables ◽  
Potential Application ◽  
Virgin Olive Oil ◽  
Three Dimensional ◽  
Extra Virgin Olive Oil ◽  
Binary Logistic Regression Analysis ◽  
Least Squares Regression ◽  
3D Fluorescence Spectroscopy

The potential application of multivariate three-way data analysis techniques, namely parallel factor analysis (PARAFAC) and discriminant multi-way partial least squares regression (DN-PLSR), on three-dimensional excitation emission matrix (3D-EEM) fluorescent data were used to identify the uniqueness and authenticity of Maltese extra virgin olive oil (EVOO). A non-negativity constrained PARAFAC model revealed that a four-component model provided the most appropriate solution. Examination of the extracted components in mode 2 and 3 showed that these belonged to different fluorophores present in extra virgin olive oil. Application of linear discriminate analysis (LDA) and binary logistic regression analysis on the concentration of the four extracted fluorophores, showed that it is possible to discriminate Maltese EVOOs from non-Maltese EVOOs. The application of DN-PLSR provided superior means for discrimination of Maltese EVOOs. Further inspection of the extracted latent variables and their variable importance plots (VIPs) provided strong proof of the existence of four types of fluorophores present in EVOOs and their potential application for the discrimination of Maltese EVOOs.

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