scholarly journals Evaluation of Extra Virgin Olive Oil Adulteration with Edible Oils using ATR-FTIR Spectroscopy

2020 ◽  
Vol 5 (1) ◽  
pp. 35-44
Author(s):  
Nuraznee Mashodi ◽  
Nurul Yani Rahim ◽  
Norhayati Muhammad ◽  
Saliza Asman
Keyword(s):  
Linear Regression ◽  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Corn Oil ◽  
Edible Oils ◽  
Limit Of Detection ◽  
Linear Regression Analysis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Regression Graph

Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value. Unfortunately, EVOO is easily adulterated with other low-quality edible oils. Therefore, this study was done to differentiate and analyze the adulteration of EVOO with other edible oils using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The study was used several edible oils included canola oil, corn oil, sunflower oil, and soybean oil as an adulterant for EVOO. The adulterant EVOO samples were prepared by mixing with dissimilar concentrations of the solely edible oils (20 %, 40 %, 60 % and 80 % (v/v)). The main functional groups of EVOO and other edible oils are O-H, C-H, C=C and C=O groups were assigned around 3500 cm-1, 2925 cm-1, 3006 cm-1 and 1745 cm-1 wavenumbers, respectively. From the comparison of EVOO and other adulterant edibles oil spectra, it showed that the EVOO has the lowest absorbance intensity at around 3006 cm-1 represented double bond which is closely related to the composition of oil sample. The adulteration of EVOO was evaluated by analysing the changes in the absorbance based on the linear regression analysis graph of the bands at 3006 and 2925 cm-1 and the limit of detection (LOD) was measured. The graph of A3008/A2925 with good relative coefficients (R2) and lower LOD is more favourable than the linear regression graph of A3006 versus percentage of edible oils added in EVOO. This study showed that ATR-FTIR spectroscopy is a convenient tool for analysing the adulteration of EVOO.

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 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.

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.

Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics

2015 ◽  
Vol 7 (9) ◽  
pp. 3939-3945 ◽  
Author(s):  
Xiaodan Sun ◽  
Weiqi Lin ◽  
Xinhui Li ◽  
Qi Shen ◽  
Hongyuan Luo
Keyword(s):  
Ir Spectroscopy ◽  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Ft Ir ◽  
Detection And Quantification ◽  
Ft Ir Spectroscopy

The adulterated oils, including the type of adulterants and levels of adulteration, are identified from extra virgin olive oil using FT-IR spectroscopy coupled with chemometrics.

Differential protective effects of extra virgin olive oil and corn oil in liver injury: A proteomic study

2014 ◽  
Vol 74 ◽  
pp. 131-138 ◽  
Author(s):  
Hualin Wang ◽  
Wat-Hung Sit ◽  
George Lim Tipoe ◽  
Jennifer Man-Fan Wan
Keyword(s):  
Liver Injury ◽  
Olive Oil ◽  
Corn Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Protective Effects ◽  
Proteomic Study

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 Olive oil limited motor disruption and neuronal damage in parkinsonism induced by MPTP administration

2020 ◽  
Vol 4 ◽  
pp. 239784732092293
Author(s):  
Eunice D. Farfán-García ◽  
Antonio Abad-García ◽  
Alberto Alatorre ◽  
Teresa Pérez-Capistran ◽  
Enrique Querejeta ◽  
...  
Keyword(s):  
Olive Oil ◽  
Corn Oil ◽  
Therapeutic Potential ◽  
Neuronal Damage ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Brain Regions ◽  
Olive Oils ◽  
Natural Oils ◽  
Mptp Administration

Some vegetable oils show beneficial effects in modulating neurodegeneration; in this work, we evaluated the therapeutic potential of corn and olive oils against neurodegenerative processes using the acute parkinsonism murine model induced by 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) in C57BL6 mice. The effects of corn and olive oils were quantified by the performance of mice in the open field and rotarod, and grasp strength tests and neuronal survival in the substantia nigra and striatum were determined by immunohistochemistry. Extra-virgin olive oil decreased the toxicity induced by MPTP administration judged by the performance in the behavioral motor tests and the number of total neurons in the analyzed brain regions. In contrast, corn oil only produced discrete changes in the behavioral and histological evaluations. Despite the numerous benefits of olive oil, its active substances that confer desirable effects and their mechanism of action remain unclear. Our observations can help to understand the ameliorative effects of some natural oils on neurodegeneration induced by some toxins, particularly the attenuation of neural damage related to toxin-induced parkinsonism or other pathologies that comprise neuronal death and motor disruption.

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