Adulteration of clove essential oil: Detection using a handheld Raman spectrometer

Jentzsch, Paul Vargas; Gualpa, Fernando; Ramos, Luis A.; Ciobotă, Valerian

doi:10.1002/ffj.3438

Cited by 36 publications

(25 citation statements)

References 39 publications

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“…All these samples show characteristic vibrational bands at 1080 cm −1 , 1265 cm −1 , 1300 cm −1 , 1440 cm −1 , 1655 cm −1 , and 1750 cm −1 . The band at 1080 cm −1 can be assigned to (C-C) stretching of the (CH 2 ) n group; the band at 1265 cm −1 can be assigned to (=C-H) deformation of cis(R-HC=CH-R); the band at 1300 cm −1 can be assigned to (C-H) bending twist of the CH 2 group; the band at 1440 cm −1 can be assigned to (C-H) scissoring of CH 2 ; the band at 1655 cm −1 can be assigned to (C=C) of cis(RHC=CHR); and the band at 1750 cm −1 can be assigned to (C=O) stretching of RC=OOR [10][11][12][13][14][15][16][17][18][19][20][21][22]. These peaks are the common characteristic vibrational bands of almost all edible vegetable oils.…”

Section: Methodsmentioning

confidence: 99%

“…Raman spectroscopy and infrared spectroscopy have been extensively applied to investigate various types of oils [10][11][12][13][14][15][16][17][18][19][20][21][22]. In spectroscopy analyses, studying the relative intensity ratios of characteristic bands is more powerful than investigating the intensity of a particular band, as it can provide more reliable and more detailed intrinsic information of the investigated samples [23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

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Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

et al. 2019

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Raman spectroscopy has been applied to study unsaturated fatty acid in edible vegetable oils. The relative intensity ratio of characteristic vibrational bands has been investigated as a function of the content of totally unsaturated fatty acid, polyunsaturated fatty acid, and monounsaturated fatty acid. The results suggest the intensity ratio of 1655 cm −1 to 1440 cm −1 or 1265 cm −1 to 1300 cm −1 , i.e., a characteristic vibrational band correlated with carbon-carbon double bond in acid chain to a vibrational band not correlated with double bond, could be applied for preliminary analysis of the content of polyunsaturated fatty acid or monounsaturated fatty acid, but cannot be used to analyze the content of total unsaturated fatty acid. Additionally, two-dimensional correlation spectroscopy (2DCOS) has been performed on the content dependent Raman spectra. The 2DCOS result is consistent with that by Raman spectroscopy.intensity ratio of 1655 cm −1 to 1440 cm −1 could be further applied for differentiating different types of PUFAs. With further understanding of relative intensity ratios in various types of UFAs and the development of portable Raman systems, our proposed relative Raman intensity analyses method could be of great interest for practical applications of on-site quality evaluation of edible vegetable oils.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

et al. 2019

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“…The demand for Indonesian clove oil in the world market continues to increase (Daryono, 2015) because it is widely used in medication and aromatherapy due to its biological activities and uses (Jentzsch et al, 2017). As a major producer of clove oil in the world, however, meeting the needs of eugenol in various industries in Indonesia is still being fulfilled through imports because Indonesia's clove oil exports are mainly still in the form of raw materials (Towaha, 2012).…”

Section: Introductionmentioning

confidence: 99%

Agro-Morphologies and Physicochemical Properties of Flower Bud, Stem and Leaf Oils in Two Clove Varieties (Syzygium aromaticum L. Merr. and Perry.) Originated from Ambon Island

Mahulette¹,

Yahya²,

Wachjar³

2020

CMUJNS

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The cloves of Tuni and Zanzibar varieties from Ambon Island have morphological differences that affect the production and quality of the clove oil produced. This study aimed to evaluate the characteristics of the agromorphology and physicochemical properties of clove oil of the two varieties. The standard color determination was performed visually, specific gravity was using pycnometer, refractive index using a refractometer, and 70% ethanol solubility using silver nitrate 0.1 N. Total eugenol was determined using 4% Potassium Hydroxide (KOH) solution, while β-caryophyllene was analyzed using gas chromatography technique (GC) Agilent Technologies 6890N. The study of morphological aspect and essential oils characteristics of two clove varieties demonstrated large variability of this species grown in Ambon Island. Results of this study revealed that the highest oil content was found in bud oil of Zanzibar variety, while the lowest was in leaf oil of Tuni variety. In addition, Zanzibar variety tends to contain higher volatile oil content than Tuni. Furthermore, it was found that Tuni variety contained total eugenol in flower bud oil, stem, and leaf slightly higher than Zanzibar variety, with about 84%, 98%, and 78%. This finding implies that the whole clove oil from the different morphological parts of the two varieties fulfilled the standard of clove oil, although there was a slight different of a higher β-caryophyllene content. The PCA results showed that the oil content in the flower bud section was high. The increase in flower weight and oil content was not always followed by an increase in eugenol content.

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“…In recent years, vibrational spectroscopic has become a powerful tool for the detection of adulterations. The use of handheld Raman devices for the identification of adulterated essential oils, counterfeit stevia and quality control of agricultural products (e.g., cocoa beans) was successfully carried out in the past [29,30,31,32] and this offers new opportunities for analysis in different fields.…”

Section: Introductionmentioning

confidence: 99%

Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

Salvador

Guijarro-Fuertes

Rubio

et al. 2019

Foods

Self Cite

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Honey is one of the oldest sweetening foods and has economic importance, making this product attractive to adulteration with cheap sugars. This can cause a critical problem in the honey industry and a possible health risk. The present work has the aim of evaluating the authenticity of honey commercialized in two different provinces of Ecuador (Pichincha and Loja) by performing physicochemical and spectroscopic analyses. For this study 25 samples were collected from different places and markets and characterized by water, sucrose, reducing sugars and electric conductivity measurement. Also, their Raman and Infrared (IR) spectra were recorded and analysed using a Principal Component Analysis (PCA) in order to verify the quality of the honeys. In addition, a screening of several pesticides was performed in order to verify possible chemical threats to human health and honey bees. It was found that 8 samples have a deviation from the Standard established parameters. Two of them have a high difference in the content of sucrose and reducing sugars, which are located deviated from all the other samples in the PCA of the applied vibrational spectroscopy (IR/Raman), shaping two clear clusters. The results show that Raman and IR spectroscopy is appropriate techniques for the quality control of honey and correlates well with the physicochemical analyses.

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Adulteration of clove essential oil: Detection using a handheld Raman spectrometer

Cited by 36 publications

References 39 publications

Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

Agro-Morphologies and Physicochemical Properties of Flower Bud, Stem and Leaf Oils in Two Clove Varieties (Syzygium aromaticum L. Merr. and Perry.) Originated from Ambon Island

Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

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