Advanced detection methods for traceability of origin and authenticity of olive oils

Ou, Gaozhi; Hu, Rui; Zhang, Liangxiao; Li, Peiwu; Luo, Xinjian; Zhang, Zhaowei

doi:10.1039/c5ay00048c

Cited by 26 publications

(17 citation statements)

References 45 publications

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“…), namely to identify and/or quantify the addition of other vegetable oils like camellia, canola, corn, grapeseed, hazelnut, peanut, rapeseed, soya, sesame, soybean and sunflower oils (De Melo Milanez and Pontes, 2015;Sun et al, 2015;Alouache et al, 2016;Jabeur et al, 2016;Kalaitzis and El-Zein, 2016;Nigri and Oumeddour, 2016;Mu et al, 2016;Rashvand et al, 2016;Srigley et al, 2016;Farley et al, 2017;Georgouli et al, 2017;Jergović et al, 2017;Liu et al, 2017;Ok, 2017;Philippidis et al, 2017;Santos et al, 2017;Uncu et al, 2017) or the admixture of lower quality or refined olive oils (Nigri and Oumeddour, 2016;Jergović et al, 2017). Although EVOO have a long history of economic adulteration, its detection still is a challenging task due to the diverse composition of cultivars and the limitations of existing detection methods (Ou et al, 2015;Srigley et al, 2016). The broad use of sensor-based devices, like electronic noses (E-noses) or electronic tongues (E-tongues), for olive oil sensory evaluation or olive oil discrimination based on the olive cultivar and geographical origin has been recently reviewed by Peris and Escuder-Gilabert (2016) and Valli et al (2016).…”

Section: Introductionmentioning

confidence: 99%

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Harzalli

Rodrigues

Veloso

et al. 2018

Computers and Electronics in Agriculture

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A B S T R A C TElectrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing metaheuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84 ± 4% or 92 ± 4% and specificities of 79 ± 6% or 93 ± 3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 folds × 10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.5-10%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil.

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Section: Introductionmentioning

confidence: 99%

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Harzalli

Rodrigues

Veloso

et al. 2018

Computers and Electronics in Agriculture

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“…This technique exhibits an excellent sensitivity since the net current is larger than either the forward or the reverse components. Indeed, the SWV net current is higher than that of differential pulse voltammetry (in which the no reverse current is used), being possible to attain very low detection limits (~1 × 10 −8 M) [80]. Figure 3b (reprinted with permission from [97] ©Elsevier, Amsterdam, The Netherlands, 2018) shows an example of SWV curves during the analysis of phenol compounds, usually found in olive oils [103].…”

Section: Cyclic Voltammetrymentioning

confidence: 99%

“…In the last years, multisensor devices, based on electrochemical detection principles, have been developed and used for olive oil analysis including assessing olive oils' geographical origin olive cultivar, chemical and sensory (positive and negative attributes) quality [64][65][66][67][68][69][70][71][72][73][74][75], monitoring olive oil quality physicochemical changes during storage [77][78][79][80], and detecting olive oil adulterations [81][82][83][84]87]. On the other hand, these devices have also been applied for assessing the levels of bioactive compounds in olive oils, which have been related with positive sensory attributes, health and nutritional effects, contributing to the olive oil recognized richness.…”

Section: Electrochemical Evaluation Of Olive Oils Bioactive Compoundsmentioning

confidence: 99%

“…(iii) Detecting olive oil adulterations with other vegetable oils or with low-quality olive oils. The detection of olive oil adulteration is still a challenge due to the diverse composition of cultivars and the drawbacks of existing detection methods [80,81]. The use of E-noses or E-tongues, for olive oil sensory evaluation or olive oil discrimination according to the olive cultivar or geographical origin, olive oil quality and authenticity has been recently reviewed [63,64].…”

Section: Introductionmentioning

confidence: 99%

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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

et al. 2018

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Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.

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“…Once used for the structural elucidation of organic molecules, an issue that is currently resolved using NMR, MS, and X‐ray spectroscopy, their application has tipped toward providing solutions to analytical problems in various fields including that of food analysis . Some useful review articles and book chapters have covered different aspects of the applicability of vibrational spectroscopy to edible oils and in particular to olive oil since the early 90s . On the contrary, information on applications of vibrational spectroscopy to olives is rather limited .…”

Section: Introductionmentioning

confidence: 99%

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

Nenadis

Tsimidou

2016

Euro J Lipid Sci & Tech

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Vibrational spectroscopic techniques, infrared (near, mid, far) and Raman that are based on the continuous vibrational motion of the atoms in the corresponding bonds of the compounds correlate in a unique way the physical properties of materials in the gaseous, solid, or liquid state with the molecular structure. Olive industry and olive oil official control may benefit from the introduction of these powerful techniques to address quality and authenticity issues. This review focuses on evidence obtained from comparative studies among different vibrational techniques for the same set/s of samples or from the same instrumentation. It also assists the forum of discussion on what is needed for their standardization in order to find their place in the official control of the end product. The need for validation guidelines regarding the management of the instrument as well as the construction of the calibration model is highlighted. The latter depends heavily on the reference method employed. An extended list of references covering the characteristics of the techniques, advancements in instrumentation, general applications to oils and fats, and those useful for on‐field and official control of olive and olive oil is also given. Practical application: Vibrational spectroscopic techniques coupled to chemometrics can modernize olive and olive oil analysis from the field to the official control at the borders and in the market. As it occurs already for many decades in the field of other high added value commodities, i.e., milk, meat, wine, the value of the multiple type of information acquired with little sample manipulation should be recognized by all interested parties in the olive sector (stakeholders, authorities, researchers). Qualitative and quantitative information from field to the table (quality, adulteration, authentication).

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Advanced detection methods for traceability of origin and authenticity of olive oils

Cited by 26 publications

References 45 publications

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

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