Detection of Extra Virgin Olive Oil Adulteration With Edible Oils Using Front‐Face Fluorescence and Visible Spectroscopies

Tan, Jin; Li, Rong; Jiang, Zi‐Tao; Shi, Min; Xiao, Yi-Qian; Jia, Bin; Lu, Tian-Xiang; Wang, Hao

doi:10.1002/aocs.12071

Cited by 14 publications

(8 citation statements)

References 43 publications

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“…There is a growing interest of olive oil analysis by using fluorescence spectroscopy since it has comparably low detection limits with respect to other spectroscopic methods (Danezis, Tsagkaris, Camin, Brusic, & Georgiou, 2016). Recently, this technique was used in the detection of different types of adulterants such as sunflower oil, (Ali et al, 2018), corn oil (Öztürk, Ankan, & Özdemir, 2010), soybean oil (Tan et al, 2018), and lower quality olive oil (Dankowska & Małecka, 2009;Merás et al, 2018) in extra virgin olive oil.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

Uncu

Özen

2019

Food Control

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The work aimed to detect and quantify adulteration of fresh olive oils with old olive oils from the previous harvest year by using different spectroscopic approaches in combination with chemometrics. Adulterated samples prepared in varying concentrations (10-50%(v/v)) were analyzed with fluorescence, Fourier transforminfrared (FT-IR), and ultraviolet-visible (UV-vis) spectroscopic methods. Orthogonal partial least square-discriminant analysis (OPLS-DA) and partial least squares (PLS) regression techniques were used for the differentiation of adulterated oils from the pure oils and prediction of adulteration levels, respectively. After the application of various pre-treatment methods, all of the OPLS-DA classification models generated for every spectroscopic technique successfully differentiated adulterated and non-adulterated oils with over 90% correct classification rate. FT-IR + UV-vis and fluorescence spectral data were also successfully used to predict adulteration levels with high coefficient of determinations for both calibration (0.94 and 0.98) and prediction (0.91 and 0.97) models and low error values for calibration (4.22% and 2.68%), and prediction (5.20% and 2.82%), compared to individual FT-IR and UV-vis spectroscopy were obtained. Therefore, FT-IR + UV-vis and fluorescence spectroscopy as being fast and environmentally friendly tools have great potential for both classification and quantification of adulteration practices involving old olive oil.

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Section: Introductionmentioning

confidence: 99%

A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

Uncu

Özen

2019

Food Control

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“…Pigment profiling of EVOO has been applied as an indication of quality and/or authenticity. Using this approach, corn, rapeseed, soybean, peanut, sunflower, refined olive oil, olive pomace oil, and/or old olive oils have been detected as adulterants in EVOO (Ali et al., 2018; Aroca‐Santos et al., 2015; Aroca‐Santos et al., 2016; Ferreiro‐González et al., 2017; Merás et al., 2018; Milanez et al., 2017; Shi et al., 2019; Tan et al., 2018; Uncu & Ozen, 2019).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

“…A clear reduction in chlorophylls and carotenoids in adulterated EVOO has been evaluated by UV–vis, fluorescence spectroscopy and/or FT‐IR + UV–vis, which are quick and reliable methods (Ali et al., 2018; Aroca‐Santos et al., 2015; Ferreiro‐González et al., 2017; Merás et al., 2018; Milanez et al., 2017; Uncu & Ozen, 2019). In this field, stimulated Brillouin scattering combined with UV–vis–NIR (Shi et al., 2019) and front‐face fluorescence and visible spectroscopy (Tan et al., 2018) have also been proposed for the authentication of EVOO and the detection of adulteration with other vegetable oils.…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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“…These tests include sensory committees and chemical tests that can be used to classify olive oil into different quality categories (extra virgin, virgin, ordinary, lampante,…etc). On the other hand, there has been increasing interest in the development of new devices accompanied with analytical techniques for oil and food testing, such as highperformance liquid chromatography (HPLC) [4,5] , thin layer chromatography (TLC) [6] , nuclear magnetic resonance (NMR) [7] , gas chromatography (GC) [8] and fluorescence spectroscopy techniques, beside others [9,10] . Whether a certain technique is successful or not as a quality control technique is determined by its ability to classify olive oil into determined categories (EVOO, VOO, ...etc.)…”

Section: Introductionmentioning

confidence: 99%

Correlation between Chemical Analysis and Sensory Committee Tests with Total Fluorescence Characteristics of Jordanian Olive Oil

2020

JJC

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Olive oil samples extracted from olive trees grown in different un-irrigated areas of Jordan were classified according to their quality using three different techniques. Two of the techniques; namely, chemical analysis and sensory committee tests, are recognized by the International Olive Oil Council (IOC) and considered as classical techniques. The results were compared with those of the total fluorescence spectroscopy that has been recently adopted for olive oil quality analysis. Nine different olive oil samples were subjected to the analysis by the above techniques. The analysis for each sample was repeated twice to ensure consistency of the results. Chemical analysis was used to determine their acidities, peroxide values, ∆K’s and polyphenol content parameters. The results of chemical analysis indicated that eight of the samples could be classified as EVOO and one as VOO. Sensory tests indicated that four samples could be classified as EVOO and five as VOO. Total fluorescence spectra results revealed that six samples are EVOO and three samples are VOO. The correlation of fluorescence results to chemical and sensory results indicates the ability of fluorescence technique as a powerful tool for classification of olive oil. Reference samples that were already classified by IOC were tested to ensure the accuracy of the fluorescence technique in recognizing EVOO from other types of olive oil. Moreover, fluorescence analysis proved to be fast and consumes minute amounts of samples and chemicals, in contrary to chemical analysis which is known to be time and chemicals-consuming.

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Detection of Extra Virgin Olive Oil Adulteration With Edible Oils Using Front‐Face Fluorescence and Visible Spectroscopies

Cited by 14 publications

References 43 publications

A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Correlation between Chemical Analysis and Sensory Committee Tests with Total Fluorescence Characteristics of Jordanian Olive Oil

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