Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy

Özen, Banu; Mauer, Lisa J.

doi:10.1021/jf0201834

Cited by 147 publications

(104 citation statements)

References 13 publications

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“…The olive ripeness index was calculated as reported by Garcia et al 56 Samples 1-10 were from Makarska to Igrane, 11-20 from Marina to Trogir, 21-34 from the island of Brač, 35-43 from the island of Hvar, and 44-48 were from the island of Korčula. There were 41 samples of variety Oblica, one sample of Coratina (sample 2), one of Leccino (sample 20) and five samples of mixed cultivars Lastovka and Oblica with dominant content of Lastovka (samples [44][45][46][47][48].…”

Section: Methodsmentioning

confidence: 99%

“…[34][35][36][37][38][39][40][41] There has been many studies in the recent years that used nuclear magnetic resonance [42][43][44] (NMR) with the aim to distinguishing olive oils of different geographical areas. The major advantage of ATR 45,46 over chromatographic techniques and NMR is that complex sample preparation is not necessary. Recent studies have also employed Fourier transform Raman spectroscopy (FT-Raman) for characterization of edible oils.…”

Section: Introductionmentioning

confidence: 99%

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Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

et al. 2013

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Abstract. Extra virgin olive oil samples were collected from different geographical areas of Central Dalmatia region in Croatia including locations both on the coast and islands. This set included 41 oils of cultivar Oblica, 1 per cultivars Coratina and Leccino, and 5 of mixed cultivars Lastovka and Oblica. Attenuated total reflectance (ATR) spectra of non-treated samples were recorded and principal component analysis (PCA) was carried out on a set of obtained spectra, as well as their first and second derivatives. The quality of PCA models was assessed using leave-one-out cross-validation and optimal number of principal components was determined. In the case of ATR spectra, the first principal component accounted for 42.92 % of the total variance among the samples and the optimal number of components was 6, whereas in the case of second derivatives the first principal component accounted for 95.76 % of the total variance and the optimal number of components was 3. Classification of olive oils on the basis of geographical origin was proposed and underlying spectral differences among the spectra were determined by investigating principal component loadings. These differences arise as a result of variations in fatty acid composition. It was found out that ATR in combination with PCA could easily distinguish between samples collected from the coastal area and those from the islands. Classification results were further confirmed by using spherical principal components procedure, projection pursuit and robust PCA, as well as hierarchical cluster analysis.(doi: 10.5562/cca2377)

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

et al. 2013

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“…To solve this problem, infrared (IR) spectroscopy has recently been applied to detect adulteration of extra virgin olive oil with reWned oils and diVerent types of vegetable oils [11][12][13]. Although Fourier-transform infrared (FTIR) spectroscopy data evaluated with chemometric techniques have been found to have suYcient ability to quantify adulteration, there are only a few studies involving its use for classiWcation purposes.…”

Section: Introductionmentioning

confidence: 99%

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Gürdeniz

Özen

Tokatlı

2008

Eur Food Res Technol

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Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classiWcation of Turkish olive oils with respect to their varieties, growing location and harvest year. In particular, olive oil samples belonging to Wve diVerent cultivars were obtained from the same orchard in the middle part of Aegean region and two of these varieties were also received from another orchard in northern part of the same region of Turkey in two consecutive harvest years. Evaluation of nine diVerent fatty acid compositions with principal component analysis revealed clear diVerentiation with respect to variety, geographical origin and harvest year. On the other hand, mid-infrared spectra also achieved varietal and seasonal discrimination to some extent, but diVerentiation is not as clear as that obtained using fatty acid compositions.

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“…The possibility of using hazelnut oil in adulteration of olive oil is another issue of current interest [14][15][16][17][18][19][20][21][22]. In fact, adulteration of virgin olive oil with other cheap vegetable oils has frequently represented a problem for regulatory agencies, oil suppliers and consumers.…”

Section: Introductionmentioning

confidence: 99%

Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

Amaral

Casal

Citóva

et al. 2005

Eur Food Res Technol

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Nineteen cultivars of hazelnuts (Corylus avellana L.) collected during the 2001 crop, from Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by Gas-Liquid Chromatography coupled to a Flame Ionisation Detector (GLC/FID). Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7-84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the nine sterols identified and quantified, β-sitosterol was the major one with a mean percentage of 83.6%, while 5 -avenasterol and campesterol were the second and the third components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values of olive oils from different geographical origins.

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Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy

Cited by 147 publications

References 13 publications

Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

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