Detection of olive oil adulteration using principal component analysis applied on total and regio FA content

Dourtoglou, Vassilis; Dourtoglou, Th.; Antonopoulos, Aristotelis; Stefanou, E.; Lalas, Stavros; Poulos, Constantine

doi:10.1007/s11746-003-0677-1

Cited by 78 publications

(49 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In order to detect olive oil adulteration upon blending olive oil with various oils such as hazelnut oil (Zabaras, 2010), palm oil (Rohman and Che Man, 2010), corn oil (Lizhi et al, 2010), and almond oil (Dourtoglou et al, 2003), different techniques ranging from Fourier Transform (FT) infrared (IR) (Rohman and Che Man, 2010;Gurdeniz and Ozen, 2009) and dielectric spectroscopy (Lizhi et al, 2010) to UV-Vis spectroscopy (Torrecilla et al, 2010a) have been employed. Furthermore, both high- (Smejkalova and Piccolo, 2010;Agiomyrgianaki, 2010) and low-field NMR (Xu, 2014) techniques have been utilized.…”

Section: Introductionmentioning

confidence: 99%

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

2017

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T 2 ) curves were fitted with bi-exponential decaying functions. T 2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1 H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T 21 and T 22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively. KEYWORDS: Adulteration detection; Low-field NMR relaxometry; Olive oil; UV-Vis spectroscopyRESUMEN: Detección de la adulteración de aceite de oliva mediante relaxometría magnética nuclear de campo bajo y espectroscopía UV-Vis sobre mezcla de aceite de oliva con diversos aceites comestibles. La adulteración del aceite de oliva con sustituyentes menos saludables es una amenaza para la salud pública. En este trabajo, la detección de la adulteración del aceite de oliva se demuestra utilizando tanto relaxometría magnética nuclear de campo bajo (LF) de protones ( 1 H) (RMN) y espectroscopía visible y ultra-violeta (UV). Tres muestras de aceites de oliva con diferentes contenidos en oleico se mezclaron con aceites de almendra, ricino, maíz y sésamo con tres relaciones volumétricas. Además, el de arbequina de California se mezcló con cánola, lino, semilla de uva, cacahuete, soja y aceites de girasol con tres relaciones volumétricas. Las curvas de tiempo de relajación de magnetización transversal (T2) fueron completadas con funciones de decaimiento biexponencial. Los tiempos T2 determinados para cada mezcla de aceite de oliva con ricino y maíz cambian sistemáticamente conforme las relaciones volumétricas. Para detectar la adulteración de los aceites de oliva con aceites de almendra y de sés-amo, se necesitan tanto relaxometría LF 1H RMN como la espectroscopía UV-Vis. En las mezclas de aceite de oliva arbequina con aceites de lino, maní, soja y girasol, ambos valores T21 y T22 se hicieron mayores sistemáti-camente conforme el porcentaje de aceite de oliva se reduce en la mezcla. El máximo de absorbancia UV-Vis del aceite de lino a 320,0 nm demostrará la adulteración del aceite de oliva cualitativamente.

show abstract

Section: Introductionmentioning

confidence: 99%

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

2017

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…It was used for evaluating the dependence of the antioxidant potential on the conventional or torrefacto process of roasting coffee beans [19,20]. PCA is also very useful method applied during screening of adulteration of honey [21], milk [22] and olive oil [23]. PCA has been also used to find correlation between species formed during refining steps of olive oil and its thermal properties [24].…”

Section: Introductionmentioning

confidence: 99%

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Górnaś

Dwiecki

Siger

et al. 2015

Eur Food Res Technol

View full text Add to dashboard Cite

50 % (on average over 36 and 45 % in green and roasted coffee extracts, respectively). Significant differences between the AC values determined for CB and PA samples were noticed only for the MCA and DPPH methods which reflect the different molecular mechanisms underlying each of the assays. Additionally, the statistical methods, including principal component analysis, applied to results of antioxidant capacity obtained with different analytical techniques confirmed their feasibility to distinguish between coffee brews with different degrees of roasting, regardless of coffee origin. Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical origins and species and with different roasting degrees, was examined. The AC of PA and CB samples was tested in five antioxidant assays: a total antioxidants reducing capacity assay using a Folin-Ciocalteu reagent (FCR), a ferric ion reducing antioxidant power (FRAP) assay, a DPPH · radical-scavenging activity (DPPH) assay, a metal chelating activity (MCA) assay and a total radical trapping antioxidant parameter (TRAP) assay. In most samples, the total amount of phenolic acids, determined by HPLC, decreased with the increasing degree of roasting the coffee beans, leading to reduced AC. All used methods showed that CB exhibits higher AC compared with the PA samples. Phenolic acids isolated from CB samples have the main contribution (on average over 95 and 84 % in green and roasted coffee extracts, respectively) in AC of the CB samples in FCR, FRAP and TRAP assays, whereas in DPPH and MCA tests, the phenolic acid contribution in AC of CB samples was below Keywords

show abstract

“…Fatty acid profiles have been used to identify adulteration in vegetable oils (Dourtoglou et al, 2003) and as an aid to identify microbial species (Slabbinck et al, 2009). A clustering analysis was conducted on the species analyzed in this study to see how closely the fatty acid profiles might relate to known taxonomical relationships among Tilia spp.…”

Section: Discussionmentioning

confidence: 99%

Fatty acid composition of <i>Tilia</i> spp. seed oils

Dowd¹,

Farve²

2013

Grasas y Aceites

View full text Add to dashboard Cite

RESUMENComposición en ácidos grasos de aceites de semillas de Tilia spp.Como parte de un estudio sobre la composición de aceites derivados de semillas de plantas Malvaceae, las semillas de siete especies de Tilia (árboles de tilia o lima) fueron evaluadas con respecto a sus perfiles de ácidos grasos. Las semillas fueron obtenidas de Germplasm Research Information Network así como de varias fuentes comerciales. Tras la extracción del aceite con hexano, los glicéridos fueron trans-metilados y analizados por cromatografía de gases con dos fases polares estacionarias. Todos los aceites extraidos de las semillas analizados estaban compuestos principalmente de ácido linoleico (49-60%) y, en cantidades más bajas de ácido oleico (16-22%) y palmítico (8-10%). Otros componentes secundarios típicos también fueron encontrados. Además, los ácidos ciclopropenoides (i.e., ácidos estercúlicos y malválicos) estuvieron presentes en niveles entre 6 y 17%. En todas las muestras, el nivel de ácido malválico fue aproximadamente el doble del nivel de ácido estercúlico, lo que indica que una cantidad considerable de a-oxidación del ácido estercúlico ocurrió en las semillas. Dos productos de a-oxidación adicionales, los ácidos 8-heptadecenoico y 8,11-heptadecadienoico también fueron determinados. Juntos el nivel de estos ácidos grasos estuvo entre 1.3 y 2.3%, estas cantidades son comparables a los niveles reportados recientemente de estos ácidos en el aceite de semilla de Thespesia populnea. PALABRAS CLAVE: a-oxidación de ácidos grasosÁcidos ciclopropenoides -Árboles de tilia o lima -Árboles de tilia o Linden. SUMMARY Fatty acid composition of Tilia spp. seed oilsAs part of a study of the seed oil fatty acid composition of Malvaceae plants, the seeds of seven Tilia species (lime or linden trees) were evaluated for their fatty acid profiles. Seeds were obtained from the Germplasm Research Information Network and from various commercial sources. After extraction of the seed oil with hexane, the glycerides were trans-methylated and analyzed by gas chromatography on two polar stationary phases. All of the seed oils analyzed were composed primarily of linoleic acid (49-60%) with lesser amounts of oleic (16-22%) and palmitic (8-10%) acids. The usual secondary components were also found. In addition, cyclopropenoid acids (i.e., sterculic and malvalic acids) were present at levels between 6 and 17%. In all samples, the level of malvalic acid was approximately twice the level of sterculic acid, indicating that considerable a-oxidation of sterculic acid had occurred in these seeds.Two additional a-oxidation products, 8-heptadecenoic acid and 8,11-heptadecadienoic acid were also detected. Combined, the level of these fatty acids was between 1.3 and 2.3%, roughly comparable to the levels of these acids recently reported in the seed oil of Thespesia populnea.

show abstract

Detection of olive oil adulteration using principal component analysis applied on total and regio FA content

Cited by 78 publications

References 5 publications

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

Fatty acid composition of <i>Tilia</i> spp. seed oils

Contact Info

Product

Resources

About