Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils

Filoda, Paula Freitas; Fetter, Lucas Flores; Fornasier, Franccesca; Schneider, Rosana de Cássia de Souza; Helfer, Gilson Augusto; Tischer, Bruna; Teichmann, Aline; Costa, Adilson Ben da

doi:10.1007/s12161-018-1360-5

Cited by 34 publications

(21 citation statements)

References 41 publications

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“…Quantification of sunflower was performed by the PLS analysis. Similar results were also obtained by Filoda et al (2019) [ 35 ] by also using the ATR technique and PLS analysis. The spectral region studied was between 3200–650 cm −1, and a unique prediction model was constructed, able to detect adulteration of EVOO with refined soybean oil, refined sunflower oil, refined corn oil and refined canola oil, independent of the adulterant and the degree of adulteration.…”

Section: Spectroscopic Techniques Used To Evaluate Adulteration Of Evoo and Voo: Focus On Infrared And Raman Spectroscopysupporting

confidence: 90%

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Kakouri

Revelou

Kanakis

et al. 2021

Foods

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Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

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Section: Spectroscopic Techniques Used To Evaluate Adulteration Of Evoo and Voo: Focus On Infrared And Raman Spectroscopysupporting

confidence: 90%

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Kakouri

Revelou

Kanakis

et al. 2021

Foods

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“…Several studies ( Table 6 ) have been reported using MIR spectroscopy combined with different multivariate analysis models to assess the adulteration of extra-virgin olive oil (EVOO) with various vegetable oils including grape seed, soybean and walnut oils [ 109 , 112 , 113 ], pumpkin seed oil [ 114 ], canola oil [ 112 , 115 ], corn and sunflower oils [ 116 , 117 ], rice bran oil [ 118 ], sesame oil [ 119 ], peanut and rapeseed oils [ 120 , 121 ] and hazelnut oil [ 122 ]. Although all IR spectra of EVOO and each vegetable oil looked very similar at first sight, some important differences regarding the exact location and intensity of the main absorption bands were noteworthy.…”

Section: Application Of Ft-mir To Food Analysismentioning

confidence: 99%

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

Mendes

Duarte

2021

Foods

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Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.

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“…It is referred to as ‘liquid gold’ because of its unique aroma, flavor and health benefits 1 . EVOO production is a complex, time‐consuming process, which accounts for the high commercial prices of EVOO 2,3 . Certain illegal enterprises have been adulterating EVOO with low‐cost palm, canola, hazelnut and sunflower oils.…”

Section: Introductionmentioning

confidence: 99%

Rapid screening for hazelnut oil and high‐oleic sunflower oil in extra virgin olive oil using low‐field nuclear magnetic resonance relaxometry and machine learning

Hou

Wang

et al. 2020

J Sci Food Agric

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BACKGROUND As extra virgin olive oil (EVOO) has high commercial value, it is routinely adulterated with other oils. The present study investigated the feasibility of rapidly identifying adulterated EVOO using low‐field nuclear magnetic resonance (LF‐NMR) relaxometry and machine learning approaches (decision tree, K‐nearest neighbor, linear discriminant analysis, support vector machines and convolutional neural network (CNN)). RESULTS LF‐NMR spectroscopy effectively distinguished pure EVOO from that which was adulterated with hazelnut oil (HO) and high‐oleic sunflower oil (HOSO). The applied CNN algorithm had an accuracy of 89.29%, a precision of 81.25% and a recall of 81.25%, and enabled the rapid (2 min) discrimination of pure EVOO that was adulterated with HO and HOSO in the volumetric ratio range of 10–100%. CONCLUSIONS LF‐NMR coupled with the CNN algorithm is a viable candidate for rapid EVOO authentication. © 2020 Society of Chemical Industry

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Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils

Cited by 34 publications

References 41 publications

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

Rapid screening for hazelnut oil and high‐oleic sunflower oil in extra virgin olive oil using low‐field nuclear magnetic resonance relaxometry and machine learning

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