Fingerprinting food: current technologies for the detection of food adulteration and contamination

Ellis, David I.; Brewster, Victoria L.; Dunn, Warwick B.; Allwood, J. William; Golovanov, Alexander P.; Goodacre, Royston

doi:10.1039/c2cs35138b

Cited by 372 publications

(215 citation statements)

References 309 publications

(342 reference statements)

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“…However, these substances may already exist in regular vegetable cooking oils, long-term stored vegetable cooking oils, and the cooking oils just used in frying foods, causing false-positive results. Other fingerprintingbased techniques combined with chemometrics were investigated for authentication of vegetable oil adulteration [15,16]. After analyzing all of the oil identification methods mentioned above, they are either poor in specificity, low in sensitivity, time consuming, or require a laboratory and a highly trained technician, which may be unsuitable for rapid detection of adulterated oils on line or in field.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

Xiong

et al. 2014

Sensors and Actuators B: Chemical

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a b s t r a c tVegetable cooking oils adulterated with inedible used oils or impure oils have posed a severe food safety problem. Current detection methods cannot meet the needs for rapid detection of adulterated oils on line or in field. Therefore, the objective of this research was to develop a rapid optical sensing method based on fluorescence quenching of CdSe/ZnS quantum dots (QDs) for identification of adulterated vegetable cooking oils. High quality hydrophilic photoluminescent nanoparticles were synthesized by encapsulating hydrophobic QDs into the micellar structure of an amphiphilic surfactant cetyltrimethyl ammonium bromide (CTAB) via phase transfer method. TEM, AFM, and fluorescence spectroscopy were used to characterize the prepared CTAB-coated QDs. Oil samples were first captured into the core of the twolayer-structural micelle and then the fluorescence of CTAB-coated QDs, working as fluorescence probes, was selectively quenched by components of the adulterated oils. Heavy metal ions and free radicals were presumed to be main quenchers. After quenching for 1 min, fluorescence intensity was measured and converted to quenching percentage to determine the adulteration concentration. The results showed that in comparison with oil-soluble QDs, water-soluble CTAB-coated QDs had a greater ability to identify oil adulteration. A good quantitative relationship between quenching percentage and adulteration concentration (y = 5.96x + 14.99; R 2 = 0.94) was obtained. The sensitive, simple and low-cost sensing method did not require sample pretreatment and could detect refined used oils at 0.4% or higher concentrations in soybean oil within 2 min, showing great potentials for rapid screening of used oils and quantitative analysis of used oil adulteration in field.

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Section: Introductionmentioning

confidence: 99%

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

Xiong

et al. 2014

Sensors and Actuators B: Chemical

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“…15 There was found to be a mean correlation coefficient (estimated versus real concentration of cheaper oil) of over 0.80 and 0.97 and a mean square error of less than 1% and 0.007%, respectively. The lower LOD of adulteration during the external validation process was 0.6 and 1.4% w/w for ROO and ROPO, respectively, 25 which was better than that from NMR/ multivariate statistical analysis (5% w/w) or the synchronous uorescence method/partial least squares regression (2.6% w/w).…”

Section: Uv-vis Spectroscopymentioning

confidence: 94%

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

Zhang

et al. 2015

Anal. Methods

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The adulteration of olive oils based on advanced sensors has attracted high interest owing to its health benefits in the prevention and treatment of certain pathologies. Concerning its health and commercial aspects, lower grade oil blending and other illegal additives in virgin olive oil can negatively affect the nutritive value of olive oil. This review focuses on the advances in the sensing and identification of adulteration of olive oil. Optical sensing, chromatography (usually coupled with mass spectrometry), and nuclear magnetic resonance are discussed in detail. Other methods including a DNA-based method, dielectric spectroscopy, differential scanning calorimetry, thermogravimetric analysis and electronic nose among others, are overviewed as well.

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“…Some of the methods are contact, while others are used without a direct physical impact on the product. Limited sensitivity to small changes in the properties of the object [6] Obtaining of spectral information Suitable for internal defects…”

Section: Nondestructive Methods For Objective Assessment Of the Qualimentioning

confidence: 99%

Contactless methods for quality evaluation of dairy products

Zlatev¹,

Vasilev²

2016

ARTTE

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Fingerprinting food: current technologies for the detection of food adulteration and contamination

Cited by 372 publications

References 309 publications

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

Rapid detection of vegetable cooking oils adulterated with inedible used oil using fluorescence quenching method with aqueous CTAB-coated quantum dots

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

Contactless methods for quality evaluation of dairy products

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