Quantitative analysis of adulteration of extra virgin olive oil using Raman spectroscopy improved by Bayesian framework least squares support vector machines

Dong, Wei; Zhang, Yingqiang; Zhang, Bing; Wang, Xiaoping

doi:10.1039/c2ay25431j

Cited by 57 publications

(43 citation statements)

References 28 publications

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“…An ongoing global debate is setting quality grades for olive oil (e.g., EVOO is the highest grade of olive oil) and its labelling to avoid producers labelling refined or adulterated olive oil as EVOO. The scientific community is increasingly addressing the issues related to adulteration of EVOO [3][4][5][6][7][8][9] in order to ensure its quality for both economic and health reasons.…”

Section: Introductionmentioning

confidence: 99%

“…The general chemical structure of EVOO is shown in Figure 1. Vibrational spectroscopy including infrared, near-infrared and Raman spectroscopy in combination with chemometrics are useful techniques for determining the authenticity of EVOO [6,8,13,[17][18][19][20][21][22][23]. Raman spectra occurs as a result of a molecular vibration causing a change in polarizability of the molecule.…”

Section: Introductionmentioning

confidence: 99%

“…Recently Raman spectroscopy has increasingly been recognized as a reliable quality control tool due to its ability to non-destructively probe adulteration related changes in olive oil with high chemical specificity and without requiring any reagents or sample preparation. Several studies have explored the potential of Raman spectroscopy to identify the nature of adulterants and their concentrations in spiked EVOO (i.e., EVOO spiked with edible oils such as sunflower, corn, soya, rapeseed, hazelnut and olive pomace oil) [6,8,13,[17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

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Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

Duraipandian¹,

Petersen²,

Lassen³

2019

Applied Sciences

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Adulteration of extra virgin olive oil (EVOO) with cheaper edible oils is of considerable concern in the olive oil industry. The potential of Raman spectroscopy combined with multivariate statistics has been investigated for evaluating the authenticity (or purity) and concentration of EVOO irrespective of it being adulterated with one or more adulterants. The adulterated oil samples were prepared by blending different concentrations of EVOO (10–100% v/v) randomly with cheaper edible oils such as corn, soybean and rapeseed oil. As a result, a Raman spectral database of oil samples (n = 214 spectra) was obtained from 11 binary mixtures (EVOO and rapeseed oil), 16 ternary mixtures (EVOO, rapeseed and corn oil) and 44 quaternary mixtures (EVOO, rapeseed, corn and soybean oil). Partial least squares (PLS) calibration models with 10-fold cross validation were constructed for binary, ternary and quaternary oil mixtures to determine the purity of spiked EVOO. The PLS model on the complex dataset (binary + ternary + quaternary) where the spectra obtained with different measurement parameters and sample conditions can able to determine the purity of spiked EVOO inspite of being blended with one or more cheaper oils. As a proof of concept, in this study, we used single batch of commercial oil bottles for estimating the purity of EVOO. The developed method is not only limited to EVOO, but can be applied to clean EVOO obtained from the production site and other types of food.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

Duraipandian¹,

Petersen²,

Lassen³

2019

Applied Sciences

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“…These properties are related not only to the fatty acid composition of its lipid matrix, but also especially to the presence of several minor compounds such as polyphenols, tocopherols and carotenoids . In recent years, many studies have been performed aiming to characterize and classify olive oils using diverse techniques such as chromatography (GC, HPLC) and spectroscopy (NIR, FTIR, FR‐Raman, NMR and MS) . In particular, FTIR coupled with chemometrics was able to distinguish 100% of olive oil blends with an olive oil content higher or lower than 500 g kg −1 .…”

Section: Authentication and Adulteration By Food Categorymentioning

confidence: 99%

Modern analytical methods for the detection of food fraud and adulteration by food category

et al. 2017

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This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry.

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“…These methods include chromatographic techniques (Bosque-Sendra et al, 2012;Baccouri et al, 2008) and spectroscopic techniques, such as mass spectrometry (Calvano et al, 2012), Nuclear Magnetic Resonance (NMR) (Fragaki et al, 2005), near-infrared spectroscopy (Mignani et al, 2011), Raman spectroscopy (Dong et al, 2012), chemiluminescence (Papadopoulos et al, 2002), fluorescence spectroscopy (Sikorska, Khmelinskii & Sikorski, 2012), and synchronous fluorescence (Poulli, Mousdis & Georgiou, 2007). This study focuses on the detection and quantification of adulteration of extra-virgin olive oil with edible oils, using a combination of LED-induced spectrofluorimetry and chemometrics.…”

Section: Introductionmentioning

confidence: 99%

Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

Meira¹,

Quintella²,

Ribeiro³

et al. 2014

IJC

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The most common adulterants found in extra-virgin olive oil are refined olive oil and other vegetable oils, such as sunflower, soybean, corn, and canola. In addition to constituting economic fraud, adulteration can cause serious damage to the health of the consumer. This study focuses on the detection and quantification of the adulteration of extra-virgin olive oil with edible oils, using spectrofluorimetry and chemometrics. The data were analyzed by Principal Components Analysis (PCA) and Partial Least Squares (PLS) analysis. Through PCA, it was possible to separate the samples into two distinct areas, olive oil and other edible oils, based on their chemical composition. The PLS model, built with the spectra of mixtures of soybean oil in extra-virgin olive oil, exhibited an R 2 of 0.99412 and low RMSEP (Root Mean Square Error of Prediction) (3.59), RMSEC (Root Mean Square Error of Calibration) (2.32) and bias (4.77. 10 -7 ) values. Thus, the PLS model was considered exact for calibration and prediction.

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Quantitative analysis of adulteration of extra virgin olive oil using Raman spectroscopy improved by Bayesian framework least squares support vector machines

Cited by 57 publications

References 28 publications

Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

Modern analytical methods for the detection of food fraud and adulteration by food category

Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

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