Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil

Qiu, Jin; Hou, Hua; Yang, In Sang; Chen, Xiang‐Bai

doi:10.3390/app9214510

Cited by 20 publications

(16 citation statements)

References 29 publications

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“…Similar to the PL, the addition of adulterant oils leads to a decrease in the I 1523 /I 1656 integral ratio. Qui et al recently observed a similar result using the I 1523 /I 1656 ratio to determine the free-fatty-acid (FFA) content of olive oils and found that this intensity ratio decreases linearly with FFA content, although the FFA content was obtained from the nutrition label of each of the oils [21]. Thus, the I 1523 /I 1656 integral ratio is an additional useful figure of merit to quantify EVOO purity.…”

Section: Assignment Of the Common Raman Bands Among The Edibles Oilsmentioning

confidence: 78%

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Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Chávez‐Ángel

Puertas²,

Kreuzer

et al. 2022

Foods

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The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils.

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Section: Assignment Of the Common Raman Bands Among The Edibles Oilsmentioning

confidence: 78%

“…Apart from these official methods, there are a number of alternative and complementary methods that have been suggested over the past decade. Among them, infrared and Raman spectroscopy are gaining attention [18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Chávez‐Ángel

Puertas²,

Kreuzer

et al. 2022

Foods

View full text Add to dashboard Cite

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“…The EVOO samples from the three different varieties were also analyzed using Raman spectroscopy. Figure 7 depicts a characteristic Raman spectrum of olive oil in the range 1000-1700 cm −1 after the background subtraction, using the Zhangfit technique [31] Table 4 shows the characteristic Raman bands and their corresponding assignments to vibrational modes of the functional groups [13,14,32]. Those bands correspond to the fatty acids contained in the sample, with the peaks located at 1265 and 1657 cm −1 corresponding to the unsaturated fatty acids.…”

Section: Raman Spectroscopymentioning

confidence: 99%

Comparative Evaluation of Different Targeted and Untargeted Analytical Approaches to Assess Greek Extra Virgin Olive Oil Quality and Authentication

et al. 2022

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Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming at its authentication, but also to reveal the chemical profile inherent to its beneficial properties. In the present work, a comparative study was conducted to assess Greek EVOOs’ quality and authentication utilizing different analytical approaches, both targeted and untargeted. 173 monovarietal EVOOs from three emblematic Greek cultivars (Koroneiki, Kolovi and Adramytiani), obtained during the harvesting years of 2018–2020, were analyzed and quantified as per their fatty acids methyl esters (FAMEs) composition via the official method (EEC) No 2568/91, as well as their bioactive content through liquid chromatography coupled to high resolution mass spectrometry (LC-HRMS) methodology. In addition to FAMEs analysis, EVOO samples were also analyzed via HRMS-untargeted metabolomics and optical spectroscopy techniques (visible absorption, fluorescence and Raman). The data retrieved from all applied techniques were analyzed with Machine Learning methods for the authentication of the EVOOs’ variety. The models’ predictive performance was calculated through test samples, while for further evaluation 30 commercially available EVOO samples were also examined in terms of variety. To the best of our knowledge, this is the first study where different techniques from the fields of standard analysis, spectrometry and optical spectroscopy are applied to the same EVOO samples, providing strong insight into EVOOs chemical profile and a comparative evaluation through the different platforms.

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“…In addition to proper sample preparation, selection of appropriate analytical tool is paramount for fatty acid analysis. Wide range of analytical tools, including GC [ 173 , 174 , 176 , 179 , 182 ], GC-MS, gas-chromatography vacuum ultraviolet spectroscopy (GC-Vacuum UV) [ 178 ], gas-chromatography coupled with flame ionization detection (GC-FID) [ 170 , 172 ], liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) [ 171 , 183 ], UHPLC-MS/MS [ 142 ], Raman spectroscopy [ 181 ], FTIR [ 188 , 189 ] and many more improved platforms have been used to perform FA analysis. Fatty acid analysis in LC-MS instrument showed some drawbacks in term of larger solvent consumption and lower selectivity [ 190 ].…”

Section: Fatty Acids and Cholesterolmentioning

confidence: 99%

“…Raman spectra have significant advantage with aqueous systems as it is unobtrusive and able to detect grouped FA, such as total SFA, MUFA, PUFA, conjugated linoleic acid (CLA) and others. Qiu et al [ 181 ] quantitated FAs in olive oil without any pre-treatment of the sample using Raman spectroscopy. While Liu et al [ 165 ] combined GC-MS and LC-MS to analyze fatty acids in milk.…”

Section: Fatty Acids and Cholesterolmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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Raman Spectroscopy Analysis of Free Fatty Acid in Olive Oil

Cited by 20 publications

References 29 publications

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Comparative Evaluation of Different Targeted and Untargeted Analytical Approaches to Assess Greek Extra Virgin Olive Oil Quality and Authentication

Recent Techniques in Nutrient Analysis for Food Composition Database

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