Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: A comparative study

Li, Bingning; Wang, Haixia; Zhao, Qiaojiao; Ouyang, Jie; Wu, Yanwen

doi:10.1016/j.foodchem.2015.02.079

Cited by 100 publications

(61 citation statements)

References 18 publications

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“…3 c , the spectra of seven oils at 300-500 nm are different, which can be attributed to the tocopherols and phenols, and the low intensity band in the emission wavelength region of 600-700 nm is ascribed to the chlorophyll and other pigments 16,28 . Additional peaks observed from fluorescence spectra of EUSO at 438 nm and 468 nm are perhaps associated with heterocyclic compounds produced during processing, such as pyridines and furans 16,26 , and additional peaks at 517 nm, 613 nm, and 662 nm are attributed to chlorophyll and other pigments 29 Fig. 3 b .…”

Section: Syfs Spectral Differences Of Euso Form Other Vegetable Oilsmentioning

confidence: 99%

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Authentication of <i>Eucommia ulmoides</i> Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics

Huyan

Sherazi

et al. 2019

J. Oleo Sci.

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Section: Syfs Spectral Differences Of Euso Form Other Vegetable Oilsmentioning

confidence: 99%

“…There was no overlapping between EUSO and other oils, and the total contribution variance of PC1 and PC2 were greater than 90 . Thus, the FTIR spectra convey appropriate information for the classification task, and the first two PCs are able to explain the total variance of the FTIR dataset 25,26 .…”

Section: Chemometric Tools Applied For Euso Differentiationmentioning

confidence: 99%

Authentication of <i>Eucommia ulmoides</i> Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics

Huyan

Sherazi

et al. 2019

J. Oleo Sci.

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“…Figure 1 shows the normalized spectra of pure WPC in the wavenumber range of 3600 to 400 cm -1 . WPC spectra in the Figure 1 can be divided into two areas: the first one with high energy (3600 to 2800 cm -1 ) and a second one (1800 to 900 cm −1 ) which is considered a rich region presenting distinct bands associated with important functional groups [22,23]. In the area with high energy there are two peaks where the broad region around peak 1 (3279 cm -1 ) is ascribed to stretching vibration of hydroxyl groups, commonly linked to water-binding, and the region 2, characteristic of stretching of C-H bonds [24].…”

Section: Mir Spectroscopymentioning

confidence: 99%

Mid Infrared Spectroscopy and Multivariate Analysis Evaluation of Adulteration in Whey Protein Powder

Andrade

Pereira

Ranquine

et al. 2020

QUARKS

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Mid infrared (MIR) spectroscopy was combined with multivariate approaches Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression to assess modifications in spectral profile of whey protein concentrate (WPC) powder due to changes in formulation level using caffeine, creatine and lactose, simulating fraud. Adulterations were made by replacing WPC in different levels from 5 to 50% (w/w - 5% steps) with three adulterants in separate. The spectra comparison of the samples allowed the identification of peaks associated to characteristic chemical bonds of each adulterant. PCA was carried out and 89% of the total variability of the spectral data was explained by three principal components, which allowed the confirmation of variables influencing each sample mixture and validating the spectral observations. Above 20% decrease in WPC content (20% adulteration), it was possible to differentiate all the three substances used. Predictions of percentage of WPC substitution were made through PLS regressions. The best prediction models were: lactose > creatine > caffeine. However, predictions resulted in overall good accuracy, low relative errors and coefficients of determination of fitting of calibration and validation curves above 0.97 in all cases. Therefore, techniques employed here aid the quality assessment of food products as alternative analytical tools.

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“…PCA is an unsupervised discrimination method generating principal components explaining variability in the data set (Eriksson et al, 2001). Studies on FT-IR spectroscopic analyses were performed on discrimination of edible oils (Javidnia, Parish, Karimi, & Hemmateenejad, 2013), prediction of geographical origins of butters (Bassbasi, De Luca, Ioele, Oussama, & Ragno, 2014), classification of tea varieties (Cai, Wang, Xi, Li, & Wei, 2015), detection of authentication and adulteration purposes (Gurdeniz & Ozen, 2009;Li, Wang, Zhao, Ouyang, & Wu, 2015;Rohman, Riyanto, Sasi, & Yusof, 2014;L. Xu, Cai, Cui, Ye, & Yu, 2012) and for differentiation of pea and oat roots (Naumann, Heine, & Rauber, 2010).…”

Section: Introductionmentioning

confidence: 99%

Ft-Ir Spectroscopy Characterization and Chemometric Evaluation of Legumes Extracted With Different Solvents

Dıblan¹,

Kadiroğlu²,

Aydemir³

2018

Food Health

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In this study, FT-IR spectroscopy was applied for rapid characterization and discrimination of commonly consumed legumes extracted by different solvents in combination with principal component analysis (PCA) for the first time. Dried soy bean, white bean, chickpea, red lentil, and pinto bean were extracted by water (W), ethanol (E), acetone/water (AW) and acetone/water/acetic acid (AA). The effect of each solvent on different legume extracts was demonstrated by identifying the functional groups using FT-IR spectroscopy at mid-infrared (mid-IR) range (4000-650 cm -1 ) and associated with the amount of total phenolics and other oxidation substrates in the extracts determined by Folin-Ciocalteu method. PCA models with 2 principal components were constructed to discriminate the different legume extracts based on FT-IR spectra and total phenolic content (TPC). FT-IR spectra of each legume were quite different for different solvents but almost the same for the same solvent. Each legume extracts had significantly different TPC from each other extracted with the same or different solvents. The highest TPC was obtained by soybeans and pinto beans extracted with W or E and AW or AA, respectively. PCA analysis of FT-IR spectra and TPC provided clear discrimination between the legume samples extracted with different solvents.

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Rapid detection of authenticity and adulteration of walnut oil by FTIR and fluorescence spectroscopy: A comparative study

Cited by 100 publications

References 18 publications

Authentication of <i>Eucommia ulmoides</i> Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics

Authentication of <i>Eucommia ulmoides</i> Seed Oil Using Fourier Transform Infrared and Synchronous Fluorescence Spectroscopy Combined with Chemometrics

Mid Infrared Spectroscopy and Multivariate Analysis Evaluation of Adulteration in Whey Protein Powder

Ft-Ir Spectroscopy Characterization and Chemometric Evaluation of Legumes Extracted With Different Solvents

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