Adulteration detection of argan oil by inductively coupled plasma optical emission spectrometry

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 878-886

  Gonzalvez A ^a   Armenta, S ^a   de la Guardia, M ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Argan oil; Authentication; Chemometrics; Trace element composition

Indexed keywords

ALUMINUM; ARGAN OIL; BISMUTH; CADMIUM; CALCIUM; COBALT; COPPER; ERBIUM; IRON; MAGNESIUM; NICKEL; OLIVE OIL; POTASSIUM; PRASEODYMIUM; SAMARIUM; SODIUM; SOYBEAN OIL; SUNFLOWER OIL; TIN; UNCLASSIFIED DRUG; VEGETABLE OIL; ZINC;

ACCURACY; ARTICLE; ATOMIC EMISSION SPECTROMETRY; CHEMICAL ANALYSIS; CLASSIFICATION ALGORITHM; CLUSTER ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; FOOD QUALITY; PRINCIPAL COMPONENT ANALYSIS; SUBSTITUTION REACTION;

HELIANTHUS;

EID: 77649182023     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.11.091     Document Type: Article

References (23)

1. Armenta, S., Moros, J., Garrigues, S. & de la Guardia, M. (in press). The use of near infrared spectrometry in the olive oil industry. Critical Reviews in Food Science and Nutrition.
2. Benincasa C., Lewis J., Perri E., Sindona G., and Tagarelli A. Determination of trace element in Italian virgin olive oils and their characterization according to geographical origin by statistical analysis. Analytica Chimica Acta 585 (2007) 366-370
3. Blanch G.P., Caja M.M., Ruiz del Castillo M.L., and Herraiz M. A comparison of different methods for evaluation of authenticity of olive oil and hazelnut oil. Journal of Agricultural and Food Chemistry 46 (1998) 3153-3157
4. Cherki M., Berrougui H., Drissi A., Adlouni A., and Khalil A. Argan oil: Which benefits on cardiovascular diseases?. Pharmacological Research 54 (2006) 1-5
5. Christy A.A., Kasemsumran S., Du Y., and Ozaki Y. The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics. Analytical Science 20 (2004) 935-940
6. Downey G., Mclntyre P., and Davies A.N. Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the Eastern Mediterranean by visible and near-infrared spectroscopy. Journal of Agricultural and Food Chemistry 50 (2002) 5520-5525
7. El-Hamdy A.H., and El-Fizga N.K. Detection of olive oil adulteration by measuring its authenticity factor using reversed-phase high-performance liquid chromatography. Journal of Chromatography A 708 (1995) 351-355
8. Fragaki G., Spyros A., Siragakis G., Salivaras E., and Dais P. Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis. Journal of Agricultural and Food Chemistry 53 (2005) 2810-2816
9. Gonzálvez, A., Ghanjaoui, M. E., El Rhazi, M., & de la Guardia, M. (in press). Inductively coupled plasma optical emission spectroscopy determination of trace element composition of argan oil. Food Science and Technology International.
10. Gonzálvez A., Llorens A., Cervera M.L., Armenta S., and de la Guardia M. Elemental fingerprint of wines from the protected designation of origin Valencia. Food Chemistry 112 (2009) 26-34
11. Jurado J.M., Alcazar A., Pablos F., Martin M.J., and Gonzalez A.G. Classification of aniseed drinks by means of cluster, linear discriminant analysis and soft independent modelling of class analogy based on their Zn, B, Fe, Mg, Ca, Na and Si content. Talanta 66 (2005) 1350-1354
12. Khallouki F., Younos C., Soulimani R., Oster T., Charrouf Z., and Spiegelhalder B. Consumption of argan oil (Morocco) with its unique profile of fatty acids, tocopherols, squalene, sterols and phenolic compounds should confer valuable cancer chemopreventive effects. European Journal of Cancer Prevention 12 (2003) 67-75
13. Krist S., Stuebiger G., Bail S., and Unterweger H. Detection of adulteration of poppy seed oil with sunflower oil based on volatiles and triacylglycerol composition. Journal of Agricultural and Food Chemistry 54 (2006) 6385-6389
14. Lopez Diez E., Bianchi G., and Goodacre R. Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using raman spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry 51 (2003) 6145-6150
15. Marcos-Lorenzo I., Pérez-Pavón J.L., Fernández-Laespada M.E., García-Pinto C., and Moreno-Cordeo B. Detection of adulterants in olive oil by headspace-mass spectrometry. Journal of Chromatography A 945 (2002) 221-230
16. Mildner-Szkudlarz S., and Jelen H.H. The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil. Food Chemistry 110 (2008) 751-761
17. Milestone (2006). Milestone digestion application report #04-022 vegetable oil.
18. Poulli K.I., Mousdis G.A., and Georgiou C.A. Synchronous fluorescence spectroscopy for quantitative determination of virgin olive oil adulteration with sunflower oil. Analytical and Bioanalytical Chemistry 386 (2006) 1571-1575
19. Sayazo A., Morales M.T., and Aparicio R. Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method. European Food Research and Technology 218 (2004) 480-483
20. Tay A., Singh R.K., Krishnan S.S., and Gore J.P. Authentication of olive oil adulterated with vegetable oils using fourier transform infrared spectroscopy. Lebensmittel-Wissenschaft und-Technologie 35 (2002) 99-103
21. UNESCO (2007). "Biosphere Reserve Information" MAB Programme.
22. Vlachos N., Skopelitis Y., Psaroudaki M.O., Konstantinidou V., Chatzilazarou A., and Tegou E. Applications of Fourier transform-infrared spectroscopy to edible oils. Analytica Chimica Acta 576 (2006) 459-465
23. Zeiner M., Steffan I., and Cindric J.I. Determination of trace elements in olive oil by ICP-AES and ETA-AAS: A pilot study on the geographical characterization. Microchemical Journal 81 (2005) 171-176