Detection and identification of extra virgin olive oil adulteration by GC-MS combined with chemometrics

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 15, 2013, Pages 3693-3702

  Yang, Yang ^a   Ferro, Miguel Duarte ^b   Cavaco, Isabel ^b   Liang, Yizeng ^a  

^a CENTRAL SOUTH UNIVERSITY   (China)

^b UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

adulteration; Monte Carlo tree; multivariate analysis; olive oil; PLS LDA; univariate analysis

Indexed keywords

ADULTERATION; MONTE CARLO; MULTI VARIATE ANALYSIS; PLS-LDA; UNIVARIATE ANALYSIS;

FAULT TOLERANT COMPUTER SYSTEMS; FORESTRY; MONOUNSATURATED FATTY ACIDS; MONTE CARLO METHODS; MULTIVARIANT ANALYSIS; NATURAL LANGUAGE PROCESSING SYSTEMS; OILSEEDS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

OLIVE OIL;

ARACHIS OIL; CORN OIL; FATTY ACID; OLIVE OIL; RAPESEED OIL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FRUIT; INFORMATION SCIENCE; METHODOLOGY; OLIVE TREE; VALIDATION STUDY;

CORN OIL; FATTY ACIDS; FOOD CONTAMINATION; FOOD INSPECTION; FOOD LABELING; FRUIT; INFORMATICS; OLEA; PLANT OILS;

FATTY ACIDS; FORESTRY; VEGETABLE OIL;

ARACHIS HYPOGAEA; BRASSICA NAPUS; HELIANTHUS; ZEA MAYS;

EID: 84876472014     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4000538     Document Type: Article

References (34)

1. Matos, L. C.; Cunha, S. C.; Amaral, J. S. Chemometric characterization of three varietal olive oil (cvs. Cobrancosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices Food Chem. 2007, 102, 406-414
2. Frankel, E. N. Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants J. Agric. Food Chem. 2010, 58, 5991-6006
3. Angerosa, F.; Campestre, C.; Glasante, L. Chapter 7: analysis and authentication. In Olive Oil, Chemistry and Technology, 2 nd ed.; Boskou, D., Ed.; AOCS Press: Champaign, IL, 2006; pp 113-172.
4. Poulli, K. I.; Mousdis, G. A.; Georgiou, C. A. Rapid synchronous fluorescence method for virgin olive oil adulteration assessment Food Chem. 2007, 105, 369-375
5. Gurdeniz, G.; Ozen, B. Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data Food Chem. 2009, 116, 519-525
6. García, M. J. L.; Ramos, G. R.; Martínez, J. M. H. Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy Food Chem. 2010, 118, 78-83
7. Šmejkalová, D.; Piccolo, A. High-power gradient diffusion NMR spectroscopy for the rapid assessment of extra-virgin olive oil adulteration Food Chem. 2010, 118, 153-158
8. Flores, G. F.; Castillo, M. L. R.; Herraiz, M. Study of the adulteration of olive oil with hazelnut oil by on-line coupled high performance liquid chromatographic and gas chromatographic analysis of filbertone Food Chem. 2006, 97, 742-749
9. Ismail, K. M. A.; Alsaed, A. K.; Ahmad, R. Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column Food Chem. 2010, 121, 1255-1259
10. Szkudlarz, S. M.; Jeleń, H. H. The potential of different techniques for volatile compounds analysis coupled with PCA for detection of the adulteration of olive oil with hazelnut oil Food Chem. 2008, 110, 751-761
11. Vázquez, J. G.; Falcón, M. S. G.; Gándara, J. S. Control of contamination of olive oil by sunflower seed oil in bottling plants by GC-MS of fatty acid methyl esters Food Control 2003, 14, 463-467
12. Christopoulou, E.; Lazaraki, M.; Komaitis, K. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils Food Chem. 2004, 84, 463-474
13. Capote, F. P.; Jiménez, J. R.; Castro, M. D. L. Sequential (step-by step) detection, identification and quantitation of extra virgin olive oil adulteration by chemometric treatment of chromatographic profiles Anal. Bioanal. Chem. 2007, 388, 1859-1865
14. Chapagain, B. P.; Wiesman, Z. MALDI-TOF/MS fingerprinting of triacylglycerols (TAGs) in olive oil produced in the Israeli Negev Desert J. Agric. Food Chem. 2009, 57, 1135-1142
15. Issaoui, M.; Flamini, G.; Brahmi, F. Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils Food Chem. 2010, 119, 220-225
16. Aguilera, M. P.; Beltrán, G.; Ortega, D. Characterisation of virgin olive oil of Italian olive cultivars: 'Frantoio' and 'Leccino', grown in Andalusia Food Chem. 2005, 89, 387-391
17. Lanteri, S.; Armanino, C.; Perri, E. Study of oils from Calabrian olive cultivars by chemometrics methods Food Chem. 2002, 76, 501-507
18. Stefanoudaki, E.; Williams, M.; Chartzoulakis, K. Effect of irrigation on quality attributes of olive oil J. Agric. Food Chem. 2009, 57, 7048-7055
19. Mandia, S.; Bauer, B. International Olive Oil Council; http://www.internationaloliveoil.org/.
20. Liang, N. N.; Zhang, L. X.; Wang, X. L.; Zhang, L. X. Identification of fatty acids in vegetable oils by mass spectrometry and equivalent chain length Chinese J. Anal. Chem. 2011, 39, 1166-1170
21. Yi, L.; Yuan, D.; Che, Z. Plasma fatty acid metabolic profile coupled with uncorrelated linear discriminant analysis to diagnose and biomarker screening of type 2 diabetes and type 2 diabetic coronary heart diseases Metabolomics 2008, 4, 30-38
22. Li, H.; Liang, Y.; Xu, Q. Model population analysis for variable selection J. Chemom. 2010, 24, 418-423
23. Li, H.; Liang, Y.; Xu, Q. Key wavelengths screening using competitive adaptive reweighted sampling method for multivariate calibration Anal. Chim. Acta 2009, 648, 77-84
24. Cao, D.; Wang, B.; Zeng, M. A new strategy of exploring metabolomics data using a Monte Carlo tree Analyst 2011, 136, 947-954
25. Velasco, J.; Dobarganes, C. Oxidative stability of virgin olive oil Eur. J. Lipid. Technol. 2002, 104, 661-676
26. Cruz, M. A. M.; Brocca, M. M. B.; Leyba, C. O. Olive oil in clinical nutrition Grasas Aceites 2004, 55, 76-83
27. Frankel, E. N. Nutritional and biological properties of extra virgin olive oil J. Agric. Food Chem. 2011, 59, 785-792
28. Swinburn, B. A.; Boyce, V. L.; Bergman, R. N. Deterioration in carbohydrate metabolism and lipoprotein changes induced by modern, high fat diet in Pima Indians and Caucasians J. Clin. Endocrinol. Metab. 1991, 73, 156-165
29. Hayne, R. J.; Mulder, C. M.; Popp-Snijders, C. P. Linoleic-acid-enriched diet: long-term effects on serum lipoprotein and apolipoprotein concentrations and insulin sensitivity in non-insulin dependent diabetic patients Am. J. Clin. Nutr. 1989, 49, 448-456
30. Montealegre, C.; Alegre, M. L. M.; Ruiz, C. G. Traceability markers to the botanical origin in olive oils J. Agric. Food Chem. 2010, 58, 28-38
31. Gandhi, S. D.; Kishore, V. K.; Crane, J. M. Selection for low erucic acid and genetic mapping of loci affecting the accumulation of very long-chain fatty acids in meadowfoam seed storage lipids Genome 2009, 52, 547-556
32. Borg, K. Physiopathological effects of rapeseed oil: a review Acta Med. Scand. Suppl. 1975, 585, 5-13
33. Charlton, K. M.; Corner, A. H.; Davey, K. Cardiac lesions in rats fed rapeseed oils Can. J. Comp. Med. 1975, 39, 261-269
34. 22:1 fatty acids with special reference to cardiac lipidosis. In Nutritional Evaluation of Long Chain Fatty Acids in Fish Oil; Barlow, S. M.; Stansby, M. E., Eds.; Academic Press: New York, 1982; pp 89-139.