Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches

Food Analytical Methods

Volumn 8, Issue 9, 2015, Pages 2339-2346

  Mendes, Thiago O ^a   da Rocha, Roney A ^a   Porto, Brenda L S ^a   de Oliveira, Marcone A L ^a   dos Anjos, Virgilio de C ^a   Bell, Maria J V ^a  

^a FEDERAL UNIVERSITY OF JUIZ DE FORA   (Brazil)

Author keywords

Adulteration; MIR; NIR; Olive oil; PLS; Raman

Indexed keywords

CHEMICAL ANALYSIS; CHROMATOGRAPHY; FATTY ACIDS; GAS CHROMATOGRAPHY; INFRARED DEVICES; IONIZATION OF GASES; LEAST SQUARES APPROXIMATIONS; MEAN SQUARE ERROR; MIXTURES; NEAR INFRARED SPECTROSCOPY; OIL SHALE; OLIVE OIL;

ADULTERATION; MIR; NIR; PLS; RAMAN;

SOYBEAN OIL;

EID: 84940791967     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-015-0121-y     Document Type: Article

References (40)

1. Afseth NK, Segtnan VH, Marquardt BJ, Wold JP (2005) Raman and near-infrared spectroscopy for quantification of fat composition in a complex food model system. Appl Spectrosc 59:1324–1332. doi:10.1366/000370205774783304
2. Afseth NK, Wold JP, Segtnan VH (2006) The potential of Raman spectroscopy for characterisation of the fatty acid unsaturation of salmon. Analytica Chimica Acta 572:85–92. doi:10.1016/j.aca.2006.05.013
3. AOCS (reapproved 1997, “revised 2001”) Determination of cis- and trans- fatty acids in hydrogenated and refined oils and fats by capillary GLC
4. Aparicio R, Morales MT, Aparicio-Ruiz R, Tena N, García-González DL (2013) Authenticity of olive oil: mapping and comparing official methods and promising alternatives. Food Research International 54:2025–2038. doi:10.1016/j.foodres.2013.07.039
5. Becerra-Herrera M, Sánchez-Astudillo M, Beltrán R, Sayago A (2014) Determination of phenolic compounds in olive oil: new method based on liquid–liquid micro extraction and ultra high performance liquid chromatography–triple–quadrupole mass spectrometry LWT. Food Science and Technology 57:49–57. doi:10.1016/j.lwt.2014.01.016
6. Cajka T, Riddellova K, Klimankova E, Cerna M, Pudil F, Hajslova J (2010) Traceability of olive oil based on volatiles pattern and multivariate analysis. Food Chemistry 121:282–289. doi:10.1016/j.foodchem.2009.12.011
7. Campbell GP, Curran JM (2009) The interpretation of elemental composition measurements from forensic glass evidence III. Science & Justice 49:2–7. doi:10.1016/j.scijus.2008.09.001
8. Christie WW, Han X (2012) Chapter 7—preparation of derivatives of fatty acids. In: Christie WW, Han X (eds) Lipid analysis, 4th edn. Woodhead, pp 145–158. doi:10.1533/9780857097866.145
9. Christy AA, Kasemsumran S, Du Y, Ozaki Y (2004) The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics. Analytical Sciences 20:935–940. doi:10.2116/analsci.20.935
10. D’Angelo S et al (2005) Hydroxytyrosol, a natural antioxidant from olive oil, prevents protein damage induced by long-wave ultraviolet radiation in melanoma cells. Free Radical Biology and Medicine 38:908–919. doi:10.1016/j.freeradbiomed.2004.12.015
11. Dais P, Hatzakis E (2013) Quality assessment and authentication of virgin olive oil by NMR spectroscopy: a critical review. Analytica Chimica Acta 765:1–27. doi:10.1016/j.aca.2012.12.003
12. Delmonte P, Fardin Kia A-R, Kramer JKG, Mossoba MM, Sidisky L, Rader JI (2011) Separation characteristics of fatty acid methyl esters using SLB-IL111, a new ionic liquid coated capillary gas chromatographic column. Journal of Chromatography A 1218:545–554. doi:10.1016/j.chroma.2010.11.072
13. Fassel VA (1976) International Union of Pure and Applied Chemistry. Analytical Chemistry Division. Commission on Spectrochemical and Other Optical Procedures for Analysis. Nomenclature, symbols, units and their usage in spectrochemical analysis. II. Data interpretation. Analytical Chemistry 48:2294–2294. doi:10.1021/ac50008a068
14. Franco MN et al (2014) Phenolic compounds and antioxidant capacity of virgin olive oil. Food Chemistry 163:289–298. doi:10.1016/j.foodchem.2014.04.091
15. Geladi P, Kowalski BR (1986) Partial least-squares regression: a tutorial. Analytica Chimica Acta 185:1–17. doi:10.1016/0003-2670(86)80028-9
16. Guillén MD, Cabo N (1997) Characterization of edible oils and lard by Fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region. J Amer Oil Chem Soc 74:1281–1286. doi:10.1007/s11746-997-0058-4
17. Guzmán E, Baeten V, Fernández Pierna JA, García-Mesa JA (2011) Application of low-resolution Raman spectroscopy for the analysis of oxidized olive oil. Food Control 22:2036–2040. doi:10.1016/j.foodcont.2011.05.025
18. Hotelling H (1931) The generalization of Student’s ratio. The Annals of Mathematical Statistics 2:360–378. doi:10.2307/2957535
19. Jolliffe IT (2002) Principal component analysis. Springer series in statistics. Springer
20. Lamy S, Ouanouki A, Béliveau R, Desrosiers RR (2014) Olive oil compounds inhibit vascular endothelial growth factor receptor-2 phosphorylation. Experimental Cell Research 322:89–98. doi:10.1016/j.yexcr.2013.11.022
21. López-Díez EC, Bianchi G, Goodacre R (2003) Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry 51:6145–6150. doi:10.1021/jf034493d
22. Lopez S et al (2014) Membrane composition and dynamics: a target of bioactive virgin olive oil constituents. Biochimica et Biophysica Acta (BBA)—Biomembranes 1838:1638–1656. doi:10.1016/j.bbamem.2014.01.007
23. Lorencini M, Brohem CA, Dieamant GC, Zanchin NIT, Maibach HI (2014) Active ingredients against human epidermal aging. Ageing Research Reviews 15:100–115. doi:10.1016/j.arr.2014.03.002
24. Ma W, Tang C-H, Yin S-W, Yang X-Q, Wang Q, Liu F, Wei Z-H (2012) Characterization of gelatin-based edible films incorporated with olive oil. Food Research International 49:572–579. doi:10.1016/j.foodres.2012.07.037
25. Mailer R (2004) Rapid evaluation of olive oil quality by NIR reflectance spectroscopy. J Amer Oil Chem Soc 81:823–827. doi:10.1007/s11746-004-0986-4
26. Marcos B, Sárraga C, Castellari M, Kappen F, Schennink G, Arnau J (2014) Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications. Food Packaging and Shelf Life 1:140–150. doi:10.1016/j.fpsl.2014.04.002
27. Mba O, Adewale P, Dumont M-J, Ngadi M (2014) Application of near-infrared spectroscopy to characterize binary blends of palm and canola oils. Industrial Crops and Products 61:472–478. doi:10.1016/j.indcrop.2014.07.037
28. Moore JC, Spink J, Lipp M (2012) Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010. Journal of Food Science 77:R118–R126. doi:10.1111/j.1750-3841.2012.02657.x
29. Moros J, Garrigues S, Mdl G (2010) Vibrational spectroscopy provides a green tool for multi-component analysis. TrAC Trends in Analytical Chemistry 29:578–591. doi:10.1016/j.trac.2009.12.012
30. Olsen EF, Rukke E-O, Flåtten A, Isaksson T (2007) Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy. Meat Science 76:628–634. doi:10.1016/j.meatsci.2007.02.004
31. Özdemir D, Öztürk B (2007) Near infrared spectroscopic determination of olive oil adulteration with sunflower and corn oil. Journal of Food and Drug Analysis 15:40–47
32. Pereda M, Dufresne A, Aranguren MI, Marcovich NE (2014) Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals. Carbohydrate Polymers 101:1018–1026. doi:10.1016/j.carbpol.2013.10.046
33. Portarena S, Gavrichkova O, Lauteri M, Brugnoli E (2014) Authentication and traceability of Italian extra-virgin olive oils by means of stable isotopes techniques. Food Chemistry 164:12–16. doi:10.1016/j.foodchem.2014.04.115
34. Priore P, Siculella L, Gnoni GV (2014) Extra virgin olive oil phenols down-regulate lipid synthesis in primary-cultured rat-hepatocytes. The Journal of Nutritional Biochemistry 25:683–691. doi:10.1016/j.jnutbio.2014.01.009
35. Rohman A, Che Man YB (2011) The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil. Food Chemistry 129:583–588. doi:10.1016/j.foodchem.2011.04.070
36. Soltanipoor F, Delaram M, Taavoni S, Haghani H (2012) The effect of olive oil on prevention of striae gravidarum: a randomized controlled clinical trial. Complementary Therapies in Medicine 20:263–266. doi:10.1016/j.ctim.2012.05.001
37. Valenzuela C, Abugoch L, Tapia C (2013) Quinoa protein–chitosan–sunflower oil edible film: mechanical, barrier and structural properties. LWT - Food Science and Technology 50:531–537. doi:10.1016/j.lwt.2012.08.010
38. Wold S, Geladi P, Esbensen K, Öhman J (1987) Multi-way principal components—and PLS—analysis. Journal of Chemometrics 1:41–56. doi:10.1002/cem.1180010107
39. Zhang X-F, Zou M-Q, Qi X-H, Liu F, Zhang C, Yin F (2011) Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics. Journal of Raman Spectroscopy 42:1784–1788. doi:10.1002/jrs.2933
40. Zou M-Q et al (2009) Rapid authentication of olive oil adulteration by Raman spectrometry. Journal of Agricultural and Food Chemistry 57:6001–6006. doi:10.1021/jf900217s