Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1,2-Diacylglycerols and 1,3-Diacylglycerols and Adding Unesterified Fatty Acids

Lipids

Volumn 53, Issue 11-12, 2018, Pages 1097-1112

  Azizian, Hormoz ^a   Wang, Selina C ^b   Li, Xueqi ^b   Kramer, John K G ^c  

^a NIR Technologies Inc   (Canada)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

1,2 diacylglycerol; 1,3 diacylglycerol; Extra virgin olive oil; FT NIR; PLS1; unesterified fatty acids

Indexed keywords

1,3 DIACYLGLYCEROL DERIVATIVE; DIACYLGLYCEROL; EXTRA VIRGIN OLIVE OIL; FATTY ACID; OLEIC ACID; UNCLASSIFIED DRUG; 1,2-DIACYLGLYCEROL; OLIVE OIL;

ANALYTIC METHOD; ARTICLE; CALIBRATION; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CLINICAL ASSESSMENT; CLINICAL EVALUATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; ISOMER; QUANTITATIVE ANALYSIS; CHEMISTRY; INFRARED SPECTROSCOPY; PROCEDURES;

DIGLYCERIDES; FATTY ACIDS, NONESTERIFIED; OLIVE OIL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85060184801     PISSN: 00244201     EISSN: 15589307     Source Type: Journal    
DOI: 10.1002/lipd.12113     Document Type: Article

References (38)

1. Altman, D. G., & Bland, J. M. (1983) Measurement in medicine: The analysis of method comparison studies. The Statistician, 32:307–317. https://doi.org/10.2307/2987937
2. Australian standard #AS-52-2011. (2011) Australian standard olive oils and olive-pomace oils (AS 5264). Retrieved from http://www.aph.gov.au/DocumentStore.ashx?idDca0c9dd8-b5ee-45fa-b7e3-3078219d7be9
3. Ayyad, Z., Valli, E., Bendini, A., Adrover-Obrador, S., Femenia, A., & Gallina Toschi, T. (2015) Extra virgin olive oil stored in different conditions: Focus on diglycerides. Italian Journal of Food Science, 27:166–172
4. Azizian, H., Mossoba, M. M., Fardin-Kia, A. R., Delmonte, P., Karunathilaka, S. R., & Kramer, J. K. G. (2015) Novel, rapid identification and quantification of adulterants in extra virgin olive oil using near-infrared spectroscopy and chemometrics. Lipids, 50:705–718. https://doi.org/10.1007/s11745-015-4038-4
5. Azizian, H., Mossoba, M. M., Fardin-Kia, A. R., Karunathilaka, S. R., & Kramer, J. K. G. (2016) Developing FT-NIR and PLS1 methodology for the determination of potential adulteration in representative varieties/blends of extra virgin olive oil. Lipids, 51:1300–1321. https://doi.org/10.1007/s11745-016-4195-0
6. Bajoub, A., Bendini, A., Fernández-Gutiérrez, A., & Carrasco-Pancorbo, A. (2018) Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Critical Reviews in Food Science and Nutrition, 58:832–857. https://doi.org/10.1080/10408398.2016.1225666
7. Bland, J. M., & Altman, D. G. (1986) Statistical methods for assessing agreement between two methods of clinical measurement. The Lancet, 327:307–310. https://doi.org/10.1016/S0140-6736(86)90837-8
8. Butler, J. (2013, October 4) Scientists pool expertise in fight against fake olive oils. Olive Oil Times. Retrieved from https://www.oliveoiltimes.com/olive-oil-basics/madrid-meeting-olive-oil-authentication/36606, DOI: https://doi.org/10.1016/j.sjpain.2013.05.004
9. Cagliari, A., Margis, R., Maraschin, F. S., Turchetto-Zolet, A. C., Loss, G., & Margis-Pinheiro, M. (2011) Biosynthesis of triacylglycerols (TAGs) in plants and algae. International Journal of Plant Biology, 2:40–52. https://doi.org/10.4081/pb.2011.e10
10. California Department of Food and Agriculture (2014) Grade and labeling standards for olive oil, refined-olive oil and olive-pomace oil. Retrieved from http://www.cdfa.ca.gov/mkt/mkt/pdf/CA_Olive_Oil_Standards.pdf
11. Caponio, F., Paradiso, V. M., Bilancia, M. T., Summo, C., Pasqualone, A., & Gomes, T. (2013) Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions. Food Chemistry, 140:772–776. https://doi.org/10.1016/j.foodchem.2012.10.120
12. Catalano, M., De Leonardis, T., & Comes, S. (1994) Diacylglycerols in the evaluation of virgin olive oil quality. Grasas y AceitesGrasas Y Aceites, 45:380–384. https://doi.org/10.3989/gya.1994.v45.i6.1035
13. Codex Alimentarius (2003) Standard for olive oils and olive pomace oils 33-1981 (Rev. 2-2003). Rome, Italy: Codex Secretariat
14. Fragaki, G., Spyros, A., Siragakis, G., Salivaras, E., & Dais, P. (2005) 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, 53:2810–2816. https://doi.org/10.1021/jf040279tCCC
15. Frankel, E. N., Mailer, R. J., Shoemaker, C. F., Wang, S. C., & Flynn, J. D. (2010) Tests indicate that imported “extra virgin” olive oil often fails international and USDA standards. California: UC Davis Olive Center
16. Frankel, E. N., Mailer, R. J., Wang, S. C., Shoemaker, C. F., Guinard, J.-X., Flynn, J. D., & Sturzenberger, N. D. (2011) Evaluation of extra virgin olive oil sold in California. Davis, CA: UC Regents. https://doi.org/10.1111/j.1745-8315.2011.00465.x
17. Fronimaki, P., Spyros, A., Christophoridou, S., & Dais, P. (2002) Determination of the diglyceride content in Greek virgin olive oils and some commercial olive oils by employing 31P NMR spectroscopy. Journal of Agricultural and Food Chemistry, 50:2207–2213. https://doi.org/10.1021/jf011380qCCC
18. Gertz, C. (2014, April) Information sheet on the NIR analysis of olive oil. Maxfry advanced food ingredient, Version 26, 1–5
19. Guillaume, C., Gertz, C., & Ravetti, L. (2014) Pyropheophytin A and 1,2-diacyl-glycerols over time under different storage conditions in natural olive oils. Journal of the American Oil Chemist's Society, 91:697–709. https://doi.org/10.1007/s11746-014-2415-4
20. Inarejos-García, A. M., Gómez-Rico, A., Desamparados Salvador, M., & Fregapane, G. (2009) Influence of malaxation conditions on virgin olive oil yield, overall quality and composition. European Food Research and Technology, 228:671–677. https://doi.org/10.1007/s00217-008-0977-9
21. International Olive Council. (2013) Determination of composition of triacylglycerols and composition and content of di-acylglycerols by capillary gas chromatography. Under Areas of activity, Chemistry, Testing methods, Methods given provisional approval, COI/T.20/Doc. No 32/November 2013. Retrieved from http://www.internationaloliveoil.org
22. International Olive Council. (2018) Trade standard applying to olive oils and olive-pomace oils. Under Areas of activity, Chemistry, Standards, COI/T.15/NC No 3/Rev. 12 June 2018. Retrieved from http://www.internationaloliveoil.org
23. Kalua, C. M., Allen, M. S., Bedgood Jr., D. R., Bishop, A. G., Prenzler, P. D., & Robards, K. (2007) Olive oil volatile compounds, flavour development and quality: A critical review. Food Chemistry, 100:273–286. https://doi.org/10.1016/j.foodchem.2005.09.059
24. Kramer, J. K. G., & Azizian, H. (2017) FT-NIR the method of choice to verify the authenticity of extra virgin olive oils. NIR News, 28:6–9. https://doi.org/10.1177/0960336017707869
25. Li, X., Zhu, H., Shoemaker, C. F., & Wang, S. C. (2014) The effect of different cold storage conditions on the compositions of extra virgin olive oil. Journal of the American Oil Chemist's Society, 91:1559–1570. https://doi.org/10.1007/s11746-014-2496-0
26. Meuller, T. (2012) Extra virginity, the sublime and scandalous world of olive oil. New York, NY: W.W. Norton & Company, Inc
27. Mossoba, M. M., Azizian, H., Fardin-Kia, A. R., Karunathilaka, S. R., & Kramer, J. K. G. (2017) First application of newly developed FT-NIR spectroscopic methodology to predict authenticity of extra virgin olive oil retail products in the USA. Lipids, 52:443–455. https://doi.org/10.1007/s11745-017-4250-5
28. Pérez-Camino, M. C., Moreda, W., & Cert, A. (1996) Determination of diacylglycerol isomers in vegetable oils by solid phase extraction followed by gas chromatography on a polar phase. Journal of Chromatography A, 721:305–314. SSDI 0121-9673(95)00802-0. https://doi.org/10.1016/0021-9673(95)00802-0
29. Pérez-Camino, M. C., Moreda, W., & Cert, A. (2001) Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils. Journal of Agricultural and Food Chemistry, 49:699–704. https://doi.org/10.1021/jf001064wCCC
30. Sacchi, R., Addeo, F., & Paolillo, L. (1997) 1H and 13C NMR of virgin olive oil. An overview. Magnetic Resonance in Chemistry, 35:S133–S145. CCC 0749È1581/97/SI0133È13. https://doi.org/10.1002/(SICI)1097-458X(199712)35:133.0.CO;2-K
31. Shimizu, M., Kudo, N., Nakajima, Y., Matsuo, N., Katsuragi, Y., Tokimitsu, I., & Barceló, F. (2008) Effect of lipase activity and specificity on the DAG content of olive oil from the Shodoshima-produced olive fruits. Journal of the American Oil Chemist's Society, 85:629–633. https://doi.org/10.1007/s11746-008-1243-9
32. Sørensen, K. M., Khakimov, B., & Engelsen, S. B. (2016) The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients. Current Opinion in Food Science, 10:45–51. https://doi.org/10.1016/j.cofs.2016.08.001
33. Spyros, A., Philippidis, A., & Dais, P. (2004) Kinetics of diglyceride formation and isomerization in virgin olive oils by employing 31P NMR spectroscopy. Formulation of a quantitative measure to assess olive oil storage history. Journal of Agricultural and Food Chemistry, 52:157–164. https://doi.org/10.1021/jf030586jCCC
34. Tena, N., Wang, S. C., Aparicio-Ruiz, R., García-González, D. L., & Aparicio, R. (2015) In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization. Journal of Agricultural and Food Chemistry, 63:4509–4526. https://doi.org/10.1021/jf5062265
35. USDA. (2010) United States standards for grades of olive oil and olivepomace oil. Retrieved from https://www.ams.usda.gov/sites/default/files/media/Olive_Oil_and_Olive-Pomace_Oil_Standard%5B1%5D.pdf
36. Valli, E., Bendini, A., Berardinelli, A., Ragni, L., Riccò, B., Grossi, M., & Toschi, T. G. (2016) Rapid and innovative instrumental approaches for quality and authenticity of olive oils. European Journal of Lipid Science and Technology, 118:1601–1619. https://doi.org/10.1002/ejlt.201600065
37. Williams, P. (2002) Near infrared of cereals. In J. M. Chalmers & P. R. Griffiths (Eds.), Handbook of vibrational spectroscopy. Chichester, England: Wiley 3693–3719. https://doi.org/10.1109/TNN.2002.1021891
38. Williams, P. C. (2001) Implementation of near-infrared technology. In P. C. Williams & K. Norris (Eds.), Near infrared technology in the agriculture and food industries (2nd ed., pp. 19–37). St. Paul, MN: American Association of Cereal Chemists