Article
Food Science & Technology
Jassana Bernicker de Magalhaes, Karoline Fontana Simon, Emiliano Amarante Veiga, Alessandro Cazonatto Galvao, Weber da Silva Robazza
Summary: This study evaluated the application of electrochemical impedance spectroscopy in identifying the adulteration of extra virgin olive oil with canola and sunflower oils. The results demonstrated that the technique successfully classified the non-adulterated and adulterated samples and provided a clear distinction between the adulterants.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Frederick Lia, Marion Zammit-Mangion, Claude Farrugia
Summary: This study utilized synchronized excitation-emission spectroscopy to authenticate and discriminate Maltese extra virgin olive oils. Different chemometric methods were employed to determine the origin of the oil samples. The research findings showed that higher classification accuracy could be achieved under specific pre-treatments and variable selection procedures.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Chemistry, Applied
Xue Li, Yu Zhang, Zhi Liu, Wei Wang, Sulin Sun, Junhong Wang, Zuoyi Zhu, Jun Liu, Hua Yang, Shenlong Zhu, Erli Niu, Romero Agusti
Summary: This study comprehensively evaluated the quality of extra-virgin olive oils imported from different countries into China. The results showed that approximately 71.8% of the oils did not meet the current standards. The main quality problems include oxidation, counterfeiting, and origin fraud. The study suggests that using chemometrics combined with critical quality attributes is an ideal way to control the quality of EVOO and protect consumers from fraud.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Thermodynamics
Lucas H. H. Pereira, Juliana Pereira, Jerusa S. S. Garcia, Marcello G. G. Trevisan
Summary: The aim of this study was to develop a method for detecting adulterants in Extra Virgin Olive Oil (EVOO) using DSC and PLS. Several binary mixtures were prepared using adulterants such as sunflower, corn, and soybean oils. The samples were analyzed using DSC with controlled cooling and PLS models were constructed based on the data. The results showed that the method was successful in quantifying the adulteration level.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2023)
Article
Food Science & Technology
Irene Chacon, Javier Roales, Tania Lopes-Costa, Jose M. Pedrosa
Summary: This study compared the quality analysis of VOO using an electronic olfactory system (EOS) with traditional expert panel testing. The results showed that EOS is a cheaper, faster, and more reliable method as a complement to the traditional panel test for olive oil classification.
Article
Food Science & Technology
Emigdio Chavez-Angel, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez, Clivia M. Sotomayor Torres
Summary: This study presents a comparative analysis of different characterization techniques, including Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements, for detecting adulteration in olive oils. The combination of these techniques provides a holistic approach to validate the purity and authenticity of olive oils.
Article
Chemistry, Multidisciplinary
Maria Luisa Astolfi, Federico Marini, Maria Agostina Frezzini, Lorenzo Massimi, Anna Laura Capriotti, Carmela Maria Montone, Silvia Canepari
Summary: This study utilized multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil samples from 15 regions of Italy, and found that chemometric methods coupled with ICP-MS have the potential to discriminate and characterize the different types of EVOO.
FRONTIERS IN CHEMISTRY
(2021)
Article
Chemistry, Analytical
Juliana Melo Duarte, Nadia Gabrielle Silva Sales, Jez Willian Batista Braga, Candice Bridge, Mark Maric, Marcelo Henrique Sousa, Juliano de Andrade Gomes
Summary: The aim of this study was to develop a methodology to distinguish automotive paint samples based on the make of the vehicle and its color shade. In-situ analysis of 143 white samples was conducted using Fourier transform infrared spectroscopy and coupled microscopy. Principal component analysis and partial least squares discriminant analysis were used for data analysis, resulting in high classification accuracy.
Article
Food Science & Technology
Berta Torres-Cobos, Beatriz Quintanilla-Casas, Agusti Romero, Antonia Ninot, Rosa M. Alonso-Salces, Tullia Gallina Toschi, Alessandra Bendini, Francesc Guardiola, Alba Tres, Stefania Vichi
Summary: This study evaluated the suitability of sesquiterpene hydrocarbon (SH) fingerprint as a cultivar marker for Virgin olive oil (VOO), focusing mainly on Mediterranean Arbequina oils. The study analyzed the SH profile of over 400 VOOs from 6 countries and built classification models to distinguish 'Arbequina' oils from other cultivars with a promising overall correct classification rate of 95.1% in external validation.
Review
Biochemistry & Molecular Biology
Stella A. Ordoudi, Lorenzo Strani, Marina Cocchi
Summary: Fourier-Transform mid-infrared (FTIR) spectroscopy is a potential screening tool for detecting unauthorized virgin olive oil blends. It can be used for rapid, non-destructive and early detection. However, FTIR-based methods need standardization and validation for acceptance by the olive industry and regulators. This review investigates the progress in the research methodology on FTIR-based detection of virgin olive oil adulteration, identifying gaps and highlighting topics for future studies.
Article
Agronomy
Maria Teresa Frangipane, Lara Costantini, Nicolo Merendino, Riccardo Massantini
Summary: This study investigated the antioxidant capacity and sensory analysis of olive oils of different quality grades, aiming to define differences useful for quality discrimination. Total phenolic content could discriminate the lower quality grade olive oil, Lampante, with significantly lower values compared to other oils. Sensory attributes and antioxidant capacity were positively correlated with extra-virgin and virgin olive oil categories. However, the evaluated parameters were unable to clearly separate the extra-virgin and virgin olive oil categories.
Article
Chemistry, Applied
Mavro Lucic, Maja Jukic Spika, Nevenka Mikac, Filip Poscic, Zed Rengel, Marija Romic, Helena Bakic Begic, Zeljka Fiket, Martina Furdek Turk, Niko Bacic, Renata Leder, Ivana Vladimira Petric, Branimir Urlic, Mirella Zanetic, Marko Runjic, Gabriela Vuletin Selak, Elda Vitanovic, Tatjana Klepo, Jaksa Rosin, Slavko Perica
Summary: The study found that soil geochemistry affects the elemental composition of extra virgin olive oil (EVOO). By analyzing the multielement composition, 13C/12C isotope ratio, and soil geochemistry of samples collected from three regions along the Croatian Adriatic coast, it is possible to achieve geographical traceability of Croatian EVOO. The most discriminating variables to distinguish EVOO from different regions are S, Mo, Rb, Mg, Pb, Mn, Sn, K, V, and delta 13C. The predictive models achieved high sensitivity and specificity, particularly when carbon isotope composition was added. The study suggests that interregional geographical traceability of Croatian EVOO is possible by matching their multielement composition with that of the soils in the provenance area.
Article
Food Science & Technology
Sonia Esposto, Stefania Urbani, Roberto Selvaggini, Agnese Taticchi, Tullia Gallina Toschi, Luigi Daidone, Alessandra Bendini, Gianluca Veneziani, Beatrice Sordini, Maurizio Servili
Summary: The study evaluated the quality of commercially available extra-virgin olive oils (VOOs) with different chemical compositions during a 12-month storage period, simulating market conditions. Reliable and early markers of VOO quality status in the market were identified. The concentration of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 selected VOOs varied between the range of initial concentrations. Several compounds, including 3,4-DHPEA-EA-OX, were found to be effective indicators of VOO quality, with the ability for simple monitoring.
Article
Biochemistry & Molecular Biology
Gulce Ogruc Ildiz, Ahmet Karadag, Ersin Kaygisiz, Rui Fausto
Summary: ADHD is a common neurodevelopmental disorder in children, with diagnosis based on clinical evaluation and interviews with parents and teachers. Reliable biomarkers for clinical diagnosis are still lacking. Infrared spectroscopy offers a promising approach to distinguish ADHD patients from healthy individuals.
Article
Food Science & Technology
Francesco Fancello, Chiara Multineddu, Mario Santona, Maria Giovanna Molinu, Giacomo Zara, Sandro Dettori, Pierfrancesco Deiana, Severino Zara
Summary: This study evaluated the antibacterial activity of VOO from 13 different Italian olive varieties and found that VOO with specific polyphenol profiles could be used as antimicrobial ingredients in minimally processed foods.
Article
Food Science & Technology
A. Hirri, M. Bassbasi, S. Souhassou, F. Kzaiber, A. Oussama
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2016)
Article
Automation & Control Systems
Mireia Farres, Stefan Platikanov, Stefan Tsakovski, Roma Tauler
JOURNAL OF CHEMOMETRICS
(2015)
Article
Food Science & Technology
Aziz Hirri, Michele De Luca, Giuseppina Ioele, Abdessamad Balouki, El Mahfoud El Bassbasi, Fouzia Kzaiber, Abdelkhalek Oussama, Gaetano Ragno
CZECH JOURNAL OF FOOD SCIENCES
(2015)
Article
Green & Sustainable Science & Technology
Ramon Lopez-Roldan, Stefan Platikanov, Jordi Martin-Alonso, Roma Tauler, Susana Gonzalez, Jose Luis Cortina
JOURNAL OF CLEANER PRODUCTION
(2016)
Article
Chemistry, Analytical
Stefan Platikanov, Alejandra Hernandez, Susana Gonzalez, Jose Luis Cortina, Roma Tauler, Ricard Devesa
Article
Chemistry, Applied
M. Bassbasi, S. Platikanov, R. Tauler, A. Oussama
Article
Energy & Fuels
M. Bassbasi, A. Hafid, S. Platikanov, R. Tauler, A. Oussama
Article
Environmental Sciences
S. Platikanov, S. Rodriguez-Mozaz, B. Huerta, D. Barcelo, J. Cros, M. Batle, G. Poch, R. Tauler
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2014)
Article
Environmental Sciences
Stefan Platikanov, David Baquero, Susana Gonzalez, Jordi Martin-Alonso, Miguel Paraira, Jose Luis Cortina, Roma Tauler
SCIENCE OF THE TOTAL ENVIRONMENT
(2019)
Article
Energy & Fuels
S. Platikanov, R. Tauler, J. L. Cortina, C. Valderrama
Summary: The stability of an industrial Salinity Gradient Solar Pond (SGSP) was studied using Principal Component Analysis (PCA) on three datasets, revealing three main factors influencing the stability gradient. Temperature variations, solar irradiance, and wind variables were found to impact the temperature and salinity gradients significantly. This study highlights the importance of PCA in monitoring and controlling the operation process of solar ponds.
Article
Biochemistry & Molecular Biology
Miriam Perez-Cova, Stefan Platikanov, Dwight R. Stoll, Roma Tauler, Joaquim Jaumot
Summary: Our study evaluates the performance of three multivariate ANOVA-based methods in metabolomics research, comparing their differences and adaptability, and validating their effectiveness through experimental data sets generated by liquid chromatography coupled to mass spectrometry.
Article
Chemistry, Analytical
Miriam Perez-Cova, Stefan Platikanov, Roma Tauler, Joaquim Jaumot
Summary: This work compares three chemometrics-based approaches for quantification purposes using two-dimensional liquid chromatography (LCxLC-MS). The study focuses on quantifying amino acids in commercial drug mixtures. The main novelty of this work is the demonstration of the applicability of these approaches to LCxLC-MS datasets. The results show that similar quantification results can be achieved with all three approaches, but the most accurate quantification is obtained when using the MCR-ALS method with an area correlation constraint.
Article
Food Science & Technology
S. Souhassou, M. Bassbasi, A. Hirri, F. Kzaiber, A. Oussama
INTERNATIONAL FOOD RESEARCH JOURNAL
(2018)