Article
Chemistry, Multidisciplinary
Mehrvash Varnasseri, Howbeer Muhamadali, Yun Xu, Paul I. C. Richardson, Nick Byrd, David Ellis, Pavel Matousek, Royston Goodacre
Summary: The study explored the use of Raman spectroscopy and SORS technology for the non-destructive detection of adulteration in extra virgin olive oil. Results demonstrated that these methods have significant potential for rapid and accurate analysis.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Ken Abamba Omwange, Dimas Firmanda Al Riza, Yoshito Saito, Tetsuhito Suzuki, Yuichi Ogawa, Keiichiro Shiraga, Ferruccio Giametta, Naoshi Kondo
Summary: This study successfully distinguished between different ratios of adulterated EVOO and VOO using front-face fluorescence spectroscopy and UV-induced fluorescence imaging techniques, providing a fast, reliable, and inexpensive method for detecting adulteration.
Article
Spectroscopy
Hongpeng Wang, Xiong Wan
Summary: Adulteration in extra virgin olive oil is a common issue, and spectroscopy can be used to detect it. Confocal Raman and Fluorescence Spectroscopy with Multiple Linear Regression enables rapid and accurate authentication of EVOO.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Chemistry, Applied
Sandra Pradana-Lopez, Ana M. Perez-Calabuig, John C. Cancilla, Yolanda Garcia-Rodriguez, Jose S. Torrecilla
Summary: A research was conducted using convolutional neural networks for the classification and detection of EVOOs, successfully validating an algorithm capable of accurately classifying different types of EVOO and detecting their adulteration concentrations.
Article
Biochemical Research Methods
Omnia Hamdy, Haitham S. Mohammed
Summary: Olive oils are often adulterated due to their higher price compared to other vegetable oils. The traditional methods for detecting adulteration are complex and require sample preparation. In this study, a Laser-induced fluorescence (LIF) technique was used to detect alterations and adulteration in olive oil mixed with sunflower or corn oil. The results showed changes in chlorophyll peak intensity due to heating and adulteration. The correlation of the measurements was evaluated using partial least-squares regression (PLSR) with an R-squared value of 0.95. The system performance was assessed using receiver operating characteristics (ROC) with a maximum sensitivity of 93%.
JOURNAL OF FLUORESCENCE
(2023)
Article
Chemistry, Analytical
Ting Zhang, Yuyang Liu, Zhuoping Dai, Lihan Cui, Hongze Lin, Zejian Li, Kaihua Wu, Guangyu Liu
Summary: LED-induced fluorescence spectroscopy can be used to determine the adulteration level of soybean oil and peanut oil in blended extra virgin olive oil, showing feasibility for future handheld device development.
Article
Biochemistry & Molecular Biology
Elisabet Martin-Tornero, Antonio Fernandez, Isabel Duran-Meras, Daniel Martin-Vertedor
Summary: The study monitored the quality of 'Picual' olive oil stored in different containers for 10 months, revealing the impact of light exposure on Transparent Crystal and Opaque Crystal samples. Fluorescence spectroscopy and PARAFAC analysis successfully tracked oxidation changes and produced a regression model.
Article
Chemistry, Analytical
Edward Curran Eggertson, Francesca Venturini
Summary: This study investigates the changes in carotenoid concentration in extra virgin olive oil (EVOO) as it oxidizes under accelerated thermal aging using resonant Raman spectroscopy (RRS). The conventional method, HPLC, used to determine carotenoid concentration is costly and time-consuming. The study finds that the resonant Raman technique amplifies the weak carotenoid signals and identifies Raman intensity ratios as indicators of aging effects.
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
Computer Science, Information Systems
Hari Krishna Salila Vijayalal Mohan, Pyei Phyo Aung, Chee Fong Ng, Zheng Zheng Wong, Andrew Alexander Malcolm
Summary: Economically motivated adulteration (EMA) and/or cross-contamination are the main factors causing substandard quality in premium edible oil like extra virgin olive oil (EVOO) produced in the food and beverage (F&B) fast-moving consumer goods (FMCG) industries. Current quality assurance methods are not suitable for in situ testing and high throughput inspection, resulting in food loss and waste. A low-cost electrical approach based on capacitance is proposed to non-invasively screen EVOO-filled containers for adulteration, showing fast response and low detection limits for different adulterants.
Article
Food Science & Technology
Yonglin Li, Shasha Wen, Yiwen Sun, Na Zhang, Yuan Gao, Xiuzhu Yu
Summary: This study develops a method for detecting adulterated olive oil by using polarity reversal method and a device to measure the current of the oil sample. The method is able to accurately detect adulteration based on the difference in current between the genuine olive oil and the adulterant. The results show that the method has high accuracy and precision, and can be used for quick testing within 10 minutes.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Cristina Alamprese, Silvia Grassi, Alessio Tugnolo, Ernestina Casiraghi
Summary: This study proposes classification models for predicting olive maturity index based on FT-NIR spectra. The reliability of the IA method was confirmed by significant correlation with visual evaluation. PLS-DA models developed can provide a fast, green, non-destructive sorting method for the olive sector.
Review
Food Science & Technology
Eduarda Mendes, Noelia Duarte
Summary: Food adulteration and authentication are crucial issues nowadays, leading to an increasing demand for rapid and accurate analytical techniques. Mid-infrared spectroscopy combined with chemometric tools has emerged as a promising method to detect and predict food adulteration effectively, showing great potential for routine analyses and official food control in the future.
Article
Biochemistry & Molecular Biology
Emmanouil Orfanakis, Aggeliki Koumentaki, Aikaterini Zoumi, Aggelos Philippidis, Peter C. Samartzis, Michalis Velegrakis
Summary: This study aims to detect benzo[a]pyrene residues in extra virgin olive oil using an easily adaptive optical methodology based on fluorescence spectroscopy, which does not require any sample pretreatment. The detection of benzo[a]pyrene even at low concentrations in the oil samples demonstrates the capability of fluorescence spectroscopy to ensure food safety.
Article
Biochemistry & Molecular Biology
Eduardo Lopez-Huertas, Juan M. Alcaide-Hidalgo
Summary: This study investigated the composition of low molecular weight peptides in virgin olive oil and identified new peptides originating from seed storage proteins. These peptides were found to possess antioxidant and ACE-inhibitory activities, suggesting their potential importance in determining the quality of virgin olive oil.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
