Multivariate calibration applied to ESI mass spectrometry data: a tool to quantify adulteration in extra virgin olive oil with inexpensive edible oils

2014 ◽  
Vol 6 (18) ◽  
pp. 7502-7509 ◽  
Author(s):  
J. O. Alves ◽  
M. M. Sena ◽  
R. Augusti
Keyword(s):  
Mass Spectrometry ◽  
Olive Oil ◽  
Multivariate Calibration ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Mass Spectrometry Data ◽  
Fast Method ◽  
Esi Ms ◽  
Esi Mass Spectrometry

A fast method of multivariate calibration applied to ESI-MS data for quantification of adulteration of EVOO with cheaper edible oils.

Quantification of Lard in the Mixture with Olive Oil in Cream Cosmetics Based on FTIR Spectra and Chemometrics for Halal Authentication

2014 ◽  
Vol 69 (1) ◽  
Author(s):  
Abdul Rohman ◽  
Intan Gupitasari ◽  
Purwanto Purwanto ◽  
Kuwat Triyana ◽  
Arieff Salleh Rosman ◽  
...  
Keyword(s):  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Multivariate Calibration ◽  
Virgin Olive Oil ◽  
Sampling Technique ◽  
Extra Virgin Olive Oil ◽  
Ftir Spectra ◽  
Halal Authentication ◽  
Extracting Solvent

The presence of lard (LD) in cosmetics products is a serious matter for certain religion, like Islam. The Muslim community is not allowed to use cosmetics products containing pig derivatives such as LD. Therefore, analysis of LD in cosmetics products is highly needed. The present study highlighted the employment of Fourier transform infrared (FTIR) spectroscopy in combination with chemometrics of multivariate calibration and principle component analysis (PCA) for quantitative analysis and classification of LD in the binary mixture with extra virgin olive oil (EVOO) as oil base in cream formulations for halal authentication. The lipid component in cream was extracted using liquid-liquid extraction using hexane as extracting solvent, and the lipid obtained was subjected to FTIR spectra measurement, using horizontal attenuated total reflectance as sampling technique. The result showed that FTIR spectroscopy in combination with partial least squares can be used to quantify the levels of LD in the mixture with EVOO in cosmetics creams using the combined frequency regions of 1785-702 cm-1 and 3020-2808 cm-1. PCA using absorbance intensities at 1200 – 1000 cm-1 as variables has been successfully used for the classification of cream with and without LD in the formulation. The developed method is rapid and not involving the excessive sample preparation.

EXPRESS: Comparison of Spectroscopic Techniques for Determining the Peroxide Value of 19 Classes of Naturally Aged, Plant-Based Edible Oils

2020 ◽  
pp. 000370282097470
Author(s):  
Joshua M. Ottaway ◽  
J. Chance Carter ◽  
Kristl L Adams ◽  
Joseph Camancho ◽  
Barry Lavine ◽  
...  
Keyword(s):  
Olive Oil ◽  
Peroxide Value ◽  
Near Infrared ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Spectroscopic Techniques ◽  
Least Squares Regression ◽  
Mid Infrared ◽  
Calibration Models

The peroxide value (PV) of edible oils is a measure of the degree of oxidation, which directly relates to the freshness of the oil sample. Several studies previously reported in the literature have paired various spectroscopic techniques with multivariate analyses to rapidly determine PVs using field portable and process instrumentation; those efforts presented ‘best-case’ scenarios with oils from narrowly defined training and test sets. The purpose of this paper is to evaluate the use of near- and mid-infrared absorption and Raman scattering spectroscopies on oil samples from different oil classes, including seasonal and vendor variations, to determine which measurement technique, or combination thereof, is best for predicting PVs. Following PV assays of each oil class using an established titration-based method, global and global-subset calibration models were constructed from spectroscopic data collected on the 19 oil classes used in this study. Spectra from each optical technique were used to create partial least squares regression (PLSR) calibration models to predict the PV of unknown oil samples. A global PV model based on near-infrared (8 mm optical path length – OPL) oil measurements produced the lowest RMSEP (4.9), followed by 24 mm OPL near infrared (5.1), Raman (6.9) and 50 μm OPL mid-infrared (7.3). However, it was determined that the Raman RMSEP resulted from chance correlations. Global PV models based on low-level fusion of the NIR (8 and 24 mm OPL) data and all infrared data produced the same RMSEP of 5.1. Global subset models, based on any of the spectroscopies and olive oil training sets from any class (pure, extra light, extra virgin), all failed to extrapolate to the non-olive oils. However, the near-infrared global subset model built on extra virgin olive oil could extrapolate to test samples from other olive oil classes.

High-Throughput Assay of Oleopentanedialdheydes in Extra Virgin Olive Oil by the UHPLC−ESI-MS/MS and Isotope Dilution Methods

2011 ◽  
Vol 83 (6) ◽  
pp. 1990-1995 ◽  
Author(s):  
Leonardo Di Donna ◽  
Hicham Benabdelkamel ◽  
Fabio Mazzotti ◽  
Anna Napoli ◽  
Monica Nardi ◽  
...  
Keyword(s):  
Olive Oil ◽  
High Throughput ◽  
Isotope Dilution ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Esi Ms ◽  
High Throughput Assay

Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics

2015 ◽  
Vol 7 (9) ◽  
pp. 3939-3945 ◽  
Author(s):  
Xiaodan Sun ◽  
Weiqi Lin ◽  
Xinhui Li ◽  
Qi Shen ◽  
Hongyuan Luo
Keyword(s):  
Ir Spectroscopy ◽  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Ft Ir ◽  
Detection And Quantification ◽  
Ft Ir Spectroscopy

The adulterated oils, including the type of adulterants and levels of adulteration, are identified from extra virgin olive oil using FT-IR spectroscopy coupled with chemometrics.

scholarly journals Evaluation of Extra Virgin Olive Oil Adulteration with Edible Oils using ATR-FTIR Spectroscopy

2020 ◽  
Vol 5 (1) ◽  
pp. 35-44
Author(s):  
Nuraznee Mashodi ◽  
Nurul Yani Rahim ◽  
Norhayati Muhammad ◽  
Saliza Asman
Keyword(s):  
Linear Regression ◽  
Olive Oil ◽  
Ftir Spectroscopy ◽  
Corn Oil ◽  
Edible Oils ◽  
Limit Of Detection ◽  
Linear Regression Analysis ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Regression Graph

Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value. Unfortunately, EVOO is easily adulterated with other low-quality edible oils. Therefore, this study was done to differentiate and analyze the adulteration of EVOO with other edible oils using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The study was used several edible oils included canola oil, corn oil, sunflower oil, and soybean oil as an adulterant for EVOO. The adulterant EVOO samples were prepared by mixing with dissimilar concentrations of the solely edible oils (20 %, 40 %, 60 % and 80 % (v/v)). The main functional groups of EVOO and other edible oils are O-H, C-H, C=C and C=O groups were assigned around 3500 cm-1, 2925 cm-1, 3006 cm-1 and 1745 cm-1 wavenumbers, respectively. From the comparison of EVOO and other adulterant edibles oil spectra, it showed that the EVOO has the lowest absorbance intensity at around 3006 cm-1 represented double bond which is closely related to the composition of oil sample. The adulteration of EVOO was evaluated by analysing the changes in the absorbance based on the linear regression analysis graph of the bands at 3006 and 2925 cm-1 and the limit of detection (LOD) was measured. The graph of A3008/A2925 with good relative coefficients (R2) and lower LOD is more favourable than the linear regression graph of A3006 versus percentage of edible oils added in EVOO. This study showed that ATR-FTIR spectroscopy is a convenient tool for analysing the adulteration of EVOO.

scholarly journals Authenticity and Concentration Analysis of Extra Virgin Olive Oil Using Spontaneous Raman Spectroscopy and Multivariate Data Analysis

2019 ◽  
Vol 9 (12) ◽  
pp. 2433 ◽  
Author(s):  
Shiyamala Duraipandian ◽  
Jan C. Petersen ◽  
Mikael Lassen
Keyword(s):  
Raman Spectroscopy ◽  
Olive Oil ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Ternary Mixtures ◽  
Calibration Models ◽  
Oil Mixtures

Adulteration of extra virgin olive oil (EVOO) with cheaper edible oils is of considerable concern in the olive oil industry. The potential of Raman spectroscopy combined with multivariate statistics has been investigated for evaluating the authenticity (or purity) and concentration of EVOO irrespective of it being adulterated with one or more adulterants. The adulterated oil samples were prepared by blending different concentrations of EVOO (10–100% v/v) randomly with cheaper edible oils such as corn, soybean and rapeseed oil. As a result, a Raman spectral database of oil samples (n = 214 spectra) was obtained from 11 binary mixtures (EVOO and rapeseed oil), 16 ternary mixtures (EVOO, rapeseed and corn oil) and 44 quaternary mixtures (EVOO, rapeseed, corn and soybean oil). Partial least squares (PLS) calibration models with 10-fold cross validation were constructed for binary, ternary and quaternary oil mixtures to determine the purity of spiked EVOO. The PLS model on the complex dataset (binary + ternary + quaternary) where the spectra obtained with different measurement parameters and sample conditions can able to determine the purity of spiked EVOO inspite of being blended with one or more cheaper oils. As a proof of concept, in this study, we used single batch of commercial oil bottles for estimating the purity of EVOO. The developed method is not only limited to EVOO, but can be applied to clean EVOO obtained from the production site and other types of food.

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