scholarly journals Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

2017 ◽  
Vol 68 (1) ◽  
pp. 173 ◽  
Author(s):  
S. Ok
Keyword(s):  
Olive Oil ◽  
Sunflower Seed ◽  
Edible Oils ◽  
Ultra Violet ◽  
Seed Oils ◽  
Magnetization Relaxation ◽  
Olive Oils ◽  
Low Field ◽  
Nmr Relaxometry ◽  
Vis Spectroscopy

Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively.

scholarly journals Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1870
Author(s):  
Ramón Aparicio-Ruiz ◽  
Sara Barbieri ◽  
Tullia Gallina Toschi ◽  
Diego L. García-González
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Strict Sense ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
International Regulations ◽  
Sensory Defects ◽  
And Control

Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

scholarly journals Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor

2020 ◽  
Author(s):  
Yannick Weesepoel ◽  
Martin Alewijn ◽  
Michiel Wijtten ◽  
Judith Müller-Maatsch
Keyword(s):  
Data Fusion ◽  
Olive Oil ◽  
Near Infrared ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Fraud ◽  
Olive Oils ◽  
Level Data ◽  
High Level

Abstract Background Current developments in portable photonic devices for fast authentication of extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation of different optic technologies. The multiple spectra or so-called “fingerprints” of samples are then analyzed with multivariate statistics. For EVOO authentication, one-class classification (OCC) to identify “out-of-class” EVOO samples in combination with data-fusion is applicable. Objective Prospecting the application of a prototype photonic device (“PhasmaFood”) which hyphenates visible, fluorescence, and near-infrared spectroscopy in combination with OCC modelling to classify EVOOs and discriminate them from other edible oils and adulterated EVOOs. Method EVOOs were adulterated by mixing in 10–50% (v/v) of refined and virgin olive oils, olive-pomace olive oils, and other common edible oils. Samples were analyzed by the hyphenated sensor. OCC, data-fusion, and decision thresholds were applied and optimized for two different scenarios. Results: By high-level data-fusion of the classification results from the three spectral databases and several multivariate model vectors, a 100% correct classification of all pure edible oils using OCC in the first scenario was found. Reducing samples being falsely classified as EVOOs in a second scenario, 97% of EVOOs adulterated with non-EVOO olive oils were correctly identified and ones with other edible oils correctly classified at score of 91%. Conclusions Photonic sensor hyphenation in combination with high-level data fusion, OCC, and tuned decision thresholds delivers significantly better screening results for EVOO compared to individual sensor results. Highlights Hyphenated photonics and its data handling solutions applied to extra virgin olive oil authenticity testing was found to be promising.

scholarly journals Virgin olive oil: a key food for cardiovascular risk protection

2015 ◽  
Vol 113 (S2) ◽  
pp. S19-S28 ◽  
Author(s):  
María-Isabel Covas ◽  
Rafael de la Torre ◽  
Montserrat Fitó
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Population Level ◽  
Dietary Fats ◽  
Olive Oils ◽  
Level I ◽  
Risk Protection ◽  
Randomised Controlled

Olive oil is considered to be one of the most healthy dietary fats. However, several types of olive oils are present in the market. A key question for the consumer is: What of the olive oils is the best when concerning nutritional purposes? With the data available at present, the answer is: the Virgin Olive Oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety Authority released a claim concerning the benefits of daily ingestion of olive oil rich in phenolic compounds, such as VOO. In this review, we summarised the key work that has provided the evidence of the benefits of VOO consumption on other types of edible oils, even olive oils. We focused on data from randomised, controlled human studies, which are capable of providing the evidence of Level I that is required for performing nutritional recommendations at population level.

FT-NIR the method of choice to verify the authenticity of extra virgin olive oils

NIR news ◽  
2017 ◽  
Vol 28 (4) ◽  
pp. 6-9 ◽  
Author(s):  
John KG Kramer ◽  
Hormoz Azizian
Keyword(s):  
Fourier Transform ◽  
Olive Oil ◽  
Near Infrared ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Olive Oils ◽  
Calibration Models ◽  
A Minor

Fourier transform near infrared spectroscopy was recently demonstrated to be an excellent method to evaluate the authenticity and adulteration of extra virgin olive oil. Since this method is matrix dependent, it takes a chemical fingerprint of all the components which sets it apart from the targeted methods. Careful examinations of the Fourier transform near infrared spectra lead to the identification of a minor carbonyl overtone absorption at 5269 cm−1 associated with the volatile fraction in extra virgin olive oil that appears to be a reliable indicator of authenticity. The same spectra were used to identify the fatty acids present in the oil using models based on comparison to accurate GC data. Gravimetric mixtures of extra virgin olive oil with refined edible oils were then prepared to develop PLS1 calibration models to identify possible adulterants and by how much. The great varietal difference in olive oils made it necessary to develop four unique sets of PLS1 calibration models for each extra virgin olive oil variety. As a result, an extra virgin olive oil acceptance specification was established.

scholarly journals Quality of Commercial Flavoured Oils and Seed Oils Using a Widespread Analytical Protocol

2014 ◽  
Vol 3 (4) ◽  
pp. 78
Author(s):  
Luisa Mannina ◽  
Stefania Cesa ◽  
Riccarda Antiochia ◽  
Silvia Vista ◽  
Anatoly P. Sobolev ◽  
...  
Keyword(s):  
Olive Oil ◽  
Seed Oils ◽  
Free Acidity ◽  
Nutritional Properties ◽  
Olive Oils ◽  
Analytical Protocol ◽  
Sunflower Oils ◽  
A Minor ◽  
C Nmr

<p>Commercial flavoured olive and olive-sunflower oils and seed oils with particular nutritional properties (e.g. linseed, safflower, sunflower, sesame and rice oils) were analysed using a widespread analytical protocol to have information on their quality and chemical composition. The protocol involved traditional determinations (free acidity, peroxide value, UV and VIS spectrophotometric indices, and fatty acid composition) along with <sup>1</sup>H and <sup>13</sup>C NMR analyses. Most of flavoured olive oils turned out to be lampante olive oils and not extra virgin as declared in the label on the bottle. In the case of olive-sunflower oils only a minor fraction of olive oil was revealed although these products are particularly expensive and the presence of olive oil is emphasized on the label. In some seed oils, refinement processes, not indicated on the bottle, were highlighted. Some compounds characteristic of specific seed oils were identified in the <sup>1</sup>H spectra.</p>

scholarly journals Cardiovascular effects of edible oils: a comparison between four popular edible oils

2010 ◽  
Vol 23 (2) ◽  
pp. 334-348 ◽  
Author(s):  
D. Bester ◽  
A. J. Esterhuyse ◽  
E. J. Truter ◽  
J. van Rooyen
Keyword(s):  
Fish Oil ◽  
Olive Oil ◽  
Palm Oil ◽  
Sunflower Seed ◽  
Cardiovascular Health ◽  
Seed Oil ◽  
Edible Oils ◽  
Dietary Supplementation ◽  
Present Review ◽  
Beneficial Effects

Edible oils form an essential part of the modern diet. These oils play a role as an energy source, and provide the diet with many beneficial micronutrients. Although a popular conception may be that fat should be avoided, certain edible oils as a dietary supplement may play an important role in the improvement of cardiovascular health. CVD has become one of the leading causes of death worldwide. Dietary supplementation with different oils may have beneficial effects on cardiovascular health. While olive oil and sunflower-seed oil are known to reduce serum cholesterol, fish oil has become well known for reducing potentially fatal cardiac arrhythmias. Recently, red palm oil research has shown beneficial effects on cardiac recovery from ischaemia–reperfusion injury. It is clear that dietary supplementation with edible oils may play a vital role in reducing the mortality rate due to heart disease. The specific benefits and disadvantages of these oils should, however, be explored in greater depth. The present review will attempt to identify the benefits and shortcomings of four popular edible oils, namely olive oil, sunflower-seed oil, fish oil and palm oil. Additionally the present review will aim to reveal potential areas of research which could further enhance our understanding of the effects of edible oils on cardiovascular health.

Load of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils: Importance of Alkylated Derivatives

2004 ◽  
Vol 67 (9) ◽  
pp. 1904-1913 ◽  
Author(s):  
MARÍA D. GUILLÉN ◽  
PATRICIA SOPELANA
Keyword(s):  
Polycyclic Aromatic Hydrocarbons ◽  
Olive Oil ◽  
Aromatic Hydrocarbons ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Seed Oils ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Wide Range ◽  
Polycyclic Aromatic

The presence of polycyclic aromatic hydrocarbons (PAHs) has been studied in different samples of olive oil, extra virgin olive oil, and refined seed oils. A high number of PAHs have been found, with a wide range of molecular weights and in concentrations that are high or even very high compared with the data obtained by other authors, especially in the seed oils. Among the PAHs identified, more than half are alkylated compounds, which account for the major part of the total PAH concentration in some of the samples. The total PAH concentrations in olive oils and extra virgin olive oils are similar, but the former present a higher proportion of heavy PAHs than the latter. The seed oils, in general, have much higher concentrations than the different types of olive oil and their PAH profiles are different. One of the olive oil samples exhibited a PAH distribution similar to that observed in olive pomace oil, suggesting possible adulteration. These data reveal that, in some cases, PAH profile provides useful information in relation to the possible origin of the contamination. We also observed large differences in PAH distribution between oils with the same label but from different batches. PAHs with varying degrees of carcinogenicity have been identified in all the samples, including benzo[a]pyrene, although this PAH was identified neither in the extra virgin olive oils nor in two of the seed oil samples.

Rapid screening of commercial extra virgin olive oil products for authenticity: Performance of a handheld NIR device

NIR news ◽  
2017 ◽  
Vol 28 (1) ◽  
pp. 9-14 ◽  
Author(s):  
Sanjeewa R Karunathilaka ◽  
Ali R Fardin-Kia ◽  
Cynthia Srigley ◽  
Jin K Chung ◽  
Magdi M Mossoba
Keyword(s):  
Olive Oil ◽  
Near Infrared ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Oil Products ◽  
Rapid Screening ◽  
Conformity Index ◽  
Virgin Olive Oils ◽  
Olive Oils

The performance of a handheld near infrared spectroscopic device was evaluated for the rapid screening of extra virgin olive oil for authenticity. Without any sample preparation, the spectra of authentic reference extra virgin olive oils, refined olive oils, potential adulterants consisting of edible oils, extra virgin olive oil spiked with adulterants, and a total of 93 commercial olive oil products were each rapidly (10 s) measured in the transflection mode. The univariate conformity index and the multivariate supervised soft independent modeling of class analogy classification tools were used to differentiate among the various oils investigated. Out of 88 commercial products labeled extra virgin olive oil, 39 (44%) were classified as belonging to the class of authentic extra virgin olive oils. The results were compared to those recently reported for analyses carried out with a benchtop Fourier transform-near infrared spectrometer.

scholarly journals A New Method for Olive Oil Screening Using Multivariate Analysis of Proton NMR Spectra

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 213
Author(s):  
Colleen L. Ray ◽  
James A. Gawenis ◽  
C. Michael Greenlief
Keyword(s):  
Principal Component Analysis ◽  
Olive Oil ◽  
Nmr Spectra ◽  
Principal Component ◽  
Component Analysis ◽  
Processing Parameters ◽  
Seed Oils ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Novel Processing

A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of 1H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

Sign in / Sign up

Export Citation Format

Share Document