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Lamas S, Ruano D, Dias F, Barreiro F, Pereira JA, Peres AM, Rodrigues N. Application of the FTIR technique as a non-invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin. Chem Biodivers 2024; 21:e202301629. [PMID: 38109266 DOI: 10.1002/cbdv.202301629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/12/2023] [Accepted: 12/17/2023] [Indexed: 12/20/2023]
Abstract
Three Portuguese olive oils with PDO ('Azeite do Alentejo Interior', 'Azeites da Beira Interior' and 'Azeite de Trás-os-Montes') were studied considering their physicochemical quality, antioxidant capacity, oxidative stability, total phenols content, gustatory sensory sensations and Fourier transform infrared (FTIR) spectra. All oils fulfilled the legal thresholds of EVOOs and the PDO's specifications. Olive oils from 'Azeite da Beira Interior' and 'Azeite de Trás-os-Montes' showed greater total phenols contents and antioxidant capacities, while 'Azeites da Beira Interior' presented higher oxidative stabilities. Linear discriminant models were developed using FTIR spectra (transmittance and the 1st and 2nd derivatives), allowing the correct identification of the oils' PDO (100 % sensitivity and specificity, repeated K-fold-CV). This study also revealed that multiple linear regression models, based on FTIR transmittance data, could predict the sweet, bitter, and pungent intensities of the PDO oils (R2 ≥0.979±0.016; RMSE≤0.26±0.05, repeated K-fold-CV). This demonstrates the potential of using FTIR as a non-destructive technique for authenticating oils with PDO.
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Affiliation(s)
- Sandra Lamas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Daniela Ruano
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Francisco Dias
- Centro de Investigação, Desenvolvimento e Inovação em Turismo (CiTUR), Escola Superior de Turismo e Tecnologia do Mar, Instituto Politécnico de Leiria, Rua General Norton de Matos, Apartado 4133, 2411-901, Leiria, Portugal
| | - Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa, Apolónia, Bragança, Portugal
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2
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Christopoulou NM, Mamoulaki V, Mitsiakou A, Samolada E, Kalogianni DP, Christopoulos TK. Screening Method for the Visual Discrimination of Olive Oil from Other Vegetable Oils by a Multispecies DNA Sensor. Anal Chem 2024; 96:1803-1811. [PMID: 38243913 DOI: 10.1021/acs.analchem.3c05507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2024]
Abstract
Olive oil is a prominent agricultural product which, in addition to its nutritional value and unique organoleptic characteristics, offers a variety of health benefits protecting against cardiovascular disease, cancer, and neurodegenerative diseases. The assessment of olive oil authenticity is an extremely important and challenging process aimed at protecting consumers and producers. The most frequent adulteration involves blending with less expensive and readily available vegetable/seed oils. The methods for adulteration detection, whether based on changes in metabolite profiles or based on DNA markers, require advanced and expensive instrumentation combined with powerful chemometric and statistical tools. To this end, we present a simple, multiplex, and inexpensive screening method based on the development of a multispecies DNA sensor for sample interrogation with the naked eye. It is the first report of a DNA sensor for olive oil adulteration detection with other plant oils. The sensor meets the 2-fold challenge of adulteration detection, i.e., determining whether the olive oil sample is adulterated and identifying the added vegetable oil. We have identified unique, nucleotide variations, which enable the discrimination of seven plant species (olive, corn, sesame, soy, sunflower, almond, and hazelnut). Following a single PCR step, a 20 min multiplex plant-discrimination reaction is performed, and the products are applied directly to the sensing device. The plant species are visualized as red spots using functionalized gold nanoparticles as reporters. The spot position reveals the identity of the plant species. As low as <5-10% of adulterant was detected with particularly good reproducibility and specificity.
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Affiliation(s)
- Natalia-Maria Christopoulou
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, Rio, Patras 26504, Greece
| | - Vasiliki Mamoulaki
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, Rio, Patras 26504, Greece
| | - Aglaia Mitsiakou
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, Rio, Patras 26504, Greece
| | - Eleni Samolada
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, Rio, Patras 26504, Greece
| | - Despina P Kalogianni
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, Rio, Patras 26504, Greece
| | - Theodore K Christopoulos
- Analytical/Bioanalytical Chemistry & Nanotechnology Group, Department of Chemistry, University of Patras, Rio, Patras 26504, Greece
- Institute of Chemical Engineering Sciences, Foundation for Research and Technology Hellas (FORTH/ICE-HT), Patras 26504, Greece
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Esposito G, Pezzolato M. Current State-of-the-Art Spectroscopic and Chromatographic Techniques Utilized in Food Authenticity and Food Traceability. Foods 2023; 13:3. [PMID: 38201031 PMCID: PMC10778396 DOI: 10.3390/foods13010003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 01/12/2024] Open
Abstract
Food products are heterogeneous and complex matrices characterized by various compounds and in variable proportions [...].
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Affiliation(s)
- Giovanna Esposito
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Via Bologna 148, 10154 Turin, Italy;
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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Authentication of pure and adulterated edible oils using non-destructive ultrasound. Food Chem 2023; 429:136820. [PMID: 37531872 DOI: 10.1016/j.foodchem.2023.136820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/12/2023] [Accepted: 07/03/2023] [Indexed: 08/04/2023]
Abstract
At present, the quality of edible oil is evaluated using traditional analysis techniques that are generally destructive. Therefore, efforts are being made to find alternative methods with non-destructive techniques such as Ultrasound. This work aims to confirm the feasibility of non-destructive ultrasonic inspection to characterise and detect fraudulent practices in olive oil due to adulteration with two other edible vegetable oils (sunflower and corn). For this purpose, pulsed ultrasonic signals with a frequency of 2.25 MHz have been used. The samples of pure olive oil were adulterated with the other two in variable percentages between 20% and 80%. Moreover, the viscosity and density values were measured. Both these physicochemical and acoustic parameters were obtained at 24 °C and 30 °C and linearly correlated with each other. The results indicate the sensitivity of the method at all levels of adulteration studied. The responses obtained through the parameters related to the components of velocity, attenuation, and frequency of the ultrasonic waves are complementary to each other. This allows concluding that the classification of pure and adulterated oil samples is possible through non-destructive ultrasonic inspection.
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Affiliation(s)
- A Jiménez
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Rufo
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - J M Paniagua
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - A González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - L S Olegario
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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El Riachy M, Moubarak P, Al Hawi G, Geha M, Mushantaf W, Estephan N, Skaff W. Fatty Acid and Phenolic Profiles of Virgin Olive Oils from Local and European Varieties Planted in Lebanon. PLANTS (BASEL, SWITZERLAND) 2023; 12:2681. [PMID: 37514295 PMCID: PMC10386562 DOI: 10.3390/plants12142681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/30/2023]
Abstract
In Lebanon, olive oil is an integral part of its history and culinary traditions. However, the quality of this product, originating from different growing regions of the country, is rarely addressed. The objectives of this study were to compare the fatty acids and phenolic profiles of virgin olive oils produced from two local and eight European varieties, and to use these profiles as a tool for their characterization. Seventy-six samples were collected from two olive-growing regions of Lebanon and at two harvesting times. Fatty acid composition was determined by gas chromatography with a flame ionization detector, total phenols was determined by spectrophotometry and individual phenols by high performance liquid chromatography with diode array detector. All samples were also analyzed using near infrared spectroscopy. The experimental data were collected in numerical matrices and treated by chemometric methods. The results showed the significant effect of the geographical origin, the olive variety and the harvesting time on the ripening and industrial yield of the olives and on the major fatty acids and phenols of olive oil. Moreover, the used chemometric methods allowed the discrimination of European olive varieties based on their high contents of oleic acid, oleacein and oleocanthal.
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Affiliation(s)
- Milad El Riachy
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Peter Moubarak
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Ghenwa Al Hawi
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Myriam Geha
- Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Zahleh P.O. Box 287, Lebanon
| | - Walid Mushantaf
- Boustan Al Zaytoun, Subsidiary of Green and Pure, Aabra Village, Main Road, Aabra Saida 1600, Lebanon
| | - Nathalie Estephan
- Department of Chemistry and Biochemistry, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon
| | - Wadih Skaff
- Food Industry and Agriculture Unit, ESIAM, Faculty of Engineering, Saint Joseph University of Beirut, Beirut P.O. Box 17-5208, Lebanon
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Rodrigues N, Ferreiro N, Veloso ACA, Pereira JA, Peres AM. An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions. SENSORS (BASEL, SWITZERLAND) 2022; 22:9651. [PMID: 36560020 PMCID: PMC9785302 DOI: 10.3390/s22249651] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
The geographical traceability of extra virgin olive oils (EVOO) is of paramount importance for oil chain actors and consumers. Oils produced in two adjacent Portuguese regions, Côa (36 oils) and Douro (31 oils), were evaluated and fulfilled the European legal thresholds for EVOO categorization. Compared to the Douro region, oils from Côa had higher total phenol contents (505 versus 279 mg GAE/kg) and greater oxidative stabilities (17.5 versus 10.6 h). The majority of Côa oils were fruity-green, bitter, and pungent oils. Conversely, Douro oils exhibited a more intense fruity-ripe and sweet sensation. Accordingly, different volatiles were detected, belonging to eight chemical families, from which aldehydes were the most abundant. Additionally, all oils were evaluated using a lab-made electronic nose, with metal oxide semiconductor sensors. The electrical fingerprints, together with principal component analysis, enabled the unsupervised recognition of the oils' geographical origin, and their successful supervised linear discrimination (sensitivity of 98.5% and specificity of 98.4%; internal validation). The E-nose also quantified the contents of the two main volatile chemical classes (alcohols and aldehydes) and of the total volatiles content, for the studied olive oils split by geographical origin, using multivariate linear regression models (0.981 ≤ R2 ≤ 0.998 and 0.40 ≤ RMSE ≤ 2.79 mg/kg oil; internal validation). The E-nose-MOS was shown to be a fast, green, non-invasive and cost-effective tool for authenticating the geographical origin of the studied olive oils and to estimate the contents of the most abundant chemical classes of volatiles.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nuno Ferreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana C. A. Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga/Guimarães, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Região de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Sobolev AP, Ingallina C, Spano M, Di Matteo G, Mannina L. NMR-Based Approaches in the Study of Foods. Molecules 2022; 27:7906. [PMID: 36432006 PMCID: PMC9697393 DOI: 10.3390/molecules27227906] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/07/2022] [Accepted: 11/14/2022] [Indexed: 11/17/2022] Open
Abstract
In this review, the three different NMR-based approaches usually used to study foodstuffs are described, reporting specific examples. The first approach starts with the food of interest that can be investigated using different complementary NMR methodologies to obtain a comprehensive picture of food composition and structure; another approach starts with the specific problem related to a given food (frauds, safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.) that can be addressed by choosing the most suitable NMR methodology; finally, it is possible to start from a single NMR methodology, developing a broad range of applications to tackle common food-related challenges and different aspects related to foods.
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Affiliation(s)
- Anatoly P. Sobolev
- Magnetic Resonance Laboratory “Segre-Capitani”, Institute for Biological Systems, CNR, Via Salaria, Km 29.300, 00015 Monterotondo, Italy
| | - Cinzia Ingallina
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Mattia Spano
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Giacomo Di Matteo
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Luisa Mannina
- Laboratory of Food Chemistry, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy
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