Detecting Olive Oil Fraud with Near-Infrared Spectroscopy and Chemometrics: A Modern Safety Control Approach

IF 1 Q4 PHARMACOLOGY & PHARMACY
Zahra Tamiji, Leila Kianpour, Zeinab Pourjabbar, Fatemeh Salami, Mohammadreza Khoshayand, N. Sadeghi, M. Hajimahmoodi
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Abstract

Background: Olive oil is one of the most essential components of the Mediterranean diet, obtained by mechanical extraction from the Olea europaea tree. Based on organoleptic properties (odor and taste) and the amount of free fatty acids, it is divided into three categories: olive oil, virgin olive oil, and extra virgin olive oil. Due to the expensive production procedure of extra virgin olive oil, it is prone to adulteration with low-quality olive oils and other vegetable oils. Objectives: The current study focused on determining the authenticity of olive oil using near-infrared spectroscopy as a non-destructive method in conjunction with chemometrics. Methods: In this study, 100 samples of olive oils, comprising 34 domestic and 66 industrial olive oils, were purchased from the markets of Tehran and Roudbar. Common adulterants such as corn, canola, sunflower, and soybean oils were considered. Binary and ternary mixtures of olive oil with these vegetable oils were prepared and analyzed. Spectra were collected over the range of 12000 cm-1 to 4000 cm-1, and the data were preprocessed using SNV and Detrend before principal component analysis (PCA). Results: The results indicated that corn oil and canola oil were the dominant adulterants in the olive oil samples, likely due to their inexpensiveness and availability in Iran. Conclusions: Since multiple types of fraud were identified in the examined samples, it is recommended that future studies investigate other forms of fraud simultaneously. Additionally, the results demonstrated that principal component analysis could effectively categorize different samples with acceptable discrimination.
利用近红外光谱和化学计量学检测橄榄油欺诈:现代安全控制方法
背景:橄榄油是地中海饮食中最重要的成分之一,是从油橄榄树中通过机械萃取获得的。根据感官特性(气味和口感)以及游离脂肪酸的含量,橄榄油可分为三类:橄榄油、初榨橄榄油和特级初榨橄榄油。由于特级初榨橄榄油的生产程序比较昂贵,因此很容易掺入劣质橄榄油和其他植物油。研究目的本研究的重点是使用近红外光谱这种非破坏性方法,结合化学计量学来确定橄榄油的真伪。方法:本研究从德黑兰和鲁德巴尔市场购买了 100 份橄榄油样品,其中包括 34 份家用橄榄油和 66 份工业用橄榄油。研究考虑了常见的掺假物质,如玉米油、菜籽油、葵花籽油和大豆油。制备并分析了橄榄油与这些植物油的二元和三元混合物。采集的光谱范围为 12000 cm-1 至 4000 cm-1,使用 SNV 和 Detrend 对数据进行预处理,然后进行主成分分析 (PCA)。结果表明结果表明,玉米油和菜籽油是橄榄油样品中的主要掺假物,这可能是由于它们在伊朗不常见且容易获得。结论:由于在受检样本中发现了多种欺诈类型,建议今后的研究同时调查其他欺诈形式。此外,研究结果表明,主成分分析法可以有效地对不同样品进行分类,其区分度是可以接受的。
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来源期刊
CiteScore
1.40
自引率
0.00%
发文量
26
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