The detection of adulteration of olive oil with various vegetable oils – A case study using high-resolution 700 MHz NMR spectroscopy coupled with multivariate data analysis

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-06-25 DOI:10.1016/j.foodcont.2024.110679

Hibah Alharbi , Jordan Kahfi , Ayindrila Dutta , Mariusz Jaremko , Abdul-Hamid Emwas

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引用次数: 0

Abstract

Olive oil, being very salubrious, is one of the main ingredients of the Mediterranean diet. However, high oil prices combined with high consumption have increasingly subjected olive oils to fraudulent practices. The large rise in numbers of producers engaging in this illicit practice has made it necessary to develop a swift, convenient, and consistent analytical methodology to detect adulterating oil products and ensure product quality. In this study, we have merged multivariate statistical analysis with one-dimensional (1D) 700 MHz ¹H nuclear magnetic resonance (NMR) to analyze different types of vegetable and olive oil.

Additionally, we have spiked virgin olive oil with varying percentages (1%–75% (v/v)) of other vegetable oils to obtain the spectra of adulterated olive oil. As a result, the method applied in our study can not only detect adulterated olive oils but also identify mixed adulterants. Ease of sample preparation, quick sample analysis, and straightforward data comprehension distinguishes this method from the currently published ones.

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检测橄榄油与各种植物油的掺假--利用高分辨率 700 MHz NMR 光谱和多元数据分析进行的案例研究

橄榄油非常有益健康，是地中海饮食的主要成分之一。然而，高油价和高消费量使越来越多的橄榄油受到欺诈行为的影响。从事这种非法行为的生产商大量增加，因此有必要开发一种快速、方便、一致的分析方法来检测掺假油品，确保产品质量。在这项研究中，我们将多元统计分析与一维（1D）700 MHz 1H 核磁共振（NMR）相结合，对不同类型的植物油和橄榄油进行了分析。此外，我们还在初榨橄榄油中添加了不同比例（1%-75% (v/v)）的其他植物油，以获得掺假橄榄油的光谱。因此，我们研究中应用的方法不仅能检测掺假橄榄油，还能识别混合掺假物。样品制备简单、样品分析快速、数据理解直观，这些特点使该方法有别于目前已发表的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.