Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation.

Currently, the combination of fingerprinting methodology and environmentally friendly and economical analytical instrumentation is becoming increasingly relevant in the food sector. In this study, a highly versatile portable analyser based on Spatially Offset Raman Spectroscopy (SORS) obtained fingerprints of edible vegetable oils (sunflower and olive oils), and the capability of such fingerprints (obtained quickly, reliably and without any sample treatment) to discriminate/classify the analysed samples was evaluated. After data treatment, not only unsupervised pattern recognition techniques (as HCA and PCA), but also supervised pattern recognition techniques (such as SVM, kNN and SIMCA), showed that the main effect on discrimination/classification was associated with those regions of the Raman fingerprint related to free fatty acid content, especially oleic and linoleic acid.

Innovative non-targeted liquid chromatography fingerprinting approach for authenticating tigernuts under Protected Designation of Origin quality seal.

Background: Tigernut is a typical foodstuff from a specific region of Valencia (Spain) called 'L'Horta Nord', where it is commercialized under a Protected Designation of Origin (PDO) as Chufa de Valencia ('Valencia's tigernut'). PDO-recognized tigernuts present unique characteristics associated with their particular production region. Increasing demand and the associated expansion of its cultivation area has made necessary an exhaustive quality control to check the geographical origin and quality seal.

A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach.

The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered. Vegetable oil samples were evaluated using refractive index, anisidine and peroxide values, UV absorbance and dielectric constant-based determination of the content of total polar compounds.

Monitoring the Shelf Life of Refined Vegetable Oils under Market Storage Conditions-A Kinetic Chemofoodmetric Approach.

Most physicochemical and sensory properties of edible vegetable oils are not stable over time. One of the main causes of quality depletion of vegetable oils is oxidation, which influences sensory acceptability and nutritional value, and could even lead to toxic compounds. That negative influence affects international refined oil prices and the variety of its culinary applications.

Innovative and thorough practice to certify reference materials for sensory defects of olive oil.

An important problem in the olive sector is the occasional mismatch of results obtained by different tasting panels when the same olive oil sample is analysed. These discrepancies could be minimised by using reference materials (RM) for taster training. A comprehensive protocol based on the combined use of sensory and instrumental analysis for the certification of olive oil batches as RMs, developed within the framework of the project 'Operational Group INTERPANEL', is proposed.

Standardization of chromatographic signals - Part I: Towards obtaining instrument-agnostic fingerprints in gas chromatography.

One of the main causes for the sparse use of multivariate analytical methods in routine laboratory work is the dependency on the measuring instrument from which the analytical signal is acquired. This issue is especially critical in chromatographic equipment and results in limitations of their applicability. The solution to this problem is to obtain a standardized instrument-independent signal -or instrument-agnostic signal- regardless of the measuring instrument or of the state of the same instrument from which it has been acquired.

Standardization of chromatographic signals - Part II: Expanding instrument-agnostic fingerprints to reverse phase liquid chromatography.

There is a large amount of literature relating to multivariate analytical methods using liquid chromatography together with multivariate chemometric/data mining methods in the food science field. Nevertheless, dating the obtained results cannot be compared as they are based on data acquired by a particular analytical instrument, thus they are instrument-dependant. Therefore, this creates difficulties in generating a database large enough to gather together all the variability of the samples.

Classification of olive oils according to their cultivars based on second-order data using LC-DAD.

Second-order data acquired using liquid chromatography coupled to a diode array detector were used to classify extra virgin olive oils samples according to their cultivars. The chromatographic fingerprints from the epoxidised fraction were obtained using normal-phase liquid chromatography. To reduce the data matrices two strategies were employed: (1) multivariate curve resolution-alternating least squares (MCR-ALS) and (2) a new strategy proposed in this work based on the fusion of the mean data profiles in both spectral and time domains.

Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation.

In this study, a specific sensory panel was created and qualified for sensory assessment of Spanish dry-cured ham. A strict control was carried out in order to recruit, select, train and qualify the assessors. At the beginning, 29 candidates to assessors were considered and at the end only 9 candidates satisfied the conditions required to be qualified as expert assessors of the sensory panel.

Influence of para-aminohippuric acid analysis on net portal-drained viscera flux of nutrients in pigs.

In nutrition studies, para-aminohippuric acid (PAH) is a marker frequently used to measure blood flow in pigs, which is essential for estimating portal-drained viscera (PDV) flux of nutrients. The aim of this study was to evaluate the PAH analytical method by means of qualimetric statistical procedures to estimate the matrix effect and the accuracy and limits of quantitation of the method. Net PDV flux of nutrients was determined in five multi-catheterized pigs using water, plasma or commercial serum as standard matrix.

A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction.

A new analytical method for the quantification of olive oil and palm oil in blends with other vegetable edible oils (canola, safflower, corn, peanut, seeds, grapeseed, linseed, sesame and soybean) using normal phase liquid chromatography, and applying chemometric tools was developed. The procedure for obtaining of chromatographic fingerprint from the methyl-transesterified fraction from each blend is described. The multivariate quantification methods used were Partial Least Square-Regression (PLS-R) and Support Vector Regression (SVR).

Fast-HPLC Fingerprinting to Discriminate Olive Oil from Other Edible Vegetable Oils by Multivariate Classification Methods.

A new analytical method for the differentiation of olive oil from other vegetable oils using reversed-phase LC and applying chemometric techniques was developed. A 3 cm short column was used to obtain the chromatographic fingerprint of the methyl-transesterified fraction of each vegetable oil. The chromatographic analysis took only 4 min.

One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction.

A new method for differentiation of olive oil (independently of the quality category) from other vegetable oils (canola, safflower, corn, peanut, seeds, grapeseed, palm, linseed, sesame and soybean) has been developed. The analytical procedure for chromatographic fingerprinting of the methyl-transesterified fraction of each vegetable oil, using normal-phase liquid chromatography, is described and the chemometric strategies applied and discussed. Some chemometric methods, such as k-nearest neighbours (kNN), partial least squared-discriminant analysis (PLS-DA), support vector machine classification analysis (SVM-C), and soft independent modelling of class analogies (SIMCA), were applied to build classification models.

Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication - A tutorial.

Fingerprinting methods describe a variety of analytical methods that provide analytical signals related to the composition of foodstuffs in a non-selective way such as by collecting a spectrum or a chromatogram. Mathematical processing of the information in such fingerprints may allow the characterisation and/or authentication of foodstuffs. In this context, the particular meaning of 'fingerprinting', in conjunction with 'profiling', is different from the original meanings used in metabolomics.

Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years.

The analysis of triacylglycerols by high-temperature gas chromatography, along the last 10 years has been reviewed in this paper. The interest in this topic has grown along the last years due to the triacylglycerols are the main components of oils and fats and they are being used for the characterization and authentication of foods products. The most commonly used procedures, including the official methodologies, applying high-temperature gas chromatographic techniques are shown.

Quantification of blending of olive oils and edible vegetable oils by triacylglycerol fingerprint gas chromatography and chemometric tools.

A reliable procedure for the identification and quantification of the adulteration of olive oils in terms of blending with other vegetable oils (sunflower, corn, seeds, sesame and soya) has been developed. From the analytical viewpoint, the whole procedure relies only on the results of the determination of the triacylglycerol profile of the oils by high temperature gas chromatography-mass spectrometry. The chromatographic profiles were pre-treated (baseline correction, peak alignment using iCoshift algorithm and mean centering) before building the models.

Multivariate analysis of HT/GC-(IT)MS chromatographic profiles of triacylglycerol for classification of olive oil varieties.

The ability of multivariate analysis methods such as hierarchical cluster analysis, principal component analysis and partial least squares-discriminant analysis (PLS-DA) to achieve olive oil classification based on the olive fruit varieties from their triacylglycerols profile, have been investigated. The variations in the raw chromatographic data sets of 56 olive oil samples were studied by high-temperature gas chromatography with (ion trap) mass spectrometry detection. The olive oil samples were of four different categories ("extra-virgin olive oil", "virgin olive oil", "olive oil" and "olive-pomace" oil), and for the "extra-virgin" category, six different well-identified olive oil varieties ("hojiblanca", "manzanilla", "picual", "cornicabra", "arbequina" and "frantoio") and some blends of unidentified varieties.

Pressurised liquid extraction and quantification of fat-oil in bread and derivatives products.

A pressurised liquid extraction (PLE) method for extraction and quantification of total fat and oil in bread and derivatives products has been proposed. Parameters implied in the extraction process; such us temperature, static time, number of extraction cycles, purge time and flush volume; have been optimised using a formal methodology based on statistical experimental design in order to obtain the best results. Moreover, this method has been validated using homemade bread elaborated in the laboratory which contained 9.

Application of selected ion monitoring to the analysis of triacylglycerols in olive oil by high temperature-gas chromatography/mass spectrometry.

The analysis of the triacylglycerol (TAG) composition of oils is a very challenging task, since the TAGs have very similar physico-chemical properties. In this work, a high temperature-gas chromatographic method coupled to electron ionization-mass spectrometry (HT-GC/EI-MS), in the Selected Ion Monitoring (SIM) mode, method was developed for the analysis of TAGs in the olive oil; this is a method suitable for routine analysis. This method was developed using commercially available standard TAGs.

Improvement in LC-MS calibration by addition of fragment signals.

Liquid chromatography-mass spectrometry has become a powerful analytical tool, with high selectivity and sensitivity. Usually in this technique, the calibration function is estimated from the molecular peak signal. This report describes the improvement in sensitivity when the signals from several fragments in addition to the molecular peak are used to establish the calibration function.

Setting up of recovery profiles: A tool to perform the compliance with recovery requirements for residue analysis.

The use of the recovery term has presented some confusion in Analytical Chemistry. Recent IUPAC recommendations propose to distinguish between two terms: recovery or recovery factor, Re, and apparent recovery, Re*. Apparent recovery includes recovery factor and a new recovery term proposed in this paper, named calibration recovery, Re(C), which depends of the type of systematic error due to the matrix effect (constant and/or proportional) and is related to the applied calibration methodology.

Chemiluminescence determination of carbofuran at trace levels in lettuce and waters by flow-injection analysis.

A simple, fast chemiluminescence (CL) flow-injection (FI) method based on the reaction of luminol with KMnO(4) in alkaline medium has been described for the direct determination of carbofuran. The method is based on the enhancing effect in the emission light from the oxidation of luminol produced in presence of carbofuran. The optimisation of instrumental and chemical variables influencing the CL response of the method has been carried out by applying experimental design, using the proposed flow-injection manifold.

Principles of analytical calibration/quantification for the separation sciences.

Calibration is an operation whose main objective is to know the metrological status of a measurement system. Nevertheless, in analytical sciences, calibration has special connotations since it is the basis to do the quantification of the amount of one or more components (analytes) in a sample, or to obtain the value of one or more analytical parameters related with that quantity. Regarding this subject, the aim of analytical calibration is to find an empiric relationship, called measurement function, which permits subsequently to calculate the values of the amount (x-variable) of a substance in a sample, from the measured values on it of an analytical signal (y-variable).