This paper proposes a new method for the quantitative analysis of soybean oil (SO) and sunflower oil (SFO) as adulterants in extra virgin flaxseed oil (EFO) by applying Mid Infrared Spectroscopy (MIR) associated with chemometric technique of Partial Least Squares (PLS). The PLS models were built in accordance with standard method ASTM E1655-05 and these showed good correlation between the reference values and those calculated using the PLS models with low error values, with R = 0.998 for SFO and R = 0.999 for SO in EFO. These models were validated analytically in accordance with Brazilian and international guidelines through the estimate of figures of merit parameters, thus showing an effective and feasible method to control the quality of extra virgin flaxseed oil.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2015.02.081 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Olive Fruit Phenolic Profiling Using High Resolution-Magic Angle Spinning (HR-MAS) Solid-State NMR Spectroscopy.
Methods Mol Biol
January 2025
NMR Laboratory, Chemistry Department, University of Crete, Heraklion, Crete, Greece.
High Resolution-Magic Angle Spinning (HR-MAS) solid-state NMR spectroscopy is finding increasing application in the analysis of solid foods, bypassing the need for complicated solvent extraction procedures. In the present protocol, we report a simple analytical approach based on HR-MAS NMR spectroscopy for the phenolic profiling of olive fruits, flesh, or skin. This approach allows the facile characterization of phenolic compounds in olive fruits cultivated for extra-virgin olive oil production as a function of maturation and variety, in addition to processing technology for table olives.
View Article and Find Full Text PDFThe Olive Oil Monophenolic Secoiridoid Ligstroside Aglycone Suppresses Melanoma Progression by Targeting the BRAF Signaling Pathway.
Molecules
January 2025
Department of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, 1800 Bienville Drive, Monroe, LA 71201, USA.
Melanoma is among the most abundant malignancies in the US and worldwide. Ligstroside aglycone (LA) is a rare extra-virgin olive oil-derived monophenolic secoiridoid with diverse bioactivities. LA dose-response screening at the NCI 60 cancer cells panel identified the high sensitivity of the Malme-3M cell line, which harbors a mutation.
View Article and Find Full Text PDFResveratrol and Extra Virgin Olive Oil: Protective Agents Against Age-Related Disease.
Nutrients
December 2024
Scientific Center for Innovative Drugs, Volgograd State Medical University, Novorossiyskaya 39, 400087 Volgograd, Russia.
Resveratrol and extra virgin olive oil are both recognized for their potential protective effects against age-related diseases. This overview highlights their mechanisms of action, health benefits, and the scientific evidence supporting their roles in promoting longevity and cognitive health. A literature search was conducted.
View Article and Find Full Text PDFVegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation.
Foods
December 2024
Department of Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
This review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, corn oil, soybean oil, cottonseed oil, palm oil, palm kernel oil and coconut oil) and their degradation during this process. It is well known that during this culinary technique, oil's major and minor components degrade throughout different reactions, mainly thermoxidation, polymerization and, to a lesser extent, hydrolysis. If severe high temperatures are employed, isomerization to fatty acyl chains and cyclization are also possible.
View Article and Find Full Text PDFApplication of Infrared Thermography in Identifying Plant Oils.
Foods
December 2024
Faculty of Chemistry, Plovdiv University "Paisii Hilendarski", 4000 Plovdiv, Bulgaria.
In this article, we present a unique system for identifying edible oils through the analysis of their thermophysical properties. The method is based on the use of active infrared thermography. The heating of the oils results from the optical absorption of laser radiation at a specified wavelength.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!