Quality Control Of Oils Research Articles

A novel High-Affinity Anti-Capsaicinoids monoclonal antibody for High-Sensitivity Immunoassays: Experimental and computational validation

Capsaicinoids are the indicators of “gutter oil” contamination, and their sensitive detection is essential in edible oil quality control. We have developed HOPE1 monoclonal antibody (mAb), which binds major capsaicinoids with higher affinity than previously described YQQD8 mAb. Two immunoassays based on HOPE1 mAb were developed: an indirect competitive enzyme-linked immunosorbent assay with an IC50 of 121.03 pg/mL (linear range: 40.06–365.71 pg/mL) and a time-resolved fluorescence lateral flow immunoassay, which showed an IC50 of 0.57 ng/mL (linear range: 0.14–2.34 ng/mL). Both assays also yielded satisfactory recovery in spike tests. Further, molecular docking and molecular dynamic simulations of HOPE1 mAb highlighted the significance of hydrophobic interface in antibody-capsaicinoid recognition. Our study unveils a high-affinity mAb against capsaicinoids and its use in detecting gutter oil contamination. It is probably the first report on computational validation of capsaicinoids mAbs and their interaction with the target antigen.

Determining the amount of water and the total acid number index in the hydraulic oil of the Austoft 7000 sugarcane harvester with visible/near-infrared spectroscopy technology

The current era witnesses significant challenges in the realm of sugarcane harvesting, primarily stemming from the assessment and high maintenance costs associated with sugarcane harvesting machines. Consequently, there arises a crucial need for a rapid and non-destructive method of monitoring the hydraulic oil of sugarcane harvesters, facilitating the determination of pollution levels and the total acid number (TAN) index. This study delves into the efficacy of visible/ near-infrared spectroscopy as a non-destructive means of measuring and predicting the water content and TAN index in hydraulic oil samples extracted from Austoft 7000 sugarcane harvesters with varying numbers of operational hours. To achieve this objective, hydraulic oil samples are subjected to analysis within the spectral range of 400-1800 nm. Multivariate regression models are developed based on reference measurements and preprocessed spectral data. Various preprocessing methods including moving average (MA), Savitzky-Golay (SG) smoothing, standard normal distribution and first derivative are employed to enhance the accuracy of water content and TAN index predictions. The findings underscore the viability of visible/near-infrared spectrometry for rapid and non-destructive assessment of the water content and TAN index in the hydraulic oil across different operational phases of Austoft 7000 sugarcane harvesters. Notably, the partial least squares (PLS) model utilising a moving average preprocessing method exhibits the most promising results in predicting the water content in the hydraulic oil (cross-validation correlation coefficient (rcv) = 0.98, root mean square error of cross-validation (RMSECV) = 1.32, predictive correlation coefficient (rp) = 0.93 and root mean square error of prediction (RMSEP) = 2.49), boasting excellent accuracy (standard deviation ratio (SDR) = 3.99). Similarly, the PLS model incorporating a combination of moving average preprocessing and standard normal distribution demonstrates exceptional accuracy in predicting the TAN index (SDR = 3.87) (rcv = 0.98, RMSECV = 0.004, rp = 0.93 and RMSEP = 0.008). Consequently, the utilisation of visible/near-infrared spectroscopy technology is advocated within the agricultural and industrial domains to expedite the monitoring of hydraulic oil quality and pollution control processes.

Application of SQC and ANOVA in Quality Control of Palm Kernel Oil

The measurement and control of free fatty acids (FFA), moisture content (MC), and impurity content (IC) using Statistical Quality Control (SQC) in the oil production process were crucial to ensure optimal quality of palm kernel oil (PKO). This study aimed to determine the variance influencing the quality of PKO using Anova analysis. Anova (Analysis of Variance) is a statistical test procedure used to test mean differences among more than two groups. The results of the study indicated that the analysis of variance Fcount values for free fatty acids, moisture content, and impurity content were smaller than the Ftable values, indicating that the measurement results or mean values of these four data groups did not have statistically significant differences.

Classification of Sesame Oil Based on Processing-Originated Differences in the Volatile Organic Compound Profile by a Colorimetric Sensor.

Fragrant edible sesame oil is popular for its unique aroma. The aroma of sesame oil is determined by its volatile organic compound (VOC) profile. Sesame oils produced by different techniques could have different VOC profiles. In addition, blending fragrant sesame oil with refined oil could also alter the VOC profile of the final product. Current practices in aroma analysis, such as sensory evaluation and gas chromatography (GC), still face many restraints. Hence, there is a need for alternatives. We present a novel 14-unit multiplexed paper-based colorimetric sensor for fragrant sesame oil VOC analysis. The sensor was designed to visualize the VOC profile as a color "fingerprint". The sensor was validated with 55 branded sesame oil samples produced by two different techniques, i.e., hot pressing and small milling; the experimental results suggested a processing dependency in color VOC fingerprints. The sensor also demonstrated the potential to detect the change in sesame oil VOC profile due to blending with refined oil, with an estimated limit of detection down to 20% v/v of the refined oil. The colorimetric sensor might be used as a simple, rapid, and cost-effective analytical tool in the production and quality control of fragrant sesame oil.

Development of tocopherols reference material to support quality and authentication control of wheat germ oil

Development of tocopherols reference material to support quality and authentication control of wheat germ oil

Quality Evaluation of Argan Oil as a Food Product Using Ultrasonic Characterization

Abstract Start This study focuses on evaluating the quality of food-grade argan oil, an essential component of Moroccan cuisine, using experimental ultrasonic characterization. Variations in ultrasonic velocity and attenuation with temperature were exploited as significant parameters for quality control of argan oil. The results reveal an inverse correlation between ultrasonic velocity and temperature, providing a unique model for the studied samples of argan oil. The measurements also show that the acoustic attenuation of argan oil decreases with temperature, while it increases with the volumetric fractions of sunflower oil added to argan oil. The data collected during this experimental study demonstrate that the velocity of the mixture of argan oil and sunflower oil increases with rising temperature. It was observed that both ultrasonic parameters of this mixture are challenging to detect by ultrasound. Ensuring the reproducibility of measurements under the same conditions, reference graphs are established to detect adulteration, especially when considering blends of argan oil with sunflower oil.

Pulse echo method for characterizing the ultrasonic properties of argan oil compared to vegetable oils with similar fatty acid profiles

Abstract This study investigates the use of a non-destructive ultrasonic pulse-echo method to characterize argan oil and other vegetable oils with similar fatty acid profiles. Ultrasonic parameters such as velocity, acoustic attenuation and reflection coefficient were measured across different temperatures. These parameters were used to create predictive models of ultrasonic velocity using partial least squares regression. Results demonstrated significant correlations between ultrasonic properties, oil temperature and fatty acid content. Specifically, ultrasonic velocity was found to be directly proportional to the content of saturated fatty acids and inversely proportional to the content of monounsaturated and polyunsaturated fatty acids. The reflection coefficient was also found to correlate with the fatty acid composition and temperature of the oils. Additionally, both ultrasonic velocity and acoustic attenuation decreased as the temperature increased from 25 °C to 50 °C. At 25 °C, the acoustic attenuation for argan oil was 22.37 Np/m, decreasing to 11.37 Np/m at 50 °C. These correlations allowed for the differentiation between food-grade argan oil, argan oil from seeds regurgitated by goats, sesame oil and peanut oil. The developed predictive models exhibited high coefficients of determination, with a value of 97.03 for argan oil, indicating strong agreement between measured and predicted ultrasonic velocities. This research highlights the potential of ultrasonic techniques for oil characterization and quality control.

Novel theoretical database-assisted UHPLC-Q-TOF/MS strategy for profiling and identifying oxidized triglycerides in pharmaceutical excipient soybean oil

Pharmaceutical excipient soybean oil is widely used in injections. Its main components, triglycerides, are easily oxidized due to their unsaturated fatty acyls, raising safety concerns. However, it is hard to analyze those oxidized triglycerides due to their diverse compositions and low abundance. In this study, all theoretical oxidized triglycerides were predicted and a database consisting of 329 oxidized triglycerides was constructed. Then, a novel theoretical database-assisted ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) strategy was developed to finely profile and identify oxidized triglycerides in soybean oil. A total of 106 and 116 oxidized triglycerides were identified and relatively quantified in oxidized soybean oil and long-term stored soybean oil and preparations. It was found that oxidized triglycerides containing carbonyl groups were significantly more prevalent than other forms and oxidized triglycerides with two oxidized fatty acyl chains had the highest relative abundance. Fifteen markers indicating the oxidation of soybean oil were discovered. This strategy could rapidly and directly analyze the oxidized triglycerides and assign their fatty acyl compositions for the first time. This study will improve the quality control of soybean oil and its preparations.

Quantitative Analysis of Blended Oils Based on Intensity Ratios of Marker Ions in MALDI-MS Spectra.

Determination of quantitative compositions of blended oils is an essential but challenging step for the quality control and safety assurance of blended oils. We herein report a method for the quantitative analysis of blended oils based on the intensity ratio of triacylglycerol marker ions, which could be obtained from the highly reproducible spectra acquired by using matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) to directly analyze blended oils in their oily states. We demonstrated that this method could provide good quantitative results to binary, ternary, and quaternary blended oils, with simultaneous quantitation of multiple compositions, and was applicable for quantitative analysis of commercial blended oil products. Moreover, the intensity ratio-based method could be used to rapidly measure the proportions of oil compositions in blended oils, only based on the spectra of the blended oils and related pure oils, making the method as a high-throughput approach to meet the sharply growing analytical demands of blended oils.

The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil

AbstractHot‐pressed fragrant rapeseed oil (HFRO) is a traditional edible oil in China, prized for its special flavor, which includes fresh, spicy, pungent and roasted fragrance. The fresh fragrance is mainly brought by aldehydes, ketones, esters, alcohols and other substances produced by fat oxidation. The pungent fragrance is mainly caused by thiocyanates and isothiocyanates produced by the degradation of glucosinolates. Roasting aroma is usually brought by pyrazines and furans produced by Maillard reaction. Both the composition of the rapeseed and the processing techniques employed are critical in shaping these flavor components. An optimal processing temperature for HFRO is around 150°C. Rapeseed varieties with higher glucosinolates content are preferred for producing oils with a pronounced spicy, whereas those with lower glucosinolates levels are suitable for a stronger roasted aroma. The moisture content of the rapeseed should ideally be maintained between 10% and 15% to optimize flavor development. This study elucidates the primary pathways for volatile compound production in HFRO and discusses future prospects and research directions for the enhancement of rapeseed oil, offering a scientific foundation for the modern processing and quality control of rapeseed oil.

Targeted identification of camellia oil and olive oil adulterated with sesame or rice oil based on characteristic substances by HPLC-UV

This paper aims to establish a rapid and accurate method to identify the adulteration of camellia oil and olive oil based on characteristic substances. The results showed that the sesamin and sesamolin can be selected as the characteristic substances of sesame oil, and oryzanol is identified as the characteristic substances of rice oil. A high-performance liquid chromatography (HPLC) method with UV determination was developed to detect the characteristic substances, which can identify whether sesame oil and rice oil are mixed in camellia oil or olive oil. The pretreatment and chromatographic conditions were optimized. The linear equation, LOD, LOQ, recovery and precision were studied. The LODs of sesamin, sesamolin and oryzanol were determined to be 25 mg/kg, 50 mg/kg and 50 mg/kg, respectively. Similarly, the LOQs of sesamin, sesamolin and oryzanol were 50 mg/kg, 100 mg/kg and 100 mg/kg respectively. The simulated adulterated oils with different proportion were analyzed to validate the effectiveness of method. The adulteration limit of sesame oil is 2 %, and that of rice oil is 5 %. The method has the advantages of simple operation, good specificity and high accuracy. It can provide technical support for oil quality control and adulteration identification.

Rapid quantification of single component oil in perilla oil blends by ultraviolet–visible spectroscopy combined with chemometrics

As a unconventional oil, perilla oil is much more expensive than conventional oils since it has the highest content of α-linolenic acid among vegetable oils. Thus the adulteration of perilla oil is serious, which needs to be solved. In this study, the single component oil in perilla oil blends were first quantitatively analyzed by ultraviolet–visible (UV–vis) spectroscopy combined with chemometric methods. Soybean oil and palm oil were added into perilla oil to form binary and ternary perilla oil blends. Partial least squares (PLS), back propagation-artificial neural network (BP-ANN), support vector regression (SVR) and extreme learning machine (ELM) were compared and the best model was selected for calibration. In order to improve the prediction performance of the calibration model, ten preprocessing methods and five variable selection methods were investigated. Results show that PLS was the best calibration method for binary and ternary perilla oil blends. For binary perilla oil blends, the correlation coefficients of prediction (Rp) obtained by PLS were both above 0.99, which does not need preprocessing and variable selection. For ternary perilla oil blends, after the best continuous wavelet transform (CWT) preprocessing and discretized whale optimization algorithm (WOA) variable selection, the Rp values obtained by the best model CWT-WOA-PLS were all above 0.97. This research provides a common framework for calibration of perilla oil blends, which maybe a promising method for quality control of perilla oil in industry.

Engraved Split-Ring Resonators as Potential Microwave Sensors for Olive Oil Quality Control

Engraved Split-Ring Resonators as Potential Microwave Sensors for Olive Oil Quality Control

A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control.

Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.

Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test

AbstractA particular aspect of quality control of virgin olive oil (VOO) is the mandatory application, together with chemical and instrumental determinations, of a standardized and official method for sensory assessment. The latter, known as Panel test, is carried out by trained assessors and contributes to the classification of VOOs into three commercial categories (extra virgin, virgin, and lampante). One drawback of this method is related to the large number of samples to be analyzed, compared to the work capacity of a sensory panel, especially during the selection for purchase by companies that blend and market virgin oils and the quality control conducted by the authorities to verify the declared commercial category. For this reason, it is helpful to develop and validate robust and rapid screening methods, based on volatile fingerprints, to preclassify each sample into one of the three commercial categories. Considering the strict relation between volatile compounds and the main sensory attributes (fruity and defects), a gas‐chromatographic volatile fingerprint can be the right choice. In this paper, the comparison of two emerging techniques, namely, headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and flash‐gas chromatography (FGC), applied on a sample set of 49 VOOs, using calibrations previously built with a larger number of samples, is presented. The number of correctly classified samples, with respect to the commercial category determined by the Panel test, was satisfactory and comparable (92% for HS‐GC‐IMS, and 94% for FGC), confirming the effectiveness of both methods and the robustness of the predictive models.Practical Applications: The demand for rapid screening tools to reduce the number of samples to be assessed by the Panel test has increased in recent years. The validation of robust models and their joint adoption by companies that market VOOs as well as official control bodies could reduce nonconformities and increase the batches of VOO being controlled, thus better protecting the consumer. Therefore, it is desirable to have different tools available to analyze volatile compounds, together with the associated calibration models, along with detailed instructions for their application, to have different alternatives that suit the equipment of individual laboratories.

Aspects of conducting a forensic commodity examination of sunflower oil

Vegetable oil production has been growing steadily, driven by increased consumption, including industrial consumption, and by producers developing the production of oils from fruits, nuts and grains. In this regard, there is a need for constant examination of vegetable oils, including the development of new testing methods, finding ways to improve the quality and safety of this product, and preventing the entry of falsified vegetable oil into the Ukrainian market. When conducting an examination of vegetable oils, the following research goals are determined: identification of the type of vegetable oil; methods of falsification and methods of their detection. Assortment falsification in vegetable oils is of the following types: re-grading is widespread, with highly refined vegetable oils being substituted for unrefined and technical oils most often. Also, more valuable types of oils: corn, sunflower can be replaced with low-value (soybean, cottonseed, rapeseed, etc.). Moreover, in a refined form, when specific aromatic and coloring substances have been removed, it is almost impossible to distinguish one oil from another by organoleptic indicators. It is possible to establish the origin of the oil only with physical and chemical parameters, in particular the composition of fatty acids. Quality falsification of vegetable oils can be carried out in the following ways: violation of production technology, violation of recipe composition, violation of purification (refining) technology.
 The article reveals the possibility of conducting a forensic examination of vegetable oil, considers the types of sunflower oil in terms of organoleptic, physicochemical and safety characteristics. The procedure for conducting the examination has also been considered. The article outlines the problems of falsification of vegetable oils, conducting commodity research, identifying commodity properties of vegetable oils, their technological features during forensic examination. Recommendations on quality control of castor oil for participants of foreign economic activity, expert organisations and consumers have been provided.

A review of advanced techniques for detecting the authenticity and adulteration of camellia oil

AbstractCamellia oil, one of the four major woody oils globally, possesses exceptional nutritional value due to its high contents of unsaturated fatty acids and functional compounds like tocopherols, phenolics, and chlorophyll. Unfortunately, due to high demand and cost, fraudsters deliberately mix lower‐quality vegetable oils with camellia oil for profits. This has raised concerns among stakeholders, prompting the need for robust authentication methods. This review provides a concise overview of various analytical techniques employed to assess the authenticity, quality, and potential adulteration of camellia oil. Several techniques, such as chromatography, isotope‐ratio mass spectrometry (IRMS), ion mobility spectrometry (IMS), differential scanning calorimetry (DSC), plasma‐based and deoxyribonucleic acid (DNA)‐based techniques, as well as emerging methods like electronic noses and electronic tongues, are discussed. Notably, traditional chromatographic techniques (GC and HPLC) are reported to be time‐consuming, laborious, employ toxic chemicals, and require complicated sample pretreatments. DNA techniques also face challenges in detecting adulterants due to the complex refining processes of camellia oil, including high‐temperature decolorization and deodorization, which reduce DNA content and induce degradation. In contrast, spectroscopic techniques such as fluorescence spectroscopy, nuclear magnetic resonance, and infrared (near, mid, far) spectroscopy combined with chemometric analyses, have emerged as reliable, rapid, simple, sensitive, and accurate alternative analytical tools for the quality control of camellia oil.

Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication

This research investigates the temperature-dependent variation of diverse acoustic parameters in samples of edible oils. It further supplements previous studies on the effectiveness of non-destructive ultrasonic inspection in the authentication of edible oils. The oils under examination consist of pure samples of olive, sunflower, and corn oils, as well as variable mixtures ranging from 20 % to 80 % of the more expensive one (olive oil) with the other two, simulating a hypothetical adulteration scenario. The studied acoustic parameters are related to the velocity, attenuation, and frequency components present in 2.25 MHz ultrasonic waves propagating through the oil samples within a temperature range of 24 °C to 34 °C. The results confirm the suitability of non-destructive ultrasonic inspection in evaluating and detecting the adulteration of olive oil with economically inferior oils such as sunflower and corn. Additionally, this study provides added value by laying the groundwork for a non-destructive and innovative determination of the fatty acid profile of an edible oil based on the evolution of the aforementioned ultrasonic parameters with temperature. The findings hold potential for enhancing the authenticity assessment and quality control of edible oils in the food industry.

Terahertz/far infrared spectroscopy as an alternative method for the characterization of major components in Laggera decurrens essential oil

The Fourier Transform Infrared technique was used to determine the major components of Laggera decurrens essential oil. The experiment revealed that there are signatures of thymol, carvacrol and thymoquinone in Laggera decurrens essential oil. This was suggested by the existence of shared absorption bands between these pure compounds and Laggera decurrens essential oil. The PBE0 DFT functional was employed to calculate the theoretical spectra of thymol, carvacrol and thymoquinone. A good correspondence was obtained between the experimental and theoretical spectra of these materials. Peak assignments showed that the Laggera decurrens absorption bands at 5.68 THz, 9.47 THz, 14.20 THz, 15.71 THz and 18.10 THz had corresponding absorption bands in either of the three materials with the same vibration modes. These further confirms the existence of thymol, carvacrol and thymoquinone in Laggera decurrens essential oil. This work presents a novel method for the characterization of major components in essential oils which has otherwise been commonly performed using Gas Chromatography-Mass Spectrometry/ Gas Chromatography-Flame Ionization Detector. This presents the use of terahertz or far infrared spectroscopy for the quality control of essential oils. This study further highlights the effectiveness of the Fourier Transform Infrared method in determining constituents of complex samples.

Rapid determination of the storage time of cold-pressed berry seed oils using flash gas chromatography E-Nose coupled with chemometrics

Since oils containing a high content of polyunsaturated fatty acids are susceptible to oxidation, it is necessary to monitor the degree of deterioration during storage, e.g. by measuring the volatile compounds. This study aimed to assess volatile profiles of berry seed oils in terms of the authenticity and the deterioration assessment using flash gas chromatography (FGC E-Nose) combined with chemometrics. Berry seed oils (raspberry, blackcurrant, strawberry, chokeberry), obtained from three different suppliers and stored for a one year in brown bottles at room temperature, were analysed after 0, 3, 6, 9 and 12 months of storage. Principal component analysis enabled separation of oil samples by different berry types, suppliers and storage times. To predict the storage time, partial least square (PLS) models were built for each type of berry oil. Determination coefficients (R2) in cross-validation ranged from 0.842 (RMSECV = 1.69 months) to 0.969 (RMSECV = 0.75 months). Selecting the specific regions of chromatograms improved the residual prediction deviation (RPD) to values between 2.8 and 5.7, which indicated the suitability of the PLS models to predict the storage time in the quality control of berry oils.