Logo do repositório
 
Publicação

The use of the FTIR as a tool to discriminate flavoured oils

2021Documento de conferência Acesso aberto
Ver registo simples
dc.contributor.authorLamas, Sandra
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-10T16:19:01Z
dc.date.available2023-02-10T16:19:01Z
dc.date.issued2021
dc.description.abstractOlive oil is one of the most consumed vegetable oils in the world, and its production has been increasing in recent years. However, in the last decade there has been a demand for new products by consumers. Thus, the industries together with the market have been trying to create new products or reactivate products with a long tradition to create and revive sensations, as is the case with flavoured oils. New products have emerged with the addition of traditional aromas and flavours, and also with the inclusion of differentiated aromas as well as different forms of incorporation1. Most of the flavouring agents used are aromatic herbs and spices (e.g., chili pepper, pepper, lavender, bay leaves, garlic, rosemary, basil, thyme, oregano), fruits (e.g., lemon, orange). However, flavoured oils cannot be labelled with the usual commercial grade terminology (i.e., extra virgin or virgin olive oil)2. Thus, to avoid the risk of mislabelling, there is a need to develop fast, low-cost and non-invasive analytical techniques that allow identifying the flavouring agent as well as to discriminate unflavoured from flavoured oils. In this context, techniques based on spectroscopy have gained great importance as they allow a fast non-destructive analysis using a small volume of oil. Indeed, Fourier transform infrared spectroscopy (FTIR) has been used as a tool to track and authenticate foods, having served as the basis for detecting adulteration in olive oil3, assessing oil’s oxidation level4, identifying the commercial category of the oil5, determining the sensory intensities as well as for recognizing the oil’s geographic origin 6. So, this study reports the use of FTIR coupled with chemometrics to discriminate unflavoured (control) and flavoured olive oils (with cinnamon powder, garlic powder and dried rosemary). Oils were flavoured in a proportion of 1.5% w/v and stored at dark and ambient temperature, in amber glass bottles (4 independent bottles for each oil) during fifteen days, to promote the flavouring process. After that, the oil of each bottle (16 bottles in total) was filtered and spectroscopically analysed in triplicate. The raw spectra were recorded between 4000-500 cm-1. Raw transmittance data (in %) as well as the respective 1st and 2nd derivatives (Figure 1) were used to establish the most powerful linear discriminant (LD) models, based on selected non-redundant wavenumbers (identified using the simulated annealing meta-heuristic variable selection algorithm, SA) among those belonging to the absorption regions (3150-2500 and 1700-600 cm-1). The study revealed that both raw and transformed data could be used to successfully discriminate the olive oils under study, allowing the LD-SA-FTIR models a correct classification (100% sensitivity) of all samples for the original grouped data (Figure 2) as well as for the leave-one-out cross-validation procedure. The predictive performance of the classification models was further evaluated based on the repeated K-fold cross-validation procedure, in which, the initial data matrix was split into 4 folds (K=4 in this study), allowing to use 25% of the data for internal validation purposes, being the random split repeated 10 times. The results showed that the models could correctly classify 98, 100 and 100% of the samples based on the raw, 1st derivative or 2nd derivative models, respectively. These results demonstrated the potential use of the FTIR-chemometric approach as an authentication tool for flavoured and unflavoured olive oils.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to Associate Laboratory for Green Chemistry-LAQV (UIDB/50006/2020). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLamas, Sandra; Rodrigues, Nuno; Barreiro, M.F.; Pereira, J.A.; Peres, António M. (2021). The use of the FTIR as a tool to discriminate flavoured oils. In José S. Câmara; Jorge A. M. Pereira; Rosa Perestrelo Gouveia (Eds.) Livro de Resumos do XV Encontro de Química dos Alimentos: Estratégias para a Excelência, Autenticidade, Segurança e Sustentabilidade Alimentar. Funchalpt_PT
dc.identifier.isbn978-989-8805-68-3
dc.identifier.urihttp://hdl.handle.net/10198/26901
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade da Madeirapt_PT
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive oilpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleThe use of the FTIR as a tool to discriminate flavoured oilspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDB/50006/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.conferencePlaceFunchalpt_PT
oaire.citation.endPage410pt_PT
oaire.citation.startPage409pt_PT
oaire.citation.titleLivro de Resumos do XV Encontro de Química dos Alimentos: Estratégias para a Excelência, Autenticidade, Segurança e Sustentabilidade Alimentarpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLamas
person.familyNameRodrigues
person.familyNameBarreiro
person.familyNamePereira
person.familyNamePeres
person.givenNameSandra
person.givenNameNuno
person.givenNameFilomena
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id311F-FE90-417F
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-4334-1636
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-9802-2014
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57225883755
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationa9a821d2-56c5-4f12-9baf-e3c06b3ddc71
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication0391987c-ba90-488b-839a-153447ce1f0f
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscovery00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0d71ca47-dd95-4204-8a34-d28377654df3
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
EncQuímAlimentos.pdf
Tamanho:
1.08 MB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus