Trends in authentication of edible oils using vibrational spectroscopic techniques.

The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards. Some prevalent authenticity issues found in edible oils include blending expensive oils with cheaper substitutes or lower-grade oils, incorrect labeling regarding the oil's source or type, and falsely stating the oil's origin. Vibrational spectroscopy techniques, such as infrared (IR) and Raman spectroscopy, have emerged as effective tools for rapidly and non-destructively analyzing edible oils. This review paper offers a comprehensive overview of recent advancements in using vibrational spectroscopy for authenticating edible oils. The fundamental principles underlying vibrational spectroscopy are introduced and chemometric approaches that enhance the accuracy and reliability of edible oil authentication are summarized. Recent research trends highlighted in the review include authenticating newly introduced oils, identifying oils based on their specific origins, adopting handheld/portable spectrometers and hyperspectral imaging, and integrating modern data handling techniques into the use of vibrational spectroscopic techniques for edible oil authentication. Overall, this review provides insights into the current state-of-the-art techniques and prospects for utilizing vibrational spectroscopy in the authentication of edible oils, thereby facilitating quality control and consumer protection in the food industry.

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.

Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours.

Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.

Applications of UV-Visible, Fluorescence and Mid-Infrared Spectroscopic Methods Combined with Chemometrics for the Authentication of Apple Vinegar.

Spectroscopic techniques as untargeted methods have great potential in food authentication studies, and the evaluation of spectroscopic data with chemometric methods can provide accurate predictions of adulteration even for hard-to-identify cases such as the mixing of vinegar with adulterants having a very similar chemical nature. In this study, we aimed to compare the performances of three spectroscopic methods (fluorescence, UV-visible, mid-infrared) in the detection of acetic-acid/apple-vinegar and spirit-vinegar/apple-vinegar mixtures (1-50%). Data obtained with the three spectroscopic techniques were used in the generation of classification models with partial least square discriminant analysis (PLS-DA) and orthogonal partial least square discriminant analysis (OPLS-DA) to differentiate authentic and mixed samples. An improved classification approach was used in choosing the best models through a number of calibration and validation sets. Only the mid-infrared data provided robust and accurate classification models with a high classification rate (up to 96%), sensitivity (1) and specificity (up to 0.96) for the differentiation of the adulterated samples from authentic apple vinegars. Therefore, it was concluded that mid-infrared spectroscopy is a useful tool for the rapid authentication of apple vinegars and it is essential to test classification models with different datasets to obtain a robust model.

Detection of vinegar adulteration with spirit vinegar and acetic acid using UV-visible and Fourier transform infrared spectroscopy.

Vinegar is one of the commonly adulterated food products, and variations in product and adulterant spectrum make the detection of adulteration a challenging task. This study aims to determine adulteration of grape vinegars with spirit vinegar and synthetic acetic acid using different spectroscopic methods. For this purpose, grape vinegars were mixed separately with spirit vinegar and diluted synthetic acetic acid (4%) at 1-50% (v/v) ratios. Spectra of vinegars and mixtures were obtained with UV-visible and Fourier-transform infrared (FTIR) spectrometers. Data were evaluated with various chemometric methods and artificial neural networks (ANN). Correct classification rates of at least 94.3% and higher values were obtained by the evaluation of both spectroscopic data along with their combination with chemometric methods and ANN for discrimination of non-adulterated and adulterated vinegars. UV-vis and FTIR spectroscopy can be rapid and accurate ways of detecting adulteration in vinegars regardless of adulterant type.

Determination of oxidative stress parameters and DNA fragmentation on post-thawed buck semen in the presence of ram seminal plasma and fetal calf serum.

The aim of the study was to investigate the efficiency of ram seminal plasma and fetal calf serum on freezing of buck semen. Twenty ejaculates were collected using an electro-ejaculator and split into six groups. While FCS additive was not used in A1, A2 and A3 groups, 10% FCS was added to B1, B2 and B3 groups. These groups were then edited according to whether the buck or ram SP was involved. The design of the groups was done as follows: Group A1 (control 1), group A2 without buck SP, group A3 containing ram SP instead of buck SP. Groups B1 (control 2), B2 and B3 were the FCS added forms of these groups. Progressive sperm motility percentages in Group A1 and Group B2 were found to be higher when compared to the lowest Group B3. There were no significant differences between the groups in neither the levels of reactive oxygen species nor the enzyme and glutathione activities. In conclusion, the lack of statistical difference between the groups suggested that despite the supplements used but only when the buck spermatozoa structure was healthy, the cell could preserve acrosome, DNA and the integrity of membrane.

Prediction of chemical parameters and authentication of various cold pressed oils with fluorescence and mid-infrared spectroscopic methods.

It was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1-50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils.

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques.

BACKGROUND: Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier-transform infrared (FTIR) and ultraviolet (UV)-visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV-visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least-squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS: Pheophytin a (2.78-8.98 mg kg-1 ) and lutein (1.19-4.07 mg kg-1 ) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV-visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION: Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV-visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in 'protected designation of origin' certification studies. © 2020 Society of Chemical Industry.

Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils.

It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in combination. Prediction models were constructed by using partial least squares (PLS) regression with cross and external validation. FAEEs were estimated best with FTIR + UV-Vis spectroscopy (R2cv. = 0.84, R2pred. = 0.90, and RPD = 3.0). PLS model with R2cv = 0.79, R2pred = 0.71, and RPD = 1.9 was obtained for the estimation of 1,2 DAG using FTIR spectral data. Major pigments, lutein, pheophytin a and their derivatives and total xanthophylls were quantified successfully by FTIR + UV-Vis with a range of R2cv of 0.71-0.85, R2pred of 0.70-0.84, and RPD = 1.5-2.5 values but the prediction of the rest of the pigments were poor (R2cv = 0.60-0.76, R2pred:0.42-0.62, and RPD = 1.2-1.5). Combination of two spectral data resulted in average prediction of wax content of oils (R2cal. = 0.95, R2pred. = 0.75, and RPD = 1.9). FTIR and UV-vis spectroscopic techniques in combination with PLS regression provided promising results for the prediction of several chemical parameters of olive oils; therefore, they could be alternatives to traditional analysis methods.

Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy.

Olive fruit is very rich in terms of phenolic compounds. Antimicrobial activities of various phenolic compounds against bacteria and fungi are well established; however, their effects on yeasts have not been examined. Aim of this study was to investigate the antimicrobial effects induced by olive phenolic compounds, including tyrosol, hydroxytyrosol, oleuropein, luteolin and apigenin against two yeast species, Aureobasidium pullulans and Saccharomyces cerevisiae. For this purpose, yeasts were treated with various concentrations (12.5-1000 ppm) of phenolic compounds and reduction in yeast population was followed with optical density measurements with microplate reader, yeast colony forming units and mid-infrared spectroscopy. All phenolic compounds were effective on both yeasts, especially 200 ppm and higher concentrations have significant antimicrobial activity; however, effects of lower levels depend on the type of phenolic compound. According to mid-infrared spectral data, significant changes were observed in 1200-900 cm-1 range corresponding to carbohydrates of yeast structure as a result of exposure to all phenolic compounds except tyrosol. Spectra of tyrosol and luteolin treated yeasts also showed changes in 1750-1500 cm-1 related to amide section and 3600-3000 cm-1 fatty acid region. Since phenolic compounds from olives were effective against yeasts, they could be used in food applications where yeast growth showed problem. In addition, FTIR spectroscopy could be successfully used to monitor and characterize antimicrobial activity of phenolic compounds on yeasts as complementary to conventional microbiological methods.

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines.

Rapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique. The prediction abilities were tested with crossvalidation and independent validation sets. The coefficient of determination of validation (R2val) for anthocyanin compounds of red wines were between 0.76 and 0.90, and that for total phenol content was 0.90. Range of R2val for glycerol, glycerol/ethanol ratio, malic acid, o-coumaric acid and °Brix were between 0.77 and 0.96. The spectral ranges that played significant roles in the predictions were also determined. The validations with independent data sets showed that the combination of visible and MIR ranges with multivariate methods improved the prediction of anthocyanin compounds and total phenols; produced comparable results for the rest of the parameters as MIR. This is the first study in the literature that shows the practical use of visible spectra along MIR. The combined use of these spectral ranges with multivariate models can be applied for the rapid, on-line determination of quality parameters and chemical profiles of wines.

The effect of sugammadex on postoperative cognitive function and recovery / O efeito de sugamadex sobre a função cognitiva e recuperação no pós-operatório

Abstract Background and objective: Sugammadex is the first selective relaxant binding agent. When compared with neostigmine, following sugammadex administration patients wake earlier and have shorter recovery times. In this study, we hypothesized that fast and clear awakening in patients undergoing general anesthesia has positive effects on cognitive functions in the early period after operation. Methods: Approved by the local ethical committee, 128 patients were enrolled in this randomized, prospective, controlled, double-blind study. Patients were allocated to either Sugammadex group (Group S) or the Neostigmine group (Group N). The primary outcome of the study was early postoperative cognitive recovery as measured by the Montreal Cognitive Assessment (MoCA) and Mini Mental State Examination (MMSE). After baseline assessment 12-24 h before the operation. After the operation, when the Modified Aldrete Recovery Score was ≥9 the MMSE and 1 h later the MoCA tests were repeated. Results: Although there was a reduction in MoCA and MMSE scores in both Group S and Group N between preoperative and postoperative scores, there was no statistically significant difference in the slopes (p > 0.05). The time to reach TOF 0.9 was 2.19 min in Group S and 6.47 min in Group N (p < 0.0001). Recovery time was 8.26 min in Group S and 16.93 min in Group N (p < 0.0001). Conclusion: We showed that the surgical procedure and/or accompanying anesthetic procedure may cause a temporary or permanent regression in cognitive function in the early postoperative period. However, better cognitive performance could not be proved in the Sugammadex compared to the Neostigmine.

Resumo Justificativa e objetivo: Sugamadex é o primeiro agente de ligação relaxante seletivo. Após a administração de sugamadex, os tempos de despertar e de recuperação dos pacientes são menores, em comparação com neostigmina. Neste estudo, a hipótese foi que um despertar mais rápido e claro dos pacientes submetidos à anestesia geral tem efeitos positivos sobre as funções cognitivas no pós-operatório imediato. Métodos: Após a aprovação do Comitê de Ética local, 128 pacientes foram incluídos neste estudo prospectivo, randômico, controlado e duplo-cego. Os pacientes foram designados para o grupo sugamadex (Grupo S) ou grupo neostigmina (Grupo N). O desfecho primário do estudo foi a recuperação cognitiva no pós-operatório imediato, de acordo com a mensuração da Avaliação de Montreal da Função Cognitiva (MoCA) e com o Mini Exame do Estado Mental (MMSE), após a avaliação inicial 12-24 h antes da operação. Após a operação, quando o escore de recuperação de Aldrete modificado era ≥ 9, o teste MMSE e, uma hora depois, o teste MoCA foram repetidos. Resultados: Embora tenha havido uma redução nos escores de MoCA e MMSE tanto no Grupo S quanto no Grupo N, entre os escores pré- e pós-operatório não houve diferença estatisticamente significativa nas reduções (p > 0,05). O tempo para atingir TOF 0,9 foi de 2,19 min no Grupo S e de 6,47 min no Grupo N (p < 0,0001). O tempo de recuperação foi de 8,26 min no Grupo S e de 16,93 min no Grupo N (p < 0,0001) Conclusão: Mostramos que o procedimento cirúrgico e/ou procedimento anestésico de acompanhamento pode causar uma regressão temporária ou permanente da função cognitiva no pós-operatório imediato. No entanto, um desempenho cognitivo melhor não pode ser provado no grupo sugamadex em comparação com o grupo neostigmina.

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils.

The aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental design. The oils of Ayvalik and Memecik olives were extracted in an industrial two-phase continuous system. The quality parameters, phenolic and fatty acid profiles were determined. Harvest time, olive variety and their interaction were the most significant factors. Malaxation temperature was significant for hydroxytyrosol, tyrosol, p-coumaric acid, pinoresinol and peroxide value. Early and mid-harvest oils had high hydroxytyrosol and tyrosol (maximum 20.7mg/kg) and pigment concentrations (maximum chlorophyll and carotenoids as 4.6mg/kg and 2.86mg/kg, respectively). Late harvest oils were characterized with high peroxide values (9.2-25meqO2/kg), stearic (2.4-3.1%) and linoleic acids (9.3-10.4%). Multivariate regression analysis showed that oxidative stability was affected positively by hydroxytyrosol, tyrosol and oleic acid and negatively by polyunsaturated fatty acids.

The effect of sugammadex on postoperative cognitive function and recovery.

BACKGROUND AND OBJECTIVE: Sugammadex is the first selective relaxant binding agent. When compared with neostigmine, following sugammadex administration patients wake earlier and have shorter recovery times. In this study, we hypothesized that fast and clear awakening in patients undergoing general anesthesia has positive effects on cognitive functions in the early period after operation. METHODS: Approved by the local ethical committee, 128 patients were enrolled in this randomized, prospective, controlled, double-blind study. Patients were allocated to either Sugammadex group (Group S) or the Neostigmine group (Group N). The primary outcome of the study was early postoperative cognitive recovery as measured by the Montreal Cognitive Assessment (MoCA) and Mini Mental State Examination (MMSE). After baseline assessment 12-24h before the operation. After the operation, when the Modified Aldrete Recovery Score was ≥9 the MMSE and 1h later the MoCA tests were repeated. RESULTS: Although there was a reduction in MoCA and MMSE scores in both Group S and Group N between preoperative and postoperative scores, there was no statistically significant difference in the slopes (p>0.05). The time to reach TOF 0.9 was 2.19min in Group S and 6.47min in Group N (p<0.0001). Recovery time was 8.26min in Group S and 16.93min in Group N (p<0.0001). CONCLUSION: We showed that the surgical procedure and/or accompanying anesthetic procedure may cause a temporary or permanent regression in cognitive function in the early postoperative period. However, better cognitive performance could not be proved in the Sugammadex compared to the Neostigmine.

[The effect of sugammadex on postoperative cognitive function and recovery]. / O efeito de sugamadex sobre a função cognitiva e recuperação no pós-operatório.

BACKGROUND AND OBJECTIVE: Sugammadex is the first selective relaxant binding agent. When compared with neostigmine, following sugammadex administration patients wake earlier and have shorter recovery times. In this study, we hypothesized that fast and clear awakening in patients undergoing general anesthesia has positive effects on cognitive functions in the early period after operation. METHODS: Approved by the local ethical committee, 128 patients were enrolled in this randomized, prospective, controlled, double-blind study. Patients were allocated to either Sugammadex group (Group S) or the Neostigmine group (Group N). The primary outcome of the study was early postoperative cognitive recovery as measured by the Montreal Cognitive Assessment (MoCA) and Mini Mental State Examination (MMSE). After baseline assessment 12-24h before the operation. After the operation, when the Modified Aldrete Recovery Score was ≥9 the MMSE and 1h later the MoCA tests were repeated. RESULTS: Although there was a reduction in MoCA and MMSE scores in both Group S and Group N between preoperative and postoperative scores, there was no statistically significant difference in the slopes (p>0.05). The time to reach TOF 0.9 was 2.19min in Group S and 6.47min in Group N (p<0.0001). Recovery time was 8.26min in Group S and 16.93min in Group N (p<0.0001). CONCLUSION: We showed that the surgical procedure and/or accompanying anesthetic procedure may cause a temporary or permanent regression in cognitive function in the early postoperative period. However, better cognitive performance could not be proved in the Sugammadex compared to the Neostigmine.

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties.

Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties.

BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol content and phenolic profiles of (1) this naturally debittered olive type, Hurma; (2) the same olive variety, but not a naturally debittered type, Erkence; and (3) another variety, Gemlik, which is commonly consumed as table olive, were determined during their maturation period for two harvest years. RESULTS: The total phenol content of Hurma is the lowest compared to the other types regardless of harvest year, which has a significant effect on the phenolic content and composition of individual components for all olive types. All three olive types can be differentiated from each other especially during the late phase of maturation using the phenolics profile in combination with principal component analysis. CONCLUSION: The natural debittering phenomenon of Hurma olive on the tree involves a decrease in phenol content and a change in phenol composition. The differentiation in phenol composition especially becomes very significant in the late of period of maturation.

Authentication of a Turkish traditional aniseed flavoured distilled spirit, raki.

Consumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol results in deaths, therefore, its detection is an important issue. In this study, mid-infrared spectra of pure and methanol adulterated (0.5-10% (vol/vol)) raki samples were collected with an attenuated total reflectance attachment of a Fourier-transform infrared spectrometer. Principal component analysis was used to discriminate pure and adulterated raki samples, then, a partial least square model was constructed to determine the adulterant methanol content in raki using mid-IR spectral data. A minimum threshold level of 0.5% methanol in raki samples was successfully detected. A good prediction model for determination of methanol adulteration ratio in raki samples was also constructed (R(2)=0.98 and RPD=8.35).

Traumatic internal carotid artery dissection associated with playing soccer: a case report.

Soccer, one of the most popular sports worldwide among young men, can result in a wide range of orthopedic injuries. Although vascular injuries such as dissection occur rarely, they can cause significant mortality if left undiagnosed. We report herein a 31-year-old male who suffered a large middle cerebral artery infarction due to traumatic internal carotid artery dissection after a ball struck his head and neck. He recovered with mild neurologic deficit after decompressive surgery.