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Quality Control and Analysis of Fats and Oils and Their Related Products

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Keywords
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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 1973

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Special Issue Editor

Prof. Dr. Cleiton Antonio Nunes

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Guest Editor

Department of Food Science, Federal University of Lavras, University Campus, P.O. Box 3037, Lavras 37200-900, MG, Brazil
Interests: chemometrics; digital image colorimetry; sensors; infrared spectroscopy; UV-Vis spectrophotometry

Special Issue Information

Dear Colleagues,

Vegetable or animal oils and fats are important components in many foods. A wide variety of products are entirely based on fats and oils or contain a large percentage, such as salad and cooking oils, margarine, shortenings, salad dressings, and confectionery coatings. The performance of these applications heavily relies on the quality of oils and fats used, particularly in terms of authenticity, purity, and some other quality parameters. In addition, their health benefits and safety are directly related to quality.

In this Special Issue, we invite researchers to provide original research articles and reviews related to the following:

Methods for determining authenticity, adulteration, quality parameters, or nutritional properties;
Sensory, chemical, and microbiological quality of edible oils and fats and other related products;
Changes in the composition due to processing, storage, and cooking;
Lipid oxidation;
Determination of contaminants.

Prof. Dr. Cleiton Antônio Nunes
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

edible oil
edible fats
vegetable oil
food analysis
instrumental analysis
method validation
analytical methods
lipid-based food
authenticity
frauds
quality

Published Papers (2 papers)

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Research

14 pages, 620 KiB

Open AccessArticle

Feasibility of Using a Cheap Colour Sensor to Detect Blends of Vegetable Oils in Avocado Oil

by Natasha D. Lorenzo, Roney A. da Rocha, Emmanouil H. Papaioannou, Yhan S. Mutz, Leticia L. G. Tessaro and Cleiton A. Nunes

Foods 2024, 13(4), 572; https://doi.org/10.3390/foods13040572 - 14 Feb 2024

Viewed by 654

Abstract

This proof-of-concept study explored the use of an RGB colour sensor to identify different blends of vegetable oils in avocado oil. The main aim of this work was to distinguish avocado oil from its blends with canola, sunflower, corn, olive, and soybean oils. The study involved RGB measurements conducted using two different light sources: UV (395 nm) and white light. Classification methods, such as Linear Discriminant Analysis (LDA) and Least Squares Support Vector Machine (LS-SVM), were employed for detecting the blends. The LS-SVM model exhibited superior classification performance under white light, with an accuracy exceeding 90%, thus demonstrating a robust prediction capability without evidence of random adjustments. A quantitative approach was followed as well, employing Multiple Linear Regression (MLR) and LS-SVM, for the quantification of each vegetable oil in the blends. The LS-SVM model consistently achieved good performance (R² > 0.9) in all examined cases, both for internal and external validation. Additionally, under white light, LS-SVM models yielded root mean square errors (RMSE) between 1.17–3.07%, indicating a high accuracy in blend prediction. The method proved to be rapid and cost-effective, without the necessity of any sample pretreatment. These findings highlight the feasibility of a cost-effective colour sensor in identifying avocado oil blended with other oils, such as canola, sunflower, corn, olive, and soybean oils, suggesting its potential as a low-cost and efficient alternative for on-site oil analysis. Full article

(This article belongs to the Special Issue Quality Control and Analysis of Fats and Oils and Their Related Products)

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15 pages, 4400 KiB

Open AccessArticle

Isolation and Characterization of n-3 Polyunsaturated Fatty Acids in Enteromorpha prolifera Lipids and Their Preventive Effects on Ulcerative Colitis in C57BL/6J Mice

by Haichao Wen, Pooi Mun Leong, Xincen Wang and Duo Li

Foods 2024, 13(1), 46; https://doi.org/10.3390/foods13010046 - 21 Dec 2023

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Abstract

Enteromorpha prolifera (EP) is a green alga that causes green bloom worldwide. This study aimed to isolate and identify n-3 polyunsaturated fatty acids (PUFAs) from EP oil obtained via supercritical fluid extraction (SFE) and to explore its preventive effects against dextran sodium sulfate (DSS)-induced ulcerative colitis in C57BL/6J mice. In EP oil, we found the novel n-3 polyunsaturated fatty acid C16:4n-3 and two unusual fatty acids C18:4n-3 and C16:3n-3, using GC-MS. The administration of EP oil reduced histopathological of symptoms colitis and the shortening of the colon length. Pro-inflammatory cytokines of IL-6 and TNF-α in serum of EP oil treatment were lower than DSS treatment (by 37.63% and 83.52%), and IL-6 gene expression in the colon was lower in than DSS group by 48.28%, and IL-10 in serum was higher than DSS group by 2.88-fold. Furthermore, the protein expression of p-STAT3 by the EP oil treatment was significantly reduced compared with DSS treatment group by 73.61%. Lipidomics study suggested that phosphatidylcholine and phosphatidylethanolamine were positively associated with the anti-inflammatory cytokine IL-10, while cholesteryl ester and sphingomyelin were negatively related to inflammation cytokines in the EP oil group. The present results indicated that EP oil rich in n-3 PUFA contains a novel fatty acid C16:4n-3, as well as two uncommon fatty acids C18:4n-3 and C16:3n-3. EP oil could prevent DSS-induced ulcerative colitis by regulating the JAK/STAT pathway and lipid metabolism. Full article

(This article belongs to the Special Issue Quality Control and Analysis of Fats and Oils and Their Related Products)

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