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Photis Dais - One of the best experts on this subject based on the ideXlab platform.
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31p nmr spectroscopy in the quality control and authentication of extra virgin Olive Oil a review of recent progress
Magnetic Resonance in Chemistry, 2007Co-Authors: Photis Dais, Apostolos SpyrosAbstract:This review is a brief account on the application of a novel methodology to the quality control and authentication of Extra-Virgin Olive Oil. This methodology is based on the derivatization of the labile hydrogens of functional groups, such as hydroxyl and carboxyl groups, of Olive Oil constituents with the phosphorus reagent 2-chloro-4,4,5,5-tetramethyldioxaphospholane, and the use of the 31P chemical shifts to identify the phosphitylated compounds. Various experimental aspects such as pertinent instrumentation, sample preparation, acquisition parameters and properties of the phosphorus reagent are reviewed. The strategy to assign the 31P signals of the phosphitylated model compounds and Olive Oil constituents by employing 1D and 2D NMR experiments is presented. Finally, the capability of this technique to assess the quality and the genuineness of Extra-Virgin Olive Oil and to detect fraud is discussed. Copyright © 2007 John Wiley & Sons, Ltd.
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detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil−refined Olive Oil and extra virgin Olive Oil−lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil-refined Olive Oil and extra virgin Olive Oil-lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive Oil adulteration as low as 5% w/w for refined and lampante Olive Oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive Oil in six commercial blended Olive Oils composed of refined and virgin Olive Oils purchased from supermarkets.
Georgia Fragaki - One of the best experts on this subject based on the ideXlab platform.
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detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil−refined Olive Oil and extra virgin Olive Oil−lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil-refined Olive Oil and extra virgin Olive Oil-lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive Oil adulteration as low as 5% w/w for refined and lampante Olive Oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive Oil in six commercial blended Olive Oils composed of refined and virgin Olive Oils purchased from supermarkets.
Emmanuel Salivaras - One of the best experts on this subject based on the ideXlab platform.
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detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil−refined Olive Oil and extra virgin Olive Oil−lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil-refined Olive Oil and extra virgin Olive Oil-lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive Oil adulteration as low as 5% w/w for refined and lampante Olive Oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive Oil in six commercial blended Olive Oils composed of refined and virgin Olive Oils purchased from supermarkets.
George Siragakis - One of the best experts on this subject based on the ideXlab platform.
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detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil−refined Olive Oil and extra virgin Olive Oil−lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil-refined Olive Oil and extra virgin Olive Oil-lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive Oil adulteration as low as 5% w/w for refined and lampante Olive Oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive Oil in six commercial blended Olive Oils composed of refined and virgin Olive Oils purchased from supermarkets.
Apostolos Spyros - One of the best experts on this subject based on the ideXlab platform.
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31p nmr spectroscopy in the quality control and authentication of extra virgin Olive Oil a review of recent progress
Magnetic Resonance in Chemistry, 2007Co-Authors: Photis Dais, Apostolos SpyrosAbstract:This review is a brief account on the application of a novel methodology to the quality control and authentication of Extra-Virgin Olive Oil. This methodology is based on the derivatization of the labile hydrogens of functional groups, such as hydroxyl and carboxyl groups, of Olive Oil constituents with the phosphorus reagent 2-chloro-4,4,5,5-tetramethyldioxaphospholane, and the use of the 31P chemical shifts to identify the phosphitylated compounds. Various experimental aspects such as pertinent instrumentation, sample preparation, acquisition parameters and properties of the phosphorus reagent are reviewed. The strategy to assign the 31P signals of the phosphitylated model compounds and Olive Oil constituents by employing 1D and 2D NMR experiments is presented. Finally, the capability of this technique to assess the quality and the genuineness of Extra-Virgin Olive Oil and to detect fraud is discussed. Copyright © 2007 John Wiley & Sons, Ltd.
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detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil−refined Olive Oil and extra virgin Olive Oil−lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discri...
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Detection of extra virgin Olive Oil adulteration with lampante Olive Oil and refined Olive Oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Georgia Fragaki, Apostolos Spyros, George Siragakis, Emmanuel Salivaras, Photis DaisAbstract:High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of Olive Oils, 34 extra virgin Olive Oils from various regions of Greece, and from different Olive varieties, namely, 13 samples of refined Olive Oils and 12 samples of lampante Olive Oils. Classification of the three grades of Olive Oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective 31P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three Olive Oil groups. Subsequent application of discriminant analysis to the five selected variables of Oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin Olive Oil-refined Olive Oil and extra virgin Olive Oil-lampante Olive Oil were prepared and analyzed by 31P NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin Olive Oil adulteration as low as 5% w/w for refined and lampante Olive Oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined Olive Oil in six commercial blended Olive Oils composed of refined and virgin Olive Oils purchased from supermarkets.
