USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM

Detalhes bibliográficos
Autor(a) principal: Poltronieri Zanoni, Madson
Data de Publicação: 2023
Outros Autores: Pereira da Cunha, Pedro Henrique, Silveira Folli, Gabriely, Roberto Filgueiras, Paulo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista Eletrônica Debates em Educação Científica e Tecnológica
Texto Completo: https://ojs.ifes.edu.br/index.php/ric/article/view/2213
Resumo: The application of different software that are capable of analyzing images, more specifically pixels, and discriminating the presence and concentration of different compounds have combined in recent years. REDGIM as an analysis tool is able to assess the presence of adulterants in various foods. Therefore, this work aimed to validate the analysis potential of REDGIM in mixtures of vegetable oils (OVs) in extra virgin olive oils (EVOOs). A smartphone, a portable battery and an LED lamp were used to help during the analysis of the sample sets of EVOO and OV via REDGIM and thus minimize a possible external error such as the variation in the intensity of light in the environment. Samples prepared and maintained via REDGIM had levels of 1/99; 3/97; 5/95; 35/65; 55/45 and 80/20% (OV/EVOO) and these models produced from PCA and PLS by the software itself. The RMSEP values obtained by the fermentation curve for the samples adulterated with soy (2.2% v/v), sunflower (5,4 % v/v), canola (0,3 % v/v), cotton (2,4 % v/v), corn (0,7 % v/v) and blend (2,0 % v/v) met good accuracy in the experience of adulterants in EVOO. The analysis of two Extra Virgin Olive Oils (EVOO) adulterated with vegetable oils (OV) via REDGIM demonstrated that the software for on-site analysis is efficient and brings concrete results, in addition to providing satisfactory information on adulterated samples demonstrating its high applicability in the field.
id IFES-1_6ef6552fb20db7fbc5f2b63e3ae5f7f8
oai_identifier_str oai::article/2213
network_acronym_str IFES-1
network_name_str Revista Eletrônica Debates em Educação Científica e Tecnológica
repository_id_str
spelling USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIMO USO DO REDGIM PARA CARACTERIZAR E DISTINGUIR AZEITES EXTRAVIRGEM DE OLIVA ADULTERADOS COM DIFERENTES ÓLEOS VEGETAIS: Adulterant in EVOOs using REDGIMAzeite de oliva extravirgemÓleo vegetalSmartphoneREDGIMAnálise in situOliveExtra Virgin Olive OilVegetable OilSmartphoneREDGIMin situ analysisThe application of different software that are capable of analyzing images, more specifically pixels, and discriminating the presence and concentration of different compounds have combined in recent years. REDGIM as an analysis tool is able to assess the presence of adulterants in various foods. Therefore, this work aimed to validate the analysis potential of REDGIM in mixtures of vegetable oils (OVs) in extra virgin olive oils (EVOOs). A smartphone, a portable battery and an LED lamp were used to help during the analysis of the sample sets of EVOO and OV via REDGIM and thus minimize a possible external error such as the variation in the intensity of light in the environment. Samples prepared and maintained via REDGIM had levels of 1/99; 3/97; 5/95; 35/65; 55/45 and 80/20% (OV/EVOO) and these models produced from PCA and PLS by the software itself. The RMSEP values obtained by the fermentation curve for the samples adulterated with soy (2.2% v/v), sunflower (5,4 % v/v), canola (0,3 % v/v), cotton (2,4 % v/v), corn (0,7 % v/v) and blend (2,0 % v/v) met good accuracy in the experience of adulterants in EVOO. The analysis of two Extra Virgin Olive Oils (EVOO) adulterated with vegetable oils (OV) via REDGIM demonstrated that the software for on-site analysis is efficient and brings concrete results, in addition to providing satisfactory information on adulterated samples demonstrating its high applicability in the field.A aplicação de diversos softwares que são capazes de analisar imagens, mais especificamente os pixels, e discriminar a presença e a concentração de diversos compostos tem crescido nos últimos anos. O REDGIM como ferramenta de análise é capaz de avaliar a presença de adulterantes em diversos alimentos. Portanto, este trabalho teve como objetivo validar o potencial de análise do REDGIM em misturas de óleos vegetais (OVs) em óleos de azeites extravirgens (EVOOs). Fez-se uso de smartphone, uma bateria portátil e uma lâmpada LED para auxiliar durante as análises dos conjuntos amostrais de EVOO e OV via REDGIM e assim minimizar um possível erro externo como a variação da intensidade de luz no ambiente. As amostras preparadas e analisadas via REDGIM tinham teores de 1/99; 3/97; 5/95; 35/65; 55/45 e 80/20 % (OV/EVOO) e delas produzidos modelos de PCA e PLS pelo próprio software. Os valores de RMSEP obtidos pela curva de calibração para as amostras adulteradas com soja (2,2 % v/v), girassol (5,4 % v/v), canola (0,3 % v/v), algodão (2,4 % v/v), milho (0,7 % v/v) e blend (2,0 % v/v) mostraram boa acuraria na determinação dos adulterantes em EVOO. A dois EVOOs adulterados com OVs via REDGIM demonstrou que o software para análise in loco é eficiente e traz resultados concretos, além de fornecer informações satisfatórias sobre as amostras adulteradas demonstrando sua alta aplicabilidade em campo.Instituto Federal do Espírito Santo2023-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.ifes.edu.br/index.php/ric/article/view/221310.36524/ric.v9i3.2213Revista Ifes Ciência ; v. 9 n. 3 (2023): Edição Especial: Ciências Forenses ; 01-112359-479910.36524/ric.v9i3reponame:Revista Eletrônica Debates em Educação Científica e Tecnológicainstname:Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)instacron:IFESporhttps://ojs.ifes.edu.br/index.php/ric/article/view/2213/1073Copyright (c) 2023 Revista Ifes Ciência https://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessPoltronieri Zanoni, MadsonPereira da Cunha, Pedro HenriqueSilveira Folli, Gabriely Roberto Filgueiras, Paulo2024-03-25T14:39:22Zoai::article/2213Revistahttps://ojs.ifes.edu.br/index.php/indexPUBhttps://ojs.ifes.edu.br/index.php/index/oairevistadect@gmail.com||sidneiquezada@gmail.com2236-21502179-6955opendoar:2024-03-25T14:39:22Revista Eletrônica Debates em Educação Científica e Tecnológica - Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)false
dc.title.none.fl_str_mv USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
O USO DO REDGIM PARA CARACTERIZAR E DISTINGUIR AZEITES EXTRAVIRGEM DE OLIVA ADULTERADOS COM DIFERENTES ÓLEOS VEGETAIS: Adulterant in EVOOs using REDGIM
title USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
spellingShingle USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
Poltronieri Zanoni, Madson
Azeite de oliva extravirgem
Óleo vegetal
Smartphone
REDGIM
Análise in situ
Olive
Extra Virgin Olive Oil
Vegetable Oil
Smartphone
REDGIM
in situ analysis
title_short USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
title_full USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
title_fullStr USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
title_full_unstemmed USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
title_sort USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS: Adulterant in EVOOs using REDGIM
author Poltronieri Zanoni, Madson
author_facet Poltronieri Zanoni, Madson
Pereira da Cunha, Pedro Henrique
Silveira Folli, Gabriely
Roberto Filgueiras, Paulo
author_role author
author2 Pereira da Cunha, Pedro Henrique
Silveira Folli, Gabriely
Roberto Filgueiras, Paulo
author2_role author
author
author
dc.contributor.author.fl_str_mv Poltronieri Zanoni, Madson
Pereira da Cunha, Pedro Henrique
Silveira Folli, Gabriely
Roberto Filgueiras, Paulo
dc.subject.por.fl_str_mv Azeite de oliva extravirgem
Óleo vegetal
Smartphone
REDGIM
Análise in situ
Olive
Extra Virgin Olive Oil
Vegetable Oil
Smartphone
REDGIM
in situ analysis
topic Azeite de oliva extravirgem
Óleo vegetal
Smartphone
REDGIM
Análise in situ
Olive
Extra Virgin Olive Oil
Vegetable Oil
Smartphone
REDGIM
in situ analysis
description The application of different software that are capable of analyzing images, more specifically pixels, and discriminating the presence and concentration of different compounds have combined in recent years. REDGIM as an analysis tool is able to assess the presence of adulterants in various foods. Therefore, this work aimed to validate the analysis potential of REDGIM in mixtures of vegetable oils (OVs) in extra virgin olive oils (EVOOs). A smartphone, a portable battery and an LED lamp were used to help during the analysis of the sample sets of EVOO and OV via REDGIM and thus minimize a possible external error such as the variation in the intensity of light in the environment. Samples prepared and maintained via REDGIM had levels of 1/99; 3/97; 5/95; 35/65; 55/45 and 80/20% (OV/EVOO) and these models produced from PCA and PLS by the software itself. The RMSEP values obtained by the fermentation curve for the samples adulterated with soy (2.2% v/v), sunflower (5,4 % v/v), canola (0,3 % v/v), cotton (2,4 % v/v), corn (0,7 % v/v) and blend (2,0 % v/v) met good accuracy in the experience of adulterants in EVOO. The analysis of two Extra Virgin Olive Oils (EVOO) adulterated with vegetable oils (OV) via REDGIM demonstrated that the software for on-site analysis is efficient and brings concrete results, in addition to providing satisfactory information on adulterated samples demonstrating its high applicability in the field.
publishDate 2023
dc.date.none.fl_str_mv 2023-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.ifes.edu.br/index.php/ric/article/view/2213
10.36524/ric.v9i3.2213
url https://ojs.ifes.edu.br/index.php/ric/article/view/2213
identifier_str_mv 10.36524/ric.v9i3.2213
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.ifes.edu.br/index.php/ric/article/view/2213/1073
dc.rights.driver.fl_str_mv Copyright (c) 2023 Revista Ifes Ciência
https://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Revista Ifes Ciência
https://creativecommons.org/licenses/by-nc-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal do Espírito Santo
publisher.none.fl_str_mv Instituto Federal do Espírito Santo
dc.source.none.fl_str_mv Revista Ifes Ciência ; v. 9 n. 3 (2023): Edição Especial: Ciências Forenses ; 01-11
2359-4799
10.36524/ric.v9i3
reponame:Revista Eletrônica Debates em Educação Científica e Tecnológica
instname:Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)
instacron:IFES
instname_str Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)
instacron_str IFES
institution IFES
reponame_str Revista Eletrônica Debates em Educação Científica e Tecnológica
collection Revista Eletrônica Debates em Educação Científica e Tecnológica
repository.name.fl_str_mv Revista Eletrônica Debates em Educação Científica e Tecnológica - Instituto Federal de Educação, Ciência e Tecnologia do Espírito Santo (IFES)
repository.mail.fl_str_mv revistadect@gmail.com||sidneiquezada@gmail.com
_version_ 1798948024248958976

Registros relacionados