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Food Additives & Contaminants: Part B
Surveillance
Volume 8, 2015 - Issue 3
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Original Articles

Identification and quantification of Cu-chlorophyll adulteration of edible oils

Mingchih FangTaiwan Food and Drug Administration, Taipei City, Taiwan
,
Chia-Fen TsaiTaiwan Food and Drug Administration, Taipei City, Taiwan
,
Guan-Yan WuTaiwan Food and Drug Administration, Taipei City, Taiwan
,
Su-Hsiang TsengTaiwan Food and Drug Administration, Taipei City, Taiwan
,
Hwei-Fang ChengTaiwan Food and Drug Administration, Taipei City, TaiwanCorrespondence[email protected]
,
Ching-Hao KuoTaiwan Food and Drug Administration, Taipei City, Taiwan
,
Che-Lun HsuTaiwan Food and Drug Administration, Taipei City, Taiwan
,
Ya-Min KaoTaiwan Food and Drug Administration, Taipei City, Taiwan
,
Daniel Yang-Chih ShihMinistry of Health and Welfare, Taipei City, Taiwan
&
Yu-Mei ChiangTaiwan Food and Drug Administration, Taipei City, Taiwan
 show all
Pages 157-162 | Received 28 Jan 2015, Accepted 02 Mar 2015, Published online: 26 May 2015

Citations (15)

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Ane Arrizabalaga-Larrañaga, Pilar Rodríguez, Mireia Medina, Francisco Javier Santos & Encarnacion Moyano. (2020) Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry. Food Additives & Contaminants: Part A 37:7, pages 1075-1086.
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Articles from other publishers (14)

Nebiye Kizil, Erkan Basaran, Mehmet Lutfi Yola & Mustafa Soylak. (2023) Deep eutectic solvent dispersive liquid–liquid microextraction methods for the analysis of chlorophyll natural colorant (E140) via microwave assisted sample preparation. Microchemical Journal, pages 109577.
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Badal Kumar Mandal & Yong-Chien Ling. (2023) Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods. Molecules 28:10, pages 4012.
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Peipei Fang, Hongpeng Wang & Xiong Wan. (2022) Olive oil authentication based on quantitative β-carotene Raman spectra detection. Food Chemistry 397, pages 133763.
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Christian H. Pérez-Beltrán, Ana M. Jiménez-Carvelo, Sandra Martín-Torres, Fidel Ortega-Gavilán & Luis Cuadros-Rodríguez. (2022) Instrument-agnostic multivariate models from normal phase liquid chromatographic fingerprinting. A case study: Authentication of olive oil. Food Control 137, pages 108957.
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Enrico Casadei, Enrico Valli, Filippo Panni, James Donarski, Jordina Farrús Gubern, Paolo Lucci, Lanfranco Conte, Florence Lacoste, Alain Maquet, Paul Brereton, Alessandra Bendini & Tullia Gallina Toschi. (2021) Emerging trends in olive oil fraud and possible countermeasures. Food Control 124, pages 107902.
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Giulia Vicario, Alessandra Francini, Mario Cifelli, Valentina Domenici & Luca Sebastiani. (2020) Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil. Antioxidants 9:12, pages 1245.
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Antonio Pérez-Gálvez, Isabel Viera & María Roca. (2020) Development of an accurate and direct method for the green food colorants detection. Food Research International 136, pages 109484.
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Antonio Pérez-gálvez, Isabel Viera, Itziar Benito & María Roca. (2020) HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion. Food Chemistry 321, pages 126721.
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Oguz Uncu & Banu Ozen. (2020) Importance of some minor compounds in olive oil authenticity and quality. Trends in Food Science & Technology 100, pages 164-176.
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Ane Arrizabalaga-Larrañaga, Pilar Rodríguez, Mireia Medina, F. Javier Santos & Encarnación Moyano. (2019) Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography–tandem mass spectrometry. Analytical and Bioanalytical Chemistry 411:21, pages 5577-5591.
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Hina Ali, Muhammad Saleem, Muhammad Ramzan Anser, Saranjam Khan, Rahat Ullah & Muhammad Bilal. (2018) Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics. Applied Spectroscopy 72:9, pages 1371-1379.
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Hung-Cheng Wang, Yung-Te Hou & Bo-Chuan Hsieh. (2018) Direct Photometric Assay for Copper Chlorophyll Adulterants in Edible Oil by the Aid of an Ultraviolet-Photobleaching Pretreatment. Journal of Agricultural and Food Chemistry 66:33, pages 8859-8863.
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Hazem Jabeur, Akram Zribi & Mohamed Bouaziz. 2017. Olives and Olive Oil as Functional Foods. Olives and Olive Oil as Functional Foods 537 553 .
Guan-Jhih Peng, Mei-Hua Chang, Mingchih Fang, Chia-Ding Liao, Chia-Fen Tsai, Su-Hsiang Tseng, Ya-Min Kao, Hsiu-Kuan Chou & Hwei-Fang Cheng. (2017) Incidents of major food adulteration in Taiwan between 2011 and 2015. Food Control 72, pages 145-152.
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