446
Views
1
CrossRef citations to date
0
Altmetric
Original Articles

Rapid detection of copper chlorophyll in vegetable oils based on surface-enhanced Raman spectroscopy

, , , , , , , , , & show all
Pages 627-634 | Received 31 Oct 2014, Accepted 18 Jan 2015, Published online: 30 Mar 2015

References

  • Aparicio-Ruiz R, Harwood J. 2013. Handbook of olive oil: analysis and properties. New York: Springer.
  • Aparicio-Ruiz R, Morales MT, Tena N, García-González DL. 2013. Authenticity of olive oil: mapping and comparing official methods and promising alternatives. Food Res Int. 54:2025–2038.
  • Biring S, Wang HH, Wang JK, Wang YL. 2008. Light scattering from 2D arrays of monodispersed Ag-nanoparticles separated by tunable nano-gaps: spectral evolution and analytical analysis of plasmonic coupling. Opt Expr. 16:15312–15324.
  • Boldt NJ, Donohoe RJ, Birge RR, Bocian DF. 1987. Chlorophyll model compounds: effects of low symmetry on the resonance Raman spectra and normal mode descriptions of nickel(II) dihydroporphyrins. J Am Chem Soc. 109:2284–2298.
  • Craig AP, Franca AS, Irudayaraj J. 2013. Surface-enhanced Raman spectroscopy applied to food safety. Annu Rev Food Sci Technol. 4:369–380.
  • Del Giovine L, Fabietti F. 2005. Copper chlorophyll in olive oils: identification and determination by LIF capillary electrophoresis. Food Control. 16:267–272.
  • El-Abassy RM, Donfack P, Materny A. 2009. Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration. J Raman Spectrosc. 40:1284–1289.
  • Ellis DI, Brewster VL, Dunn WB, Allwood JW, Golovanov AP, Goodacre R. 2012. Fingerprinting food: current technologies for the detection of food adulteration and contamination. Chem Soc Rev. 41:5706–5727.
  • Fernandez J, Becker RS. 1959. Unique luminescences of dry chlorophylls. J Chem Phys. 31:467–471.
  • Frankel EN. 2010. Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. J Agric Food Chem. 58:5991–6006.
  • Gandul-Rojas B, Gallardo-Guerrero L, Roca M, Aparicio-Ruiz R. 2013. Chromatographic methodologies: compounds for olive oil color issues. In: Aparicio-Ruiz R, Harwood J, editors. Handbook of olive oil: analysis and properties. New York (NY): Springer-Verlag.
  • Gandul-Rojas B, Roca M, Gallardo-Guerrero L. 2012. Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant). LWT Food Sci Technol. 46:311–318.
  • García-González DL, Baeten V, Fernández Pierna JA, Tena N. 2013. Infrared, Raman, and fluorescence spectroscopic methodologies and applications. In: Aparicio-Ruiz R, Harwood J, editors. Handbook of olive oil: analysis and properties. New York (NY): Springer-Verlag.
  • Giuliani A, Cerretani L, Cichelli A. 2011. Chlorophylls in olive and in olive oil: chemistry and occurrences. Crit Rev Food Sci Nutr. 51:678–690.
  • Grzelczak M, Liz-Marzań LM. 2013. Colloidal nanoplasmonics: from building blocks to sensing devices. Langmuir. 29:4652–4663.
  • Hildebrandt P, Spiro TG. 1988. Surface-enhanced resonance Raman spectroscopy of copper chlorophyllin on silver and gold colloids. J Phys Chem. 92:3355–3360.
  • House PG, Schnitzer CS. 2008. SERRS and visible extinction spectroscopy of copper chlorophyllin on silver colloids as a function of pH. J Colloid Interface Sci. 318:145–151.
  • Kleinman SL, Frontiera RR, Henry AL, Dierinqer JA, Duyne RPV. 2013. Creating, characterizing, and controlling chemistry with SERS hot spots. Phys Chem Chem Phys. 15:21–36.
  • Kneipp K, Moskovits M, Kneipp H. 2006. Surface-enhanced Raman scattering: physics and applications. Berlin: Springer-Verlag.
  • Kyriakidis NB, Skarkalis P. 2000. Fluorescence spectra measurement of olive oil and other vegetable oils. J AOAC Int. 83:1435–1439.
  • Levent İnanç A. 2011. Chlorophyll: structural properties, health benefits and its occurrence in virgin olive oils. Akademik Gıda. 9:26–32.
  • Liu TT, Lin YH, Hung CS, Liu TJ, Chen Y, Huang YC, Tsai TH, Wang HH, Wang DW, Wang JK, Wang YL, Lin CH. 2009. A high-speed detection platform based on surface-enhanced Raman scattering for monitoring antibiotic-induced chemical changes in bacteria cell wall. PloS One. 4:5470.
  • Morales MT, Przybylski R. 2013. Chromatographic methodologies: compounds for olive oil odor issues. In: Aparicio-Ruiz R, Harwood J, editors. Handbook of olive oil: analysis and properties. New York (NY): Springer-Verlag.
  • Mueller T. 2007. Aug 13. Slippery business: the trade in adulterated olive oil: The New Yorker.
  • Mueller T. 2012. Extra virginity: the sublime and scandalous world of olive oil. New York: W. W. Norton & Company.
  • Roca M, Gallardo-Guerrero L, Minguez-Mosquera MI, Gandul Rojas B. 2010. Control of olive oil adulteration with copper-chlorophyll derivatives. J Agric Food Chem. 58:51–56.
  • Sarkar SN, Komoroski RA. 1992. NMR imaging of morphology, defects, and composition of tire composites and model elastomer blends. Macromolecules. 25:1420–1426.
  • Scotter MJ. 2011. Methods for the determination of European Union-permitted added natural colours in foods: a review. Food Addit Contam Part A. 28:527–596.
  • Scotter MJ, Castle L, Roberts D. 2005. Method development and HPLC analysis of retail foods and beverages for copper chlorophyll (E141[i]) and chlorophyllin (E141[ii]) food colouring materials. Food Addit Contam. 22:1163–1175.
  • Tumolo T, Lanfer-Marquez UM. 2012. Copper chlorophyllin: A food colorant with bioactive properties? Food Res Int. 46:451–459.
  • Wang HH, Cheng TY, Sharma P, Chiang FY, Chiu SWY, Wang JK, Wang YL. 2011. Transparent Raman-enhancing substrates for microbiological monitoring and in-situ pollutant detection. Nanotechnology. 22:385702–385708.
  • Wang HH, Liu CY, Wu SB, Liu NW, Peng CY, Chan TH, Hsu C, Wang JK, Wang YL. 2006. Highly Raman-enhancing substrates based on silver nanoparticle arrays with tunable sub-10 nm gaps. Adv Mater. 18:491–495.
  • Willets KA, Duyne RPV. 2007. Localized surface plasmon resonance spectroscopy and sensing. Annu Rev Phys Chem. 58:267–297.
  • Yang D, Ying Y. 2011. Applications of Raman spectroscopy in agricultural products and food analysis: a review. Appl Spectrosc Rev. 46:539–560.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.