Table Of ContentChemometrics and
Authenticity of Foods
of Plant Origin
One of the challenges facing the world is feeding the ever-increasing population, with food s ecurity
being a growing 21st-century problem. This stresses the need for coordinated i nternational systems
to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually
fnancially motivated, has signifcant consequences including unfair competition, major damage to
markets and organizations, loss of consumer confdence, and it raises food safety issues.
A shift toward a more plant-based diet can be endorsed to promote sustainability but also to
improve public health and minimize animal suffering. The aim of the book is to deal with issues
related to authenticity and chemometrics of the most important food products of plant origin, such
as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices,
spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and
instrumentation coupled with available chemometric tools.
Chemometrics and
Authenticity of Foods
of Plant Origin
Sofa Agriopoulou
Maria Tarapoulouzi
Theodoros Varzakas
First edition published 2023
by CRC Press
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© 2023 selection and editorial matter, Sofa Agriopoulou, Maria Tarapoulouzi, and Theodoros Varzakas;
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ISBN: 978-1-032-19945-0 (hbk)
ISBN: 978-1-032-20972-2 (pbk)
ISBN: 978-1-003-26616-7 (ebk)
DOI: 10.1201/9781003266167
Typeset in Palatino
by Apex CoVantage, LLC
Dedications
Lecturer Dr Sofa Agriopoulou
Dedicated to the people I met along the way who signifcantly
infuenced my way of thinking.
Post-Doctoral Researcher Dr Maria Tarapoulouzi
Dedicated to my husband Dimitris Koukounis and to my parents Stamatis
and Eleni Tarapoulouzi for their continuous support. Moreover, it is
also dedicated to my daughters Lena and Tonia Koukouni.
Professor Dr Theodoros Varzakas
Dedicated to God, Jesus Christ, the Holy Spirit and Virgin Mary. Also dedicated to my family
and to the memory of my father and the memory of Ioannis Arvanitoyannis, my mentor.
Contents
List of Contributors ...........................................................ix
1. Introduction.......................................................................1
Sofa Agriopoulou, Maria Tarapoulouzi, and Theodoros Varzakas
2. Authenticity and Chemometrics Basics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Viviana Consonni, Roberto Todeschini, Fabio Gosetti, and Davide Ballabio
3. Authenticity and Chemometrics of Olive Oil..........................................36
Ioannis C. Martakos, Marios G. Kostakis, Marilena E. Dasenaki, and Nikolaos S. Thomaidis
4. Authenticity and Chemometrics of Olives............................................56
Sofa Agriopoulou, Maria Tarapoulouzi, Jose Manuel Lorenzo Rodriguez,
Mirian Pateiro, Xenofontas Stampelos, Theodoros Varzakas, and Sevastianos Roussos
5. Authenticity and Chemometrics of Coffee and Tea ....................................73
Leandro S. Oliveira and Adriana S. França
6. Authenticity and Chemometrics of Fruits and Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90
Raúl González-Domínguez, María Santos-Martín, Ana Sayago,
and Ángeles Fernández-Recamales
7. Authenticity and Chemometrics of Fruit Juices.......................................109
David Psomiadis and Nikoleta Zisi
8. Authenticity and Chemometrics of Cereals and Grains and Their Derived Products......131
Jorgelina Zaldarriaga Heredia, Antonella Evelyn Montemerlo,
Marcelo Wagner, Silvana Mariela Azcarate, and José Manuel Camiña
9. Authenticity and Chemometrics of Honey ...........................................152
Dimitrios D. Ntakoulas, Ioannis N. Pasias,
Kalomoira G. Raptopoulou, Charalampos Proestos, and Philipp Weller
10. Authenticity and Chemometrics of Spices, Herbs, and Seasonings......................187
Araceli Rivera-Pérez, Roberto Romero-González, and Antonia Garrido Frenich
11. Authenticity and Chemometrics of Legumes ........................................224
Rubén Agregán, Mirian Pateiro, Paulo E. S. Munekata,
Theodoros Varzakas, Rubén Domínguez, Noemí Echegaray, and José M. Lorenzo
12. Authenticity and Chemometrics of Mushrooms......................................242
Sofa Agriopoulou, Hesham el Enshashy, and Theodoros Varzakas
13. Authenticity and Chemometrics of Nuts ............................................260
Fayyaz Salih Hussain, Najma Memon, Nilgün Yenil, Fadim Yemiş, and Tahir Mehmood
14. Authenticity and Chemometrics of Wine and Beer ....................................302
Anastasios Koidis, Konstantina Pasvanka, Maria Tarapoulouzi, and Charalampos Proestos
vii
CONTENTS
15. Legislation and Food Authenticity .................................................328
Theodoros Varzakas
16. Conclusions.....................................................................339
Sofa Agriopoulou, Maria Tarapoulouzi, and Theodoros Varzakas
Index ...................................................................... 341
viii
Contributors
Rubén Agregán Adriana S. França
Centro Tecnológico de la Carne de Galicia Departamento de Engenharia Mecânica
Parque Tecnológico de Galicia Universidade Federal de Minas Gerais
San Cibrao das Viñas, Ourense, Spain Belo Horizonte, Brasil
Sofa Agriopoulou Antonia Garrido Frenich
Department of Food Science and Technology Department of Chemistry and Physics
University of the Peloponnese University of Almeria
Antikalamos, Kalamata, Greece Almeria, Spain
Silvana Mariela Azcarate Raúl González-Domínguez
Facultad de Ciencias Exactas y Naturales Faculty of Experimental Sciences
Universidad Nacional de La Pampa University of Huelva
Santa Rosa, La Pampa, Argentina Huelva, Spain
Davide Ballabio Fabio Gosetti
Department of Earth and Environmental Department of Earth and Environmental Sciences
Sciences University of Milano-Bicocca
University of Milano-Bicocca Milano, Italy
20126 Milano, Italy
Fayyaz Salih Hussain
José Manuel Camiña National Centre of Excellence in Analytical
Facultad de Ciencias Exactas y Naturales Chemistry
Universidad Nacional de La Pampa University of Sindh
Santa Rosa, La Pampa, Argentina Jamshoro, Sindh-Pakistan
Viviana Consonni Anastasios Koidis
Department of Earth and Environmental Institute for Global Food Security
Sciences Queen’s University
University of Milano-Bicocca Belfast, Northern Ireland, United Kingdom
Milano, Italy
Marios G. Kostakis
Marilena E. Dasenaki Department of Chemistry
Department of Chemistry National and Kapodistrian University of
National and Kapodistrian University of Athens, Panepistimiopolis
Athens, Panepistimiopolis Athens, Greece
Athens, Greece
José M. Lorenzo
Rubén Domínguez Centro Tecnológico de la Carne de Galicia
Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia
Parque Tecnológico de Galicia San Cibrao das Viñas, Ourense, Spain
San Cibrao das Viñas, Ourense, Spain
Ioannis C. Martakos
Noemí Echegaray Department of Chemistry
Centro Tecnológico de la Carne de Galicia National and Kapodistrian University of
Parque Tecnológico de Galicia Athens, Panepistimiopolis
San Cibrao das Viñas, Ourense, Spain Athens, Greece
Hesham el Enshashy Tahir Mehmood
Institute of Bioproduct Development Centre for Applied Molecular Biology (CAMB)
(IBD) University of the Punjab
Universiti Teknologi Malaysia (UTM) Punjab, Pakistan
Johor Bahru, Malaysia
Najma Memon
Ángeles Fernández-Recamales National Centre of Excellence in Analytical
Faculty of Experimental Sciences Chemistry
University of Huelva University of Sindh
Huelva, Spain Jamshoro, Sindh-Pakistan
ix
