Evaluation of Brazilian Monovarietal Extra Virgin Olive Oils Using Digital Images and Independent Component Analysis

Gonçalves, Thays R.; Rosa, Larissa Naida; Março, Paulo Henrique; Silva, Luiz F. O. da; Gomes, Sandra Terezinha Marques; Matsushita, Makoto; Valderrama, Patrícia

doi:10.21577/0103-5053.20200083

Cited by 2 publications

(3 citation statements)

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“…For these reasons, this cultivar is one of the most suitable for introduction into new markets. In Brazil, this variety is grown in the states of Rio Grande do Sul and Minas Gerais (Gonçalves, Rosa, Março & Silva, 2020;Borges et al, 2017;Bruscatto et al, 2017). Vossen (2013).…”

Section: Olive Treementioning

confidence: 99%

“…The Ascolana variety has medium fruity oil, medium spicy and astringency and Grappolo has green fruity oil, with bitter notes and a striking flavor. In the state of Minas Gerais, the plantation in the city of Maria da Fé has a Brazilian variety, Grappolo 541, a clone of Italian Grappolo (Wiesman, 2009;Muzzalupo, 2012;Gonçalves et al, 2020).…”

Section: Olive Treementioning

confidence: 99%

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From olive to olive oil: a general approach

Silva

Schmiele

2021

RSD

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This study aimed to carry out a systematic literature review about olives, extraction methods, physical and chemical characterization and identity and quality parameters of olive oils, as well as technological alternatives for using by-products. Olive oil is the oil extracted from the ripe fruits of the olive tree (Olea europaea L.). Trees have been cultivated in the Mediterranean Region for several centuries and thousands of cultivars differ by weight, size and chemical characteristics of the fruits. Currently, olive oil is produced worldwide and the olive plant was recently introduced in the city of Diamantina, Minas Gerais. The lipid content is mostly composed of oleic acid and smaller fractions of phenolic compounds, phytosterols and pigments, substances with antioxidant and bioactive activities that promote oxidative stability of the oil and beneficial effects on human health. The main extraction of olive oil consists of crushing, pressing and centrifuging, generating by-products that can be reused for recovery of compounds or generation of new products in the food industry. After extraction, the oil is submitted to several physical and chemical analyzes to define the identity and quality parameters, according to international standards. The main characteristics that define the quality of olive oil are free acidity, peroxide index, specific extinction index, instrumental color and fatty acids profile.

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Section: Olive Treementioning

confidence: 99%

Section: Olive Treementioning

confidence: 99%

From olive to olive oil: a general approach

Silva

Schmiele

2021

RSD

View full text Add to dashboard Cite

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“…Also, digital images have been used in agricultural product analysis, for the estimation of moisture content in coffee [23], for the evaluation of mechanical damages in soybean [24], for the inspection of citrus fruits [25] and for the classification of castor bean seeds [26]. In chemistry, digital images have already been used as analytical signals, for the determination of ascorbic acid in medicaments [27], for the quantification of mercury in fish [28], for the identification of commercial tannin extracts [29], for determination of ascorbic acid in commercial vitamin C tablets [30], for characterization and quantification of organic dyes [31], for the determination of nitrite and nitrate in natural waters [32], for the character-rization of extra virgin olive oil [33] and for the analysis of pH [34] and drinking water hardness [35]. Digital images were also used to soil analysis, for the quantification of organic carbon [36,37], and soil texture [38,39].…”

Section: Introductionmentioning

confidence: 99%

Multivariate analysis of images in spectrophotometric methods: Quantification of soil organic matter

2021

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Soil organic matter (SOM) is usually quantified by Walkley-Black titration method or using a spectrophotometric method. This study proposes an alternative method for quantification of SOM using digital image from scanner and mathematical algorithms to replace titration and spectrophotometry procedures. For this, after SOM oxidation by potassium dichromate, digital images were acquired. Posteriorly, extraction of RGB color histograms from images have occurred, followed by the use of multivariate calibration method: partial least squares (PLS). Six soil samples were analyzed. We used the Walkley-Black method as reference. SOM was estimated by images using the PLS tool. The new method, besides being a fast, low cost, and more operational alternative, presented statistically equal results in relation to the reference method, as assessed by the Student t-test and F-test at 95 % confidence.

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Evaluation of Brazilian Monovarietal Extra Virgin Olive Oils Using Digital Images and Independent Component Analysis

Cited by 2 publications

References 0 publications

From olive to olive oil: a general approach

From olive to olive oil: a general approach

Multivariate analysis of images in spectrophotometric methods: Quantification of soil organic matter

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