Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes

Luca, Michele De; Restuccia, Donatella; Clodoveo, Maria Lisa; Puoci, Francesco; Ragno, Gaetano

doi:10.1016/j.foodchem.2016.02.018

Cited by 40 publications

(38 citation statements)

References 26 publications

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“…Producers believe that oils obtained from destoned olives are of better quality than oils extracted from the whole fruits, but more information in this regard are needed . It is established that the two type of oils show some differences.…”

Section: Resultsmentioning

confidence: 99%

Integrated approach for the eco design of a new process through the life cycle analysis of olive oil: Total use of olive by‐products

Guermazi

Gharsallaoui

Perri

et al. 2017

Euro J Lipid Sci & Tech

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The disposal of waste is one of the main problems faced by the majority of the olive growing agribusiness: olive oil by‐products require specific management. In this work, the result of life cycle analysis shows that the major problem is related to the management of mill waste water. The formation of compost from the depleted pomace is bound to the emission of greenhouse gases. Therefore, the traditional way of waste recovery is no longer the best alternative. In this context, we propose a complete process for total use of olive by‐products during the process of olive oil extraction. The project presents a pulp olive oil rich in natural antioxidants, stone olive oil for cosmetic application and an olive paste with a smoky taste for food consumption. The proposed system contributes to lower the environmental impact, improve the quality of the oil, and promote the development of new and useful by‐products. Practical applications: A new facility composed of a destoner and a two phase extraction system is proposed to improve the working capacity and contribute to lower the environmental impact during all the process of olive oil production. The proposed new system produces, on the one hand, an olive pulp that gives an extra virgin olive oil rich in natural antioxidants and an olive paste with a smoky taste for food consumption, and on the other hand, stones that gives an olive oil for cosmetic application and a raw material to produce energy. Life cycle analysis of olive oil is used as a tool to design a new production process in olive growing agribusiness for cleaner production. The new facility, composed of a destoner and a two phase extraction system, improves the working capacity and contributes to lower the environmental impact. It produces an olive pulp that gives, on the one hand, an extra virgin olive oil rich in natural antioxidants and an olive paste with a smoky taste for food consumption, and, on the other hand, stones that gives an olive oil for cosmetic application and raw material for producing energy.

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Section: Resultsmentioning

confidence: 99%

Integrated approach for the eco design of a new process through the life cycle analysis of olive oil: Total use of olive by‐products

Guermazi

Gharsallaoui

Perri

et al. 2017

Euro J Lipid Sci & Tech

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“…Convectional cultivation samples had higher concentration level for all BA. In particular, cocoa powder samples from conventional cultivation (CP_C) had highest value for SPD, CAD and PHE amines [28,29]. It has been reported that an intake higher than 40 mg biogenic amines per meal can be considered potentially toxic [15].…”

Section: Resultsmentioning

confidence: 99%

Biogenic Amines as Quality Marker in Organic and Fair-Trade Cocoa-Based Products

et al. 2016

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Abstract:In this study, the quantitative determination of eight biogenic amines (cadaverine, serotonin, histamine, spermidine, spermine, tyramine, putrescine and β-phenylethylamine) by an liquid chromatography method with evaporative light scattering detection was performed. The analysis of several samples of conventional, organic and fair trade cocoa-derivatives showed that organic and fair trade samples always contain much lower amine concentrations in comparison with their conventional counterparts, supporting the idea that biogenic amines can be regarded as cocoa quality markers. Irrespective of the kind of sample, results also showed that the most abundant amines were histamine, tyramine, spermidine, putrescine and spermine while β-phenylethylamine, cadaverine and serotonine have been found more rarely, all the amines never reaching dangerous amounts for consumer health. With the aim to confirm the experimental results, clustering analysis was performed on samples and instrumental results using principal component analysis.

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“…A PCA study of the data patterns was performed to highlight the differences between samples of pure BM and adulterated BM. The unsupervised data analysis on the milk fingerprints aimed to extract the useful information from the data matrix by projecting samples and variables on a set of new orthogonal variables, called principal components (PCs) (De Luca, Restuccia, Clodoveo, Puoci, & Ragno, ; Mabood, Jabeen, Hussain, et al, ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of human breastmilk adulteration by combining Fourier transform infrared spectroscopy and partial least square modeling

Luca

Ioele

Spatari

et al. 2019

Food Science & Nutrition

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A two‐step chemometric procedure was developed on the attenuated total reflection‐Fourier transform infrared data of human breastmilk to detect adulteration by water or cow milk. The samples, collected from a Milk Bank, were analyzed before and after adulteration with whole, skimmed, semi‐skimmed cow milk and water. A preliminary clustering via principal component analysis distinguished three classes: pure milk, milk adulterated with water, and milk adulterated with cow milk. A first partial least square‐discriminant analysis (PLS‐DA) classification model was built and then applied on new samples to identify the specific adulterants. The external validation on this model reached 100% of the correct identification of pure milk and 90% of the type of adulterants. In the following step, four PLS calibration models were built to quantify the amount of the adulterant detected in the classification analysis. The prediction performance of these models on new samples showed satisfactory parameters with root mean square error of prediction and percentage relative error lower than 1.38% and 3.31%, respectively.

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Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes

Cited by 40 publications

References 26 publications

Integrated approach for the eco design of a new process through the life cycle analysis of olive oil: Total use of olive by‐products

Integrated approach for the eco design of a new process through the life cycle analysis of olive oil: Total use of olive by‐products

Biogenic Amines as Quality Marker in Organic and Fair-Trade Cocoa-Based Products

Evaluation of human breastmilk adulteration by combining Fourier transform infrared spectroscopy and partial least square modeling

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