Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

Karabagias, Ioannis K.; Michos, Ch.; Badeka, Anastasia V.; Kontakos, Stavros; Stratis, I.; Kontominas, Michael G.

doi:10.1016/j.foodres.2013.09.023

Cited by 66 publications

(57 citation statements)

References 22 publications

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“…There are limited number of studies in the literature about the classification and/or differentiation of olive oils with respect to harvesting year and/or geographical location by using pigment profile. Most of the studies are based on an overall approach that aims at determining the effect of total chlorophyll and carotenoid contents combined with some other minor and major compounds (acidity, peroxide value, K 232 , K 270 , Δ K indices, trace elements, fatty acids) on classification . In only one study were a limited number of components (chlorophylls, pheophytin a , pheophytin b , lutein) used to observe the discrimination of olive oils according to variety, and some success was obtained with these variables .…”

Section: Resultsmentioning

confidence: 99%

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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“…The economic value of olive oils make this food product very prone to fraud, including mislabeling of olive oil commercial category, geographical or olive cultivar origin [3][4][5][6][7]. So, several gas-, liquid-and mass-spectrometry chromatography, DNA and spectroscopy based methods have been developed to assess olive oil quality and authenticity as well as to detect possible adulterations [3,5,6,[8][9][10][11][12][13][14][15][16]. Electrochemical sensors have also been extensively used, including electronic noses and electronic tongues (E-tongues), individually or in combination, mainly with the aim of identifying possible adulterations or classifying olive oils according to quality level, geographical origin or olive cultivar [16][17][18][19][20][21][22][23][24][25][26][27][28].…”

Section: Introductionmentioning

confidence: 99%

Sensory intensity assessment of olive oils using an electronic tongue

Veloso

Dias

Rodrigues

et al. 2016

Talanta

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a b s t r a c tOlive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14 7 2 to 257 6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.

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“…Some high quality and expensive olive oils (EVOO and VOO) are certified as Protected Denomination of Origin (PDO), which among other features are related to olive oil production and processing made in a specific geographical origin (Casale, Casolino, Oliveri, & Forina, 2010;Cosio, Ballabio, Benedetti, & Gigliotti, 2006;Haddi et al, 2011;Haddi et al, 2013;Karabagias, Michos, Badeka, Kontakos, & Kontominas, 2013;Montealegre, Alegre, & Garcia-Ruíz, 2010;Pizarro, Rodríguez-Tecedor, Pérez-del-Notario, Esteban-Díez, & González-Sáiz, 2013). Recently, extra emphasis has been given to the botanical origin of olive oils, due to the marketing of high-quality and high-price monovarietal hallmark EVOO (Cimato et al, 2006;Cosio et al, 2006;Garcia et al, 2013;Matos et al, 2007;Montealegre et al, 2010;Ruiz-Samblás et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…However, some of these methods are quite expensive, non-green techniques, and require fulfilment of straight standardised procedures to ensure accuracy. Therefore, other approaches have been reported trying to overcome some of these drawbacks, namely gas-, liquid-chromatography and, more recently, mass-spectrometry based-methodologies (Bakhouche et al, 2013;Garcia et al, 2013;Garrido-Delgado et al, 2011;Karabagias et al, 2013;Lauri et al, 2013;Longobardi et al, 2012;López-Feria, Cárdenas, García-Mesa, & Valcárcel, 2008;Matos et al, 2007;Montealegre et al, 2010;Romero, & Brenes, 2012;Ruiz-Samblás et al, 2012). These are based on the identification and quantification of several chemical olive oil components that allow assessment of the quality, authenticity or adulteration of olive oils.…”

Section: Introductionmentioning

confidence: 99%

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

et al. 2014

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a b s t r a c tLabel authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs. Cobrançosa, Madural, Verdeal Transmontana; Spanish cvs. Arbequina, Hojiblanca, Picual). A meta-heuristic simulated annealing algorithm was applied to select the most informative sets of sensors to establish predictive linear discriminant models. Olive oils were correctly classified according to olive cultivar (sensitivities greater than 97%) and each Spanish olive oil was satisfactorily discriminated from the Portuguese ones with the exception of cv. Arbequina (sensitivities from 61% to 98%). Also, the discriminant ability was related to the polar compounds contents of olive oils and so, indirectly, with organoleptic properties like bitterness, astringency or pungency. Therefore the proposed E-tongue can be foreseen as a useful auxiliary tool for trained sensory panels for the classification of monovarietal extra virgin olive oils.

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Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

Cited by 66 publications

References 22 publications

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Sensory intensity assessment of olive oils using an electronic tongue

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

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