Determination of edible oil parameters by near infrared spectrometry

Armenta, Sergio; Garrigues, Salvador; Guárdia, Miguel de la

doi:10.1016/j.aca.2007.06.028

Cited by 146 publications

(96 citation statements)

References 11 publications

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“…In addition, it is environmentally friendly, since no solvents or reagents are used. The suitability of measuring the main parameters of olive oil quality, such as free acidity, peroxides, K270 and K232 by NIRS has been reported several times (Conte et al, 2003;Mailer, 2004;Armenta et al, 2007;Bendini et al, 2007;Costa et al, 2008). In fact, the number of laboratories using NIRS techniques for routine analysis of these parameters is continuously increasing.…”

Section: Introductionmentioning

confidence: 99%

Rapid NIR determination of alkyl esters in virgin olive oil

Cayuela

2017

Grasas y Aceites

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SUMMARY:The regulation of The European Union for olive oil and olive pomace established the limit of 35 mg·kg -1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons after 2016. In this work, predictive models have been established for measuring fatty acid ethyl and methyl esters and to measure the total fatty acid alkyl esters based on near infrared spectroscopy (NIRS), and used successfully for this purpose. The correlation coefficients from the external validation exercises carried out with these predictive models ranged from 0.84 to 0.91. Different classification tests using the same models for the thresholds 35 mg·kg -1 for fatty acid ethyl esters and 75 mg·kg -1 for fatty acid alkyl esters provided success percentages from 75.0% to 95.2%. KEYWORDS: Alkyl esters; Ethyl esters; NIRS; Olive oil; Quality; Sensory defectsRESUMEN: Determinación rápida de ésteres alquílicos en aceite de oliva virgen para detección temprana de defectos sensoriales. La reglamentación de la Unión Europea para el aceite de oliva y el orujo de oliva ha establecido el límite de 35 mg·kg -1 al contenido de ésteres etílicos de ácidos grasos en los aceites de oliva virgen extra, para campañas de molienda posteriores a 2016. En este trabajo se han establecido modelos predictivos para medir los ésteres etílicos y metílicos de ácidos grasos y para la medida de los ésteres alquílicos de ácidos grasos totales basados en la espectroscopía de infrarrojo cercano (NIRS) y utilizados con éxito para este propósito. Los coeficientes de correlación de los ejercicios de validación externa realizados con estos modelos predictivos oscilaron entre 0,84 y 0,91. Diferentes pruebas de clasificación utilizando los mismos modelos con respecto a los umbrales de 35 mg·kg -1 para ésteres etílicos y 75 mg·kg -1 para ésteres alquílicos, proporcionaron porcentajes de éxito del 75,0% al 95,2%.

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Section: Introductionmentioning

confidence: 99%

Rapid NIR determination of alkyl esters in virgin olive oil

Cayuela

2017

Grasas y Aceites

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“…The NIR band was used to classify French oils from several regions holding quality labels as registered designation of origin; squalene and fatty acids were also predicted (Galtier et al, 2007). The NIR was also used to classify Spanish oils (Bertran et al, 2000), to predict acidity and peroxide index (Armenta et al, 2007), and to detect and quantify the adulteration with sunflower and corn oil (Özdemir et al, 2007) and other vegetable oils (Christy et al, 2004;Öztürk et al, 2010). Greek oils from Crete, Peloponnese and Central Greece were classified both by the UV-VIS (Kružlicová et al, 2008) and the VIS-NIR bands (Downey et al, 2003), the latter being effective for detecting the adulteration with sunflower oil (Downey et al, 2002).…”

Section: Uv-vis-nir Absorption Spectroscopymentioning

confidence: 99%

Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil

Mignani¹,

Ciaccheri²,

Mencaglia³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…However, they require expensive instrumentation and trained personnel that not everyone can afford. Recently, a cheaper technique as the one based on near infrared spectroscopy has become popular to study the composition and quality of edible oils for authentication purposes 16,17 .…”

Section: Motivation and Scopementioning

confidence: 99%

Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin

Mignani

García-Allende

Ciaccheri

et al. 2008

Optical Sensors 2008

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Italian extra virgin olive oils from four regions covering different latitudes of the country were considered. They were analyzed by means of absorption spectroscopy in the wide 200-2800 nm spectral range, and multivariate data processing was applied. These spectra were virtually a signature identification from which to extract information on the region of origin and on the most important quality indicators. A classification map was created which was able to group the 80 oils on the basis of their region of origin. Furthermore, a model for the prediction of quality parameters such as oleic acidity, peroxide number, K232, K270 and Delta K, was developed.

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Determination of edible oil parameters by near infrared spectrometry

Cited by 146 publications

References 11 publications

Rapid NIR determination of alkyl esters in virgin olive oil

Rapid NIR determination of alkyl esters in virgin olive oil

Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil

Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin

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