Excitation−Emission Fluorescence Spectroscopy Combined with Three-Way Methods of Analysis as a Complementary Technique for Olive Oil Characterization

Abstract

This paper shows the potential of excitation-emission fluorescence spectroscopy (EEFS) and three-way methods of analysis [parallel factor analysis (PARAFAC) and multiway partial least-squares (N-PLS) regression] as a complementary technique for olive oil characterization. The fluorescence excitation-emission matrices of a set of Spanish extra virgin, virgin, pure, and olive pomace oils were measured, and the relationship between them and some of the quality parameters of olive oils (peroxide value, K232, and K270) was studied. N-PLS was found to be more suitable than PARAFAC combined with multiple linear regression for correlating fluorescence and quality parameters, yielding better fits and lower prediction errors. The best results were obtained for predicting K270. EEFS allowed detection of extra virgin olive oils highly degraded at early stages (with high peroxide value) and little oxidized pure olive oils (with low K270). The proposed methodology may be used as an aid to analyze doubtful samples.

The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis

“…For presentation reasons, the residual variance is scaled to the maximum residual variance. These four components were identified through their characteristic λ ex and λ em maxima, as found in the literature [28][29][30][31][32], as the four major fluorescent compounds found in EVOOs which correspond to chlorophyll compounds, tocopherols, phenolic and oxidised compounds. Figure 1 shows the typical EEM for each PARAFAC component; the colour indicates the typical intensity observed for each of the compounds.…”

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

“…The fluorescence excitation-emission matrices ( ex =300-390 nm and  em =415-600 nm) were used in studies of the Spanish extra virgin, virgin, pure, and olive pomace oils, to investigate the relationship between oil fluorescence and the conventional quality parameters, including peroxide value, K 232 , and K 270 (Guimet et al, 2005c). Multiway methods were applied to the data analysis: PARAFAC with multi-linear regression and N-PLS regression.…”

Evaluation of the overall quality of olive oil using fluorescence spectroscopy

“…There have also been studies on characterising and classifying olive oils in which the fluorescence spectra are associated with quality parameters such as peroxide value (PV) and UV absorbance at 232 nm (K232) and 270 nm (K270); this work has attempted to determine these quality parameters, but has not produced accurate prediction models (Guimet, Boqué, & Ferré, 2006;Guimet, Ferré, Boqué, Vidal, & Garcia, 2005;Sikorska, Górecki, Khmelinskii, Sikorski, & Kozioł, 2005;Zandomeneghi, Carbonaro, & Zandomeneghi, 2006).…”