Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications

Baeten, Vincent; Aparicio, Ramón; Marigheto, N.; Wilson, Reginald H.

doi:10.1007/978-1-4757-5371-4_8

Cited by 16 publications

(15 citation statements)

References 62 publications

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“…The assignment of major bands was done from the literature data [25,32,42] and are listed in Table 2. The spectra exhibit three bands (1008, 1156 and 1522 cm −1 ) attributed to carotenoids.…”

Section: Resultsmentioning

confidence: 99%

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Korifi

Dréau

Molinet

et al. 2011

J Raman Spectroscopy

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International audienceThe search for the origin and the authentication of virgin olive oils (VOOs) is a problem of topical interest. VOOs with the protected designation of origin (PDO) label can be subject to fraudulent practices owing to high price commanded by these oils. This work evaluates the capability of confocal Raman spectroscopy combined with chemometric treatments for determining the fatty acid and triacylglycerol (TAG) compositions of VOOs and for authenticating the PDO labels of six French VOOs. Fatty acid and TAG compositions were determined by chemometric analysis of the Raman spectra using the partial least square (PLS) algorithms. Predictions have provided good results on the high percentage compounds, but for the fatty acids at very low percentages the predicted results were very poor. The PLS-discriminant analysis model on Raman spectra was able to correctly classify 92.3% of French PDOs and 100% of PDO samples made with only one principal cultivar. However, it was noticeable that the first regression coefficient (which explains the greatest amount of variation of the data) obtained for each PDO could be compared one by one with the first regression coefficient obtained for the quantitative analysis of fatty acids and TAGs. The first regression coefficients obtained for PDOs differed widely from each other. Their study allowed interpreting the PDOs according to their chemical composition. This work confirms that fatty acid and TAG percentages may be used to authenticate French VOOs into PDO

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Section: Resultsmentioning

confidence: 99%

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Korifi

Dréau

Molinet

et al. 2011

J Raman Spectroscopy

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“…An external standard method (ESM) was applied to achieve quantitative analysis and compared with the results of SVM methods. 178 PCA and stepwise linear discriminant analysis (SLDA) methods were performed to classify oils and fats by conducting cluster and discriminant analyses. 173 In another study of Zhang et al, the level of adulteration in a set of olive oil samples containing 5% or more of different types of oils such as soybean, rapeseed, sunower and corn oil was successfully determined.…”

Section: Fermentation Productsmentioning

confidence: 99%

Dispersive and FT-Raman spectroscopic methods in food analysis

et al. 2015

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Raman spectroscopy is a powerful technique for molecular analysis of food samples. A fingerprint spectrum can be obtained for a target molecule by using Raman technology, as specific signals are obtained for chemical bonds in the target. In this way, food components, additives, processes and changes during shelf life, adulterations and numerous contaminants such as microorganisms, chemicals and toxins, can also be determined with or without the help of chemometric methods. The studies included in this review show that Raman spectroscopy has great potential for food analyses. In this review, we aim to bring together Raman studies on components, contaminants, raw materials, and adulterations of various food, and attempt to prepare a database of Raman bands obtained from food samples.

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“…[14 -16] With respect to vibrational spectroscopy, near infrared (NIR) absorption has been applied for the characterization of several edible oils [17] and for olive oil analysis. [18] Similarly, Fourier transform infrared (FT-IR) spectroscopy has been demonstrated to be successful for the detection of hazelnut oil in olive oil with a minimum of 5% of the former. [19] However, also Raman spectroscopy can provide content-relevant information about molecular vibrations with well-defined and resolved spectral features in various sample categories including liquids, solids, and gases.…”

Section: Introductionmentioning

confidence: 99%

Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration

El-Abassy

Donfack

Materny

2009

J Raman Spectroscopy

152

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We have investigated the potential of Raman spectroscopy with excitation in the visible spectral range (VIS Raman) as a tool for the classification of different vegetable oils and the quantification of adulteration of virgin olive oil as an example. For the classification, principal component analysis (PCA) was applied, where 96% of the spectral variation was characterized by the first two components. A significant similarity between sunflower oil and extra-virgin olive oil was found using this approach. Therefore, sunflower oil is a potential candidate for adulteration in most commercially available olive oils. Beside the classification of the different vegetable oils, we have successfully applied Raman spectroscopy in combination with partial least-squares (PLS) regression analysis for very fast monitoring of adulteration of extra-virgin olive oil with sunflower oil. Different mixtures of extra-virgin olive oil with three different sunflower oil types were prepared between 5 and 100% (v/v) in 5% increments of sunflower oil. While in the present context the adulteration usually refers to the addition of reasonable amounts of the adulterant (given the similarity with the basic product), we show that the technique proposed can also be used for trace analysis of the adulterant. Without using techniques like surface-enhanced Raman scattering (SERS), a quantitative detection limit down to 500 ppm (0.05%) could be achieved, a limit irrelevant for adulteration in commercial terms but significant for trace analysis. The qualitative detection limit even was at considerably lower concentration values. Based on PCA, a clear discrimination between pure extra-virgin olive oil and olive oil adulterated with sunflower oil was achieved. The adulterant content was successfully determined using PLS regression with a high correlation coefficient and small root mean-square error for both prediction and validation.

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Olive Oil Analysis by Infrared and Raman Spectroscopy: Methodologies and Applications

Cited by 16 publications

References 62 publications

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Dispersive and FT-Raman spectroscopic methods in food analysis

Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration

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