Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used approaches to address olive oil quality and authenticity. Based on previous research where near-UV Visible spectroscopy was used to investigate extra-virgin olive oils (EVOOs) and their main pigments’ content (i.e., β-carotene, lutein, pheophytin a and pheophytin b), we have implemented the spectral deconvolution method in order to follow the EVOO’s life, from ‘freshly pressed’ to ‘on-the-shelf’ EVOO samples at different storage time. In the first part of the manuscript, the new implemented deconvolution spectroscopic method aimed to quantify two additional pigments, namely chlorophyll a and chlorophyll b, is described and tested on ‘ad hoc’ samples with known concentrations of chlorophylls. The effect of light exposure and acidification was investigated to test the reliability and robustness of the spectral deconvolution. In the second part of the work, this approach was used to study the kinetic of pigments’ degradation in several monocultivar fresh EVOO samples under optimal storage’s conditions. The results here reported show that this spectroscopic deconvolution approach is a good method to study fresh EVOOs too; moreover, the proposed method revealed to be sensitive to detect eventual stresses of olive oil samples stored in not-good conditions.

Section: Label Pheophytin B Pheophytin a β-Carotenementioning

confidence: 99%

Study of the Evolution of Pigments from Freshly Pressed to ‘On-the-Shelf’ Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy

Borello

Roncucci

Domenici

2021

“…Spectroscopic data obtained with RAMAN has been repeatedly used for assessing authenticity of fatty products and edible oils through different modeling methods such as PCA or PLS, among others [137,138]. Apart from RAMAN, NIR technique in combination with PLS was also demonstrated as a good prediction model for identifying and quantifying the adulteration of the olive oil with soybean, sunflower, corn, or canola oil [16,139]. While NIR data analyzed with PCA or SIMCA approaches are permitted to distinguish between sample classes [139].…”

Section: Metabolomics and Chemometricsmentioning

confidence: 99%

“…Apart from RAMAN, NIR technique in combination with PLS was also demonstrated as a good prediction model for identifying and quantifying the adulteration of the olive oil with soybean, sunflower, corn, or canola oil [16,139]. While NIR data analyzed with PCA or SIMCA approaches are permitted to distinguish between sample classes [139].…”

Section: Metabolomics and Chemometricsmentioning

confidence: 99%

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

Pereira

Otero

Fraga-Corral

et al. 2021

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.

“…In this paper, the EVOO class mainly overlapped with the ROO class and less with the POO class, but a quite good classification was achieved. Borghi et al [12] employed a MicroNIR Pro 1700 using two accessories for transmission and reflectance modes to qualitatively and quantitatively estimate the content of vegetable oils in the samples. The authors concluded that the transmission mode was the most efficient in terms of the limit of detection (LOD).…”

Section: Introductionmentioning

confidence: 99%

Measurement Strategies for the Classification of Edible Oils Using Low-Cost Miniaturised Portable NIR Instruments

Giussani

Escalante-Quiceno

Boqué

et al. 2021

Miniaturised near-infrared (NIR) instruments have been increasingly used in the last few years, and they have become useful tools for many applications on different types of samples. The market already offers a wide variety of these instruments, each one having specific requirements for the correct acquisition of the instrumental signal. This paper presents the development and optimisation of different measuring strategies for two miniaturised NIR instruments in order to find the best measuring conditions for the rapid and low-cost analysis of olive oils. The developed strategies have been applied to the classification of different samples of olive oils, obtaining good results in all cases.