Rapid detection of olive–pomace oil adulteration in extra virgin olive oils from the protected denomination of origin “Siurana” using excitation–emission fluorescence spectroscopy and three-way methods of analysis

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

“…Using discriminant N-PLS regression, 100% correct classification was obtained. Adulteration at around 5% level was quantified, with a prediction error of 1.2% (Guimet et al, 2005a). In another study, Guimet et al (2005b) achieved discrimination between oils from the two PDO "Siurana" regions by means of discriminant unfold PLS regression, giving correct classification for 94% of samples for "Siurana-Camp" and 100% for "Siurana-Montsant" oils.…”

“…The interpretation of the regression coefficients shows that RDOs are correlated to chlorophylls, pheophytins, tocopherols, and phenolic compounds, present in different amount for each origin (Dupuy et al, 2005). Guimet et al (2005a) developed a method based on excitation-emission matrices and threeway methods for detecting adulterations of pure olive oils in extra virgin olive oil from the protected denomination of origin (PDO) "Siurana", which is a prestigious distinction given to the extra virgin olive oils produced in a specific area in the south of Catalonia, Spain. Excitation and emission ranges were  ex =300-390 nm and  em =415-600 nm, respectively.…”

Fluorescence spectroscopy and chemometrics in the food classification - a review

“…No special smoothing algorithms are needed when the multivariate data approach is used (Norgaard Karoui & Dufour (2006) front-face (56°) CCSWA Karoui et al (2006a) Soft cheese front-face (52°) PCA, CCSWA Karoui et al (2007a) front-face (56°) PCA, FDA, CCA Eggs front-face (22.5°) PCA, FDA Karoui et al (2006d) Fish front-face (56°) PCA, FDA Karoui et al (2006e) Meat front-face (180°), EEM PCA, PLS, PARAFAC Møller et al (2003) Olive oils right-angle, EEM PCA, PARAFAC Guimet et al (2004) right-angle, EEM PCA, PARAFAC, LDA, PLSR Guimet et al (2005) right-angle, EEM NMF, PARAFAC, LDA, PLSR Guimet et al (2006) right-angle, EEM, SFS PCA, HCA Poulli et al (2005) Vegetable oils right-angle, EEM, SFS kNN, LDA Sikorska et al (2005) Honey front-face (56°) PCA, FDA Karoui et al (2007b) Front-face fluorescence 1995). Obviously raw spectra are used as acquired in right-angle geometry without any pretreatment.…”

“…It is sometimes adulterated with olive-pomace oil (OPO). Guimet et al (2005) developed a fast screening method based on EEMs for detecting adulteration with OPO at 5% level in extra virgin olive oil. Adulteration causes mainly an increase of fluorescence at emissions below 500 nm.…”

Identification of Adulteration of Olive Oil with Other Edible Oils by LED-induced Fluorescence and Multivariate Calibration

“…Olive oil also has phenolic compounds, vitamin E and β-carotene, which are powerful antioxidants that react with free radicals, thus inhibiting platelet aggregation and preventing LDL oxidation (Aguilera et al, 2004). Due to its composition, olive oil provides a major contribution to the prevention and treatment of many diseases such as atherosclerosis (Ací n et al, 2005), thrombosis (De La Cruz et al, 2000), diabetes mellitus (De La Cruz et al, 2010), biliary disease, cataracts and eye diseases (Aparicio-Ruiz, Mí nguez-Mosquera & Gandul-Rojas, 2011), depression (Logan, 2005), bone mineralization (Coxam, Puel & Davicco, 2010), hypertension (Perona et al, 2004), and cancer (breast, prostate, digestive tract) (Fabiani & Morozzi, 2010;Ferná ndez-Arroyo et al, 2012;Flynn & Mega, 2010;Menendez et al, 2006). In addition, regular consumption of olive oil has a protective effect against free radicals in the skin, and increases life expectancy because it strengthens the immune system and protects against memory loss due to age (Viola & Viola, 2009;Baccouri et al, 2008).…”