Review: Recent Advances in the Use of Non-Destructive near Infrared Spectroscopy for Intact Olive Fruits

Stella, Elisabetta; Moscetti, Roberto; Haff, Ron P.; Monarca, Danilo; Cecchini, Massimo; Contini, Marina; Massantini, Riccardo

doi:10.1255/jnirs.1169

Cited by 19 publications

(11 citation statements)

References 47 publications

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“…The introduction of "smart machines" for agricultural operations will allow several advantages, such as an increase in their efficiencies, a reduction in environmental impacts and a reduction of work injuries. There are partially-and fully-automatic devices for most aspects of agricultural functions, from seeding and planting to harvesting and post harvesting, from spraying to livestock management, and so on [1][2][3][4][5]. Moreover "precision farming", using sensors and robotic technologies are applied to existing systems.…”

Section: Introductionmentioning

confidence: 99%

Smart Machines, Remote Sensing, Precision Farming, Processes, Mechatronic, Materials and Policies for Safety and Health Aspects

et al. 2018

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The purpose of this Special Issue is to publish high-quality research papers, as well as review articles, addressing recent advances on systems, processes, and materials for work safety, health, and environment. Original, high-quality contributions that have not yet been published, or that are not currently under review by other journals or peer-reviewed conferences, have been sought. The main topics have been the protection system aimed to agricultural health and safety especially applied to mechanization sector (harvester, chippers), often involved in accidents at work, in the context of Directive 2006/42/EC, and to other families of risk as the chemical one and issues pertinent to safety. Methodologies for gradual and sustainable safety improvements on farms have been investigated in the vision of preliminary applications. Furthermore, the application of technologies aimed to the improvement and facilitation of operations in the agriculture sector as monitoring, precision farming, internet of things, application of evolved networks and machines of new conception.

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Section: Introductionmentioning

confidence: 99%

Smart Machines, Remote Sensing, Precision Farming, Processes, Mechatronic, Materials and Policies for Safety and Health Aspects

et al. 2018

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“…Up to now there are only few reports dealing with the application of NIR techniques to predict chemical and sensorial properties of olive oils . Recently, Garrido‐Varo et al reported that NIR can successfully be used for quality control of olive oil by measuring PV, FFA, K 232 and K 270 and alkyl esters based on an analysis of 478 Spanish olive oils.…”

Section: Introductionmentioning

confidence: 99%

A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters

Willenberg

Matthäus

Gertz³

2018

Euro J Lipid Sci & Tech

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NIR prediction models are developed for the determination of relevant parameters to evaluate olive oil quality such as acidity (FFA), peroxide value (PV), UV‐absorption at 232 and at 268/270 nm, p‐anisidine value (AnV), isomeric diacylglycerols (DG), and pyropheophytin A (PPP). In addition a new NIR method to estimate the age of olive oil is presented. The relevant wavenumbers are given for the calculation of the parameters and the precision data are presented in comparison to the chemical reference methods. The calibration and validation of the methods are executed with independent data sets (test in test instead of cross‐validation) to cover the wide range of variability of the analytical parameters including the corresponding accurate analytical results from the reference chemical methods. The correctness and accuracy of the developed NIR methods are verified by analyzing certified materials. Finally, a simple statistical approach has been developed to describe the quality of olive oils using the parameters FFA, PV, K232 and K270, DG and PPP. The probability of presence of a sensory defect (100% ≙ 1; 0% ≙ 0) is calculated using the following equation: Pred (BIN) = 1/(1 + exp(−(−9 + 37 × FFA‐0.9 × PV‐2.9 × K232 + 14 × K270 + 3.7 × PPP‐0.17 × DG))). Practical Applications: The use of NIR allows the analysis of different parameters relevant for the quality of olive oil in one run in comparison to the individual chemical reference methods. That allows saving time and money, and a skilled operator is not necessary, making the method interesting for routine analysis. The use of a simple equation developed from the logistic regression using FFA, PV, K‐values, DG, and PPP measured by NIR as variables enables for the first time to describe the sensory quality of olive oils without making sensory testing. This criterion without setting limits for the individual parameters estimates the probability of the presence of sensory defects on basis of chemical parameters. This tool can easily be used to differentiate the two categories extra virgin and virgin olive oils both using the traditional laboratory methods and the corresponding NIR‐methods. In the present study, NIR prediction models are developed for the determination of free fatty acids, peroxide value, UV‐absorption at 232 and at 268/270 nm, p‐anisidine value, isomeric di‐acyl‐glycerols, and pyropheophytin A to evaluate olive oil quality. On basis of NIR, a new method is developed to estimate the age of olive oil. The parameters FFA, PV, K232 and K270, DG and PPP have been used to describe the quality of olive oils by a simple statistical approach.

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“…This fact introduces a certain bias that affects the precision of the constructed models. There are also studies with similar objectives employing other NIR instrumentation, which are covered by the recent review by Stella et al on which similar observations could be made. The use of AOTF spectrometer has a true potential for the on‐field olive quality control, the analytical procedure is rather straightforward, the instrumental sources of error are minimal and its standardization relies on the choice of spectra manipulation.…”

Section: Applications To Olive On‐field Controlmentioning

confidence: 81%

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

Nenadis

Tsimidou

2016

Euro J Lipid Sci & Tech

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Vibrational spectroscopic techniques, infrared (near, mid, far) and Raman that are based on the continuous vibrational motion of the atoms in the corresponding bonds of the compounds correlate in a unique way the physical properties of materials in the gaseous, solid, or liquid state with the molecular structure. Olive industry and olive oil official control may benefit from the introduction of these powerful techniques to address quality and authenticity issues. This review focuses on evidence obtained from comparative studies among different vibrational techniques for the same set/s of samples or from the same instrumentation. It also assists the forum of discussion on what is needed for their standardization in order to find their place in the official control of the end product. The need for validation guidelines regarding the management of the instrument as well as the construction of the calibration model is highlighted. The latter depends heavily on the reference method employed. An extended list of references covering the characteristics of the techniques, advancements in instrumentation, general applications to oils and fats, and those useful for on‐field and official control of olive and olive oil is also given. Practical application: Vibrational spectroscopic techniques coupled to chemometrics can modernize olive and olive oil analysis from the field to the official control at the borders and in the market. As it occurs already for many decades in the field of other high added value commodities, i.e., milk, meat, wine, the value of the multiple type of information acquired with little sample manipulation should be recognized by all interested parties in the olive sector (stakeholders, authorities, researchers). Qualitative and quantitative information from field to the table (quality, adulteration, authentication).

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Review: Recent Advances in the Use of Non-Destructive near Infrared Spectroscopy for Intact Olive Fruits

Cited by 19 publications

References 47 publications

Smart Machines, Remote Sensing, Precision Farming, Processes, Mechatronic, Materials and Policies for Safety and Health Aspects

Smart Machines, Remote Sensing, Precision Farming, Processes, Mechatronic, Materials and Policies for Safety and Health Aspects

A New Statistical Approach to Describe the Quality of Extra Virgin Olive Oils Using Near Infrared Spectroscopy (NIR) and Traditional Analytical Parameters

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

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