Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing

Giovenzana, V.; Beghi, R.; Romaniello, Roberto; Tamborrino, Antonia; Guidetti, R.; Leone, Alessandro

doi:10.1016/j.biosystemseng.2018.06.001

Cited by 39 publications

(23 citation statements)

References 24 publications

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“…Handheld NIRS have been applied in lipid analysis for quantitation of vegetable oil in diesel, for quantitation of trans fat in edible oils, for purity determination of copaiba oils, and for detection of lard adulteration in palm oil . Furthermore, specific olive (oil) applications concern the on‐line evaluation of the oil content of olives during olive processing and the measurement of olive oil acidity . However, the application of handheld NIRS for distinction of EVOO from lower grade counterparts has not been done before.…”

Section: Introductionmentioning

confidence: 99%

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Yan

Stuijvenberg

Ruth

2019

Euro J Lipid Sci & Tech

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Miniaturization of analytical technology has paved the way for in‐situ screening of foods. In the current study, the spectral features of olive oils are examined by handheld near‐infrared spectroscopy to explore the technology's capabilities to distinguish extra virgin olive oil (EVOO) from lower grade oils. Eighty EVOO, forty refined olive oil (ROO), and ten pomace olive oil (POO) samples are analysed for their spectral and compositional features. The latter included analysis of the fatty acids (FAs), the chlorophylls and carotenoids, chromatic coordinates and moisture contents. The 1350–1570 nm wavelength range appeared most suitable for distinction of the oils. One‐class classification models with three different classifiers are subsequently estimated using this range, and their quantitative performance is assessed from probabilistic data. Soft independent modeling of class analogies models appears to predict the identity of the oils with a high success rate. Compared to the other oils, POO comprises a significantly higher and lower proportion of polyunsaturated and monounsaturated FAs, respectively. Higher contents of chlorophylls, carotenoids, and moisture are noted for EVOO. The relevant spectral information for distinction of the oils correlates strongly with the degree of unsaturation of the oils as well as their levels of chlorophylls, carotenoids, and moisture. Practical Applications: The findings of this study demonstrate that the handheld NIRS technique is promising for future rapid screening of olive oil grades. The statistical methods used and the robust validation procedure will help potential users to select the optimal strategy for multivariate data analysis. In addition, the exploration of correlations with compositional characteristics provides insight into the handheld NIRS working mechanism in regard to EVOO authentication.

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Section: Introductionmentioning

confidence: 99%

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Yan

Stuijvenberg

Ruth

2019

Euro J Lipid Sci & Tech

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“…Sinelli et al [26] applied NIR spectroscopy as a rapid tool to classify extra virgin olive oil based on fruity attribute intensity while Wesley et al [27] and Christy et al [28] used NIR spectroscopy for the detection and quantification of adulteration in olive oil. Moreover, in recent years, research tends to pay attention to on/in/at-line applications and vis/NIR spectroscopy offers several opportunities for quality control during the process, by performing measurements on olive fruits, on pastes, and on oils [29,30]. The replacement of the analytical tools and reagents related to chemical analyses with one vis/NIR spectrometer could be envisaged based on published works [31] and could reduce the environmental impact of analyses.…”

Section: Use Of Chemicals -Xmentioning

confidence: 99%

Visible Near Infrared Spectroscopy as a Green Technology: An Environmental Impact Comparative Study on Olive Oil Analyses

et al. 2019

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The olive oil industry is a significant productive sector in the European Union and the related production process is characterised by practices and techniques associated with several adverse effects on the environment. In the literature, many works on the environmental impact assessment of the olive oil chain have been carried out but the effects of the analytical analyses procedures were considered to be negligible. Currently, the reduction of solvents and of energy consumption in the laboratory has become a crucial aspect to be investigated. In this scenario, non-destructive optical methods based on visible/near-infrared (vis/NIR) spectroscopy represent a simple, rapid, and easy-to-use method to predict olive and olive oil quality parameters. Therefore, the aim of the work was to evaluate the environmental impact of the use of optical vis/NIR technologies for analytical assessment in comparison to chemical analyses on olive oil. The life cycle assessment method (LCA) was used. The functional unit defined for this study was the analysis and a “from cradle to grave” approach was applied. The vis/NIR technology results were distinctly better, by 36 times on average, than the chemical methods. Attention must be paid to the calibration phase of the vis/NIR instrumentation: In this case, the two methods must coexist for this initial procedure to obtain the required reference data for a reliable chemometric model. In conclusion, the vis/NIR spectroscopy gives very reliable results and can be considered a green technology, representing a choice among applications of low environmental impact analytical technologies.

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“…The standard method for assaying the water and oil content in pomace is normally unsuitable to be used for on‐line measurement as it requires a long time to be carried out. The spectrophotometric method, however, is a promising tool that can be used to measure / forecast water and oil content in pomace …”

Section: Introductionmentioning

confidence: 99%

Models for the rapid assessment of water and oil content in olive pomace by near‐infrared spectrometry

et al. 2020

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BACKGROUND The measurement of the water and oil content in olive pomace is crucial for controlling the olive‐oil extraction process. The use of near‐infrared (NIR) spectra could allow the measurement of the oil and water content in olive pomace. RESULTS Partial least squares for pomace oil content on a dry basis reached an error of 2.5% (±0.5). Principal component regression for pomace oil content on a wet basis reached an error of 3.7% (±0.5). Both were suitable for quantitative analysis. Principal component regression for pomace water content reached an error of 6.0% (±2.3), suitable for process control. The relationship between ‘ratio of standard deviation of calibration data to standard error of prediction data’ and ‘range of confident prediction error percentage’ was investigated, it results of hyperbolic type, the constant of the hyperbolic equation depends on the product under analysis: for the olive pomace this constant is equal to 45.60 (±1.78). CONCLUSION Near‐infrared analysis confirmed the possibility of determining the oil and water content in the olive pomace, which is important in the olive oil extraction process control. A new algorithm was used, together with standard statistical algorithms, to identify and remove the less useful wavelengths from the model, improving the overall prediction performance. A new parameter (the ‘range of confident prediction error percentage’) has been proposed for estimating the model's prediction error in an objective way. © 2020 Society of Chemical Industry

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Use of visible and near infrared spectroscopy with a view to on-line evaluation of oil content during olive processing

Cited by 39 publications

References 24 publications

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Visible Near Infrared Spectroscopy as a Green Technology: An Environmental Impact Comparative Study on Olive Oil Analyses

Models for the rapid assessment of water and oil content in olive pomace by near‐infrared spectrometry

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