VIS spectroscopy and pressure induced phase transitions – Chasing the olive oils quality

Tarakowski, Rafał; Malanowski, A.; Kościesza, R.; Siegoczyński, R. M.

doi:10.1016/j.jfoodeng.2013.08.030

Cited by 24 publications

(6 citation statements)

References 17 publications

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“…Only high quality olive oils possess these three peaks as in the case of Ayvalik and Memecik oils, which had lower free fatty acid content (less than 1.0%). These peaks tend to disappear in the low quality oils (Erkence oils with free fatty acid content greater than 1.0%), as also observed by other researchers [30]. The weak peak around 540 nm can be attributed to anthocyanins [29].…”

Section: Spectra Characterizationsupporting

confidence: 77%

“…Strong absorption bands at 400-500 nm range were observed in both high and low quality olive oils. However, the shape of the spectra differed from those containing significant amount of chlorophyll (Memecik and Ayvalik) as supported by Tarakowski et al [30]. A detailed information in another study supports the explanation of observed peaks between 400 and 500 (mainly carotenoids and derivatives, and some derivatives of chlorophylls such as pheophytin a), 530-565 (anthocyanins), 610-670 (chlorophylls) [33].…”

Section: Spectra Characterizationsupporting

confidence: 53%

“…Lower RMSE values, and higher R 2 and RPD values for chlorophyll and carotenoids (compared to those for other parameters) support that the responsiveness of UV-Vis spectroscopy to strong chromophore-containing or chromogen-like chemical substances (pigments in olive oil) is higher than that to other chemical compounds. In a study, the absorbance at these wavelengths corresponding to the pigments was found useful for adulteration detection in EVOO in which the concentration of the adulterant is inversely proportional to the absorption intensities [30].…”

Section: Quality Parametersmentioning

confidence: 99%

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UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oils

2021

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Olive oils produced in different years from different varieties were studied with UV-Vis spectroscopy for classification and prediction. Multivariate models were created with second derivative spectral data, and tested with external validation sets. For varietal classification, orthogonal partial least square discriminant analysis resolved oil samples into various classes with correct classification rate more than 89% for validation set (n = 20). A sample of fresh and stored oils were also classified with a correct classification rate more than 90% for validation set (n = 20). In the predictions of chemical parameters (70 for calibration, 30 for validation), the combination of UV-Vis spectroscopy with orthogonal partial least square regression models showed potential for simultaneous quantification of chlorophylls (0.6-5.6 mg/kg; R 2 val , 0.79; RPD, 1.97); carotenoids (0.6-3.3 mg/kg; R 2 val , 0.80; RPD, 2.38); ratio of mono to polyunsaturated fatty acids (3.6-8.8; R 2 val , 0.77; RPD, 1.90), oleuropein derivatives (1.2-62.3 mg/kg; R 2 val , 0.66; RPD, 1.77), and total phenol content (62.2-505 mg/kg; R 2 val , 0.67; RPD, 1.74), although showed poor to moderate results for the quantification of free fatty acid (0.3-5.4%; R 2 val , 0.67; RPD, 1.64); monounsaturated fatty acids (66-76.5%; R 2 val , 0.71; RPD, 1.67); polyunsaturated fatty acids (8.6-18.2%; R 2 val , 0.73; RPD, 1.65). The models were unable to estimate oxidative stability, saturated fatty acids, and individual phenolics such as hydroxytyrosol, pinoresinol, luteolin, total phenolic acids ( R 2 val , 0.26-0.64; RPD, 0.60-1.52). Results showed the capacities of UV-Vis spectroscopy for classification of olive oils, and prediction of total pigments and phenol content and ratio of mono to polyunsaturated fatty acids.

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Section: Spectra Characterizationsupporting

confidence: 77%

Section: Spectra Characterizationsupporting

confidence: 53%

Section: Quality Parametersmentioning

confidence: 99%

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UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oils

2021

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“…As it has been presented, scattered light method has a great application potential in determination of phase transition in broad spectrum of liquids [19,29,30,36], including RME. The phase transition causes the sudden change of physical properties like density, viscosity and compressibility.…”

Section: Discussionmentioning

confidence: 99%

“…Previously described optical method was used to detect of phase transition [29,30]. This method is based on the analysis of two light beams, that were transmitted and scattered at the angle 90°.…”

Section: Optical Methods Of Phase Transition Detectionmentioning

confidence: 99%