Origin of French virgin olive oil registered designation of origins predicted by chemometric analysis of synchronous excitation-emission fluorescence spectra

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 24, 2005, Pages 9361-9368

  Dupuy, Nathalie ^a   Le Dréau, Yveline ^a   Ollivier, Denis ^b   Artaud, Jacques ^a   Pinatel, Christian ^c   Kister, Jacky ^a  

^a AIX MARSEILLE UNIVERSITY   (France)

^b Direction Generale de la Concurrence   (France)

^c Association Francaise Interprofessionnelle de l'Olive   (France)

Author keywords

Origin determination; PLS; Quality control; Synchronous excitation emission fluorescence; Traceability; Virgin olive oil

Indexed keywords

CHLOROPHYLL; CHLOROPHYLL A; CHLOROPHYLL B; OLIVE OIL; PHENOL DERIVATIVE; PHEOPHYTIN; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CLASSIFICATION; FRANCE; METHODOLOGY; SPECTROFLUOROMETRY;

CHLOROPHYLL; FRANCE; PHENOLS; PHEOPHYTINS; PLANT OILS; SPECTROMETRY, FLUORESCENCE; TOCOPHEROLS;

AIX;

EID: 28944448407     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051716m     Document Type: Article

References (34)

1. Bucci, R.; Magri, A. D.; Magri, A. L.; Marini, D.; Marini, F. Chemical authentification of extra virgin olive oil varieties by supervised chemometric procedures. J. Agric. Food Chem. 2002, 50, 413-418.
2. Ollivier, D.; Artaud, J.; Pinatel, C.; Durbec, J. P.; Guérère, M. Triacylglycerol and fatty acid compositions of french virgin olive oils. Characterization by chemometrics. J. Agric. Food Chem. 2003, 51, 5723-5731.
3. Leardi, R.; Paganuzzi, V. Characterization of the origin of extra virgin olive oils by chemometric methods applied to the sterols fraction. Riv. Ital. Sostanze Grasse 1987, 64, 131-136.
4. Angerosa, F.; Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G. Volatile compounds in virgin olive oil: occurrence and their relationship with quality. J. Chromatogr. A 2004, 1054, 17-31.
5. 1H NMR spectroscopy. J. Agric. Food Chem. 2001, 49, 2687-2696.
6. 13C nuclear magnetic resonance spectroscopy. I - Classification of olive oils of the Puglia region with denomination of protected origin. J. Agric. Food Chem. 2003, 51, 5612-5615.
7. Bertran, E.; Blanco, M.; Coello, J.; Iturriaga, H.; Maspoch, S.; Montolin, I. Near infrared spectrometry and pattern recognition as screening methods for the authentification of virgin olive oils of very close geographical origin. J. Near Infrared Spectrosc. 2000, 8 (1), 45-52.
8. Downey, G.; McIntyre, P.; Davies, A. N. Geographic classification of extra virgin olive oils from the eastern Mediterranean by chemometric analysis of visible and near infrared spectroscopy data. Appl. Spectrosc. 2003, 57, 158-163.
9. Tapp, H. S.; Defernez, M.; Kemsley, E. K. FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils. J. Agric. Food Chem. 2003, 51, 6110-6115.
10. Marini, D.; Grassi, L.; Balestrieri, F.; Pascucci, E. Analisi spettrofotofluorimetrica dell'olio di oliva. Possibilità di applicazione. Riv. Ital. Sostanze Grasse 1990, 67, 95-99.
11. Kyriakidis, N. B.; Skarkalis, P. Fluorescence spectra measurement of olive oil and other vegetable oils. J. AOAC Int. 2000, 83 1435-1438.
12. Zandomeneneghi, M.; Carbonaro, L.; Caffarata, C. Fluorescence of vegetable oils: olive oils. J. Agric. Food Chem. 2005, 53, 759-766.
13. Sikorska, E.; Romaniuk, A.; Khmelinskii, I. V.; Herance, R.; Bourdelande, J. L.; Silorski, M.; Koziol, J. Characterization of edible oils using total luminescence spectroscopy. J. Fluorescence 2004, 14, 25-35.
14. Sikorska, E.; Górecki, T.; Silorski, M.; Khmelinskii, I. V. M.; Koziol, J. Classification of edible oils using synchronous scanning fluorescence spectroscopy. Food Chem. 2005, 89, 217-225.
15. Guimet, F.; Ferré, J.; Boqué, R.; Rius, F. X. Application of unfold principal component analysis and parallel factor analysis to the exploratory analysis of olive oils by means of excitation-emission matrix fluorescence spectroscopy. Anal. Chim. Acta 2004, 515, 75-85.
16. Guimet, F.; Ferré, J.; Boqué, R. Cluster analysis applied to the exploratory analysis of commercial spanish olive oils by means of excitation-emission fluorescence spectroscopy. J. Agric. Food Chem. 2004, 52, 6673-6679.
17. Kettaneh, N.; Berglund, A.; Wold, S. PCA and PLS with very large data sets. Comput. Statist. Data Anal. 2005, 48, 69-85.
18. Millar, S.; Robert, P.; Devaux, M. F.; Guy, R. C. E.; Maris, P. Near-infrared spectroscopic measurements of structural changes in starch-containing extruded products. Appl. Spectrosc. 1996, 50 (9), 1134-1139.
19. Martens H. Factor analysis of chemical mixtures. Anal. Chim. Acta 1979, 112, 423-442.
20. Fuller, M.; Griffiths, P. R. Diffuse reflectance measurements by infrared Fourier transform spectrometry. Anal. Chem. 1978, 50, 1906-1910.
21. Haaland, D. M.; Thomas, E. V. Partial least-squares methods for spectral analysis in relation to other quantitative calibration methods and the extraction of quantitative information. Anal. Chem. 1988, 60, 1193-1202.
22. Liang, Y.-L.; Kvalheim, O. M. Robust methods for multivariate analysis - a tutorial review. Chem. Intell. Lab. Syst. 1996, 32, 1-10.
23. Savitzky, A.; Golay, M. J. E. Smoothing and differentiation of data by simplified least squares procedures. Anal. Chem. 1964, 36, 1627-1639.
24. Díaz, T. G.; Merás, I. M.; Correa, C. A.; Roldán, B.; Caceres, M. I. R. Simultaneous fluorometric determination of chlorophylls a and b and pheophytins a and b in olive oil by partial least-squares calibration. J. Agric. Food Chem. 2003, 51, 6934-6940.
25. Cichelli, A.; Pertesana, G. P. High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification. J. Chromatogr. A 2004, 1046, 141-146.
26. International Standard NF ISO 9936. Determination of Tocopherols and Tocotrienols Contents; AFNOR: Paris, France, 2002.
27. Montedoro, G. F.; Servili, M.; Baldioli, M.; Miniati, E. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 1992, 40, 1571-1576.
28. Tsimidou, M. Polyphenols and quality of virgin olive oil in retrospect. Ital. J. Food Sci. 1998, 10, 99-116.
29. Brenes, M.; Hidalgo, F.; Garcia, A.; Rios, J. J.; Garcia, P.; Zamora, R.; Garrido, A. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil Chem. Soc. 2000, 77 (7), 715-720.
30. Owen, R.; Mier, W.; Giacosa, A.; Hull, W.; Spiegelhalder, B.; Bartsch, H. Identification of lignans as major components in the phenolic fraction of olive oil. Clin. Chem. 2000, 46 (7), 976-988.
31. Servili, M.; Selvaggini, R.; Esposto, S.; Taticchi, A.; Montedoro, G.; Morozzi, G. Health and sensory properties of virgin olve oil hydrophilic phenols: agronomic and technological aspects production that affect their occurrence in the oil. J. Chromatogr. A 2004, 1054, 113-127.
32. Cartoni, G. P.; Coccioli, F.; Jasionowska, R.; Ramires, D. HPLC analysis of the benzoic and cinnamic acids in edible vegetable oils. Ital. J. Food Sci. 2000, 12 (2), 163-173.
33. Brenes, M.; Garcia, A.; Rios, J. J.; Garcia, P.; Zamora, R.; Garrido, A. Use of 1-acetoxypinoresinol to authenticate Picual olive oils. Int. J. Food Sci. Technol. 2002, 37, 615-625.
34. Ollivier, D.; Artaud, J.; Pinatel, C.; Durbec, J. P.; Guérère, M. Differentiation of french virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics. Food Chem. 2006, in press.