Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 679-684

  Lerma Garcia M J ^a   Simo Alfonso E F ^a   Bendini, A ^b   Cerretani, L ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Fourier transform infrared spectroscopy; Multiple linear regression; Oxidative status; Oxidised fatty acids; Virgin olive oil

Indexed keywords

ABSORBANCES; ACID CONCENTRATIONS; AVERAGE ERRORS; FT-IR SPECTRUM; FTIR; IN-PLANE; MULTIPLE LINEAR REGRESSION; MULTIPLE LINEAR REGRESSION MODELS; MULTIPLE LINEAR REGRESSIONS; OXIDATIVE STATUS; OXIDISED FATTY ACIDS; PEAK AREA; ROOT TRANSFORMATION; SPECTRAL DATA; VIRGIN OLIVE OIL; WAVELENGTH REGIONS;

CONCENTRATION (PROCESS); FATTY ACIDS; INFRARED SPECTROSCOPY; LINEAR REGRESSION; MATHEMATICAL TRANSFORMATIONS; METADATA; VEGETABLE OILS;

FOURIER TRANSFORMS;

FATTY ACID; OLIVE OIL; OXIDIZED FATTY ACID; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; INFRARED SPECTROSCOPY; MULTIPLE LINEAR REGRESSION ANALYSIS; OXIDATION;

EID: 77955776069     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.054     Document Type: Article

References (26)

1. Al-Alawi A., van de Voort F.R., Sedman J. New FTIR method for the determination of FFA in oils. Journal of the American Oil Chemists' Society 2004, 81:441-446.
2. Al-Ismail K., Caboni M.F., Lercker G. The influence of oxygen availability on the extent of oxidation of some lipid model system. Rivista Italiana delle Sostanze Grasse 1998, 75:175-180.
3. Al-Ismail K., Caboni M.F., Rodríguez-Estrada M.T., Lercker G. The influence of oxygen content on the extent of oxidation of model systems of mixtures of methyl oleate and methyl linoleate at different ratios. Grasas y Aceites 1999, 50:448-453.
4. Armaforte E., Mancebo-Campos V., Bendini A., Salvador M.D., Fregapane G., Cerretani L. Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil. Journal of Separation Sciences 2007, 30:2401-2406.
5. Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M., Segura-Carretero A., Fernández-Gutiérrez A., et al. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 2007, 12:1679-1719.
6. Bendini A., Cerretani L., Di Virgilio F., Belloni P., Bonoli-Carbognin M., Lercker G. Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils. Journal of Food Quality 2007, 30:424-437.
7. Bendini A., Cerretani L., Di Virgilio F., Belloni P., Lercker G., Gallina Toschi T. In-process monitoring in industrial olive mill by means of FT-NIR. European Journal of Lipid Science and Technology 2007, 109:498-504.
8. Bendini A., Cerretani L., Vecchi S., Carrasco-Pancorbo A., Lercker G. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. Journal of Agricultural and Food Chemistry 2006, 54:4880-4887.
9. Bertran E., Blanco M., Coello J., Iturriaga H., Maspoch S., Montoliu I. Determination of olive oil free fatty acid by Fourier transform infrared spectroscopy. Journal of the American Oil Chemists' Society 1999, 76:611-616.
10. Choe E., Min D.B. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 2006, 5:169-186.
11. Guillén M.D., Cabo N. Relationships between the composition of edible oils and lard and the ratio of the absorbance of specific bands of their Fourier transform infrared spectra. Role of some bands of the fingerprint region. Journal of Agricultural and Food Chemistry 1998, 46:1788-1793.
12. Guillén M.D., Cabo N. Fourier transform infrared spectra data versus peroxide and anisindione values to determine oxidative stability of edible oils. Food Chemistry 2002, 77:503-510.
13. Hamilton R.J. The chemistry of rancidity in foods. Rancidity in foods 1994, 1-21. Blackie Academic & Professional, London. J.C. Allen, R.J. Hamilton (Eds.).
14. Iñón F.A., Garrigues J.M., Garrigues S., Molina A., de la Guardia M. Selection of calibration set samples in determination of olive oil acidity by partial least squares-attenuated total reflectance-Fourier transform infrared spectroscopy. Analytica Chimica Acta 2003, 489:59-75.
15. Lerma-García M.J., Ramis-Ramos G., Herrero-Martínez J.M., Simó-Alfonso E.F. Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy. Food Chemistry 2009, 10.1016/j.foodchem.2009.04.092.
16. Li H., van de Voort F.R., Ismail A.A., Cox R. Determination of peroxide value by Fourier transform near-infrared spectroscopy. Journal of the American Oil Chemists' Society 2000, 77:137-142.
17. Li H., van de Voort F.R., Ismail A.A., Sedman J., Cox R., Simard C., et al. Discrimination of edible oil products and quantitative determination of their iodine value by Fourier transform near-infrared spectroscopy. Journal of the American Oil Chemists' Society 2000, 77:29-36.
18. Maggio R.M., Kaufman T.S., Carlo M.D., Cerretani L., Bendini A., Cichelli A., et al. Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares. Food Chemistry 2009, 114:1549-1554.
19. Marigheto N.A., Kemsley E.K., Defernez M., Wilson R.H. A comparison of mid-infrared and Raman spectroscopies for the authentication of edible oils. Journal of the American Oil Chemists' Society 1998, 75:987-992.
20. Rovellini P., Cortesi N. Oxidative status of extra virgin olive oils: HPLC evaluation. Italian Journal of Food Science 2004, 16:333-342.
21. Rovellini P., Cortesi N., Fedeli E. Oxidative profile and chemical structure of oxidation products of triglycerides by HPLC-ES-MS. Rivista Italiana delle Sostanze Grasse 1998, 75:57-70.
22. Silverstein R.M., Bassler G.C., Morrill T.C. Spectrometric identification of organic compounds 1981, John Wiley & Sons, Chichester, UK.
23. Sinelli N., Cosio M.S., Gigliotti C., Casiraghi E. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil " freshness" Analytica Chimica Acta 2007, 598:128-134.
24. Vandeginste B.G.M., Massart D.L., Buydens L.M.C., De Jong S., Lewi P.J., Smeyers-Verbeke J. Data Handling in Science and Technology Part B 1998, Elsevier Science B.V, Amsterdam.
25. Verardo V., Ferioli F., Riciputi Y., Iafelice G., Marconi E., Caboni M.F. Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. Food Chemistry 2009, 114:472-477.
26. Yang H., Irudayaraj J. Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil. Journal of the American Oil Chemists' Society 2001, 78:889-895.