Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics

Food Chemistry

Volumn 174, Issue , 2015, Pages 226-232

  Gouvinhas, Irene ^a   De Almeida, José M M M ^b,c   Carvalho, Teresa ^d   Machado, Nelson ^a   Barros, Ana I R N A ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

^d Instituto Nacional de Investigac ão Agrária INIA I P   (Portugal)

Author keywords

Chemical parameters; Chemometrics; Cultivars; Extra virgin olive oil; Fourier transform infrared spectroscopy; Maturation stages

Indexed keywords

CALIBRATION; CHEMICAL ANALYSIS; DISCRIMINANT ANALYSIS; LEAST SQUARES APPROXIMATIONS; MEAN SQUARE ERROR; MULTIVARIANT ANALYSIS; OIL SHALE; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SPECTRUM ANALYSIS;

CHEMICAL PARAMETERS; CHEMOMETRICS; CULTIVARS; EXTRA VIRGIN OLIVE OIL; MATURATION STAGE;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EXTRA VIRGIN OLIVE OIL; FATTY ACID; FLAVONOID; OLIVE OIL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANALYTICAL PARAMETERS; ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMICAL COMPOSITION; CALIBRATION; CHEMOMETRIC ANALYSIS; CULTIVAR; HARVESTING; INFRARED SPECTROSCOPY; OLIVE; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; CHEMISTRY; MULTIVARIATE ANALYSIS; PROCEDURES; REGRESSION ANALYSIS;

CALIBRATION; LEAST-SQUARES ANALYSIS; MULTIVARIATE ANALYSIS; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84911497297     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.037     Document Type: Article

References (32)

1. Allalout, A., Krichène, D., Methenni, K., Taamalli, A., Daoud, D., & Zarrouk, M. (2011). Behavior of super-intensive spanish and greek olive cultivars grown in northern Tunisia. Journal of Food Biochemistry, 35, 27-43.
2. Ayton, J., Mailer, R. J., Haigh, A., Tronson, D., & Conlan, D. (2007). Quality and oxidative stability of Australian olive oil according to harvest date and irrigation. Journal of Food Lipids, 14, 138-156.
3. Bakhouche, A., Sánchez, J., Beltrán-Debón, R., Joven, J., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2013). Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia. Food Research International, 50, 401-408.
4. Baldoni, L., & Belaj, A. (2009). In J. Vollmann & I. Rajcan (Eds.), Oil crops-handbook of plant breeding. Springer Science & Business Media. 4, 397.
5. Barros, A., Freire, I., Gonc¸alves, B., Bacelar, F., Gomes, S., Lopes, J., et al. (2012). Evaluation of chemical and phenotypic changes in Blanqueta, Cobranc¸osa and Galega during ripening. CYTA - Journal of Food. http://dx.doi.org/10.1080/19476337.2012.705329.
6. Barros, A., Nunes, F. M., Gonc¸alves, B., Bennett, R. N., & Silva, A. P. (2011). Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.). Food Chemistry, 128, 165-172.
7. Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A. M., Segura-Carratero, A., Fernández-Gutiérrez, A., et al. (2007). 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, 12, 1679-1719.
8. Bendini, A., Cerretani, L., Di virgilio, F., Belloni, P., Bonoli-Carbognin, M., & Lercker, G. (2007). Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils. Journal of Food Quality, 30, 424-437.
9. Bouskou, D., Tsimmidou, M., & Blekas, G. (2006). Olive oil composition. In D. Boskou (Ed.), Olive oil: Chemistry and technology (pp. 1-33). The American Oil Chemists' Society.
10. Cerretani, L., Giuliani, A., Maggio, R. M., Bendini, A., Toschi, T. G., & Cichelli, A. (2010). Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil. European Journal of Lipid Science and Technology, 112(10), 1150-1157.
11. Cicerale, S., Conlan, X. A., Sinclair, A. J., & Keast, R. S. J. (2009). Chemistry and health of olive oil phenolics. Critical Reviews in Food Science and Nutrition, 49, 218-236.
12. Dabbou, S., Gharbi, I., Dabbou, S., Brahmi, F., Nakbi, A., & Hammami, M. (2011). Impact of packaging material and storage time on olive oil quality. African Journal of Biotechnology, 10(74), 16937-16947.
13. De Luca, M., Oliverio, F., Loele, G., & Ragno, G. (2009). Multivariate calibration techniques applied to derivative spectroscopy data for analysis of pharmaceutical mixtures. Chemometrics and Intelligent Laboratory Systems, 96, 14-21.
14. EEC (1991). Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/2568/1991. Official Journal of the European Communities, L128, 1-82.
15. Gurdeniz, G., Tokatli, F., & Ozen, B. (2007). Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics. European Journal of the Lipid Science and Technology, 109, 1194-1202.
16. Hui-shan, L. U., Hui-rong, X. U., Yi-bin, Y., Xia-ping, F. U., Hai-yan, Y. U., & Hai-qing, T. (2006). Application Fourier transform near infrared spectrometer in rapid estimation of soluble solids content of intact citrus fruits. Journal of Zhejiang University Science, 7, 794-799.
17. Inarejos-Carcía, A. M., Gómez-Alonso, A., Fregapane, G., & Salvador, M. D. (2013). Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy. Food Research International, 50, 250-258.
18. INE (2012). Inquérito à produc¸ão de azeite. International Olive Oil, key-figures on the world market for olive oils, Data adopted at the 100th session of the IOOC (Madrid, Spain), 19-23 November 2012).
19. Lerma-Garcia, M. J., Ramis-Ramos, G., Herrero-Martinez, J. M., & Simo-Alfonso, E. F. (2010). Authentication of extra virgin olive oils by Fourier transform infrared spectroscopy. Food Chemistry, 118, 78-83.
20. Lerma-García, M. J., Simó-Alfonso, E. F., Bendini, A., & Cerretani, L. (2011). Rapid evaluation of oxidised fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression. Food Chemistry, 124, 679-684.
21. Liang, Y., & Kvalheim, O. M. (1996). Robust methods for multivariate analysis - A tutorial analysis. Chemometrics and Intelligent Laboratory Systems, 32, 1-10.
22. Machado, M., Felizardo, C., Fernandes-Silva, A. A., Nunes, F. M., & Barros, A. (2013). Polyphenolic compounds, antioxidant activity and L-phenylalanine ammonialyase activity during ripening of olive cv. "cobranc¸osa" under different irrigation regimes. Food Research International, 51, 412-421.
23. Maggio, R., Kaufman, T., Del Carlo, M., Cerretani, L., Bendini, A., Cichelli, A., et al. (2009). Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares. Food Chemistry, 114, 1549-1554.
24. Mateos, R., Espartero, J. L., Trujilho, M., Ríos, J. J., León-Camacho, M., & Alcudia, F. (2001). Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. Journal of Agriculture and Food Chemistry, 49(5), 2185-2192.
25. Nieto, L., Hodaifa, G., & Peña, J. (2010). Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness. Journal of the Science of Food and Agriculture, 90, 2393-2398.
26. Rohman, A., & Che Man, Y. B. (2012). The chemometrics approach applied to FTIR spectral data for analysis of rice bran oil in extra virgin olive oil. Chemometrics and Intelligent Laboratory Systems, 110, 129-134.
27. Sinelli, N., Casale, M., Di Egidio, V., Oliveri, P., Bassi, D., Tura, D., et al. (2010). Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy. Food Research International, 43, 2126-2131.
28. Sinelli, N., Cosio, M. S., Gigliotti, C., & Casiraghi, E. (2007). Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness". Analytica Chimica Acta, 598, 128-134.
29. Uceda, M., & Hermoso, M. (1998). La calidad del aceite de oliva. In D. Barranco, R. Fernàndez-Escobar, & L. Rallo (Eds.), El Cultivo del Olivo (pp. 547-572). Madrid, Spain: Junta de Andalucia Ediciones Mundi-Prensa.
30. Wentzell, P. D., & Montoto, L. V. (2003). Comparison of principal components regression and partial least squares regression through generic simulations of complex mixtures. Chemometrics and Intelligent Laboratory Systems, 65, 257-279.
31. Yang, H., & Irudayaraj, J. (2007). Comparison of near-infrared, Fourier transforminfrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil. Journal of American Oil Chemists Society, 889-895.
32. Zhishen, J., Mengcheng, T., & Jiamming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64, 555-559.