Cultivar discrimination, fatty acid profile and carotenoid characterization of monovarietal olive oils by Raman spectroscopy at a single glance

Food Control

Volumn 96, Issue , 2019, Pages 137-145

  Portarena, Silvia ^a   Anselmi, Chiara ^a   Zadra, Claudia ^b   Farinelli, Daniela ^b   Famiani, Franco ^b   Baldacchini, Chiara ^a   Brugnoli, Enrico ^a  

^a CNR   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Carotenoids; Chemometrics; Cultivar; Fatty acids; Olive oil; Raman spectroscopy; Ripening

Indexed keywords

EID: 85054632782     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2018.09.011     Document Type: Article

References (40)

1. Alonso-Salces, R.M., Héberger, K., Holland, M, V., Moreno-Rjas, J.M., Mariani, C., Bellan, G., et al. Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes. Food Chemistry 118 (2005), 956–965.
2. Andreeva, A., Apostolova, I., Velitchkova, M., Temperature dependence of resonance Raman spectra of carotenoids. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 78:4 (2011), 1261–1265 https://doi.org/10.1016/j.saa.2010.12.071.
3. Andreeva, A., Velitchkova, M., Resonance Raman spectroscopy of carotenoids in Photosystem I particles. Biophysical Chemistry 114:2–3 (2005), 129–135 https://doi.org/10.1016/j.bpc.2004.11.012.
4. Baeten, V., Dardenne, P., Aparicio, R., Interpretation of fourier transform Raman spectra of the unsaponifiable matter in a selection of edible oils. Journal of Agricultural and Food Chemistry 49:11 (2001), 5098–5107 https://doi.org/10.1021/jf010146x.
5. Barthus, R.C., Poppi, R.J., Determination of the total unsaturation in vegetable oils by Fourier transform Raman spectroscopy and multivariate calibration. Vibrational Spectroscopy 26:1 (2001), 99–105 Retrieved from http://link.springer.com/article/10.1007/BF02540752.
6. Bevilacqua, M., Bucci, R., Magrì A.D., Magrì A.L., Marini, F., Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics: A case study. Analytica Chimica Acta 717 (2012), 39–51 https://doi.org/10.1016/j.aca.2011.12.035.
7. Breton, C., Claux, D., Metton, I., Skorski, G., Berville, A., Comparative study of methods for DNA preparation from olive oil samples to identify cultivars SSR alleles in commercial oil samples: Possible forensic applications. Journal of Agricultural and Food Chemistry 52 (2004), 531–537.
8. Britton, G., Liaaen-Jensen, S., Pfander, H., Carotenoids handbook. 2004, Birkhauser Verlag, AG, Basel.
9. Camin, F., Pavone, A., Bontempo, L., Wehrens, R., Paolini, M., Faberi, A., et al. The use of IRMS, 1H NMR and chemical analysis to characterise Italian and imported Tunisian olive oils. Food Chemistry 196 (2016), 98–105.
10. Casale, M., Oliveri, P., Casolino, C., Sinelli, N., Zunin, P., Armanino, C., et al. Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques. Analitica. Chimica Acta 712 (2012), 56–63.
11. Casale, M., Simonetti, R., Review: Near infrared spectroscopy for analysing olive oils. Journal of Near Infrared Spectroscopy 22 (2014), 59–80.
12. Czamara, K., Majzner, K., Pacia, M.Z., Kochan, K., Kaczor, A., Baranska, M., Raman spectroscopy of lipids: A review. Journal of Raman Spectroscopy 46:1 (2015), 4–20 https://doi.org/10.1002/jrs.4607.
13. Domenici, V., Ancora, D., Cifelli, M., Serani, A., Veracini, C.A., Zandomeneghi, M., Extraction of pigment information from near-UV vis absorption spectra of extra virgin olive oils. Journal of Agricultural and Food Chemistry 62 (2014), 9317–9325.
14. El-Abassy, R.M., Donfack, P., Materny, A., Rapid determination of free fatty acid in extra virgin olive oil by Raman spectroscopy and multivariate analysis. Journal of the American Oil Chemists Society 86:6 (2009), 507–511 https://doi.org/10.1007/s11746-009-1389-0.
15. Farinelli, D., Boco, M., Tombesi, A., Intensity and growth period of fruit components of olive varieties. Acta Horticulturae 586 (2002), 607–610.
16. Farinelli, D., Tombesi, S., Performance and oil quality of ‘Arbequina’ and four Italian olive cultivars under super high density hedgerow planting system cultivated in central Italy. Scientia Horticulturae 192 (2015), 97–107, 10.1016/j.scienta.2015.04.035.
17. Gandul-Rojas, B., Roca, M., Gallardo-Guerrero, L., Chlorophylls and carotenoids in food products from olive tree., 1st ed. Boskou, D., Clodoveo, M.L., (eds.) Products from olive tree, Vol. 5, 2016, InTech, Rijeka, Croatia, 67–98.
18. Gimeno, E., Castellote, A.I., Lamuela-Raventos, R.M., De la Torre, M.C., Lopez-Sabater, M.C., The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil. Food Chemistry 78:2 (2002), 207–211 https://doi.org/10.1016/S0308-8146(01)00399-5.
19. Giuffrida, D., Salvo, F., Salvo, A., Cossignani, L., Dugo, G., Pigments profile in monovarietal virgin olive oils from various Italian olive varieties. Food Chemistry 124:3 (2011), 1119–1123 https://doi.org/10.1016/j.foodchem.2010.07.012.
20. Gouvinhas, I., Machado, N., Carvalho, T., De Almeida, J.M.M.M., Barros, A.I.R.N.A., Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages. Talanta 132 (2015), 829–835 https://doi.org/10.1016/j.talanta.2014.10.042.
21. Harwood, J., Rámon, A., Handbook of olive oil. Analysis and properties. 2000, Aspen Publishers, Gaithersburg, MD, USA.
22. Issaoui, M., Flamini, G., Brahmi, F., Dabbou, S., Ben Hassine, K., Taamali, A., et al. Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils. Food Chemistry 119 (2010), 220–225.
23. Kružlicová D., Mocá K.J., Katsoyannos, E., Lankmayr, E., Classification and characterization of olive oils by UV-vis absorption spectrometry and sensorial analysis. Journal of Food and Nutrition Research 47 (2008), 181–188.
24. Lavine, B.K., Jerome, J., Workman chemometrics: Past, present, and future. Lavine, B.K., (eds.) Chemometrics and chemoinformatics. ACS symposium series, Vol. 894, 2005, American Chemical Society, 1–13.
25. 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 118:1 (2010), 78–83 https://doi.org/10.1016/j.foodchem.2009.04.092.
26. López-Sanchez, M., Ayora-Cañada, M.J., Molina-Díaz, A., Olive fruit growth and ripening as seen by vibrational spectroscopy. Journal of Agricultural and Food Chemistry 58 (2010), 82–87.
27. Montealegre, C., Marina Alegre, M.L., García-Ruiz, C., Traceability markers to the botanical origin in olive oils. Journal of Agricultural and Food Chemistry 58 (2010), 28–38.
28. Muik, B., Lendl, B., Molina-Díaz, A., Ayora-Cañada, M.J., Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry. Analytica Chimica Acta 487:2 (2003), 211–220 https://doi.org/10.1016/S0003-2670(03)00560-9.
29. Oliveri, P., Casale, M., Casolino, M.C., Baldo, M.A., Nizzi Grifi, F., Forina, M., Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil. Analytical and Bioanalytical Chemistry 399 (2011), 2105–2113.
30. Owen, R.W., Haubner, R., Wurtele, G., Spiegelhalder, B., Bartsch, H., Olives and olive oil in cancer prevention. European Journal of Cancer Prevention 13 (2004), 319–326.
31. Portarena, S., Baldacchini, C., Brugnoli, E., Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis. Food Chemistry 215 (2017), 1–6 https://doi.org/10.1016/j.foodchem.2016.07.135.
32. Portarena, S., Farinelli, D., Lauteri, M., Famiani, F., Esti, M., Brugnoli, E., Stable isotope and fatty acid compositions of monovarietal olive oils: Implications of ripening stage and climate effects as determinants in traceability studies. Food Control 57 (2015), 129–135 https://doi.org/10.1016/j.foodcont.2015.03.052.
33. Risérus, U., Vessby, B., Arnlöv, J., Basu, S., Effects of cis-9,trans-11 conjugated linoleic acid supplementation on insulin sensitivity, lipid peroxidation, and proinflammatory markers in obese men. American Journal of Clinical Nutrition 80:2 (2004), 279–283 https://doi.org/80/2/279 [pii].
34. Ryan, M., McInerney, D., Owens, D., Collins, P., Johnson, A., Tomkin, G.H., Diabetes and the mediterranean diet: A beneficial effect of oleic acid on insulin sensitivity, adipocyte glucose transport and endothelium-dependent vasoreactivity. QJM. An International Journal of Medicine 93 (2000), 85–91.
35. Sánchez-López, E., Sánchez-Rodríguez, M.I., Marinas, A., Marinas, J.M., Urbano, F.J., Caridad, J.M., et al. Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information. Talanta 156–157 (2016), 180–190 https://doi.org/10.1016/j.talanta.2016.05.014.
36. Sinelli, N., Casale, M., Di Egidio, V., Oliveri, P., Bassi, D., Tura, D., et al. Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy. Food Research International 43:8 (2010), 2126–2131 https://doi.org/10.1016/j.foodres.2010.07.019.
37. Sundram, K., Ismail, A., Hayes, K.C., Jeyamalar, R., Pathmanathan, R., Trans (Elaidic) fatty acids adversely affect the lipoprotein profile relative to specific saturated fatty acids in humans. Journal of Nutrition 127 (1997), 514S–520S.
38. Teres, S., Barcelo-Coblijn, G., Benet, M., Alvarez, R., Bressani, R., Halver, J.E., et al. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proceedings of the National Academy of Sciences 105:37 (2008), 13811–13816 https://doi.org/10.1073/pnas.0807500105.
39. Weng, Y.M., Weng, R.H., Tzeng, C.Y., Chen, W., Structural analysis of triacylglycerols and edible oils by near-infrared Fourier transform Raman spectroscopy. Applied Spectroscopy, 57, 2003, 413.
40. Zhao, L., Sweet, B.V., Lutein and zeaxanthin for macular degeneration. American Journal of Health-system Pharmacy 65 (2008), 1232–1238.