A discriminant method for classification of Moroccan olive varieties by using direct FT-IR analysis of the mesocarp section

Terouzi, Wafa; Luca, Michele De; Bolli, A.; Abdelkhalek, Othmane; Patumi, M.; Ioele, Giuseppina; Ragno, Gaetano

doi:10.1016/j.vibspec.2011.01.004

Cited by 27 publications

(18 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, this technique achieves high analysis speed and requires little or no sampling preparation. Up-to date, much of the published studies on the use of near and mid FT-IR spectroscopy were focused on the authentication and the classification of many agro-foods, notably olive oils [11,12] and table olives [13] by multi-variant statistical analysis on spectral data. Moreover, FT-MIR has been applied to analyze extra virgin olive oil adulterated with palm oil [14] and the determination of quality parameters of VOO [15].…”

Section: Please Scroll Down For Articlementioning

confidence: 99%

Prediction of Polyphenol Fraction in Virgin Olive Oil Using Mid-Infrared Attenuated Total Reflectance Attenuated Total Reflectance Accessory–Mid-Infrared Coupled With Partial Least Squares Regression

Hirri

Bassbasi

Souhassou

et al. 2015

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

Section: Please Scroll Down For Articlementioning

confidence: 99%

Prediction of Polyphenol Fraction in Virgin Olive Oil Using Mid-Infrared Attenuated Total Reflectance Attenuated Total Reflectance Accessory–Mid-Infrared Coupled With Partial Least Squares Regression

Hirri

Bassbasi

Souhassou

et al. 2015

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

“…Dais and Hatzakis () review all methods that employed in the multivariate analysis of OOs. Terouzi et al () applied cluster analysis together with PLS DA and PCA in the FTIR spectrograms of 29 Moroccan OOs.…”

Section: Multivariate Proceduresmentioning

confidence: 99%

“…They did not employ any comparing method between the CDA diagram and the classification dendrogram since the methods are based on different compounds Dais and Hatzakis (2013). review all methods that employed in the multivariate analysis of OOs Terouzi et al (2011). applied cluster analysis together with PLS DA and PCA in the FTIR spectrograms of 29 Moroccan OOs.…”

mentioning

confidence: 99%

Chemometrical and molecular methods in olive oil analysis: A review

Avramidou¹,

Doulis²,

Petrakis³

2018

J Food Process Preserv

View full text Add to dashboard Cite

Foods based on Olea europaea are of substantial importance for Mediterranean people. The association between olive products with great civilizations emphasizes the role that played the olive tree products and especially the olive oil. This generated the need for authentication, quality control and traceability of olive products. The physicochemical and sensory analysis methods, both classical (discrimination, ordination, classification) and novel (artificial neural networks, fuzzy logic, expert systems, decision trees, support vector machines) supplemented with molecular marker techniques (SSR, AFLP, RAPD), generated the need for effective multivariate analytical methods. These mathematically complex methods are greatly needed in the detection of adulterations of oil products and particularly for olive oil. The lack of mathematical symbolism and jargon is believed to make the text attractive to all potential workers in the field and help them improve the already low level of adulterations and augment the quality control databases for Mediterranean olive products. Practical applications In this review, multivariate methods applied until now in chemometrics supplemented with molecular methods of olive‐based products were presented. Data processing in chemometris and molecular methods is an important issue in order to examine, explain, and evaluate such priorities of olive oil‐based products. This review will facilitate researches to select the best suitable statistic model or equation regarding their hypothesis and use the most appropriate method in order to improve the low level of adulterations and augment in the quality control databases for Mediterranean olive products.

show abstract

“…Recently, in our previous studies, we arrived to identify the origin of olives varieties from the spectroscopic analysis of the mesocarp (Terouzi et al. , 2011).…”

Section: Introductionmentioning

confidence: 99%

Classification of moroccan olive cultivars by linear discriminant analysis applied to ATR–FTIR spectra of endocarps

Luca

Terouzi

Kzaiber

et al. 2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The potential of FTIR combined with chemometrics was studied to classify five Moroccan varieties of olives by analysis on the endocarps. Attenuated total reflectance (ATR) enabled the samples to be examined directly in the solid state. The spectral data were subjected to a preliminary derivative elaboration based on the Norris gap algorithm to reduce the noise and extract larger analytical information. Linear discriminant analysis (LDA) was adopted as classification method, and Principle component analysis (PCA) was employed to compress the original data set into a reduced new set of variables before LDA. The calibration set was built by using the IR data from seventy‐five samples scanned in reflectance mode, and the ranges 3000–2400 and 2300–600 cm−1 were selected because furnishing the most useful analytical information. PCA allowed clustering the samples in five classes by using the first two principal components with an explained variance of 98.16%. Application of LDA on an external test set of twenty‐five samples enabled to classify them into five variety groups with a correct classification of 92.0%.

show abstract

A discriminant method for classification of Moroccan olive varieties by using direct FT-IR analysis of the mesocarp section

Cited by 27 publications

References 34 publications

Prediction of Polyphenol Fraction in Virgin Olive Oil Using Mid-Infrared Attenuated Total Reflectance Attenuated Total Reflectance Accessory–Mid-Infrared Coupled With Partial Least Squares Regression

Prediction of Polyphenol Fraction in Virgin Olive Oil Using Mid-Infrared Attenuated Total Reflectance Attenuated Total Reflectance Accessory–Mid-Infrared Coupled With Partial Least Squares Regression

Chemometrical and molecular methods in olive oil analysis: A review

Classification of moroccan olive cultivars by linear discriminant analysis applied to ATR–FTIR spectra of endocarps

Contact Info

Product

Resources

About