Oil accumulation in intact olive fruits measured by near infrared spectroscopy–acousto‐optically tunable filter

Bellincontro, Andrea; Caruso, Giovanni; Mencarelli, Fabio; Gucci, Riccardo

doi:10.1002/jsfa.5899

Cited by 14 publications

(17 citation statements)

References 30 publications

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“…The author pointed out that a great number of samples and inclusion of samples varying in maturity influence negatively the performance of the model. This was not, however, in agreement with the findings of Bellincorto et al , who studied 192 samples of different maturity and did not obtain significant differences among the models constructed for the individual groups of samples ( n = 48–75) and their pool ( r = 0.959–0.995, RMSECV = 0.276–1.413). Limitations in the applicability of the technique are discussed by a group of researchers regarding the contents of individual phenolic compounds − oleuropein, verbascoside, 3,4‐DHPEA‐EDA − and total phenols, who examined fruits from different cultivars and also the respective pool of samples.…”

Section: Applications To Olive On‐field Controlsupporting

confidence: 55%

“…Similarly, the selection of scans made by each group was different but once selected remained the same in all their studies. No explanations were given for the selection of this parameter, except from that by Bellincorto et al , who commented that “10 spectra per average represent a good compromise between speed of acquisition and signal quality of the spectrum.” Considering that the signal quality is important to identify subtle details among samples and the fact that 50 scans per drupe can be collected within only 5 s , a low number of scans is not recommended and this point needs standardization. This should also apply when other NIR instruments are used considering that even lower scans (e.g., two) have been reported and it is not clear whether such a selection is related to manufacturer instructions or not.…”

Section: Applications To Olive On‐field Controlmentioning

confidence: 99%

“…Applications of NIR-AOTF, and particularly of the handheld miniature model, to acquire useful information on olive drupe is presented in Table 2 [39,[52][53][54][55][56][57][58]. In all of them, the measurements were taken on the intact fruit.…”

Section: Applications To Olive On-field Controlmentioning

confidence: 99%

“…Only in the work described by Allouche et al [54], olive paste was used because their purpose was to optimize the milling process via on-line monitoring using NIR as an on-line sensor. Interestingly, the publications are coming from a limited number of laboratories, two in Spain [39,52,54,55] and one in Italy [53,[56][57][58]. The spectral range in all of the applications was the same and coincided with one of the four specific spectral range options provided by the manufacturer.…”

Section: Applications To Olive On-field Controlmentioning

confidence: 99%

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Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

Nenadis

Tsimidou

2016

Euro J Lipid Sci & Tech

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Vibrational spectroscopic techniques, infrared (near, mid, far) and Raman that are based on the continuous vibrational motion of the atoms in the corresponding bonds of the compounds correlate in a unique way the physical properties of materials in the gaseous, solid, or liquid state with the molecular structure. Olive industry and olive oil official control may benefit from the introduction of these powerful techniques to address quality and authenticity issues. This review focuses on evidence obtained from comparative studies among different vibrational techniques for the same set/s of samples or from the same instrumentation. It also assists the forum of discussion on what is needed for their standardization in order to find their place in the official control of the end product. The need for validation guidelines regarding the management of the instrument as well as the construction of the calibration model is highlighted. The latter depends heavily on the reference method employed. An extended list of references covering the characteristics of the techniques, advancements in instrumentation, general applications to oils and fats, and those useful for on‐field and official control of olive and olive oil is also given. Practical application: Vibrational spectroscopic techniques coupled to chemometrics can modernize olive and olive oil analysis from the field to the official control at the borders and in the market. As it occurs already for many decades in the field of other high added value commodities, i.e., milk, meat, wine, the value of the multiple type of information acquired with little sample manipulation should be recognized by all interested parties in the olive sector (stakeholders, authorities, researchers). Qualitative and quantitative information from field to the table (quality, adulteration, authentication).

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Section: Applications To Olive On‐field Controlsupporting

confidence: 55%

Section: Applications To Olive On‐field Controlmentioning

confidence: 99%

Section: Applications To Olive On-field Controlmentioning

confidence: 99%

Section: Applications To Olive On-field Controlmentioning

confidence: 99%

See 2 more Smart Citations

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

Nenadis

Tsimidou

2016

Euro J Lipid Sci & Tech

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“…NIR spectroscopy is a well‐known methodology for the rapid characterization and quantitative analysis of olive oil and related products . Most works (relevant remarkable data are presented as supplementary material in Table S1) have shown good results on NIR spectra prediction of the moisture and oil contents of olive fruits.…”

Section: Introductionmentioning

confidence: 99%

Feasibility of filter‐based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices

Trapani

Migliorini²,

Cecchi³

et al. 2016

Euro J Lipid Sci & Tech

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The aim of this work was to apply and validate a NIR spectrometer based on a discrete filter system for the rapid measurement of the moisture, oil, sugar, and phenolic compounds contents of olive oil fruits. The batches of olive oil fruits were collected during seven crop seasons from several farms located in Tuscany and then they were crushed into olive paste. The water content was measured gravimetrically, oil content was measured using the Soxhlet method, sugar content was measured enzymatically and phenolic compound content was measured by HPLC. NIR spectra were recorded from 1400 to 2400 nm at 19 selected wavelengths. Calibration and validation models were processed using PLS regression. In PLS models built for moisture, oil, and sugar contents, the r2 in calibration ranged between 0.90 and 0.93 with low standard error of calibration (SEC) values (i.e. 2.5, 3.6 and 4.0, respectively). For these parameters the standard error of prediction (SEP) and the standard error of laboratory (SEL) values proved to be comparable (i.e. 2.4 vs. 3.2, 6.0 vs. 4.4, and 6.7 vs. 4.7, respectively). Instead, the calibration and validation results concerning the phenolic compounds were not satisfactory, probably because the necessary wavelengths in the section of absorbance from 1100 to 1400 nm were not covered. Practical applications: NIR spectrometers based on discrete filter systems may be interesting since they are cost‐saving compared to the more sophisticated FT‐NIR and NIR‐AOTF instruments (i.e. the cost is approximately half). Our study also showed that with this instrument it was possible to build some effective models for predicting moisture, oil, and sugar contents in olive paste. The results obtained for moisture and oil contents are comparable with those obtained with other spectrometers, and a predictive model was obtained for sugar content for the first time. Instead the tool did not prove suitable for obtaining predictive models for total phenolic compounds or oleuropein contents. The additional use of a filter‐based NIR spectrometer is therefore to be suggested to rapidly monitor olive fruit ripening on the basis of moisture, oil, and sugar contents. The used filter‐based NIR spectrometer, relevant spectra, and calibration‐validation results.

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Novel technologies for monitoring the in‐line quality of virgin olive oil during manufacturing and storage

Ortega

Gila

Puerto³

et al. 2016

J Sci Food Agric

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The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry.

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Oil accumulation in intact olive fruits measured by near infrared spectroscopy–acousto‐optically tunable filter

Cited by 14 publications

References 30 publications

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

Perspective of vibrational spectroscopy analytical methods in on‐field/official control of olives and virgin olive oil

Feasibility of filter‐based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices

Novel technologies for monitoring the in‐line quality of virgin olive oil during manufacturing and storage

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