Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy

Uncu, Oğuz; Özen, Banu

doi:10.1016/j.lwt.2015.05.002

Cited by 59 publications

(52 citation statements)

References 28 publications

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“…It was also observed that high total phenol content did not necessarily cause stability, but rather carotenoids and individual phenolic substances such as hydroxytyrosol and tyrosol did. The significant effects of hydroxytyrosol and total hydroxytyrosol and tyrosol concentrations on the oxidative stability were reported by other researchers (Allalout et al, 2009;Uncu & Ozen, 2015).…”

Section: Multivariate Analysissupporting

confidence: 62%

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

2016

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a b s t r a c tThe aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental design. The oils of Ayvalik and Memecik olives were extracted in an industrial two-phase continuous system. The quality parameters, phenolic and fatty acid profiles were determined. Harvest time, olive variety and their interaction were the most significant factors. Malaxation temperature was significant for hydroxytyrosol, tyrosol, p-coumaric acid, pinoresinol and peroxide value. Early and midharvest oils had high hydroxytyrosol and tyrosol (maximum 20.7 mg/kg) and pigment concentrations (maximum chlorophyll and carotenoids as 4.6 mg/kg and 2.86 mg/kg, respectively). Late harvest oils were characterized with high peroxide values (9.2-25 meq O 2 /kg), stearic (2.4-3.1%) and linoleic acids (9.3-10.4%). Multivariate regression analysis showed that oxidative stability was affected positively by hydroxytyrosol, tyrosol and oleic acid and negatively by polyunsaturated fatty acids.

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Section: Multivariate Analysissupporting

confidence: 62%

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

2016

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“…As a last parameter, variable importance for the projection (VIP) values for geographical origin and harvesting year, generated with SIMCA software, were used to determine the most influential variables of pigment and wavelength and/or wavenumber in chromatographic and spectral analysis respectively. Variables having VIP values greater or close to 1 were considered as important variables in classification …”

Section: Methodsmentioning

confidence: 99%

“…phenolics, tocopherols, and pigments) that are associated with its health benefits . These chemical characteristics of olive oils are well preserved during its production, which is based on mechanical extraction without the use of any chemical solvent . Owing to the high demand for this product, various types of inauthentic products have been supplied to the market to obtain unfair gain .…”

Section: Introductionmentioning

confidence: 99%

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

2020

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BACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

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“…Mid-infrared spectroscopy was tested for quantitative determinations of saturated and unsaturated fatty acids in olive oil samples [48], fatty acids, and triacylglycerols in virgin olive oils [49], and oleic acid, linoleic acid, saturated fatty acids, mono-unsaturated fatty acids and poly-unsaturated fatty acids in virgin olive oils [50]. Apart from the fatty acid composition, the information contained in the infrared spectrum was used to estimate other qualitative parameters such as water content, total phenol amount, and antioxidant activity in virgin olive oils [51], as well as the phenolic and chlorophyll contents in olive oils [52] and the fatty acid alkyl ester amounts in extra virgin olive oils [53]. Different stages of the oxidation process of extra virgin and olive oils have been shown to involve changes in FT-IR spectrum frequency values of different bands and in ratios between absorbances of some bands [54]; these changes appear to be related to variations in peroxide and anisidine values levels occurring during the oxidation course [55].…”

Section: Nir Mir and Raman Spectroscopymentioning

confidence: 99%

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

Valli¹,

Bendini²,

Berardinelli³

et al. 2016

Euro J Lipid Sci & Tech

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The quality of virgin olive oils is assessed through the determination of several analytical parameters, whose values must be within the ranges established by the different institutions involved. In addition to official methods, there is a strong need for simple, rapid, and environmentally friendly techniques for the quality control of virgin olive oils and for addressing the challenging task of determining geographical origin and detecting adulterants. Toward this purpose, some of the most interesting applications based on optical spectroscopic techniques, on the measurement of electrical characteristics and on the use of instruments equipped with electronic chemical sensors, including also other promising techniques are herein discussed. These techniques, adequately coupled with an appropriate statistical approach, appear to be promising for assessment of several quality‐related parameters. The prediction of sensory attributes and of the oxidative status of virgin olive oils have also been reviewed by adopting these selected techniques, which are also considered to be potentially appropriate solutions for identification of the geographical origin of virgin olive oils and to assess their adulteration with cheaper oils. Overall, the techniques discussed are promising and cutting‐edge approaches for the establishment of useful portable instruments for in situ monitoring of the quality of virgin olive oils. Practical applications: The simple, rapid, and environmentally friendly analytical approaches discussed herein represent promising analytical tools for assuring the authenticity and monitoring the quality of virgin olive oils. Such innovative techniques and tools need to be ring‐tested and validated. Some innovative reviewed approaches will permit to develop useful portable instruments able to perform in situ appropriate controls also by small laboratories or olive oil mills with limited technical facilities. These equipments will be potentially usable also by trained “non‐professional analytical skilled” people. Some other approaches, rapid but more expensive, will be applicable mainly by quality control labs and will increase the number of samples analyzed per day, thus fostering laboratory proficiency and an effective fighting against olive oil fraud. Quality analysis of virgin olive oil can be achieved by a set of chemical and sensory determinations. Reference chemical analyses are usually carried out in a laboratory by trained personnel and requires high costs and lengthy times to obtain results. Innovative techniques characterized by high accuracy, short response time, and possibility of in situ analysis to evaluate olive oil quality are reviewed herein. Such techniques can be divided in different groups depending on the principle of the methodology: 1) optical techniques, such as UV‐Vis, NIR, MIR, Raman, and fluorescence spectroscopy; 2) electrical techniques, such as electrical impedance spectroscopy, amperometry, and time domain reflectometry; and 3) electronic noses, electronic tongues and other promis...

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Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy

Cited by 59 publications

References 28 publications

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

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