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

2020 ◽  
Vol 100 (5) ◽  
pp. 2153-2165 ◽  
Author(s):  
Oguz Uncu ◽  
Banu Ozen ◽  
Figen Tokatli
Keyword(s):  
Spectroscopic Techniques ◽  
Olive Oils ◽  
Pigment Profile

scholarly journals Classification of Greek Olive Oils from Different Regions by Machine Learning-Aided Laser-Induced Breakdown Spectroscopy and Absorption Spectroscopy

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1241
Author(s):  
Nikolaos Gyftokostas ◽  
Eleni Nanou ◽  
Dimitrios Stefas ◽  
Vasileios Kokkinos ◽  
Christos Bouras ◽  
...  
Keyword(s):  
Machine Learning ◽  
Olive Oil ◽  
Absorption Spectra ◽  
Absorption Spectroscopy ◽  
Laser Induced Breakdown Spectroscopy ◽  
Spectroscopic Techniques ◽  
Breakdown Spectroscopy ◽  
Olive Oils ◽  
Laser Induced Breakdown

In the present work, the emission and the absorption spectra of numerous Greek olive oil samples and mixtures of them, obtained by two spectroscopic techniques, namely Laser-Induced Breakdown Spectroscopy (LIBS) and Absorption Spectroscopy, and aided by machine learning algorithms, were employed for the discrimination/classification of olive oils regarding their geographical origin. Both emission and absorption spectra were initially preprocessed by means of Principal Component Analysis (PCA) and were subsequently used for the construction of predictive models, employing Linear Discriminant Analysis (LDA) and Support Vector Machines (SVM). All data analysis methodologies were validated by both “k-fold” cross-validation and external validation methods. In all cases, very high classification accuracies were found, up to 100%. The present results demonstrate the advantages of machine learning implementation for improving the capabilities of these spectroscopic techniques as tools for efficient olive oil quality monitoring and control.

scholarly journals Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 18 ◽  
Author(s):  
Eleonora Borello ◽  
Valentina Domenici
Keyword(s):  
Olive Oil ◽  
Spectroscopic Techniques ◽  
Total Carotenoids ◽  
Visible Absorption ◽  
Pheophytin A ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Near Ultraviolet ◽  
Practical Usefulness

The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product’s quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls’ derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls’ derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil.

Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments

2017 ◽  
Vol 94 (7) ◽  
pp. 935-945 ◽  
Author(s):  
Estela Sena-Moreno ◽  
Juan Manuel Pérez-Rodríguez ◽  
Concepción De Miguel ◽  
María Henar Prieto ◽  
María Nieves Franco ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Pigment Profile ◽  
Irrigation Treatments

Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars

2007 ◽  
Vol 226 (6) ◽  
pp. 1251-1258 ◽  
Author(s):  
Lorenzo Cerretani ◽  
Maria-José Motilva ◽  
Maria-Paz Romero ◽  
Alessandra Bendini ◽  
Giovanni Lercker
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils ◽  
Pigment Profile

scholarly journals Near UV-Vis and NMR Spectroscopic Methods for Rapid Screening of Antioxidant Molecules in Extra-Virgin Olive Oil

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1245
Author(s):  
Giulia Vicario ◽  
Alessandra Francini ◽  
Mario Cifelli ◽  
Valentina Domenici ◽  
Luca Sebastiani
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Rapid Screening ◽  
Chemical Components ◽  
Total Phenolic ◽  
Spectroscopic Techniques ◽  
Olive Oils ◽  
13C Nuclear Magnetic Resonance

Several spectroscopic techniques have been optimized to check extra-virgin olive oil quality and authenticity, as well as to detect eventual adulterations. These methods are usually complementary and can give information about different olive oil chemical components with bioactive and antioxidant properties. In the present work, a well-characterized set of extra-virgin olive oil (cultivar Frantoio) samples from a specific area of Tuscany (Italy) were investigated by combining near UV-Vis absorption spectroscopy, 1H and 13C nuclear magnetic resonance (NMR) to identify and quantify different chemical components, such as pigments, secoiridoids and squalene, related to the nutritional and quality properties of olive oils. Moreover, the pigmentation index of olives, organoleptic and sensory properties, total phenolic compound contents and the lipidic fractions of olive oils were investigated. The results obtained are, finally, compared and discussed in order to correlate several properties of both olives and olive oils with specific features of the cultivation area.

Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils

2014 ◽  
Vol 117 (1) ◽  
pp. 92-102 ◽  
Author(s):  
Krzysztof Wójcicki ◽  
Igor Khmelinskii ◽  
Marek Sikorski ◽  
Francesco Caponio ◽  
Vito M. Paradiso ◽  
...  
Keyword(s):  
Spectroscopic Techniques ◽  
Olive Oils

scholarly journals Assessment of non-destructive spectroscopy and chemometrics tools for the development of green analytical methods to determine the shelf-life of olive oils

2020 ◽  
Vol 183 ◽  
pp. 04003
Author(s):  
Aimen El Orche ◽  
Mohamed Mbarki ◽  
Amine Cheikh ◽  
Mustapha Bouatia
Keyword(s):  
Shelf Life ◽  
Analytical Methods ◽  
Analytical Approach ◽  
Partial Least Square ◽  
Support Vector ◽  
Spectroscopic Techniques ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Non Destructive

The development of sustainable and environmentally friendly analytical methods for agri-food products and the modification of reference methods is an essential issue to be treated in green analytical chemistry. The potential application of non-destructive spectroscopic techniques with chemometrics tools to achieve these principles are examined in this work. In this study a new sustainable analytical approach based on the use of fluorescence spectroscopy and multivariate analysis methods of Machine-Learning(Support Vector Machine regression) and chemometrics (Partial Least Square regression) have been developed to control the quality of virgin olive oils in Morocco according to their shelf life. The spectral data of 45 samples were first analyzed by principal component analysis method (PCA), the PCA method shows an important classification of the three groups of olive oil according to their shelf life. The use of the regression methods SVM and PLS shows a high ability to predict the quality of olive oils, this ability is shown by the high value of R-square and the low value of root mean square error of calibration and crossvalidation (RMSEC, RMSECV), the validation of these models by cross-validation shows the potential of this sustainable analytical approach in the determination of the quality of virgin olive oils.

Electrochemical preconcentration coupled with spectroscopic techniques for trace lead analysis in olive oils

Talanta ◽  
2020 ◽  
Vol 210 ◽  
pp. 120667
Author(s):  
M. Antonietta Baldo ◽  
Angela M. Stortini ◽  
Paolo Oliveri ◽  
Riccardo Leardi ◽  
Ligia M. Moretto ◽  
...  
Keyword(s):  
Spectroscopic Techniques ◽  
Olive Oils

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

2008 ◽  
Vol 110 (4) ◽  
pp. 873-880 ◽  
Author(s):  
Maria-Nieves Criado ◽  
Maria-Paz Romero ◽  
Maria Casanovas ◽  
Maria-José Motilva
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils ◽  
Pigment Profile ◽  
Arbequina Cultivar
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