Evaluation of Virgin Olive Oil Thermal Deterioration by Fluorescence Spectroscopy

2009 ◽  
Vol 57 (22) ◽  
pp. 10505-10511 ◽  
Author(s):  
Noelia Tena ◽  
Diego L. García-González ◽  
Ramón Aparicio
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Thermal Deterioration

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

2008 ◽  
Vol 43 (1) ◽  
pp. 52-61 ◽  
Author(s):  
Ewa Sikorska ◽  
Igor V. Khmelinskii ◽  
Marek Sikorski ◽  
Francesco Caponio ◽  
Maria T. Bilancia ◽  
...  
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1846
Author(s):  
Ana Lobo-Prieto ◽  
Noelia Tena ◽  
Ramón Aparicio-Ruiz ◽  
Diego L. García-González ◽  
Ewa Sikorska
Keyword(s):  
Fluorescence Spectroscopy ◽  
Shelf Life ◽  
Olive Oil ◽  
Fluorescence Spectra ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Oxidation Products ◽  
Chlorophyll Pigments ◽  
Multiple Parameters ◽  
Physical Chemical

The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.

Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107906
Author(s):  
Ken Abamba Omwange ◽  
Dimas Firmanda Al Riza ◽  
Yoshito Saito ◽  
Tetsuhito Suzuki ◽  
Yuichi Ogawa ◽  
...  
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Fluorescence Imaging ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Front Face

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

2018 ◽  
Vol 72 (9) ◽  
pp. 1371-1379 ◽  
Author(s):  
Hina Ali ◽  
Muhammad Saleem ◽  
Muhammad Ramzan Anser ◽  
Saranjam Khan ◽  
Rahat Ullah ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Standard Error ◽  
Sunflower Oil ◽  
Virgin Olive Oil ◽  
Principal Component ◽  
Extra Virgin Olive Oil ◽  
Edible Oil ◽  
Pls Regression

Due to high price and nutritional values of extra virgin olive oil (EVOO), it is vulnerable to adulteration internationally. Refined oil or other vegetable oils are commonly blended with EVOO and to unmask such fraud, quick, and reliable technique needs to be standardized and developed. Therefore, in this study, adulteration of edible oil (sunflower oil) is made with pure EVOO and analyzed using fluorescence spectroscopy (excitation wavelength at 350 nm) in conjunction with principal component analysis (PCA) and partial least squares (PLS) regression. Fluorescent spectra contain fingerprints of chlorophyll and carotenoids that are characteristics of EVOO and differentiated it from sunflower oil. A broad intense hump corresponding to conjugated hydroperoxides is seen in sunflower oil in the range of 441–489 nm with the maximum at 469 nm whereas pure EVOO has low intensity doublet peaks in this region at 441 nm and 469 nm. Visible changes in spectra are observed in adulterated EVOO by increasing the concentration of sunflower oil, with an increase in doublet peak and correspondingly decrease in chlorophyll peak intensity. Principal component analysis showed a distinct clustering of adulterated samples of different concentrations. Subsequently, the PLS regression model was best fitted over the complete data set on the basis of coefficient of determination (R2), standard error of calibration (SEC), and standard error of prediction (SEP) of values 0.99, 0.617, and 0.623 respectively. In addition to adulterant, test samples and imported commercial brands of EVOO were also used for prediction and validation of the models. Fluorescence spectroscopy combined with chemometrics showed its robustness to identify and quantify the specified adulterant in pure EVOO.

Investigation of Heat-Induced Degradation of Virgin Olive Oil Using Front Face Fluorescence Spectroscopy and Chemometric Analysis

2015 ◽  
Vol 92 (10) ◽  
pp. 1399-1404 ◽  
Author(s):  
Yvon Mbesse Kongbonga ◽  
Hassen Ghalila ◽  
Youssef Majdi ◽  
William Mbogning Feudjio ◽  
Zohra Ben Lakhdar
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Chemometric Analysis ◽  
Front Face

Investigating temperature effects on extra virgin olive oil using fluorescence spectroscopy

Laser Physics ◽  
2017 ◽  
Vol 27 (12) ◽  
pp. 125602 ◽  
Author(s):  
M Saleem ◽  
Naveed Ahmad ◽  
H Ali ◽  
M Bilal ◽  
Saranjam Khan ◽  
...  
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Temperature Effects ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

Fluorescence spectroscopy for monitoring deterioration of extra virgin olive oil during heating

2005 ◽  
Vol 382 (6) ◽  
pp. 1438-1443 ◽  
Author(s):  
Rana Cheikhousman ◽  
Manuela Zude ◽  
Delphine Jouan-Rimbaud Bouveresse ◽  
Claude L. Léger ◽  
Douglas N. Rutledge ◽  
...  
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil
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