scholarly journals Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

10.5772/30679 ◽  
2012 ◽  
Author(s):  
Ivonne Delgadillo ◽  
Antnio Barros ◽  
Alexandra Nunes
Keyword(s):  
Infrared Spectroscopy ◽  
Olive Oil ◽  
Quality Evaluation ◽  
Olive Pomace

scholarly journals Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1042
Author(s):  
Silvia Grassi ◽  
Olusola Samuel Jolayemi ◽  
Valentina Giovenzana ◽  
Alessio Tugnolo ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Olive Oil ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Green Technology ◽  
Soluble Solids ◽  
Integrating Sphere ◽  
Total Phenolic ◽  
Handheld Device ◽  
Quality Design

Poorly emphasized aspects for a sustainable olive oil system are chemical analysis replacement and quality design of the final product. In this context, near infrared spectroscopy (NIRS) can play a pivotal role. Thus, this study aims at comparing performances of different NIRS systems for the prediction of moisture, oil content, soluble solids, total phenolic content, and antioxidant activity of intact olive drupes. The results obtained by a Fourier transform (FT)-NIR spectrometer, equipped with both an integrating sphere and a fiber optic probe, and a Vis/NIR handheld device are discussed. Almost all the partial least squares regression models were encouraging in predicting the quality parameters (0.64 < R2pred < 0.84), with small and comparable biases (p > 0.05). The pair-wise comparison between the standard deviations demonstrated that the FT-NIR models were always similar except for moisture (p < 0.05), whereas a slightly lower performance of the Vis/NIR models was assessed. Summarizing, while on-line or in-line applications of the FT-NIR optical probe should be promoted in oil mills in order to quickly classify the drupes for a better quality design of the olive oil, the portable and cheaper Vis/NIR device could be useful for preliminary quality evaluation of olive drupes directly in the field.

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

Novel, Rapid Identification, and Quantification of Adulterants in Extra Virgin Olive Oil Using Near-Infrared Spectroscopy and Chemometrics

Lipids ◽  
2015 ◽  
Vol 50 (7) ◽  
pp. 705-718 ◽  
Author(s):  
Hormoz Azizian ◽  
Magdi M. Mossoba ◽  
Ali Reza Fardin-Kia ◽  
Pierluigi Delmonte ◽  
Sanjeewa R. Karunathilaka ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Olive Oil ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Rapid Identification ◽  
Identification And Quantification

scholarly journals The Panel Test as the Metrology of Extra Virgin Olive Oil Quality Evaluation and Its Dissemination

2014 ◽  
Vol 4 (4) ◽  
Author(s):  
Maurizio Caciotta ◽  
Sabino Giarnetti ◽  
Fabio Leccese ◽  
Barbara Orioni ◽  
Marco Oreggia ◽  
...  
Keyword(s):  
Olive Oil ◽  
Quality Evaluation ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oil Quality ◽  
Panel Test

Quality evaluation of fried soybean oil base on near infrared spectroscopy

2018 ◽  
Vol 41 (7) ◽  
pp. e12887 ◽  
Author(s):  
Yangyang Liu ◽  
Laijun Sun ◽  
Yingsong Li ◽  
Dan Zhang ◽  
Ziwei Song ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Soybean Oil ◽  
Near Infrared Spectroscopy ◽  
Quality Evaluation ◽  
Near Infrared

Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein–lipid interactions by infrared spectroscopy

2011 ◽  
Vol 25 (1) ◽  
pp. 12-18 ◽  
Author(s):  
A.M. Herrero ◽  
P. Carmona ◽  
T. Pintado ◽  
F. Jiménez-Colmenero ◽  
C. Ruíz-Capillas
Keyword(s):  
Infrared Spectroscopy ◽  
Olive Oil ◽  
Lipid Interactions ◽  
Oil In Water
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