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.

scholarly journals The development of green analytical methods to monitor adulteration in honey by UV-visible spectroscopy and chemometrics models

2020 ◽  
Vol 211 ◽  
pp. 02011
Author(s):  
Omar Elhamdaoui ◽  
Aimen El Orche ◽  
Houda Bouchafra ◽  
Miloud El Karbane ◽  
Amine Cheikh ◽  
...  
Keyword(s):  
Analytical Methods ◽  
Partial Least Squares Regression ◽  
Cross Validation ◽  
Essential Element ◽  
Support Vector ◽  
Least Squares Regression ◽  
Visible Spectroscopy ◽  
Uv Visible ◽  
Non Destructive

The development of green and environmentally friendly analytical methods for agri-food products is an essential element to be treated by green analytical chemistry. In this study, UV-Visible spectroscopy, combined with a mathematical and statistical or chemometrics algorithm, has been developed to monitor honey quality. Partial Least Squares Regression (PLS-R) and Support Vector Machine Learning Regression (SVM-R) showed an adequate quantification of the percentage of impurity. The use of these models demonstrates a high ability to predict the quality of honey. R-square’s high value shows this ability, and the low value of root mean square error of calibration and cross-validation (RMSECV, RMSEC). The results indicate that UV-Visible spectroscopy allied with the Chemometrics algorithms can provide a quick, non-destructive, green, and reliable method to control the quality and predict honey’s adulteration level.

scholarly journals Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay

2016 ◽  
Vol 5 (5) ◽  
pp. 88 ◽  
Author(s):  
Bruno Alejandro Irigaray ◽  
Natalia I. Martínez ◽  
Camila Feller ◽  
Miguel Amarillo ◽  
Maria Antonia Grompone
Keyword(s):  
Shelf Life ◽  
Ethyl Ester ◽  
Induction Time ◽  
Storage Time ◽  
Ethyl Esters ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Sensitive Method

Two monovarietal extra virgin olive oils (Arbequina and Coratina), produced in Uruguay, were studied over a period of 12 months storage in amber bottles at 30 ºC. Peroxide index, K232, K270, ∆K, OSI induction time did not exceed the maximum limits set by the International Olive Council (IOC) during the entire period. However, the content of ethyl esters increased with storage time and it is in relation with the shelf life. The International Olive Council (IOC) establishes the limits in the content of ethyl esters ≤ 35 ppm. The Coratina oil ceased to be extra virgin quality after 6 months of storage due to its content of ethyl esters (46 ppm), and the Arbequina oil after 9 months (52 ppm).Taking into consideration their content of ethyl esters, both the Arbequina and Coratina oils showed a very short shelf life less than six months. The determination of ethyl ester content proved to be a sensitive method for determining the loss of quality of extra virgin olive oils.

Shelf-life of Extra Virgin Olive Oils from Southern Italy

2014 ◽  
Vol 10 (3) ◽  
pp. 234-240 ◽  
Author(s):  
Costantina Barbarisi ◽  
Michele Stasio ◽  
Francesco Cara ◽  
Melissa Nazzaro ◽  
Francesco Siano ◽  
...  
Keyword(s):  
Shelf Life ◽  
Southern Italy ◽  
Virgin Olive Oils ◽  
Olive Oils

Influence of malaxation temperature and time on the quality of virgin olive oils

2001 ◽  
Vol 72 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Franca Angerosa ◽  
Roberta Mostallino ◽  
Carla Basti ◽  
Raffaella Vito
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 929
Author(s):  
Stefano Farris ◽  
Susanna Buratti ◽  
Simona Benedetti ◽  
Cesare Rovera ◽  
Ernestina Casiraghi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Transmission Rate ◽  
Virgin Olive Oil ◽  
Quality Parameters ◽  
Packaging Materials ◽  
Transparent Plastic ◽  
Virgin Olive Oils ◽  
Oxygen Transmission Rate ◽  
Olive Oils

The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). During accelerated shelf-life tests at 40 and 60 °C, the evolution of quality parameters (i.e., acidity, peroxide value, K270, and phenolic content) was monitored, together with the aromatic fingerprint evaluated by electronic nose. Packaging B resulted in the best-performing material in protecting oil from oxidation, due to its lower oxygen transmission rate (0.1 ± 0.02 cm3/m2 24 h) compared to packaging C (0.23 ± 0.04 cm3/m2 24 h). At the end of storage, phenolic reduction was on average 25% for packaging B and 58% for packaging C, and the aromatic fingerprint was better preserved in packaging B. In addition, other factors such as the sanitary status of the olives at harvesting and the storage temperature were demonstrated to have a significant role in the shelf life of packaged extra-virgin olive oil.

Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China

2021 ◽  
Author(s):  
Xiaofei Lü ◽  
Junyi Ma ◽  
Huiqiang Yan ◽  
Lihua Yang ◽  
Xiaoxia Ren ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

2019 ◽  
Vol 116 ◽  
pp. 30-36 ◽  
Author(s):  
Enrico Valli ◽  
Ziad Ayyad ◽  
Patricia Garcia-Salas ◽  
Chiara Cevoli ◽  
Ibrahim Abdullah Afaneh ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Olive Oils

Compositional differences between veiled and filtered virgin olive oils during a simulated shelf life

LWT ◽  
2018 ◽  
Vol 94 ◽  
pp. 87-95 ◽  
Author(s):  
Gianluca Veneziani ◽  
Sonia Esposto ◽  
Antonio Minnocci ◽  
Agnese Taticchi ◽  
Stefania Urbani ◽  
...  
Keyword(s):  
Shelf Life ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1870
Author(s):  
Ramón Aparicio-Ruiz ◽  
Sara Barbieri ◽  
Tullia Gallina Toschi ◽  
Diego L. García-González
Keyword(s):  
Olive Oil ◽  
Edible Oils ◽  
Virgin Olive Oil ◽  
Strict Sense ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
International Regulations ◽  
Sensory Defects ◽  
And Control

Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality control, improving the quality of virgin olive oils over the last 30 years, at present, there is no reference material (RM), in the strict sense of the term, to be used as a validated standard for sensory defects of virgin olive oil with which tasters can be trained. Usually, real samples of virgin olive oils assessed by many panels for the International Olive Council (IOC) ring tests are used as materials of reference in panel training and control. The latter are highly representative of the main perceived defects, but availability is limited, samples are not homogeneous year after year, and other secondary defects can be present. Thus, in order to provide solutions, this work describes an analytical procedure for implementing olfactory formulations that emulate rancid and winey-vinegary defects found in virgin olive oils with the aim of providing reproducible RMs that can be prepared on demand. A strategy for designing RMs for aroma is presented and the optimization process to obtain the best formulation is described. Under the criteria of representativeness, verified with the advice of the IOC, aroma persistence, and simplicity in formulation, two RMs for winey-vinegary and rancid were obtained by diluting acetic acid and ethanol (winey-vinegary defect) and hexanal (rancid defect) together with other compounds that are used to modify aroma and avoid non-natural sensory notes.

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