scholarly journals Multiblock Analysis Applied to Fluorescence and Absorbance Spectra to Estimate Total Polyphenol Content in Extra Virgin Olive Oil

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2556
Author(s):  
Natalia Hernández-Sánchez ◽  
Lourdes Lleó ◽  
Belén Diezma ◽  
Eva Cristina Correa ◽  
Blanca Sastre ◽  
...  

A fast and easy methodology to estimate total polyphenol content in extra virgin olive oil was developed by applying the chemometric multiblock method sequential and orthogonalized partial least squares (SO-PLS) in order to combine front-face emission fluorescence spectra (270 nm excitation wavelength) and absorbance spectra. The hypothesis of this work stated that inner-filter effects in fluorescence spectra that would reduce the estimation performance of a single block model could be overcome by incorporating the absorbance spectral information of the compounds causing them. Different spectral preprocessing algorithms were applied. Double cross-validation with 50 iterations was implemented to improve the robustness of the obtained results. The PLSR model on the single block of fluorescence raw spectra achieved an RMSEP of 177.11 mg·kg−1 as the median value, and the complexity of the model was high, as the median value of latent variables (LVs) was eight. Multiblock SO-PLS models with pretreated fluorescence and absorbance spectra provided better performance, although artefacts could be introduced by transformation. The combination of fluorescence and absorbance raw data decreased the RMSEP median to 134.45 mg·kg−1. Moreover, the complexity of the model was greatly reduced, which contributed to an increase in robustness. The median value of LVs was three for fluorescence data and only one for absorbance data. Validation of the methodology could be addressed by further work considering a higher number of samples and a detailed composition of polyphenols.

2021 ◽  
Vol 10 (1) ◽  
pp. 39
Author(s):  
Omar H. Dib ◽  
Christophe B. Y. Cordella ◽  
Rita Yaacoub ◽  
Hussein Dib ◽  
Nathalie Locquet ◽  
...  

The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.


2020 ◽  
Vol 11 (10) ◽  
pp. 8670-8679
Author(s):  
Sara Fernandes ◽  
Catarina Ribeiro ◽  
Fátima Paiva-Martins ◽  
Cristina Catarino ◽  
Alice Santos-Silva

The consumption of extra virgin olive oil (EVOO) has been associated with a lower incidence of cardiovascular diseases partly due to its polyphenol content.


2018 ◽  
Vol 120 (12) ◽  
pp. 1800124 ◽  
Author(s):  
Gabriela Castelli ◽  
Ismael D. Bianco ◽  
Roxana Kiyomi Mizutamari

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107906
Author(s):  
Ken Abamba Omwange ◽  
Dimas Firmanda Al Riza ◽  
Yoshito Saito ◽  
Tetsuhito Suzuki ◽  
Yuichi Ogawa ◽  
...  

2000 ◽  
Vol 83 (6) ◽  
pp. 1435-1439 ◽  
Author(s):  
Nikolaos B Kyriakidis ◽  
Paulos Skarkalis

Abstract Fluorescence spectra of some common vegetable oils, including olive oil, olive residue oil, refined olive oil, corn oil, soybean oil, sunflower oil, and cotton oil, were examined in their natural state, with a wavelength of 360 nm used as excitation radiation. All oils studied, except extra virgin olive oil, exhibited a strong fluorescence band at 430–450 nm. Extra virgin olive oil gave a different by interesting fluorescence spectrum, composed of 3 bands: one low intensity doublet at 440 and 455 nm, one strong at 525 nm, and one of medium intensity at 681 nm. The band at 681 nm was identified as the chlorophyll band. The band at 525 nm was at least partly derived from vitamin E. The low intensity doublet at 440 and 455 nm correlated with the absorption intensity at 232 and 270 nm of olive oil. The measurements of these fluorescence spectra were quick (about 5 min) and easy and could possibly be used for authentification of virgin olive oil.


2018 ◽  
Vol 95 (5) ◽  
pp. 535-546 ◽  
Author(s):  
Jin Tan ◽  
Rong Li ◽  
Zi-Tao Jiang ◽  
Meng Shi ◽  
Yi-Qian Xiao ◽  
...  

Author(s):  
Dimas Firmanda Al Riza ◽  
Naoshi Kondo ◽  
Pasquale Catalano ◽  
Ferruccio Giametta

Front-face fluorescence method has been used to obtain Fluorescence Excitation Emission Matrix (EEM) characteristic of various Italian monocultivar Extra Virgin Olive Oil (EVOO), Mixed EVOO, and lower grade Virgin Olive Oil (VOO). Specific region of EEM has been explored using Principle Component Analysis (PCA). It was found that EEM region of excitation 250-400 and emission 280-620 nm could be used to discriminate each sample type of different cultivar, mixed sample, and virgin olive oil sample. The important fluorescence peaks for the discrimination belong to unique combination of Tocopherols, Tocotrienols, Phenolic compounds, Oxidation products, and Vitamin E. These results show that front-face Fluorescence EEM spectroscopy has a potential to be used for monocultivar EVOO discrimination.


2018 ◽  
pp. 497-504 ◽  
Author(s):  
N. Hernández-Sánchez ◽  
L. Lleó ◽  
B. Diezma ◽  
F. Ammari ◽  
T.R. Cuadrado ◽  
...  

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