Preliminary evaluation of the application of the ftir spectroscopy to control the geographic origin and quality of virgin olive oils

被引:136
作者
Bendini, Alessandra
Cerretani, Lorenzo
Di Virgilio, Fabio
Belloni, Paolo
Bonoli-Carbognin, Matteo
Lercker, Giovanni
机构
[1] Univ Bologna, Dipartimento Sci Alimenti, I-47023 Cesena, FC, Italy
[2] Bruker Opt Srl, Milan, Italy
关键词
D O I
10.1111/j.1745-4557.2007.00132.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A rapid Fourier transform infrared (FTIR) attenuated total reflectance spectroscopic method was applied to determine qualitative parameters such as free fatty acid (FFA) content and the peroxide value (POV) in virgin olive oils. Calibration models were constructed using partial least squares regression on a large number of virgin olive oil samples. The best results (R-2 = 0.955, root mean square error in cross validation [RMSECV] = 0.15) to evaluate FFA content expressed in oleic acid % (w/w) were obtained considering a calibration range from 0.2 to 9.2% of FFA relative to 190 samples. For POV determination, the result obtained, built on 80 olive oil samples with a calibration range from 11.1 to 49.7 meq O-2/kg of oil, was not satisfactory (R-2 = 0.855, RMSECV = 3.96). We also investigated the capability of FTIR spectroscopy, in combination with multivariate analysis, to distinguish virgin olive oils based on geographic origin. The spectra of 84 monovarietal virgin olive oil samples from eight Italian regions were collected and elaborated by principal component analysis (PCA), considering the fingerprint region. The results were satisfactory and could successfully discriminate the majority of samples coming from the Emilia Romagna, Sardinian and Sicilian regions. Moreover, the explained variance from this PCA was higher than 96%.
引用
收藏
页码:424 / 437
页数:14
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