共 22 条
Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques
被引:27
作者:
Baltazar, Paola
[1
]
Hernandez-Sanchez, Natalia
[1
]
Diezma, Belen
[1
]
Lieo, Lourdes
[1
]
机构:
[1] Univ Politecn Madrid, ETSIAAB, Lab Phys Properties Adv Technol Agrifood LPF Tagr, Av Puerta Hierro 2-4, E-28040 Madrid, Spain
来源:
AGRONOMY-BASEL
|
2020年
/
10卷
/
01期
关键词:
tocopherol;
EVOO;
fluorescence;
olive;
physico-chemical;
FLUORESCENCE SPECTROSCOPY;
CLASSIFICATION;
MONITOR;
SPECTRA;
D O I:
10.3390/agronomy10010041
中图分类号:
S3 [农学(农艺学)];
学科分类号:
0901 ;
摘要:
The main objective of this study was to evaluate the feasibility of developing multivariate models to estimate physico-chemical characteristics and antioxidant content of extra virgin olive oil from fluorescence spectra obtained at specific excitation wavelengths. Six replicates of each extra virgin olive oil sample were contained in clear glass bottles. Two replicates were subjected to four weeks of natural indirect light; two bottles for two days; and the third couple were kept it in darkness as a control. For each pair, one bottle was used for spectroscopic measurements and the other was sent to an accredited external laboratory to obtain physico-chemical measurements: acidity, peroxide index, K-270, K-232, total tocopherols, alpha-tocopherol, beta-tocopherol and gamma-tocopherol. Fluorescence emission spectra were acquired at different excitation wavelengths: 326 nm, 350 nm and 365 nm and partial least squares regression (PLSR) models were developed. The highest R-2 values were found for excitation at 350 nm, reaching almost 0.9 in most of the parameters.
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页数:14
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