Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy. (1st April 2017)

• Record Type: Journal Article
• Authors: Ferreiro-González, Marta; Barbero, Gerardo F.; Álvarez, José A.; Ruiz, Antonio; Palma, Miguel; Ayuso, Jesús
• Is Part Of: Food chemistry. Volume 220(2017)
• Page Start: 331
• Page End: 336
• Publication Date: 2017-04-01
• Subjects: Authentication -- Curve resolution -- Linear discriminant analysis -- Virgin olive oil -- Visible spectroscopy -- Pomace oil; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.10.015
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Authentication of virgin olive oil by a novel curve resolution approach is done. The new method is based on the standard deviation of normalized visible spectra. The new method allows the decomposition of spectra into pure-component spectra. External sample treatment is not need. Abstract: Adulteration of olive oil is not only a major economic fraud but can also have major health implications for consumers. In this study, a combination of visible spectroscopy with a novel multivariate curve resolution method (CR), principal component analysis (PCA) and linear discriminant analysis (LDA) is proposed for the authentication of virgin olive oil (VOO) samples. VOOs are well-known products with the typical properties of a two-component system due to the two main groups of compounds that contribute to the visible spectra (chlorophylls and carotenoids). Application of the proposed CR method to VOO samples provided the two pure-component spectra for the aforementioned families of compounds. A correlation study of the real spectra and the resolved component spectra was carried out for different types of oil samples (n = 118). LDA using the correlation coefficients as variables to discriminate samples allowed the authentication of 95% of virgin olive oil samples.