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Abstract: A Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive oils with their FTIR spectra. A multivariate calibration model was built by the PLS algorithm using the 4000–700 cm−1 spectral range on pretreated data and an evaluation of some of the usual quality parameters of VOO (free acidity, fatty acids composition, oxidative stability by OSI time and phenolic compounds obtained by capillary electrophoresis) and was performed to corroborate the real influence of fly attack on the quality of the oils. Furthermore, the evaluation of the FTIR data showed some differences in the regions of the fatty acids and phenolic compounds depending on the percentage of fly attack on the olives. This non-destructive method easily allows a non-destructive measure and, at the same time, establishes the level of Bactrocera oleae attack in olive fruit thus analysing directly the olive oil obtained without any previous treatment. [Copyright &y& Elsevier]

Abstract: The aim of this paper was to use the air classification technology to produce barley flours enriched in phenolic compounds and to obtain naturally enriched ingredients for pasta and bakery industry. Phenolic compounds in barley have been described in literature using different methodologies that are not easily comparable. This paper describes a comparative study between different separative and spectrophotometric methods to determine free and bound phenolic compounds in barley flours and their air classified fractions from three different cultivars grown in the same experimental field. To this end, reversed phase-high performance liquid chromatography, micellar electrokinetic chromatography, and spectrophotometric determinations were applied. The barley phenolic compounds analyzed included mainly catechins and proanthocyanidins as free phenols, and hydroxycinnamic acids and their derivatives as bound phenols. The enriched fractions obtained by air classification showed an increase of free flavan-3-ols of 157–173% compared to whole flour. The same fractions also reported larger concentration of bound phenolic compounds (160–236%) with respect to whole flours. Air classification results a good technique to enrich the flours and to utilize the barley co-products. [Copyright &y& Elsevier]