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8. Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

Author

Enrico Valli, Alessandra Bendini, Rubén M. Maggio, Giovanni Lercker, Lorenzo Cerretani, Ernestina Casiraghi, Tulia Gallina Toschi, Valli E., Bendini A., Ruben M. M., Cerretani L., Gallina Toschi T., Casiraghi E., and Lercker G.

Subjects
fatty acid alkyl esters, Mid infrared spectroscopy, Industrial and Manufacturing Engineering, FT-IR SPECTROSCOPY, Extra virgin olive oil, Organic chemistry, Fourier transform infrared spectroscopy, Spectroscopy, MILDLY DEODORIZED OLIVE OILS, Alkyl, Screening procedures, chemistry.chemical_classification, Detection limit, LOW-QUALITY OILS, Chromatography, Chemistry, Ciencias Químicas, Fatty acid, Ethyl ester, EXTRA VIRGIN OLIVE OIL, FT-IR spectroscopy, FATTY ACID ALKYL ESTERS, mildly deodorized olive oils, Química Analítica, CIENCIAS NATURALES Y EXACTAS, Food Science
Abstract

A set of eighty-one extra virgin olive oils (EVOOs) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids [Σ(FAMEs +FAEEs)] and the ratio between ethyl and methyl esters [ratio of FAEEs/FAMEs (RFF)]. Acquisition of the midinfrared spectra was also performed by Fourier Transform Infrared Spectroscopy (FT-IR). Chemical and spectroscopy data were chemometrically elaborated, and FT-IR coupled by Partial Least Square (PLS) methodology was developed. Results were statistically similar to official procedure in terms of analytical performance forΣ(FAMEs +FAEEs) and RFF in EVOOs: a good agreement between predicted and actual values on calibration data sets was found (0.98 and 0.83, respectively) and the limit of quantification was low enough (29.3 mg /kg) considering the actual limits for Σ(FAMEs+FAEEs). This new approach, time-saving and environmentally friendly, can be considered as a useful tool for screening procedures. Fil: Valli, Enrico. Universidad de Bologna; Italia Fil: Bendini, Alessandra. Universidad de Bologna; Italia Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia Fil: Gallina Toschi, Tulia. Universidad de Bologna; Italia Fil: Casiraghi, Ernestina. Universita Degli Studi Di Milano; Italia Fil: Lercker, Giovanni. Universidad de Bologna; Italia

Published
2013
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