Premium
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(s) -
Valli Enrico,
Bendini Alessandra,
Maggio Rubén M.,
Cerretani Lorenzo,
Toschi Tullia Gallina,
Casiraghi
Ernestina,
Lercker Giovanni
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03220.x
Subject(s) - chemistry , detection limit , fatty acid , olive oil , chromatography , alkyl , infrared spectroscopy , ethyl ester , calibration , fatty acid methyl ester , analytical chemistry (journal) , organic chemistry , food science , biodiesel , mathematics , statistics , catalysis
Summary A set of eighty‐one extra virgin olive oils ( EVOO s) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids [Σ ( FAME s + FAEE s)] and the ratio between ethyl and methyl esters [ratio of FAEE s/ FAME s ( RFF )]. Acquisition of the mid‐infrared spectra was also performed by F ourier T ransform I nfrared S pectroscopy ( 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 for Σ ( FAME s + FAEE s) and RFF in EVOO s: 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 −1 ) considering the actual limits for Σ ( FAME s+ FAEE s). This new approach, time‐saving and environmentally friendly, can be considered as a useful tool for screening procedures.