Evaluation of phenolics in the analysis of virgin olive oil using near infrared spectroscopy
2024; Elsevier BV; Volume: 326; Linguagem: Inglês
10.1016/j.saa.2024.125262
ISSN1873-3557
AutoresXue Li, Concepción M. Díez, Hristofor Miho, Liangxiao Zhang, Peiwu Li, Feliciano Priego, Sara Oulbi, Elif Burcin Uyanik, Georgios Koubouris, Enzo Perri, Dolores Pérez‐Marín,
Tópico(s)Advanced Chemical Sensor Technologies
ResumoOlive oil is an indispensable part of the diet in Mediterranean regions, and is appreciated worldwide for its sensory characteristics, combining a fine aroma and pleasant flavor with the high nutritional value of specific chemical compounds. However, making rapid measurements of phenolic compounds is a major challenge for the olive oil sector. The development of a new method based on near infrared (NIR) spectroscopy may be considered an important advance for the sector, as it is rapid, low-cost, non-contaminant and non-destructive. In this study, three different NIR instruments - one FT-NIR benchtop instrument (671.82-2702.70 nm) and two low-cost portable devices (900-1700 nm and 1350-2150 nm) - were used to analyze a collection of virgin olive oil samples from various Mediterranean regions. To predict both the individual and total concentration of phenols in the olive oil, four signal pretreatment methods and modified partial least squares regression analyses were employed to develop the predictive models. The results showed that the benchtop FT-NIR instrument performed better than the other portable instruments when measuring the phenolic compounds in virgin olive oil. The best models of hydroxytyrosol derivatives, tyrosol derivatives, total phenols and "EFSA phenols" showed R
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