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 mid-infrared 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 for Σ (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-1) 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.
Detection of low-quality extra virgin olive oils by fatty acid alkil esters evaluation : a preliminary and fast mid-infrared spectroscopy discrimination by a chemiometric approach / E. Valli, A. Bendini, R.M. Maggio, L. Cerretani, T. Gallina Toschi, E. Casiraghi, G. Lercker. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 48:3(2013), pp. 548-555.
|Titolo:||Detection of low-quality extra virgin olive oils by fatty acid alkil esters evaluation : a preliminary and fast mid-infrared spectroscopy discrimination by a chemiometric approach|
|Parole Chiave:||Extra virgin olive oil; fatty acid alkyl esters; FT-IR spectroscopy; low-quality oils; mildly deodorized olive oils|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2013|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1111/j.1365-2621.2012.03220.x|
|Appare nelle tipologie:||01 - Articolo su periodico|
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