Publication Date: 2013.
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.
Author affiliation: Valli, Enrico. Universidad de Bologna; Italia
Author affiliation: Bendini, Alessandra. Universidad de Bologna; Italia
Author affiliation: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Author affiliation: Cerretani, Lorenzo. Universidad de Bologna; Italia
Author affiliation: Gallina Toschi, Tulia. Universidad de Bologna; Italia
Author affiliation: Casiraghi, Ernestina. Universita Degli Studi Di Milano; Italia
Author affiliation: Lercker, Giovanni. Universidad de Bologna; Italia
Repository: CONICET Digital (CONICET). Consejo Nacional de Investigaciones Científicas y Técnicas