Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality

Autores
Gómez Caravaca, Ana María; Maggio, Ruben Mariano; Verardo, Vito; Cichelli, Angelo; Cerretani, Lorenzo
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive oils with their FTIR spectra. A multivariate calibration model was built by the PLS algorithm using the 4000–700 cm−1 spectral range on pretreated data and an evaluation of some of the usual quality parameters of VOO (free acidity, fatty acids composition, oxidative stability by OSI time and phenolic compounds obtained by capillary electrophoresis) and was performed to corroborate the real influence of fly attack on the quality of the oils. Furthermore, the evaluation of the FTIR data showed some differences in the regions of the fatty acids and phenolic compounds depending on the percentage of fly attack on the olives. This non-destructive method easily allows a non-destructive measure and, at the same time, establishes the level of Bactrocera oleae attack in olive fruit thus analysing directly the olive oil obtained without any previous treatment.
Fil: Gómez Caravaca, Ana María. Universidad de Granada; España. Universita Di Bologna; Italia
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Fil: Verardo, Vito. Universita Di Bologna; Italia
Fil: Cichelli, Angelo. Università G. d’Annunzio Chieti-Pescara. Laboratorio Merceologico; Italia
Fil: Cerretani, Lorenzo. Universita Di Bologna; Italia
Materia
Bactrocera Oleae
Fly Attack
Ftir
Quality Parameters
Chemometrics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6018
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6018
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil qualityGómez Caravaca, Ana MaríaMaggio, Ruben MarianoVerardo, VitoCichelli, AngeloCerretani, LorenzoBactrocera OleaeFly AttackFtirQuality ParametersChemometricshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1A Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive oils with their FTIR spectra. A multivariate calibration model was built by the PLS algorithm using the 4000–700 cm−1 spectral range on pretreated data and an evaluation of some of the usual quality parameters of VOO (free acidity, fatty acids composition, oxidative stability by OSI time and phenolic compounds obtained by capillary electrophoresis) and was performed to corroborate the real influence of fly attack on the quality of the oils. Furthermore, the evaluation of the FTIR data showed some differences in the regions of the fatty acids and phenolic compounds depending on the percentage of fly attack on the olives. This non-destructive method easily allows a non-destructive measure and, at the same time, establishes the level of Bactrocera oleae attack in olive fruit thus analysing directly the olive oil obtained without any previous treatment.Fil: Gómez Caravaca, Ana María. Universidad de Granada; España. Universita Di Bologna; ItaliaFil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; ArgentinaFil: Verardo, Vito. Universita Di Bologna; ItaliaFil: Cichelli, Angelo. Università G. d’Annunzio Chieti-Pescara. Laboratorio Merceologico; ItaliaFil: Cerretani, Lorenzo. Universita Di Bologna; ItaliaElsevier2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6018Gómez Caravaca, Ana María; Maggio, Ruben Mariano; Verardo, Vito; Cichelli, Angelo; Cerretani, Lorenzo; Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality; Elsevier; LWT - Food Science and Technology; 50; 1; 1-2013; 153-1590023-6438enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812002642info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.007info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:59Zoai:ri.conicet.gov.ar:11336/6018instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:00:59.621CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
title Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
spellingShingle Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
Gómez Caravaca, Ana María
Bactrocera Oleae
Fly Attack
Ftir
Quality Parameters
Chemometrics
title_short Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
title_full Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
title_fullStr Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
title_full_unstemmed Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
title_sort Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
dc.creator.none.fl_str_mv Gómez Caravaca, Ana María
Maggio, Ruben Mariano
Verardo, Vito
Cichelli, Angelo
Cerretani, Lorenzo
author Gómez Caravaca, Ana María
author_facet Gómez Caravaca, Ana María
Maggio, Ruben Mariano
Verardo, Vito
Cichelli, Angelo
Cerretani, Lorenzo
author_role author
author2 Maggio, Ruben Mariano
Verardo, Vito
Cichelli, Angelo
Cerretani, Lorenzo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bactrocera Oleae
Fly Attack
Ftir
Quality Parameters
Chemometrics
topic Bactrocera Oleae
Fly Attack
Ftir
Quality Parameters
Chemometrics
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv A Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive oils with their FTIR spectra. A multivariate calibration model was built by the PLS algorithm using the 4000–700 cm−1 spectral range on pretreated data and an evaluation of some of the usual quality parameters of VOO (free acidity, fatty acids composition, oxidative stability by OSI time and phenolic compounds obtained by capillary electrophoresis) and was performed to corroborate the real influence of fly attack on the quality of the oils. Furthermore, the evaluation of the FTIR data showed some differences in the regions of the fatty acids and phenolic compounds depending on the percentage of fly attack on the olives. This non-destructive method easily allows a non-destructive measure and, at the same time, establishes the level of Bactrocera oleae attack in olive fruit thus analysing directly the olive oil obtained without any previous treatment.
Fil: Gómez Caravaca, Ana María. Universidad de Granada; España. Universita Di Bologna; Italia
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Fil: Verardo, Vito. Universita Di Bologna; Italia
Fil: Cichelli, Angelo. Università G. d’Annunzio Chieti-Pescara. Laboratorio Merceologico; Italia
Fil: Cerretani, Lorenzo. Universita Di Bologna; Italia
description A Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive oils with their FTIR spectra. A multivariate calibration model was built by the PLS algorithm using the 4000–700 cm−1 spectral range on pretreated data and an evaluation of some of the usual quality parameters of VOO (free acidity, fatty acids composition, oxidative stability by OSI time and phenolic compounds obtained by capillary electrophoresis) and was performed to corroborate the real influence of fly attack on the quality of the oils. Furthermore, the evaluation of the FTIR data showed some differences in the regions of the fatty acids and phenolic compounds depending on the percentage of fly attack on the olives. This non-destructive method easily allows a non-destructive measure and, at the same time, establishes the level of Bactrocera oleae attack in olive fruit thus analysing directly the olive oil obtained without any previous treatment.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6018
Gómez Caravaca, Ana María; Maggio, Ruben Mariano; Verardo, Vito; Cichelli, Angelo; Cerretani, Lorenzo; Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality; Elsevier; LWT - Food Science and Technology; 50; 1; 1-2013; 153-159
0023-6438
url http://hdl.handle.net/11336/6018
identifier_str_mv Gómez Caravaca, Ana María; Maggio, Ruben Mariano; Verardo, Vito; Cichelli, Angelo; Cerretani, Lorenzo; Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality; Elsevier; LWT - Food Science and Technology; 50; 1; 1-2013; 153-159
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812002642
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.06.007
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269669082267648
score 13.13397

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