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

Autores
Valli, Enrico; Bendini, Alessandra; Maggio, Ruben Mariano; Cerretani, Lorenzo; Gallina Toschi, Tulia; Casiraghi, Ernestina; Lercker, Giovanni
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Valli, Enrico. Universidad de Bologna; Italia
Fil: Bendini, Alessandra. Universidad de Bologna; Italia
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
Fil: Gallina Toschi, Tulia. Universidad de Bologna; Italia
Fil: Casiraghi, Ernestina. Universita Degli Studi Di Milano; Italia
Fil: Lercker, Giovanni. Universidad de Bologna; Italia
Materia
Extra Virgin Olive Oil
Fatty Acid Alkyl Esters
Ft-Ir Spectroscopy
Mildly Deodorized Olive Oils
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6088
Acceder
id CONICETDig_8071e3c9d2c3b900e269dfef538e4f49
oai_identifier_str oai:ri.conicet.gov.ar:11336/6088
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 approachValli, EnricoBendini, AlessandraMaggio, Ruben MarianoCerretani, LorenzoGallina Toschi, TuliaCasiraghi, ErnestinaLercker, GiovanniExtra Virgin Olive OilFatty Acid Alkyl EstersFt-Ir SpectroscopyMildly Deodorized Olive Oilshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1A 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.Fil: Valli, Enrico. Universidad de Bologna; ItaliaFil: Bendini, Alessandra. Universidad de Bologna; ItaliaFil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; ArgentinaFil: Cerretani, Lorenzo. Universidad de Bologna; ItaliaFil: Gallina Toschi, Tulia. Universidad de Bologna; ItaliaFil: Casiraghi, Ernestina. Universita Degli Studi Di Milano; ItaliaFil: Lercker, Giovanni. Universidad de Bologna; ItaliaWiley2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6088Valli, Enrico; Bendini, Alessandra; Maggio, Ruben Mariano; Cerretani, Lorenzo; Gallina Toschi, Tulia; et al.; 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; Wiley; International Journal of Food Science and Technology; 48; 3; 6-2013; 548-5550950-5423enginfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03220.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2012.03220.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:03Zoai:ri.conicet.gov.ar:11336/6088instacron: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 09:52:03.499CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
title 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
spellingShingle 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
Valli, Enrico
Extra Virgin Olive Oil
Fatty Acid Alkyl Esters
Ft-Ir Spectroscopy
Mildly Deodorized Olive Oils
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
dc.creator.none.fl_str_mv Valli, Enrico
Bendini, Alessandra
Maggio, Ruben Mariano
Cerretani, Lorenzo
Gallina Toschi, Tulia
Casiraghi, Ernestina
Lercker, Giovanni
author Valli, Enrico
author_facet Valli, Enrico
Bendini, Alessandra
Maggio, Ruben Mariano
Cerretani, Lorenzo
Gallina Toschi, Tulia
Casiraghi, Ernestina
Lercker, Giovanni
author_role author
author2 Bendini, Alessandra
Maggio, Ruben Mariano
Cerretani, Lorenzo
Gallina Toschi, Tulia
Casiraghi, Ernestina
Lercker, Giovanni
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Extra Virgin Olive Oil
Fatty Acid Alkyl Esters
Ft-Ir Spectroscopy
Mildly Deodorized Olive Oils
topic Extra Virgin Olive Oil
Fatty Acid Alkyl Esters
Ft-Ir Spectroscopy
Mildly Deodorized Olive Oils
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 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.
Fil: Valli, Enrico. Universidad de Bologna; Italia
Fil: Bendini, Alessandra. Universidad de Bologna; Italia
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; Argentina
Fil: Cerretani, Lorenzo. Universidad de Bologna; Italia
Fil: Gallina Toschi, Tulia. Universidad de Bologna; Italia
Fil: Casiraghi, Ernestina. Universita Degli Studi Di Milano; Italia
Fil: Lercker, Giovanni. Universidad de Bologna; Italia
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
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/11336/6088
Valli, Enrico; Bendini, Alessandra; Maggio, Ruben Mariano; Cerretani, Lorenzo; Gallina Toschi, Tulia; et al.; 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; Wiley; International Journal of Food Science and Technology; 48; 3; 6-2013; 548-555
0950-5423
url http://hdl.handle.net/11336/6088
identifier_str_mv Valli, Enrico; Bendini, Alessandra; Maggio, Ruben Mariano; Cerretani, Lorenzo; Gallina Toschi, Tulia; et al.; 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; Wiley; International Journal of Food Science and Technology; 48; 3; 6-2013; 548-555
0950-5423
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03220.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2012.03220.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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_ 1842269133063847936
score 13.13397

Publicaciones similares