Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics

Giacomo Squeo , Francesco Caponio , Vito M Paradiso , Carmine Summo , Antonella Pasqualone , Igor Khmelinskii , Ewa Sikorska

Abstract

Determination of the total phenolic content (TPC) in olive oils is of great interest, as phenolic compounds affect the health benefits, sensory attributes and oxidative stability of olive oils. The aim of this study was to explore the feasibility of direct front‐face fluorescence measurements coupled with chemometrics for developing multivatiate models for discrimination between virgin olive oils with low and high TPC and determination of TPC concentration. Parallel factor analysis and principal component analysis of fluorescence excitation–emission matrices (EEMs) of virgin olive oils revealed different fluorescent properties for samples with low and high TPC. A perfect discrimination of oils with low and high TPC was achieved using partial least squares (PLS) discriminant analysis. The best regression model for the prediction of TPC was based on the PLS analysis of the unfolded entire EEMs (R2 = 0.951, RPD = 4.0). The results show the potential of fluorescence spectroscopy for direct screening of virgin olive oils for TPC. This may contribute to the development of fast screening methods for TPC assessment, providing an alternative to conventional assays. The procedure is environmentally friendly and fulfils the requirements for green analytical chemistry.
Author Giacomo Squeo - University of Bari, Italy
Giacomo Squeo,,
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, Francesco Caponio - University of Bari, Italy
Francesco Caponio,,
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, Vito M Paradiso - University of Bari, Italy
Vito M Paradiso,,
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, Carmine Summo - University of Bari, Italy
Carmine Summo,,
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, Antonella Pasqualone - University of Bari, Italy
Antonella Pasqualone,,
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, Igor Khmelinskii - Universidade do Algarve, Portugal
Igor Khmelinskii,,
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, Ewa Sikorska (WT / KTiAI)
Ewa Sikorska,,
- Department of Technology and Instrumental Analysis
Journal seriesJournal of the Science of Food and Agriculture, ISSN 0022-5142, e-ISSN 1097-0010, (N/A 100 pkt)
Issue year2019
Vol99
No5
Pages2513-2520
Publication size in sheets0.5
Keywords in Polisholiwa z oliwek, fluorescencja, równoległa analiza czynnikowa, regresja cząstkowych najmniejszych kwadratów
Keywords in Englishvirgin olive oil, antioxidants, fluorescence, parallel factor analysis, partial least squares regression
ASJC Classification2916 Nutrition and Dietetics; 1102 Agronomy and Crop Science; 1106 Food Science; 1305 Biotechnology
DOIDOI:10.1002/jsfa.9461
URL https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9461
Languageen angielski
Score (nominal)100
Score sourcejournalList
ScoreMinisterial score = 100.0, 09-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.205; WoS Impact Factor: 2018 = 2.422 (2) - 2018=2.733 (5)
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UwagiFirst online 31 October 2018
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