Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils

Krzysztof Wójcicki , Igor Khmelinskii , Marek Sikorski , Francesco Caponio , Vito M Paradiso , Carmine Summo , Antonella Pasqualone , Ewa Sikorska

Abstract

The capability of different spectroscopic techniques in estimation of adulteration of extra virgin olive oil with mild deodorized and refined olive oils was investigated. The visible absorption and ultraviolet-visible fluorescence spectra were distinctly different for oils of different quality grades. Differences in the near- and mid-IR absorption spectra were less pronounced and could only be revealed by principal component analysis. The calibration models for estimation of adulterant oil in the blends obtained using partial least squares (PLS) and principal component regression (PCR) showed similar performance using all of the examined spectroscopic techniques. The simultaneous analysis of combined spectra using concatenated matrix did not improve the calibration results. The prediction parameters for the set of 20 samples were: R-2>0.96, the relative error of prediction (REP) was in the range 5.6-12.0%. The RPD (ratio of the SD of reference values to RMSEP) were in the range of 5.1-10.9, indicating that all models were at least suitable for quality control.
Author Krzysztof Wójcicki (WT / KTiAI)
Krzysztof Wójcicki,,
- Department of Technology and Instrumental Analysis
, Igor Khmelinskii - Universidade do Algarve, Portugal
Igor Khmelinskii,,
-
, Marek Sikorski - Adam Mickiewicz University (UAM)
Marek Sikorski,,
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, Francesco Caponio - University of Bari, Italy
Francesco Caponio,,
-
, Vito M Paradiso - University of Bari, Italy
Vito M Paradiso,,
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, Carmine Summo - University of Bari, Italy
Carmine Summo,,
-
, Antonella Pasqualone - University of Bari, Italy
Antonella Pasqualone,,
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, Ewa Sikorska (WT / KTiAI)
Ewa Sikorska,,
- Department of Technology and Instrumental Analysis
Journal seriesEuropean Journal of Lipid Science and Technology, ISSN 1438-7697, (A 30 pkt)
Issue year2015
Vol117
No1
Pages92-102
Publication size in sheets0.5
Keywords in EnglishAdulteration; Olive oil; Partial least squares regression (PLS); Principal component regression (PCR); Spectroscopy
ASJC Classification1106 Food Science; 1305 Biotechnology; 1600 General Chemistry; 2209 Industrial and Manufacturing Engineering
DOIDOI:10.1002/ejlt.201300402
Languageen angielski
Score (nominal)30
Score sourcejournalList
ScoreMinisterial score = 25.0, 08-01-2020, ArticleFromJournal
Ministerial score (2013-2016) = 30.0, 08-01-2020, ArticleFromJournal
Publication indicators WoS Citations = 12; Scopus SNIP (Source Normalised Impact per Paper): 2015 = 0.884; WoS Impact Factor: 2015 = 1.953 (2) - 2015=2.195 (5)
Citation count*22 (2020-07-09)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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