Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-11 DOI:10.1007/s00217-024-04505-z

Hicham Zaroual, El Mestafa El Hadrami, Christine Chénè, Romdhane Karoui

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Abstract

This study examines the feasibility of using mid infrared (MIR) spectroscopy for monitoring the quality of 14 Moroccan virgin olive oil samples belonging to three (3) varieties, originated from three (3) geographical origins, extracted with different systems, irrigated and fertilised with different modes.

The application of principal component analysis (PCA) and factorial discriminant analysis (FDA) on MIR spectra data allowed to discriminate perfectly the samples according to their storage time with 96.87% of correct classification.

The obtained results were confirmed following the application of three different multivariate regression tools namely partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVMR) applied on MIR spectra data, since excellent prediction of R² = 0.99 and RMSEP = 17.05 days was observed. In addition, the evaluation of the effectiveness of MIR spectroscopy to predict the chemical parameters allowed to obtain excellent validation models with R² ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, k₂₃₂ and k₂₇₀.

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傅立叶变换红外光谱法与化学计量学相结合，用于监测初榨橄榄油在长达 18 个月的储存期间的质量

本研究探讨了使用中红外（MIR）光谱监测 14 个摩洛哥初榨橄榄油样本质量的可行性，这些样本属于三（3）个品种，来自三（3）个地理原产地，使用不同的系统进行提取，并以不同的模式进行灌溉和施肥。在对近红外光谱数据应用了三种不同的多元回归工具，即偏最小二乘法回归（PLSR）、主成分回归（PCR）和支持向量机回归（SVMR）后，所获得的结果得到了证实，因为观察到 R2 = 0.99 和 RMSEP = 17.05 天的出色预测。此外，通过评估近红外光谱对化学参数的预测效果，还获得了极佳的验证模型，游离酸度、过氧化值、叶绿素含量、k232 和 k270 的 R2 在 0.98 和 0.99 之间。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.