Abstract
Olive oil is a high quality natural product typical of the Mediterranean area and its nutritional and sensory properties are mainly attributed to the presence of minor phenolic compounds. The phenolic compounds are important antioxidants and responsible for the olive oil oxidation stability an important quality factor of olive oil storage. Moreover, phenols are the main contributors to the typical taste of the highest quality virgin olive oil and may also contribute to the prevention of several human diseases. Because of technical difficulties in the quantitative determination of phenolic compounds using the classical instrumental analytical methods it is important to study the application of alternative methods such as UV-VIS-NIR spectroscopy. In this review study, several applications of UV-VIS-NIR spectroscopy in off-on line monitoring of olive oil phenolic compounds and oxidation status have been considered in combination with the appropriately used spectra preprocessing and data analysis by using chemometric tools.
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