Abstract
The potential of synchronous fluorescence spectroscopic measurements for the classification of olive oil samples with respect to type (extra virgin/refined) and shelf-life condition (expired/non-expired) was examined. Data multidimensionality was reduced by application of the PCA method. Six classification methods, namely, LDA, QDA, RDA, KNN, SVM, and RF, were used to analyze fluorescence data. Classification accuracy was employed to evaluate the performance of these methods for the classification of olive oil samples. The results indicate that fresh and expired olive oils produced with different methods, extra virgin (cold pressed) and refined, are characterized by different fluorescence spectra. KNN and SVM outperform the other classification methods in distinguishing olive oils. The lowest classification error rates were obtained with these two classification methods for measurements at the wavelength interval of 30 nm, and equaled 5.4, 5.7 and 2.9, 3.5% for the four and three classes’ models, respectively.
Highlights
Extra virgin olive oil is the healthiest and most sought-after of all the categories of olive oil, and it fetches higher prices than other kinds of seed and nut oils
Non-expired extra virgin, non-expired refined, expired extra virgin, and expired refined exhibit differences in fluorescence spectra caused by the different contents of tocochromanlos, polyphenols, fatty acids, and chlorophylls [33]
Refining and similar processes are supposedly responsible for changes in the content and structure of the minor compounds mentioned above as well as for the conjugation of double bonds in fatty acids that enables the distinction of extra virgin from the other categories of olive oils
Summary
Extra virgin olive oil is the healthiest and most sought-after of all the categories of olive oil, and it fetches higher prices than other kinds of seed and nut oils. Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. European Food Research and Technology (2019) 245:745–752 acidity, expressed as oleic acid, of no more than 0.3 g per 100 g and its other characteristics correspond to those fixed for this category in the IOC standard This kind of olive oil may only be sold directly to the consumer if permitted in a country of retail sale [1]
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