Abstract
A non-destructive fluorescence method combined with chemometric algorithms has been developed for discriminating between olive oils. The excitation-emission matrices (EEMs) of two olive oil varieties (Arbosana and Oliana) from two crop seasons, which had undergone two different irrigation treatments (control irrigation strategy and regulated deficit irrigation (RDI)), were recorded. EEMs were analysed using parallel factor analysis (PARAFAC), followed by linear discriminant analysis (LDA) incorporating three PARAFAC components. This analysis was able to discriminate between olive oils according to crop season (100% of predictions in the validation set were correct) and variety (100% of predictions were correct). Moreover, good discrimination (80% of correct predictions) was also achieved when examining olive oils belonging to the same variety but submitted to two different irrigation treatments. Further, the olive oil quality parameters obtained using conventional methods were compared with those obtained using unfolded partial least squares (U-PLS). Good correlation coefficients were obtained for Rancimat hours (r = 0.87), K270 (r = 0.75) and total polyphenol content (r = 0.94).
Highlights
Olive oil is considered one of the key products present in the Mediterranean diet due to its nutritional and antioxidant profile, as well as to its important role in the economy of the producing countries
The aim of this work was to outline the suitability and effectiveness of fluorescence spectroscopy combined with chemometrics algorithms in discriminating between extra virgin olive oils (EVOO) according to their age, variety and the irrigation conditions submitted to
Almost all control samples were correctly assigned, and the majority of incorrectly classified samples belonged to regulated deficit irrigation (RDI) condition. These results suggest that excitation-emission matrices (EEMs), combined with multivariate analysis, are a useful tool for discriminating between olive oils produced from olives submitted to different irrigation conditions
Summary
Olive oil is considered one of the key products present in the Mediterranean diet due to its nutritional and antioxidant profile, as well as to its important role in the economy of the producing countries. It is well known that olive oil induces. The concentration of these bioactive compounds in olive oil is deeply influenced by the cultivar type, maturation stage, agroclimatic conditions (rainfall and/or water stress) and agronomical practices (Dagdelen et al 2013; Franco et al 2014). Recent research has indicated that cultivar-based tailor-made irrigation strategies may upgrade final olive oil quality (Machado et al 2013). Cabrera-Bañegil et al (Cabrera-Bañegil et al 2018) found that polyphenol concentration is significantly affected by the irrigation conditions. Their study indirectly revealed that a higher polyphenolic concentration was found in table olive paste produced from
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