Abstract
A comprehensive data collection of authentic “specialty” or “gourmet” oils, namely cold-pressed industrial virgin oils, was performed. Eight different botanical species, i.e., Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, and Walnut oils were studied plus Olive oil as the gold standard of cold-pressed virgin oils. Two different analytical approaches are proposed to rapidly verify the botanical species of the oil-based raw material. The first approach is based on a multivariate statistical analysis of conventional analytical data, namely their fatty acid composition. These data have been re-elaborated in a multivariate way by Principal Component Analysis (PCA) and classification methods. The second approach proposes a fast and non-destructive spectrophotometric analysis to determine the color of these oils to discriminate among different species. In this regard, the raw diffuse reflectance spectra (380–780 nm) obtained by a UV-Vis spectrophotometer with an integrating sphere was considered and elaborated by chemometrics. This information was compared with the results obtained by the most common approach based on the CIELab parameters. A data fusion of chromatographic and spectral data was also investigated. Either fatty acid composition or color of these oils demonstrated to be two promising markers of their botanical authenticity.
Highlights
The aim of this study was evaluating the possibility of identifying the botanical origin of some gourmet oils obtained from several botanical species by the routine analysis of their fatty acid composition coupled with chemometric methods and to explore a new untargeted, fast, and non-destructive spectrophotometric analysis strategy to determine the color of the unrefined oils as a marker of their botanical authenticity
This research concerns the analysis of some gourmet oils belonging to eight different botanical species (Almond, Apricot, Avocado, Hazelnut, Mosqueta rose, Rosehip, Sunflower, Walnut)
More than two hundred “authentic” industrial samples of cold-pressed virgin oils coming from controlled supply chains were studied plus olive oils samples used for comparison purposes, since they are the “gold standard” for edible virgin oils
Summary
The so-called “specialty oils” or “gourmet oils” obtained from seeds, fruit, and nuts have had a great diffusion thanks to the increase in consumer preferences for the pleasant sensory characteristics of oils of different botanical origin. Specialty oils retain their distinctive aroma and taste because they are produced by gentle processing (gentle extraction or cold pressing) and they are not furtherly processed by conventional refining, bleaching, and deodorizing, which are routinely used to remove off-flavors and impurities as well as extend the shelf life of vegetable oils [2]. In addition to their peculiar flavor, which make them gourmet ingredients, the specialty oils contain high amounts of nutritional and functional components (such as essential fatty acids, antioxidants, phenolic compounds, phospholipids, phytosterols, etc.)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
