Prediction of Polyphenol Fraction in Virgin Olive Oil Using Mid-Infrared Attenuated Total Reflectance Attenuated Total Reflectance Accessory–Mid-Infrared Coupled With Partial Least Squares Regression

Abstract

This study focuses on the quantification of virgin olive oil phenolic compound while using mid-infrared spectroscopy with chemometrics. For that, 100 samples of virgin olive oils in phenolic compounds which varied between 1.04 and 10.33 g/L were picked up in Morocco’s regions and subjected to infrared analysis. The aim was to develop a calibration model for the prediction of phenolic compounds in olive oil by using Fourier transform-infrared spectroscopy. The spectral transmissions of all samples were obtained in the spectral range of 600–4000 cm–1. The values obtained for correlation coefficient and root mean square errors of prediction were 0.99 and 0.11, respectively. These results showed the capability of the Fourier transform-infrared spectroscopy and the chemometric in developing accurate models to predict the phenolic compounds in virgin olive oil.