Detection of low‐quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid‐infrared spectroscopy discrimination by a chemometric approach |
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| Authors: | Enrico Valli Alessandra Bendini Rubén M Maggio Lorenzo Cerretani Tullia Gallina Toschi Ernestina Casiraghi Giovanni Lercker |
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| Affiliation: | 1. Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum‐Università di Bologna, , I‐47521 Cesena (FC), Italy;2. área Análisis de Medicamentos, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Instituto de Química de Rosario (IQUIR‐CONICET), , Rosario, Argentina;3. Dipartimento di Economia e Ingegneria Agrarie, Alma Mater Studiorum‐Università di Bologna, , Cesena (FC), Italy;4. Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, , Milan, Italy |
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| Abstract: | A set of eighty‐one extra virgin olive oils (EVOOs) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids Σ (FAMEs + FAEEs)] and the ratio between ethyl and methyl esters ratio of FAEEs/FAMEs (RFF)]. Acquisition of the mid‐infrared spectra was also performed by Fourier Transform Infrared Spectroscopy (FT‐IR). Chemical and spectroscopy data were chemometrically elaborated, and FT‐IR coupled by Partial Least Square (PLS) methodology was developed. Results were statistically similar to official procedure in terms of analytical performance for Σ (FAMEs + FAEEs) and RFF in EVOOs: a good agreement between predicted and actual values on calibration data sets was found (0.98 and 0.83, respectively) and the limit of quantification was low enough (29.3 mg kg?1) considering the actual limits for Σ (FAMEs+ FAEEs). This new approach, time‐saving and environmentally friendly, can be considered as a useful tool for screening procedures. |
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| Keywords: | Extra virgin olive oil fatty acid alkyl esters FT‐IR spectroscopy low‐quality oils mildly deodorized olive oils |
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