期刊
FOOD CONTROL
卷 96, 期 -, 页码 22-28出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2018.08.024
关键词
NIR spectroscopy; Fluorescence; Extra virgin olive oil; Adulteration; Geographical origin; Chemometrics
资金
- Universidad Nacional de Rosario (UNR) [19B/487, BIO237]
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT) [PICT 2016-1122, PICT 2016-1400]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET) [PIP 0163]
- Banco Santander
- Universidad de Granada
Extra virgin olive oil (EVOO) is widely used in gastronomy because of its healthy properties, and is a candidate to be adulterated with other vegetable oils to reduce costs. This work shows the results of applying near infrared (NIR) and fluorescence excitation-emission matrix spectroscopies, coupled to chemometric tools, to authenticate and validate the geographic origin of Argentinean EVOO samples. For each spectral data set, principal component analysis (PCA) was applied to both first-order NIR and second-order fluorescence data, partial least squares-discriminant analysis (PLS1-DA) to NIR data, and the multidimensional version of the latter (NPLS-DA) to fluorescence data. The results of the study of sixty EVOO samples of known and unknown registered designation of origin (RDO), as well as artificial samples adulterated with other edible oils, showed that: (1) fluorescence spectroscopy was unable to determine the RDO of all EVOO samples, in contrast to NIR (100% classified correctly), and (2) fluorescence data provide only slightly better results than NIR spectroscopy to detect EVOO adulterations with other vegetable edible oils.
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