Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy

作者：Ferreiro Gonzalez Marta; Barbero Gerardo F; Alvarez Jose A; Ruiz Antonio; Palma Miguel; Ayuso Jesus

来源：Food Chemistry, 2017, 220: 331-336.

DOI：10.1016/j.foodchem.2016.10.015

• Authentication
• Curve resolution
• Linear discriminant analysis
• Virgin olive oil
• Visible spectroscopy
• Pomace oil

Adulteration of olive oil is not only a major economic fraud but can also have major health implications for consumers. In this study, a combination of visible spectroscopy with a novel multivariate curve resolution method (CR), principal component analysis (PCA) and linear discriminant analysis (LDA) is proposed for the authentication of virgin olive oil (VOO) samples. VOOs are well-known products with the typical properties of a two-component system due to the two main groups of compounds that contribute to the visible spectra (chlorophylls and carotenoids). Application of the proposed CR method to VOO samples provided the two pure-component spectra for the aforementioned families of compounds. A correlation study of the real spectra and the resolved component spectra was carried out for different types of oil samples (n = 118). LDA using the correlation coefficients as variables to discriminate samples allowed the authentication of 95% of virgin olive oil samples.

• 出版日期2017-4-1