A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

A useful procedure for the qualitative and quantitative determination of vegetable oils (canola, hazelnut, pomace and high linoleic/oleic sunflower) as adulterants in commercial samples of extra virgin olive oil, has been developed. Partial least squares (PLS) was employed for the analysis of Fourie...

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Authors: Maggio, Ruben Mariano, Cerretani, Lorenzo, Chiavaro, Emma, Kaufman, Teodoro Saul, Bendini, Alessandra
Format: article
Status:Published version
Publication Date:2010
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/133261
Online Access:http://hdl.handle.net/11336/133261
Access Level:Open access
Keyword:ADULTERATION
FTIR
PARTIAL LEAST SQUARES MODEL
VIRGIN OLIVE OIL
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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repository_id_str
spelling A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oilsMaggio, Ruben MarianoCerretani, LorenzoChiavaro, EmmaKaufman, Teodoro SaulBendini, AlessandraADULTERATIONFTIRPARTIAL LEAST SQUARES MODELVIRGIN OLIVE OILhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1A useful procedure for the qualitative and quantitative determination of vegetable oils (canola, hazelnut, pomace and high linoleic/oleic sunflower) as adulterants in commercial samples of extra virgin olive oil, has been developed. Partial least squares (PLS) was employed for the analysis of Fourier transform infrared spectroscopy (FTIR) spectral data of the blend oil samples. Calibration models were constructed for extra virgin olive oil purity, with wavelength selection in the infrared region, according to their predictive ability, with first derivative and mean centering used as data pretreatment. PLS models were internally validated by the leave-one-out procedure. The method developed was very suitable for the determination of modeled adulterants but it may also reveal an adulteration even if it does not derive from the adulterants employed in this study.Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Cerretani, Lorenzo. Università di Bologna; ItaliaFil: Chiavaro, Emma. Università di Parma; ItaliaFil: Kaufman, Teodoro Saul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Bendini, Alessandra. Università di Bologna; ItaliaElsevier2010-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/133261Maggio, Ruben Mariano; Cerretani, Lorenzo; Chiavaro, Emma; Kaufman, Teodoro Saul; Bendini, Alessandra; A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils; Elsevier; Food Control; 21; 6; 6-2010; 890-8950956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0956713509003314info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2009.12.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:15:20Zoai:ri.conicet.gov.ar:11336/133261instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:15:20.609CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
title A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
spellingShingle A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
Maggio, Ruben Mariano
ADULTERATION
FTIR
PARTIAL LEAST SQUARES MODEL
VIRGIN OLIVE OIL
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
title_short A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
title_full A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
title_fullStr A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
title_full_unstemmed A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
title_sort A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
dc.creator.none.fl_str_mv Maggio, Ruben Mariano
Cerretani, Lorenzo
Chiavaro, Emma
Kaufman, Teodoro Saul
Bendini, Alessandra
author Maggio, Ruben Mariano
author_facet Maggio, Ruben Mariano
Cerretani, Lorenzo
Chiavaro, Emma
Kaufman, Teodoro Saul
Bendini, Alessandra
author_role author
author2 Cerretani, Lorenzo
Chiavaro, Emma
Kaufman, Teodoro Saul
Bendini, Alessandra
author2_role author
author
author
author
dc.subject.none.fl_str_mv ADULTERATION
FTIR
PARTIAL LEAST SQUARES MODEL
VIRGIN OLIVE OIL
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
topic ADULTERATION
FTIR
PARTIAL LEAST SQUARES MODEL
VIRGIN OLIVE OIL
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
description A useful procedure for the qualitative and quantitative determination of vegetable oils (canola, hazelnut, pomace and high linoleic/oleic sunflower) as adulterants in commercial samples of extra virgin olive oil, has been developed. Partial least squares (PLS) was employed for the analysis of Fourier transform infrared spectroscopy (FTIR) spectral data of the blend oil samples. Calibration models were constructed for extra virgin olive oil purity, with wavelength selection in the infrared region, according to their predictive ability, with first derivative and mean centering used as data pretreatment. PLS models were internally validated by the leave-one-out procedure. The method developed was very suitable for the determination of modeled adulterants but it may also reveal an adulteration even if it does not derive from the adulterants employed in this study.
publishDate 2010
dc.date.none.fl_str_mv 2010-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/133261
Maggio, Ruben Mariano; Cerretani, Lorenzo; Chiavaro, Emma; Kaufman, Teodoro Saul; Bendini, Alessandra; A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils; Elsevier; Food Control; 21; 6; 6-2010; 890-895
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/133261
identifier_str_mv Maggio, Ruben Mariano; Cerretani, Lorenzo; Chiavaro, Emma; Kaufman, Teodoro Saul; Bendini, Alessandra; A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils; Elsevier; Food Control; 21; 6; 6-2010; 890-895
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0956713509003314
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2009.12.006
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196116235845632
score 15,812429

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