Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality

The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available li...

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Autor: García-Martín, Juan Francisco
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/133123
Acceso en línea:https://hdl.handle.net/11441/133123
https://doi.org/10.3390/s22082831
Access Level:acceso abierto
Palabra clave:Chemometrics
Near-infrared spectroscopy
Olive oil
Quality parameters
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spelling Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil QualityGarcía-Martín, Juan FranciscoChemometricsNear-infrared spectroscopyOlive oilQuality parametersThe analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available literature highlights the use of near-infrared spectroscopy (NIRS). This article intends to comprehensively review the state-of-the-art research and the actual potential of NIRS for the analysis of olive oil. A description of the features of the infrared spectrum of olive oil and a quick explanation of the fundamentals of NIRS and chemometrics are also included. From the results available in the literature, it can be concluded that the four most usual physico-chemical parameters that define the quality of olive oils, namely free acidity, peroxide value, K232, and K270, can be measured by NIRS with high precision. In addition, NIRS is suitable for the nutritional labeling of olive oil because of its great performance in predicting the contents in total fat, total saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids in olive oils. Other parameters of interest have the potential to be analyzed by NIRS, but the improvement of the mathematical models for their determination is required, since the errors of prediction reported so far are a bit high for practical application.Multidisciplinary Digital Publishing Institute (MDPI)Ingeniería Química2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/133123https://doi.org/10.3390/s22082831reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésSensors, 22 (8), 2831.https://doi.org/10.3390/s22082831info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1331232026-06-17T12:51:07Z
dc.title.none.fl_str_mv Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
title Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
spellingShingle Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
García-Martín, Juan Francisco
Chemometrics
Near-infrared spectroscopy
Olive oil
Quality parameters
title_short Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
title_full Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
title_fullStr Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
title_full_unstemmed Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
title_sort Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality
dc.creator.none.fl_str_mv García-Martín, Juan Francisco
author García-Martín, Juan Francisco
author_facet García-Martín, Juan Francisco
author_role author
dc.contributor.none.fl_str_mv Ingeniería Química
dc.subject.none.fl_str_mv Chemometrics
Near-infrared spectroscopy
Olive oil
Quality parameters
topic Chemometrics
Near-infrared spectroscopy
Olive oil
Quality parameters
description The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available literature highlights the use of near-infrared spectroscopy (NIRS). This article intends to comprehensively review the state-of-the-art research and the actual potential of NIRS for the analysis of olive oil. A description of the features of the infrared spectrum of olive oil and a quick explanation of the fundamentals of NIRS and chemometrics are also included. From the results available in the literature, it can be concluded that the four most usual physico-chemical parameters that define the quality of olive oils, namely free acidity, peroxide value, K232, and K270, can be measured by NIRS with high precision. In addition, NIRS is suitable for the nutritional labeling of olive oil because of its great performance in predicting the contents in total fat, total saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids in olive oils. Other parameters of interest have the potential to be analyzed by NIRS, but the improvement of the mathematical models for their determination is required, since the errors of prediction reported so far are a bit high for practical application.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/133123
https://doi.org/10.3390/s22082831
url https://hdl.handle.net/11441/133123
https://doi.org/10.3390/s22082831
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sensors, 22 (8), 2831.
https://doi.org/10.3390/s22082831
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute (MDPI)
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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