Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil
BACKGROUND Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine t...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2021-05, Vol.101 (7), p.2901-2911 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Zaroual, Hicham El Hadrami, El Mestafa Karoui, Romdhane |
| description | BACKGROUND
Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid‐infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni‐Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015–2016 and 2016–2017).
RESULTS
By applying principal component analysis and factorial discriminant analysis with leave‐one‐out validation to the mid‐infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least‐squares regression to mid‐infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270, and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84).
CONCLUSION
The results demonstrate that mid‐infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.10922 |
| format | Article |
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Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid‐infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni‐Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015–2016 and 2016–2017).
RESULTS
By applying principal component analysis and factorial discriminant analysis with leave‐one‐out validation to the mid‐infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least‐squares regression to mid‐infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270, and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84).
CONCLUSION
The results demonstrate that mid‐infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10922</identifier><identifier>PMID: 33155679</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acidity ; Agricultural sciences ; Agricultural technology ; Authenticity ; chemometry ; Chlorophyll ; Chlorophyll - analysis ; Discriminant Analysis ; Evaluation ; Food Analysis - methods ; Infrared analysis ; Infrared spectroscopy ; Life Sciences ; MIR spectroscopy ; Morocco ; Olive oil ; Olive Oil - analysis ; Olive Oil - classification ; Peroxide ; Principal Component Analysis ; Principal components analysis ; quality ; Regression analysis ; Spectroscopy, Fourier Transform Infrared - methods ; Spectrum analysis ; virgin olive oil</subject><ispartof>Journal of the science of food and agriculture, 2021-05, Vol.101 (7), p.2901-2911</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2021 Society of Chemical Industry</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3912-b2819805b5fb8e67a9f1989b802049ae72e45960e35d449149aa18c8b05491633</citedby><cites>FETCH-LOGICAL-c3912-b2819805b5fb8e67a9f1989b802049ae72e45960e35d449149aa18c8b05491633</cites><orcidid>0000-0003-3896-6081 ; 0000-0002-1256-7907</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.10922$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.10922$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,776,780,881,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33155679$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-03204056$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Zaroual, Hicham</creatorcontrib><creatorcontrib>El Hadrami, El Mestafa</creatorcontrib><creatorcontrib>Karoui, Romdhane</creatorcontrib><title>Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid‐infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni‐Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015–2016 and 2016–2017).
RESULTS
By applying principal component analysis and factorial discriminant analysis with leave‐one‐out validation to the mid‐infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least‐squares regression to mid‐infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270, and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84).
CONCLUSION
The results demonstrate that mid‐infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry</description><subject>Acidity</subject><subject>Agricultural sciences</subject><subject>Agricultural technology</subject><subject>Authenticity</subject><subject>chemometry</subject><subject>Chlorophyll</subject><subject>Chlorophyll - analysis</subject><subject>Discriminant Analysis</subject><subject>Evaluation</subject><subject>Food Analysis - methods</subject><subject>Infrared analysis</subject><subject>Infrared spectroscopy</subject><subject>Life Sciences</subject><subject>MIR spectroscopy</subject><subject>Morocco</subject><subject>Olive oil</subject><subject>Olive Oil - analysis</subject><subject>Olive Oil - classification</subject><subject>Peroxide</subject><subject>Principal Component Analysis</subject><subject>Principal components analysis</subject><subject>quality</subject><subject>Regression analysis</subject><subject>Spectroscopy, Fourier Transform Infrared - methods</subject><subject>Spectrum analysis</subject><subject>virgin olive oil</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kcFu1DAQhi0EokvhwgMgS1wKUsB24iQ-riqWghaBBJytSeJQr5w4tZOgvfEIPAbPxZMwacoeOHAaz8w3v-35CXnK2SvOmHh9iC3gSQlxj2wwFgljnN0nG2yKRPJMnJFHMR4YY0rl-UNylqZcyrxQG_LrUzDOdraHcKRxnJoj9T0drw0d_Gj60YKjMAzO1jBa7PiW7vwUrAm_f_wcA_Sx9aGjnW0wt30bIJiGYu1Ww8zgptOgn00A5-jNBM6ORwp9Q2FCDq-plwIyH3zwdQ09nW34ZnHM2dlQb91j8qAFF82Tu3hOvu7efLm8SvYf37673O6TOlVcJJUouSqZrGRblSYvQLWYq6pkgmUKTCFMJlXOTCqbLFMca8DLuqyYxCxP03PyYtW9BqeHYDtcjPZg9dV2r5caS1GJyXzmyF6s7BD8zWTiqDsba-Mc9MZPUYtMliwtykIi-vwf9IBr7PEnWki0jqcZXwRfrlQdfIzBtKcXcKYXr_Xitb71GuFnd5JT1ZnmhP41FwG-At-tM8f_SOn3n3fbVfQPPu23UA</recordid><startdate>202105</startdate><enddate>202105</enddate><creator>Zaroual, Hicham</creator><creator>El Hadrami, El Mestafa</creator><creator>Karoui, Romdhane</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><general>Wiley</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0003-3896-6081</orcidid><orcidid>https://orcid.org/0000-0002-1256-7907</orcidid></search><sort><creationdate>202105</creationdate><title>Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil</title><author>Zaroual, Hicham ; El Hadrami, El Mestafa ; Karoui, Romdhane</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3912-b2819805b5fb8e67a9f1989b802049ae72e45960e35d449149aa18c8b05491633</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acidity</topic><topic>Agricultural sciences</topic><topic>Agricultural technology</topic><topic>Authenticity</topic><topic>chemometry</topic><topic>Chlorophyll</topic><topic>Chlorophyll - analysis</topic><topic>Discriminant Analysis</topic><topic>Evaluation</topic><topic>Food Analysis - methods</topic><topic>Infrared analysis</topic><topic>Infrared spectroscopy</topic><topic>Life Sciences</topic><topic>MIR spectroscopy</topic><topic>Morocco</topic><topic>Olive oil</topic><topic>Olive Oil - analysis</topic><topic>Olive Oil - classification</topic><topic>Peroxide</topic><topic>Principal Component Analysis</topic><topic>Principal components analysis</topic><topic>quality</topic><topic>Regression analysis</topic><topic>Spectroscopy, Fourier Transform Infrared - methods</topic><topic>Spectrum analysis</topic><topic>virgin olive oil</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zaroual, Hicham</creatorcontrib><creatorcontrib>El Hadrami, El Mestafa</creatorcontrib><creatorcontrib>Karoui, Romdhane</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zaroual, Hicham</au><au>El Hadrami, El Mestafa</au><au>Karoui, Romdhane</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2021-05</date><risdate>2021</risdate><volume>101</volume><issue>7</issue><spage>2901</spage><epage>2911</epage><pages>2901-2911</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid‐infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni‐Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015–2016 and 2016–2017).
RESULTS
By applying principal component analysis and factorial discriminant analysis with leave‐one‐out validation to the mid‐infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least‐squares regression to mid‐infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270, and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84).
CONCLUSION
The results demonstrate that mid‐infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>33155679</pmid><doi>10.1002/jsfa.10922</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0003-3896-6081</orcidid><orcidid>https://orcid.org/0000-0002-1256-7907</orcidid></addata></record> |
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| subjects | Acidity Agricultural sciences Agricultural technology Authenticity chemometry Chlorophyll Chlorophyll - analysis Discriminant Analysis Evaluation Food Analysis - methods Infrared analysis Infrared spectroscopy Life Sciences MIR spectroscopy Morocco Olive oil Olive Oil - analysis Olive Oil - classification Peroxide Principal Component Analysis Principal components analysis quality Regression analysis Spectroscopy, Fourier Transform Infrared - methods Spectrum analysis virgin olive oil |
| title | Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil |
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