The chemometrics approach applied to FTIR spectral data for the oxidation study of Algerian extra virgin olive oil

Thermal oxidative stability study was carried out on four different samples of extra virgin olive oil. Physicochemical methods were used for the determination of indices and Fourier transform infrared spectra were employed for differentiation and classification of olive oil produced in Algeria. In order to determine the thermal effect on oxidation, the samples were subjected to heating treatment at 60°C and evaluated during 90 days using Fourier transform infrared spectra absorption. The spectral regions where the variations were observed have been chosen for developing partial least square (PLS) model. Four and six factors obtained by cross validation were sufficient to monitor the oxidation process. Once the oxidation process committed under the influence of time during 90 days and heated at 60°C, a multitude of molecules forming a dynamic complex system appeared.