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Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics

2019-03Journal article Restricted
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dc.contributor.authorSqueo, Giacomo
dc.contributor.authorCaponio, Francesco
dc.contributor.authorParadiso, Vito M.
dc.contributor.authorSummo, Carmine
dc.contributor.authorPasqualone, Antonella
dc.contributor.authorKhmelinskii, Igor
dc.contributor.authorSikorska, Ewa
dc.date.accessioned2020-07-24T10:52:39Z
dc.date.available2020-07-24T10:52:39Z
dc.date.issued2019-03
dc.description.abstractBackground Determination of the total phenolic content (TPC) in olive oils is of great interest, as phenolic compounds affect the health benefits, sensory attributes and oxidative stability of olive oils. The aim of this study was to explore the feasibility of direct front-face fluorescence measurements coupled with chemometrics for developing multivatiate models for discrimination between virgin olive oils with low and high TPC and determination of TPC concentration. Results Parallel factor analysis and principal component analysis of fluorescence excitation-emission matrices (EEMs) of virgin olive oils revealed different fluorescent properties for samples with low and high TPC. A perfect discrimination of oils with low and high TPC was achieved using partial least squares (PLS) discriminant analysis. The best regression model for the prediction of TPC was based on the PLS analysis of the unfolded entire EEMs (R-2 = 0.951, RPD = 4.0). Conclusions The results show the potential of fluorescence spectroscopy for direct screening of virgin olive oils for TPC. This may contribute to the development of fast screening methods for TPC assessment, providing an alternative to conventional assays. The procedure is environmentally friendly and fulfils the requirements for green analytical chemistry. (c) 2018 Society of Chemical Industry
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1002/jsfa.9461
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.urihttp://hdl.handle.net/10400.1/14388
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWiley
dc.subjectExtra Virgin
dc.subjectAntioxidant activity
dc.subjectVegetable-oils
dc.subjectQuality
dc.subjectAdulteration
dc.subjectOrigin
dc.subjectQuantification
dc.subjectComponents
dc.subjectFruit
dc.subjectDieta mediterrânica
dc.titleEvaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2520
oaire.citation.issue5
oaire.citation.startPage2513
oaire.citation.titleJournal of the Science of Food and Agriculture
oaire.citation.volume99
person.familyNameKhmelinskii
person.givenNameIgor
person.identifier0000000420541031
person.identifier.ciencia-id0D1A-CB6C-6316
person.identifier.orcid0000-0002-6116-184X
person.identifier.ridC-9587-2011
person.identifier.scopus-author-id6701444934
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublicationfcb9f09f-2e99-41fb-8c08-7e1acbc65076
relation.isAuthorOfPublication.latestForDiscoveryfcb9f09f-2e99-41fb-8c08-7e1acbc65076

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