Rapid detection of olive-pomace oil adulteration in extra virgin olive oils from the protected denomination of origin "Siurana" using excitation-emission fluorescence spectroscopy and three-way methods of analysis
Rapid detection of olive-pomace oil adulteration in extra virgin olive oils from the protected denomination of origin "Siurana" using excitation-emission fluorescence spectroscopy and three-way methods of analysis
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DOI：
10.1016/j.aca.2005.02.013
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发表时间：
2005-07-15
影响因子：
6.2
通讯作者：
Boqué, R
中科院分区：
文献类型：
--
作者：
Guimet, F;Ferré, J;Boqué, R
特级初榨橄榄油（EVOO）是最高品质的橄榄油。这也是最昂贵的。出于这个原因，它有时会掺入更便宜的油。其中之一是橄榄果渣油（OPO）。受保护的原产地名称（PDO）“Siurana”的区别是给予加泰罗尼亚南部特定地区生产的EVOO。在这里，我们研究了潜在的激发发射荧光光谱（EEFS）和三路分析方法，以检测OPO掺杂PDO“Siurana”橄榄油在低水平（5%）。首先，我们应用展开主成分分析（unfold-PCA）和平行因子分析（PARAFAC）进行探索性分析。然后，我们使用Hotelling的T-2和Q统计量作为一种快速筛选方法检测掺假。我们发现，非掺假和掺假样品之间的歧视，可以提高使用Fisher的线性判别分析（LDA）和判别多向偏最小二乘（N-PLS）回归，后者给出了100%的正确分类。最后，我们使用N-PLS量化的掺假水平。(c)2005 Elsevier B. V.保留所有权利。
Extra virgin olive oil (EVOO) is the highest-quality type of olive oil. This makes it also the most expensive. For this reason, it is sometimes adulterated with cheaper oils. One of these is olive-pomace oil (OPO). The protected denomination of origin (PDO) "Siurana" distinction is given to the EVOO produced in a specific area of the south of Catalonia. Here we study the potential of excitation-emission fluorescence spectroscopy (EEFS) and three-way methods of analysis to detect OPO adulteration in PDO "Siurana" olive oils at low levels (5%). First, we apply unfold principal component analysis (unfold-PCA) and parallel factor analysis (PARAFAC) for exploratory analysis. Then, we use the Hotelling T-2 and Q statistics as a fast screening method for detecting adulteration. We show that discrimination between non-adulterated and adulterated samples can be improved using Fisher's linear discriminant analysis (LDA) and discriminant multi-way partial least squares (N-PLS) regression, the latter giving a 100% of correct classification. Finally, we quantify the level of adulteration using N-PLS. (c) 2005 Elsevier B.V. All rights reserved.