Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification

The possibility provided by Chemometrics to extract and combine (fusion) information contained in NIR and MIR spectra in order to discriminate monovarietal extra virgin olive oils according to olive cultivar (Casaliva, Leccino, Frantoio) has been investigated.Linear discriminant analysis (LDA) was applied as a classification technique on these multivariate and non-specific spectral data both separately and jointly (NIR and MIR data together).In order to ensure a more appropriate ratio between the number of objects (samples) and number of variables (absorbance at different wavenumbers), LDA was preceded either by feature selection or variable compression. For feature selection, the SELECT algorithm was used while a wavelet transform was applied for data compression.Correct classification rates obtained by cross-validation varied between 60% and 90% depending on the followed procedure. Most accurate results were obtained using the fused NIR and MIR data, with either feature selection or data compression.Chemometrical strategies applied to fused NIR and MIR spectra represent an effective method for classification of extra virgin olive oils on the basis of the olive cultivar.     

The information content of visible spectra of extra virgin olive oil in the characterization of its origin

The information content of visible spectra has been evaluated, by means of some selected chemometrical techniques, for its ability to trace the geographical origin of extra virgin olive oils coming from several Mediterranean regions. Special attention was paid to extra virgin olive oil produced in West Liguria, a North Italy region which leans over the Mediterranean Sea and borders France. The peculiar organoleptic features of this "niche product" deserved the protected designation of origin "Riviera Ligure-Riviera dei fiori". Unfortunately, this expensive oil is often submitted to profitable adulterations, commonly involving addition of other cheaper Mediterranean oils. Using suitable transforms, such as profiles and derivatives, the visible spectra of extra virgin olive oils showed a very important discriminant power in that regards the geographical characterization of the studied samples. In particular, the developed class models for West Liguria oils have 100% sensitivity and specificity. Moreover, even if this paper is focused on West Liguria oil, it is important to emphasize that a similar study, involving a so widespread and timesaving technique, could be analogously developed for all the other Mediterranean regions taken into account and it could be used in other olive oil characterization problems.     

Direct olive oil authentication: detection of adulteration of olive oil with hazelnut oil by direct coupling of headspace and mass spectrometry, and multivariate regression techniques

Control of adulteration of olive oil, together with authentication and contamination, is one of the main aspects in the quality control of olive oil. Adulteration with hazelnut oil is one of the most difficult to detect due to the similar composition of hazelnut and olive oils; both virgin olive oil and olive oil are subjected to that kind of adulteration. The main objective of this work was to develop an analytical method able to detect adulteration of virgin olive oils and olive oils with hazelnut oil by means of its analysis by a headspace autosampler directly coupled to a mass spectrometer used as detector (ChemSensor). As no chromatographic separation of the individual components of the samples exists, a global signal of the sample is obtained and employed for its characterization by means of chemometric techniques. Four different crude hazelnut oils from Turkey were employed for the development of the method. Multivariate regression techniques (partial least squares and principal components analysis) were applied to generate adequate regression models. Good values were obtained in both techniques for the parameters employed (standard errors of prediction (SEP) and prediction residual error sum of squares (PRESS)) to evaluate its goodness. With the proposed method, minimum adulteration levels of 7 and 15% can be detected in refined and virgin olive oils, respectively. Once validated, the method was applied to the detection of such adulteration in commercial olive oil and virgin olive oil samples.     

Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

In the present article, a headspace solid-phase microextraction method coupled to GC/MS was developed and applied for the simultaneous determination of mono- and sesquiterpenic hydrocarbons in virgin olive oils of different olive variety and geographical origin. Analysis of various oils resulted in the simultaneous detection of 15 monoterpenes and 30 sesquiterpenes. Some of these hydrocarbons were previously reported to be constituents of virgin olive oil terpenoid fraction, although we also detected some terpenic hydrocarbons that have not previously been documented as present in virgin olive oil. Significant differences were detected in the proportion of terpenic compounds in oils obtained from different olive varieties grown in different geographical areas. The monoterpene, and particularly the sesquiterpene composition of olive oil may be used to distinguish samples from different cultivar and geographical areas.     

Classification of edible and lampante virgin olive oil based on synchronous fluorescence and total luminescence spectroscopy

Total luminescence and synchronous fluorescence spectroscopies were tested as regards their ability to differentiate edible from lampante virgin olive oils. Total luminescence spectra were recorded by measuring the emission spectra in the range 350-720 nm at excitation wavelengths from 320 to 535 nm. The synchronous fluorescence spectra of 41 edible and 32 lampante virgin olive oils were acquired by synchronous scanning the excitation and emission monochromator maintained at an offset value of 80 nm. Classification of virgin olive oils based on their synchronous fluorescence spectra was performed by hierarchical cluster analysis and principal component analysis using the spectral range of 429-545 nm. Principal component analysis provided better discrimination between the two classes, without any classification error, while hierarchical cluster analysis allowed 97.3% correct classification. These results indicate the capability of fluorescence techniques to differentiate virgin olive oils according to their quality.     

Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds

The aim of the present study was to characterize and classify olive oils from Western Greece according to cultivar and geographical origin, based on volatile compound composition, by means of Linear Discriminant Analysis. A total of 51 olive oil samples were collected during the harvesting period 2007-2008 from six regions of Western Greece and from six local cultivars. Forty-five of the samples were characterized as extra virgin olive oils. The analysis of volatile compounds was performed by Headspace Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Fifty-three (53) different volatile compounds were tentatively identified and semi-quantified. Using selected volatile compound composition data (selection was based on the application of ANOVA to total volatiles to determine those variables showing substantial differences among samples of different geographical origin/cultivar), the olive oil samples were satisfactorily classified according to geographical origin (87.2%) and cultivar (74%).     

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible,NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil Chianti Classico was performed; UV–visible (UV–vis), Near-Infrared (NIR) and Mid-Infrared (MIR) spectroscopies were applied to a set of samples representative of the whole Chianti Classico production area.     

Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness"

The freshness of virgin olive oils (VOO) from typical cultivars of Garda regions was evaluated by attenuated total reflectance (ATR) and Fourier transform infrared (FTIR) spectroscopy, in combination with multivariate analysis. The olive oil freshness decreased during storage mainly because of oxidation processes. In this research, 91 virgin olive oils were packaged in glass bottles and stored either in the light or in the dark at room temperature for different periods. The oils were analysed, before and after storage, using both chemical methods and spectroscopic technique.Classification strategies investigated were partial least square discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and soft independent modelling of class analogy (SIMCA).The results show that ATR-MIR spectroscopy is an interesting technique compared with traditional chemical index in classifying olive oil samples stored in different conditions. In fact, the FTIR PCA results allowed a better discrimination among fresh and oxidized oils, than samples separation obtained by PCA applied to chemical data. Moreover, the results obtained by the different classification techniques (PLS-DA, LDA, SIMCA) evidenced the ability of FTIR spectra to evaluate the olive oil freshness. FTIR spectroscopy results are in agreement with classical methods. The spectroscopic technique could be applied for the prediction of VOOs freshness giving information related to chemical modifications. The great advantages of this technique, compared to chemical analysis, are related to rapidity, non-destructive characteristics and low cost per sample. In conclusion, ATR-MIR represents a reliable, cheap and fast classification tool able to assess the freshness of virgin olive oils.     

Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols

The sterol composition of extra virgin olive oil is very characteristic and, thus, has become a helpful tool to detect adulterations with other vegetable oils. Special attention has been addressed to the separate determination of the free and esterified sterol fractions, since both have different compositions and can thus provide more precise information about the actual origin of the olive oil. In the case of admixtures with small amounts of hazelnut oil, this approach can be extremely useful, because the similarity between the fatty acid compositions of both oils hampers the detection of the fraud. A hyphenated chromatographic method was developed for a sensitive and precise determination of esterified sterols in olive oils. The oil was subjected to silica solid-phase extraction (SPE) fractionation, cold saponification of the collected fraction and purification on silica TLC. The sterol band was then injected into an SPB-5 (30 m x 0.25 mm I.D., 0.25 microM film thickness) and the ratio [% campesterol x (% 7-stigmastenol)2]/(% 7-avenasterol) was calculated. The method was tested on extra virgin olive oil; good sterol recoveries and repeatability were obtained. The results were compared with another method. which has a different sample preparation sequence (silica column chromatography, hot saponification and silica TLC). Similar results were achieved with both methods; however, the SPE-cold saponification-TLC-capillary GC was faster, required less solvent and prevented sterol decomposition. The SPE-method was applied to an admixture with 10% of hazelnut oil and to a screening of 11 oils (husk oil, virgin and refined olive oils) from different Mediterranean countries.     

Analytical determination of polyphenols in olive oils

The increasing popularity of olive oil is mainly attributed to its high content of oleic acid, which may affect the plasma lipid/lipoprotein profiles, and its richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of human disease. An overview of analytical methods for the measurement of polyphenols in olive oil is presented. In principle, the analytical procedure for the determination of individual phenolic compounds in virgin olive oil involves three basic steps: extraction from the oil sample, analytical separation, and quantification. A great number of procedures for the isolation of the polar phenolic fraction of virgin olive oil, utilizing two basic extraction techniques, LLE or SPE, have been included. The reviewed techniques are those based on spectrophotometric methods, as well as analytical separation (gas chromatography (GC), high-performance liquid chromatography (HPLC), and capillary electrophoresis (CE)). Many reports in the literature determine the total amount of phenolic compounds in olive oils by spectrophometric analysis and characterize their phenolic patterns by capillary gas chromatography (CGC) and, mainly, by reverse phase high-performance liquid chromatography (RP-HPLC); however, CE has recently been applied to the analysis of phenolic compound of olive oil and has opened up great expectations, especially because of the higher resolution, reduced sample volume, and analysis duration. CE might represent a good compromise between analysis time and satisfactory characterization for some classes of phenolic compounds of virgin olive oils.     

A capillary electrophoresis-tandem mass spectrometry methodology for the determination of non-protein amino acids in vegetable oils as novel markers for the detection of adulterations in olive oils

A new analytical methodology based on capillary electrophoresis-mass spectrometry (CE-MS(2)) is presented in this work, enabling the identification and determination of six non-protein amino acids (ornithine, β-alanine, GABA, alloisoleucine, citrulline and pyroglutamic acid) in vegetable oils. This methodology is based on a previous derivatization with butanol and subsequent separation using acidic conditions followed by on-line coupling to an ion trap analyzer for MS(2) detection established through an electrospray-coaxial sheath flow interface. The electrophoretic and interface parameters were optimized obtaining the separation of all compounds in less than 15 min and with resolutions higher than 5. The proposed method was validated by assessing its accuracy, precision (RSD<7% for corrected peak areas), LODs and LOQs (between 0.04-0.19 ng/g and 0.06-0.31 ng/g, respectively) and linearity range (R(2)>0.99), and it was used in order to identify the selected non-protein amino acids in soybean oils, sunflower oils, corn oils and extra virgin olive oils. MS(2) experiments performed the fingerprint fragmentation of these compounds allowing to corroborate ornithine and alloisoleucine in seed oils but not in olive oils. The method was applied to identify and quantify olive oil adulterations with soybean oil detecting in a single run the amino acids in mixtures up to 2% (w/w). The results showed a high potential in using these compounds as novel markers for the detection of adulterations of extra virgin olive oils with seed oils. Thus, the developed method could be considered a simple, rapid and reliable method for the quality evaluation of extra virgin olive oil permitting its authentication.     

Comparative study of electrospray and photospray ionization sources coupled to quadrupole time-of-flight mass spectrometer for olive oil authentication

The use of fast and reliable analytical procedures for olive oil authentication is a priority demand due to its wide consumption and healthy benefits. Olive oil adulteration with other cheaper vegetable oils is a common practice that has to be detected and controlled. Rapid screening methods based on high resolution tandem mass spectrometry constitute today the option of choice due to sample handling simplicity and the elimination of the chromatographic step. The selection of the ionization source is critical and the comparison of their reliability necessary. The possibilities of the direct infusion electrospray ionization (ESI) and the recently introduced atmospheric pressure photospray ionization source (APPI), coupled to quadrupole time-of-flight (QqTOF), have been critically studied and compared to control olive oil adulteration. These techniques are very rapid (approximately 1 min per sample) and have high discrimination power to elucidate key components in the edible oils studied (olive, hazelnut, sunflower and corn). Nevertheless, both sources are complementary, being APPI more sensitive for monoacyl- and diacylglycerol fragment ions and ESI for triacylglycerols. In addition, methods reproducibility's are very high, especially for APPI source. Mixtures of olive oil with the others vegetable oils can be easily discriminated which has been tested by using principal components analysis (PCA) with both ESI-MS and APPI-MS spectra. Analogously, linear discriminant analysis (LDA) confirms methods reproducibility and detection of other oils used as adulterants, in particular hazelnut oil, which is especially difficult given its chemical similarity with olive oil.     

NMR and chemometrics in tracing European olive oils: The case study of Ligurian samples

An NMR and chemometric analytical approach to classify extra virgin olive oils according to their geographical origin was developed within the European TRACE project (FP6-2003-FOOD-2-A, contract number: 0060942). Olive oils (896 samples) of three consecutive harvesting years (2005, 2006, and 2007) coming from Mediterranean areas were analyzed by ¹H NMR spectroscopy. Olive oil samples from Liguria, an Italian region, were chosen as a case study and PLS-DA and SIMCA modeling analyses were used to build up statistical models both to discriminate between Ligurian and non-Ligurian olive oils and to define the Ligurian olive oil class to confirm the declared provenience.     

Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay

The quality of olive oils is sensorially tested by accurate and well established methods. It enables the classification of the pressed oils into the classes of extra virgin oil, virgin oil and lampant oil. Nonetheless, it would be convenient to have analytical methods for screening oils or supporting sensorial analysis using a reliable independent approach based on exploitation of mass spectrometric methodologies. A number of methods have been proposed to evaluate deficiencies of extra virgin olive oils resulting from inappropriate technological treatments, such as high or low temperature deodoration, and home cooking processes. The quality and nutraceutical value of extra virgin olive oil (EVOO) can be related to the antioxidant property of its phenolic compounds. Olive oil is a source of at least 30 phenolic compounds, such as oleuropein, oleocanthal, hydroxytyrosol, and tyrosol, all acting as strong antioxidants, radical scavengers and NSAI-like drugs. We now report the efficacy of MRM tandem mass spectrometry, assisted by the isotope dilution assay, in the evaluation of the thermal stability of selected active principles of extra virgin olive oil.     

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.     

Determination of betaines in vegetable oils by capillary electrophoresis tandem mass spectrometry--application to the detection of olive oil adulteration with seed oils

A CE–tandem mass spectrometry (MS²) methodology enabling the simultaneous determination of betaines (glycine betaine, trigonelline, proline betaine and total content of carnitines) in vegetable oils was developed. Betaines were derivatized with butanol previous to their baseline separation in 10 min using a 0.1 M formic acid buffer at pH 2.0. Ion trap conditions were optimized in order to maximize the selectivity and sensitivity. Analytical characteristics of the proposed method were established by evaluating its selectivity, linearity, precision (RSDs ranged from 4.8 to 10.7% for corrected peak areas) and accuracy by means of recovery studies (from 80 to 99%) and LODs and LOQs at 0.1 ppb level. The method was applied for the determination of the selected betaines in seed oils and extra virgin olive oils. MS² experiments provided the fingerprint fragmentation for the betaines identified in vegetable oils. In extra virgin olive oils, carnitines were not detected, making it possible to propose them as a feasible novel marker for the detection of adulterations of olive oils. Application of the developed method for the analysis of different mixtures of extra virgin olive oil with seed oil (between 2 and 10%) enabled the detection and quantitation of the total content of carnitines. The results obtained show the high potential of the developed method for the authentication and quality control of olive oils.     

Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques

The characteristic resistance to oxidation of virgin olive oil is related to its unique fatty acid composition in addition to several minor components that have antioxidant properties. Among the latter, phenols are the most important. Several factors can influence the chemical or enzymatic oxidative processes that extend or shorten the shelf-life of olive oil. Furthermore, the amount of phenolic compounds extracted during production is fundamental for the oxidative and nutritional quality of the oil. In fact, it is well known that different steps used for preparation of virgin olive oil may determine differences in the quantities of phenol. At present, various analytical methods are available to analyze the hydrophilic components, including spectrophotometric assays (traditional) and high resolution chromatographic techniques (HRGC, HPLC, HPCE). In this review we summarize these different methodologies and demonstrate that the amount of phenolic compounds in virgin olive oil as determined by both traditional and high resolution techniques can be influenced by different factors including the olive cultivar and degree of ripeness, as well as by production and extraction technologies.     

A novel photometric method for evaluation of the oxidative stability of virgin olive oils

The Oxitester method, a novel, simple, and fast photometric method for the evaluation of the antioxidant capacity of olive oils, was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples, including extrissima virgin olive oils (correlation coefficient 0.88), and extra virgin olive oils of increased acidity (free fatty acids >0.45%, correlation coefficient 0.89). Other quality factors (flavor, free fatty acids content, specific absorbance at 270 and 232 nm, peroxide value, and content of oleic, linoleic, and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method, in contrast to the Rancimat method, was indicative of the flavor characteristics of the olive oils and the content of linolenic acid.     

Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids

The aim of the present study was to compare the phenolic content in selected monocultivar extra virgin olive oils. Analyses were carried out by HPLC/DAD/MS on Picual, Picuda, Arbequina and Hojiblanca oils from Spain and Seggianese and Taggiasca oils from Italy. Oils from cultivar Picual showed similar characteristics to those of Seggianese oils, with total amounts of secoiridoids of 498.7 and 619.2 mg/L, respectively. The phenolic composition of Arbequina oils is close to that of the Taggiasca variety with lignans among the main compounds. The determination of free and linked OH-Tyr, by way of an acid hydrolysis, represents a rapid and suitable method, especially when standards are not available, to determine antioxidant potentialities in terms of MPC, particularly for fresh extra virgin olive oils rich in secoiridoidic derivatives.