Evaluation of the overall quality of olive oil using fluorescence spectroscopy

• Published in: Food chemistry Vol. 173; pp. 927 - 934
• Main Authors: Guzmán, Elena, Baeten, Vincent, Pierna, Juan Antonio Fernández, García-Mesa, José A.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15-04-2015
• Subjects: Chlorophyll - chemistry; Olive Oil; Oxidation-Reduction; Plant Oils - analysis; Plant Oils - chemistry; Quality Control; Spectrometry, Fluorescence - methods; UV radiation; Virgin olive oil; UV radiation; Virgin olive oil; Quality control
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.10.041

•A rapid analytical technique and a low-cost technology for olive oil quality control is proposed.•Oxidised compounds of virgin olive oil gave a specific fluorescence bands over 400–460nm.•Calibration models for main quality parameters were construct using external validation method.•Determining quality parameters with a simple measure of a single fluorescence excitation wavelength.•The fluorescence characteristics of oils are used to authenticate and monitoring oils quality.
The fluorescence spectra of some olive oils were examined in their natural and oxidised state, with wavelength range emissions of 300–800nm and 300–400nm used as excitation radiation. The fluorescence emissions were measured and an assessment was made of the relationship between them and the main quality parameters of olive oils, such as peroxide value, K232, K270 and acidity. These quality parameters (peroxide value, K232, K270 and acidity) are determined by laboratory methods, which though not too sophisticated, they are required solvents and materials as well as time consuming and sample preparation; there is a need for rapid analytical techniques and a low-cost technology for olive oil quality control. The oxidised oils studied had a strong fluorescence band at 430–450nm. Extra virgin olive oil gave a different but interesting fluorescence spectrum, composed of three bands: one low intensity doublet at 440 and 455nm; one strong band at 525nm; and one of medium intensity at 681nm. The band at 681nm was identified as the chlorophyll band. The band at 525nm was derived, at least partially, from vitamin E.
The results presented demonstrate the ability of the fluorescence technique, combined with multivariate analysis, to characterise olive oils on the basis of all the quality parameters studied. Prediction models were obtained using various methods, such as partial least squares (PLS), N-way PLS (N-PLS) and external validation, in order to obtain an overall evaluation of oil quality.
The best results were obtained for predicting K270 with a root mean square (RMS) prediction error of 0.08 and a correlation coefficient obtained with the external validation of 0.924. Fluorescence spectroscopy facilitates the detection of virgin olive oils obtained from defective or poorly maintained fruits (high acidity), fruits that are highly degraded in the early stages (with a high peroxide value) and oils in advanced stages of oxidation, with secondary oxidation compounds (high K232 and K270). The results indicate the potential of a spectrofluorimetric method combined with multivariate analysis to differentiate, and even quantify, the levels of oil quality. The proposed methodology could be used to accelerate analysis, is inexpensive and allows a comprehensive assessment to be made of olive oil quality.