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FTIR-chemometric analytical methodology as a tool for clustering oils from centenarian olive trees grown in the Côa Valley region

2021Conference object Open access
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dc.contributor.authorPascoal-Ferreira, P.
dc.contributor.authorPeres, António M.
dc.contributor.authorSilva, Kevin
dc.contributor.authorSantamaria-Echart, Arantzazu
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorPereira, J.A.
dc.contributor.authorBaptista, Paula
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2023-02-10T15:29:01Z
dc.date.available2023-02-10T15:29:01Z
dc.date.issued2021
dc.description.abstractThe centenarian olive trees are part of the historical and cultural heritage of the Côa Valley region where a significant number of these specimens can be found. They have high importance in olive grove heritage; however, their genetic and phenotypic diversity is still poorly studied. The identification of olive tree varieties is not an easy task, being required a morphological characterisation complemented with genetics, making this identification a time-consuming and expensive procedure. Recently, Fourier Transform Infrared (FTIR) spectroscopy start to be widely used in several studies in the food field, becoming a powerful analytical tool for the analysis of edible oils and fats1. This technique has numerous advantages, allowing a fast and non-destructive analysis, and requiring minimal sample preparation. In this context, FTIR has been applied to classify and identify different fats2, detection of virgin olive oils adulteration3, determination of trans fatty acids4 and evaluation of oil mixtures' composition in foods5, all this based on the spectral profiles 6. Considering that there is a great diversity of centenarian olive trees in which the varieties are unknown, the objective of this work was to use the FTIR technique to identify groups of olive oils with similar chemical characteristics, thus reducing the time and required amount of samples for analysis. Therefore, FTIR was applied to 99 olive oils from centenarian olive trees in the Côa Valley region. FTIR analysis was carried out using an MB300 FTIR from ABB (Zurich, Switzerland) operating in attenuated total reflectance (ATR) mode using a horizontal cell equipped with a diamond crystal. The spectra acquisition was done using 32 scans/min at a resolution of 4 cm-1, being the reading range comprised between 4000 and 500 cm-1. Spectra were acquired and treated using the software Horizon MB version 3.4. The background was acquired every two consecutive assays. Finally, raw transmittance data (in %) of the different olive oils were used for the statistical analysis. A hierarchical clustering dendogram was applied to evaluate the possibility of grouping the 99 olive oils studied according to the full FTIR spectra by computing the distance (dissimilarity) among the olive oils, using the Euclidean distance Ward method for matrix computation. The dendogram (Figure 1) allowed identifying dissimilarities based on the olive oils’ FTIR spectra, enabling to establish 4 main clusters, for a 2nd node cut establishing responding to a distance around 35. Since FTIR spectroscopy is sensitive to different aspects including the olive variety and considering that all the olive oils were extracted under similar conditions and from olives harvested in the same geographical regions, the observed variations can be tentatively attributed to the olive variety or to a similarity of the oils’ chemical composition. The clustering analysis allowed partitioning a large dataset of olive oils into smaller groups based on similar spectra characteristics, enabling the future practical and feasible evaluation of selected oils belonging to each of the 4 established clusters, avoiding the need to evaluate each one of the 99 olive oils.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to Associate Laboratory for Green Chemistry-LAQV (UIDB/50006/2020). Nuno Rodrigues and Aran Santamaria-Echar thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. Funding: This work was financially supported by the project “COA/BRB/0035/2019” OLIVECOA - Centenarian olive trees of Côa Valley region: rediscovering the past to valorise the future funded by the Foundation for Science and Technology (FCT, Portugal).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPascoal-Ferreira, P.; Peres, António M.; Silva, Kevin; Santamaria-Echart, Arantzazu; Barreiro, M.F.; Pereira, J.A.; Baptista, Paula; Rodrigues, Nuno (2021). FTIR-chemometric analytical methodology as a tool for clustering oils from centenarian olive trees grown in the Côa Valley region. In José S. Câmara; Jorge A. M. Pereira; Rosa Perestrelo Gouveia (Eds.) Livro de Resumos do XV Encontro de Química dos Alimentos: Estratégias para a Excelência, Autenticidade, Segurança e Sustentabilidade Alimentar. Funchalpt_PT
dc.identifier.isbn978-989-8805-68-3
dc.identifier.urihttp://hdl.handle.net/10198/26893
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade da Madeirapt_PT
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationCentenarian olive trees of Côa Valley region: rediscovering the past to valorise the future
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive oilpt_PT
dc.subjectOlive treespt_PT
dc.subjectResearch Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING::Product sciencept_PT
dc.titleFTIR-chemometric analytical methodology as a tool for clustering oils from centenarian olive trees grown in the Côa Valley regionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleCentenarian olive trees of Côa Valley region: rediscovering the past to valorise the future
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/COA%2FBRB%2F0035%2F2019/PT
oaire.citation.conferencePlaceFunchalpt_PT
oaire.citation.endPage398pt_PT
oaire.citation.startPage397pt_PT
oaire.citation.titleLivro de Resumos do XV Encontro de Química dos Alimentos: Estratégias para a Excelência, Autenticidade, Segurança e Sustentabilidade Alimentarpt_PT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream3599-PPCDT
person.familyNamePeres
person.familyNameSilva
person.familyNameSantamaria-Echart
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person.familyNameBaptista
person.familyNameRodrigues
person.givenNameAntónio M.
person.givenNameKevin
person.givenNameArantzazu
person.givenNameFilomena
person.givenNameJosé Alberto
person.givenNamePaula
person.givenNameNuno
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person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0002-9305-0976
person.identifier.ridI-8470-2012
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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