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Advisor(s)
Abstract(s)
Three Portuguese olive oils with PDO (āAzeite do Alentejo Interiorā, āAzeites da Beira Interiorā and āAzeite de TrĆ”s-os-Montesā) were studied considering their physicochemical quality, antioxidant capacity, oxidative stability, total phenols content, gustatory sensory sensations and Fourier transform infrared (FTIR) spectra. All oils fulfilled the legal thresholds of EVOOs and the PDO's specifications. Olive oils from āAzeite da Beira Interiorā and āAzeite de TrĆ”s-os-Montesā showed greater total phenols contents and antioxidant capacities, while āAzeites da Beira Interiorā² presented higher oxidative stabilities. Linear discriminant models were developed using FTIR spectra (transmittance and the 1st and 2nd derivatives), allowing the correct identification of the oilsā PDO (100 % sensitivity and specificity, repeated K-fold-CV). This study also revealed that multiple linear regression models, based on FTIR transmittance data, could predict the sweet, bitter, and pungent intensities of the PDO oils (R2ā„0.979Ā±0.016; RMSEā¤0.26Ā±0.05, repeated K-fold-CV). This demonstrates the potential of using FTIR as a non-destructive technique for authenticating oils with PDO.
Description
Keywords
Authenticity FTIR Olive oil Quality schemes Region of origin
Pedagogical Context
Citation
Lamas, Sandra; Ruano, Daniela Filipa MagalhĆ£es; Dias, Francisco; Barreiro, M.F.; Pereira, J.A.; Peres, AntĆ³nio M.; Rodrigues, Nuno (2024). Application of the FTIR technique as a nonāinvasive tool to discriminate Portuguese olive oils with protected designation of origin. Chemistry & Biodiversity. ISSN 1612-1872. p. 1-10
Publisher
Wiley-Blackwell