A simple setup using a 365 nm LED coupled to a USB spectrometer through an optical fibre, in a front-face fluorescence configuration, was used to investigate the ability of fluorescence spectroscopy technique to discriminate between varieties of olive oil. To achieve this task, Virgin Olive Oils (VOO) from two major Tunisian olive cultivars known as Chetoui and Chemlali were used. Spectral analysis showed a clear separation between these two VOO varieties. A one-way ANOVA attests that this discrimination is significant. The Principal Components Analyses (PCA) showed that the normalized fluorescence intensities are the good parameters for this discrimination. This observation strengthens the potential of our spectral parameters to perform reliable analysis.
References
[1]
Hannachi, H., Breton, C., Msallem, M., Ben El Hadj, S., El Gazzah, M. and Bervillé, A. (2008) Differences between Native and Introduced Olive Cultivars as Revealed by Morphology of Drupes, Oil Composition and SSR Polymorphisms: A Case Study in Tunisia. Scientia Horticulturae, 116, 280-290.
https://doi.org/10.1016/j.scienta.2008.01.004
[2]
Issaoui, M., Flamini, G., Chehab, H., Luigi Cioni, P., Braham, M. and Hammami, M. (2011) Irrigation Regimes and Growing Area Effects on Chetoui Olive Oil Quality. Journal of Food Biochemistry, 37, 185-192.
https://doi.org/10.1111/j.1745-4514.2011.00623.x
[3]
Taamalli, A., Gomez-Caravaca, A.M., Zarrouk, M., Segura-Carretero, A. and Fernandez-Gutiérrez, A. (2010) Determination of Apolar and Polar Compounds and Other Chemical Parameters for the Discrimination of Six Different Varieties of Tunisian Extra-Virgin Olive Oil Cultivated in Their Traditional Area. European Food Research and Technology, 231, 965-975. https://doi.org/10.1007/s00217-010-1350-3
[4]
Dabbou, S., Rjiba, I., Nakbi, A., Gazzah, N., Issoui, M. and Hammami, M. (2010) Composition Quality of Olive Oils from Cultivars Introduced in Tunisian Arid Zones in Comparison to Chemlali Cultivars. Scientia Horticulturae, 124, 122-127.
https://doi.org/10.1016/j.scienta.2009.12.017
[5]
Dabbou, S., Issoui, M., Servili, M., Taticchi, A., Sifi, S., Montedoro, G.F. and Hammami, M. (2009) Characterisation of Virgin Olive Oils from European Olive Cultivars Introduced in Tunisia. European Journal of Lipid Science and Technology, 111, 392-401. https://doi.org/10.1002/ejlt.200800032
[6]
Ben Temine, S., Compeol, E., Cioni, P.L., Daoud, D. and Zarouk, M. (2006) Volatile Compounds from Chetoui Olive Oil and Variations Induced by Growing Area. Food Chemistry, 99, 315-325. https://doi.org/10.1016/j.foodchem.2005.07.046
[7]
Issaoui, M., Flamini, G., Brahmi, F., Dabbou, S., Ben Hassine, K., Taamali, A., Chehab, H., Ellouz, M. and Zarrouk, M. (2010) Effect of the Growing Area Conditions on Differentiation between Chemlali and Chetoui Olive Oils. Food Chemistry, 119, 220-225. https://doi.org/10.1016/j.foodchem.2009.06.012
[8]
IOOC/T.15/NC No. 3/Rev.2 (2006) International Olive Council, Trade Standard Applying to Olive Oils and Olive-Pomace Oils.
[9]
Guimet, F., Boqué, R. and Ferré, J. (2005) Study of Oils from the Protected Denomination of Origin “Siurana” Using Excitation-Emission Fluorescence Spectroscopy and Three-Way Methods of Analysis. Grasas y Aceites, 4, 292-297.
[10]
Guimet, F., Boqué, R. and Ferré, J. (2004) 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. Analytica Chimica Acta, 52, 6673-6679.
[11]
Sayago, A., Morales, M.T. and Aparicio, R. (2004) Detection of Hazelnut Oil in Virgin Olive Oil by a Spectrofluorimetric Method. European Food Research and Technology, 218, 480-483. https://doi.org/10.1007/s00217-004-0874-9
[12]
Sikorska, E., Romaniuk, A., Khmelinskii, I.V., Herance, R., Bourdelande, J.L., Sikorski, M. and Koziol, J. (2004) Characterization of Edible Oils Using Total Luminescence Spectroscopy. Journal of Fluorescence, 14, 25-35.
https://doi.org/10.1023/B:JOFL.0000014656.75245.62
[13]
Engelsen, S.B. (1997) Explorative Spectrometric Evaluations of Oil Deterioration. Journal of the American Oil Chemists Society, 74, 1495-1508.
https://doi.org/10.1007/s11746-997-0068-2
[14]
Cheikhousman, R., Zude, M., Bouve-Resse, D.J.-R., Léger, C.L., Rutledge D.N. and Birlouez-Aragon, I. (2005) Fluorescence Spectroscopy for Monitoring Deterioration of Extra Virgin Olive Oil during Heating. Analytical and Bioanalytical Chemistry, 382, 1438-1443. https://doi.org/10.1007/s00216-005-3286-1
[15]
Mbesse Kongbonga, Y.G., Ghalila, H., Majdi, Y., Mbogning Feudjio, W. and Ben Lakhdar, Z. (2015) Investigation of Heat-Induced Degradation of Virgin Olive Oil Using Front Face Fluorescence Spectroscopy and Chemometric Analysis. Journal of the American Oil Chemists’ Society. https://doi.org/10.1007/s11746-015-2704-6
[16]
Brereton, R.G. (1992) Multivariate Pattern Recognition in Chemometrics, Illustrated by Case Studies. Elsevier Science, Amsterdam.
https://doi.org/10.4236/fns.2011.27095
[17]
Mbesse Kongbonga, Y.G., Ghalila, H., Boyomo Onana, M., Majdi, Y., Ben Lakhdar, Z., Mezlini, O. and Sevestre-Ghalila, S. (2011) Characterization of Vegetable Oils by Fluorescence Spectroscopy. Food and Nutrition Sciences, 2, 692-699.
[18]
Kyriakidis, N.B. and Skarkalis, P. (2000) Fluorescence Spectra Measurement of Olive Oil and Other Vegetable Oils. Journal of AOAC International, 83, 1435-1439.
[19]
Aouidi, F., Dupuy, N., Artaud, J., Roussos, S., Msallem, M., Perraud-Gaime, I. and Hamdi, M. (2012) Discrimination of Five Tunisian Cultivars by Mid InfraRed Spectroscopy Combined with Chemometric Analyses of Olive Olea europaea Leaves. Food Chemistry, 131, 360-366. https://doi.org/10.1016/j.foodchem.2011.08.041
