The aim of this work was to apply and validate a NIR spectrometer based on a discrete filter system for the rapid measurement of the moisture, oil, sugar and phenolic compounds contents of olive oil fruits. The batches of olive oil fruits were collected during seven crop seasons from several farms located in Tuscany and then they were crushed into olive paste. The water content was measured gravimetrically, oil content was measured using the Soxhlet method, sugar content was measured enzymatically and phenolic compound content was measured by HPLC. NIR spectra were recorded from 1400 to 2400 nm at 19 selected wavelengths. Calibration and validation models were processed using PLS regression. In PLS models built for moisture, oil and sugar contents, the r2 in calibration ranged between 0.90 and 0.93 with low SEC values (i.e. 2.5, 3.6 and 4.0, respectively). For these parameters the SEP and the SEL values proved to be comparable (i.e. 2.4 vs 3.2, 6.0 vs 4.4 and 6.7 vs 4.7, respectively). Instead, the calibration and validation results concerning the phenolic compounds were not satisfactory, probably because the necessary wavelengths in the section of absorbance from 1100 to 1400 nm were not covered.

Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices / Trapani, Serena; Migliorini, Marzia; Cecchi, Lorenzo; Giovenzana, Valentina; Beghi, Roberto; Canuti, Valentina; Fia, Giovanna; Zanoni, Bruno. - In: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. - ISSN 1438-7697. - ELETTRONICO. - (2016), pp. 1-14. [10.1002/ejlt.201600239]

Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices

Cecchi, Lorenzo;CANUTI, VALENTINA;FIA, GIOVANNA;ZANONI, BRUNO
2016

Abstract

The aim of this work was to apply and validate a NIR spectrometer based on a discrete filter system for the rapid measurement of the moisture, oil, sugar and phenolic compounds contents of olive oil fruits. The batches of olive oil fruits were collected during seven crop seasons from several farms located in Tuscany and then they were crushed into olive paste. The water content was measured gravimetrically, oil content was measured using the Soxhlet method, sugar content was measured enzymatically and phenolic compound content was measured by HPLC. NIR spectra were recorded from 1400 to 2400 nm at 19 selected wavelengths. Calibration and validation models were processed using PLS regression. In PLS models built for moisture, oil and sugar contents, the r2 in calibration ranged between 0.90 and 0.93 with low SEC values (i.e. 2.5, 3.6 and 4.0, respectively). For these parameters the SEP and the SEL values proved to be comparable (i.e. 2.4 vs 3.2, 6.0 vs 4.4 and 6.7 vs 4.7, respectively). Instead, the calibration and validation results concerning the phenolic compounds were not satisfactory, probably because the necessary wavelengths in the section of absorbance from 1100 to 1400 nm were not covered.
2016
1
14
Trapani, Serena; Migliorini, Marzia; Cecchi, Lorenzo; Giovenzana, Valentina; Beghi, Roberto; Canuti, Valentina; Fia, Giovanna; Zanoni, Bruno
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/1082489
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