Skip to main content
Log in

Front-Face Fluorescence Combined with Second-Order Multiway Classification, Based on Polyphenol and Chlorophyll Compounds, for Virgin Olive Oil Monitoring Under Different Photo- and Thermal-Oxidation Procedures

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Room temperature excitation-emission matrices (EEMs), recorded using front-face fluorescence spectroscopy, and combined with second-order multiway classification methods, were explored as potential tools for controlling the storage conditions of extra virgin olive oil samples (EVOO). Factors such as UV-irradiation, sunlight exposition and temperature up to 80 °C were studied. For each sample, EEMs were obtained in two spectral regions, corresponding to polyphenols, and chlorophyll and derivatives, respectively. The full fluorescence information of excitation-emission matrices was processed with parallel factor analysis (PARAFAC) and PARAFAC supervised by linear discriminant analysis (LDA). The models allowed the discrimination between non-irradiated and irradiated EVOO samples, in both spectral regions. With a temperature of 80 °C, and a heating time of 30 min, the formation of secondary oxidation products was appreciable. In these conditions, the first component of PARAFAC showed a remarkable modification in its profile and LDA-PARAFAC allowed the discrimination between non-heated and heated EVOO samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

Download references

Funding

This work was financially supported by the Ministerio de Ciencia, Innovación y Universidades of Spain (Project CTQ2017-82496-P) and Junta de Extremadura (GR18041-Research Group FQM003, and Project IB16058), both cofinanced by the Fondo Social Europeo. Jaime Domínguez Manzano is grateful to UEx for a PCI position.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Isabel Durán Merás.

Ethics declarations

Conflict of Interest

Jaime Domínguez Manzano declares that he has no conflict of interest. Arsenio Muñoz de la Peña declares that he has no conflict of interest. Isabel Durán Merás declares that she has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Informed consent was obtained from all individual participants included in the study.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Domínguez Manzano, J., Muñoz de la Peña, A. & Durán Merás, I. Front-Face Fluorescence Combined with Second-Order Multiway Classification, Based on Polyphenol and Chlorophyll Compounds, for Virgin Olive Oil Monitoring Under Different Photo- and Thermal-Oxidation Procedures. Food Anal. Methods 12, 1399–1411 (2019). https://doi.org/10.1007/s12161-019-01471-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-019-01471-1

Keywords

Navigation