Details

Autor(en) / Beteiligte

• Hirri, A.
• Bassbasi, M.
• Souhassou, S.
• Kzaiber, F.
• Oussama, A.

Titel

Prediction of Polyphenol Fraction in Virgin Olive Oil Using Mid-Infrared Attenuated Total Reflectance Attenuated Total Reflectance Accessory-Mid-Infrared Coupled With Partial Least Squares Regression

Ist Teil von

• International journal of food properties, 2016-07, Vol.19 (7), p.1504-1512

Ort / Verlag

Abingdon: Taylor & Francis

Erscheinungsjahr

2016

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• This study focuses on the quantification of virgin olive oil phenolic compound while using mid-infrared spectroscopy with chemometrics. For that, 100 samples of virgin olive oils in phenolic compounds which varied between 1.04 and 10.33 g/L were picked up in Morocco's regions and subjected to infrared analysis. The aim was to develop a calibration model for the prediction of phenolic compounds in olive oil by using Fourier transform-infrared spectroscopy. The spectral transmissions of all samples were obtained in the spectral range of 600-4000 cm -1 . The values obtained for correlation coefficient and root mean square errors of prediction were 0.99 and 0.11, respectively. These results showed the capability of the Fourier transform-infrared spectroscopy and the chemometric in developing accurate models to predict the phenolic compounds in virgin olive oil.