Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Oguz Uncu; Banu Ozen; Figen Tokatli

doi:10.1002/jsfa.10239

journal article Open Access Jan 29, 2020

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Oguz Uncu Banu Ozen

Figen Tokatli

Journal of the Science of Food and Agriculture Vol. 100 No. 5 pp. 2153-2165 · Wiley

View at Publisher Save 10.1002/jsfa.10239

Abstract

AbstractBACKGROUNDMinor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier‐transform infrared (FTIR) and ultraviolet (UV)–visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV–visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least‐squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles.RESULTSPheophytin a (2.78–8.98 mg kg−1) and lutein (1.19–4.07 mg kg−1) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV–visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%.CONCLUSIONUse of detailed pigment profiles is quite promising in authentication of olive oils. However, UV–visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in ‘protected designation of origin’ certification studies. © 2020 Society of Chemical Industry

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Details

Published: Jan 29, 2020
Vol/Issue: 100(5)
Pages: 2153-2165
License: View

Authors

O

Oguz Uncu

Department of Food Engineering Izmir Institute of Technology Izmir Turkey

B

Banu Ozen

Department of Food Engineering Izmir Institute of Technology Izmir Turkey

F

Figen Tokatli

Department of Food Engineering Izmir Institute of Technology Izmir Turkey

Funding

Türkiye Bilimsel ve Teknolojik Arastirma Kurumu Award: TUBITAK TOVAG‐115O584

Izmir Yüksek Teknoloji Enstitüsü

Cite This Article

Oguz Uncu, Banu Ozen, Figen Tokatli (2020). Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques. Journal of the Science of Food and Agriculture, 100(5), 2153-2165. https://doi.org/10.1002/jsfa.10239

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

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