Grasas y Aceites, Vol 64, No 4 (2013)

Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis


https://doi.org/10.3989/gya.012613

A. Dankowska
Faculty of Commodity Science, Poznan University of Economics, Poland

M. Małecka
Faculty of Commodity Science, Poznan University of Economics, Poland

W. Kowalewski
Faculty of Mathematics and Computer Science, Adam Mickiewicz University, Poland

Abstract


The potential of fluorescence spectroscopy for the classification of olive oils was investigated. Synchronous fluorescence spectra were collected in the region of 240-700 nm with the wavelength intervals of 10, 30, 60 and 80 nm. Successive projection algorithm (SPA) was applied for the determination of representative wavelengths while the linear discriminant analysis (LDA) method was used to classify olive oils. The classification error of the method was low (0,9-6,4%) for measurements collected at all wavelength intervals. The best classification accuracy was obtained for synchronous fluorescence intensities acquired at 10 selected wavelengths with the wavelength interval equal to 10 nm.

Keywords


Extra virgin olive oil; Pomace olive oil; Refined olive oil; Successive projections algorithm; Synchronous fluorescence spectroscopy

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