Grasas y Aceites, Vol 54, No 1 (2003)

Near-Infrared spectroscopy (NIRS) analysis of intact olive fruit: an useful tool in olive breeding programs


https://doi.org/10.3989/gya.2003.v54.i1.275

L. León
Departamento de Agronomía. E.T.S.I.A.M. Universidad de Córdoba, Spain

L. Rallo
Departamento de Agronomía. E.T.S.I.A.M. Universidad de Córdoba, Spain

A. Garrido
Departamento de Producción Animal. E.T.S.I.A.M. Universidad de Córdoba, Spain

Abstract


The objective of this study was to evaluate the potential use of Near-Infrared Spectroscopy (NIRS) for the analysis of oil content, moisture and fatty acids composition in intact olive fruit. A total of 287 samples, each from a single plant from an olive breeding program, were scanned by NIRS between 400 and 1700 nm. Partial least squares (PLS) regression was used to create calibration models (with 70 % of samples) relating laboratory reference values to spectral data (original, first and second derivative spectral data). The best equations obtained were validated (with 30% of samples) showing values of r2 of 0.88 % for the moisture, 0.83 % for oil content, 0.77 % for oleic acid content and 0.81 % for linoleic acid content. Therefore a reliable and accurate preselection can be made by using NIRS for both oil content and oleic acid content, with a nondestructive analysis, in a few seconds and without use neither production of chemical reagents.

Keywords


Fat content; Fatty acids; Moisture; NIRS; Olea europaea L.; Plant breeding

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