Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposes

A new approach to the geographical characterisation of virgin olive oils (VOOs) based on the 1H NMR fingerprint of the unsaponifiable matter is presented. The 1H NMR spectra of the unsaponifiable fraction of virgin olive oils from Spain, Italy, Greece, Tunisia, Turkey, and Syria were analysed by sev...

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Bibliographic Details
Published in:Food chemistry 2010-02, Vol.118 (4), p.956-965
Main Authors: Alonso-Salces, R.M., Héberger, K., Holland, M.V., Moreno-Rojas, J.M., Mariani, C., Bellan, G., Reniero, F., Guillou, C.
Format: Article
Language:English
Subjects:
Classification
food analysis
food composition
fractionation
fraud
multivariate analysis
Multivariate data analysis
NMR fingerprinting
nuclear magnetic resonance fingerprint
nuclear magnetic resonance spectroscopy
Olea
Olive oil
Pattern recognition
product authenticity
provenance
saponification
traceability
Unsaponifiable
unsaponifiable olive oil fraction
virgin olive oils
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Summary:A new approach to the geographical characterisation of virgin olive oils (VOOs) based on the 1H NMR fingerprint of the unsaponifiable matter is presented. The 1H NMR spectra of the unsaponifiable fraction of virgin olive oils from Spain, Italy, Greece, Tunisia, Turkey, and Syria were analysed by several pattern recognition techniques (LDA, PLS-DA, SIMCA, and CART). PLS-DA (PLS-1 approach) obtained the best classification results for all classes. Moreover, 1H NMR spectra of the bulk oil, and its corresponding unsaponifiable fraction, as well as the subfractions of the unsaponifiable fraction (alcohol, sterol, hydrocarbon, and tocopherol fractions) were studied in the search for the markers that multivariate techniques revealed to be related to the geographical origin of olive oils. Additionally, a preliminary study regarding 1H NMR data of the bulk oil and the corresponding unsaponifiable fraction of VOOs suggested that these spectral data contained complementary information for the geographical characterisation of VOOs.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.09.061