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dc.contributor.author
Gómez Caravaca, Ana M.
dc.contributor.author
Maggio, Ruben Mariano
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dc.contributor.author
Cerretani, Lorenzo
dc.date.available
2018-07-17T19:38:51Z
dc.date.issued
2016-03
dc.identifier.citation
Gómez Caravaca, Ana M.; Maggio, Ruben Mariano; Cerretani, Lorenzo; Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review; Elsevier Science; Analytica Chimica Acta; 913; 3-2016; 1-21
dc.identifier.issn
0003-2670
dc.identifier.uri
http://hdl.handle.net/11336/52499
dc.description.abstract
Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower.Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted.Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Analytical Techniques
dc.subject
Authentication
dc.subject
Chemometrics
dc.subject
Olive Oil
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Quality Control
dc.subject.classification
Otras Ciencias Químicas
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-07-17T13:56:34Z
dc.journal.volume
913
dc.journal.pagination
1-21
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Gómez Caravaca, Ana M.. Universidad de Granada; España. Research and Development of Functional Food Centre; España
dc.description.fil
Fil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
dc.description.fil
Fil: Cerretani, Lorenzo. Università di Bologna; Italia. Pizzoli SpA; Italia
dc.journal.title
Analytica Chimica Acta
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.aca.2016.01.025
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0003267016301131
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