The impact of innovative processing technologies and chemometric methods on virgin olive oil quality - a review

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Keçeli Mutlu T.

RIVISTA ITALIANA DELLE SOSTANZE GRASSE, cilt.100, sa.4, ss.217-226, 2023 (SCI-Expanded)

Özet

Virgin olive oil production and usage have increased in recent years. Only mechanical or

other physical processes are used to extract olive oil from olive fruit. As an alternative to

traditional methods, new processing strategies such as high pressure ultrasonic (HPU),

microwave (MW), pulsed electric field (PEF), and ultrasounds (US) have been developed

to improve the quality, physicochemical and nutritional properties of oils while reducing

processing time and energy consumption. The top two olive oil qualities are extra-virgin

and virgin olive oils that have unique physical, chemical, and sensory properties. Reference

methods for determining quality parameters take a long time, utilise expensive and

dangerous chemicals, require an analyst knowledge, require a sample preparation, and

may have constraints that limit their use for a precise and thorough quality management of

olive oil. Recently developed analytical processes include NIR, MIR, FT-NIR, Raman, NMR

spectroscopy, mass spectrometry and chromatographic techniques with Chemometric

analysis (PCA, PLS-R, PLS-DA, cluster) to assess the quality characteristics of olive oils

quickly and accurately.

This review highlights the significant advancements in virgin olive oil quality assessment

and emphasizes the valuable contributions of innovative processing technologies,

analytical methods, and chemometric techniques in this field.