Does Variability Affect the Performance of Front-Face Fluorescence Spectroscopy? A Study Case on Commercial Lebanese Oli
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ORIGINAL ARTICLE
Does Variability Affect the Performance of Front-Face Fluorescence Spectroscopy? A Study Case on Commercial Lebanese Olive Oil Omar H. Dib 1,2,3 & Jad Rizkalah 2 & Rita Yaacoub 2 & Hussein Dib 2 & Nathalie Locquet 1,3 & Luc Eveleigh 4 & Christophe B. Y. Cordella 1,3 & Ali Bassal 2 Received: 1 June 2020 / Accepted: 14 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The potential of front-face fluorescence spectroscopy coupled with chemometric techniques, namely multiple linear regression (MLR) applied on parallel factor (PARAFAC) scores and partial least squares (PLS), was tested on Lebanese olive oil samples possessing natural variability within their chemical parameters. Ninety-six olive oil samples have been harvested at different dates and from two seasons, processed using different extraction methods, collected from different altitudes and other factors that can increase the variability of the samples’ chemical composition. Fluorescence excitation-emission matrices (EEM) of the collected samples were measured, and the relationship between them and the chemical parameters was examined. Twenty-two MLR regression models based on PARAFAC scores were generated, the majority of which showed a good correlation coefficient (R > 0.7 for ten predicted variables). A second model using PLS on the unfolded EEM was also conducted to improve the regression and to assess if it can handle the variability in hand. However, similar results, with a slight improvement over the MLR model, were obtained. In a non-experimental design, such variability may hinder the potentials of front-face fluorescence; however average to good MLR and PLS models were obtained, predicting the Lebanese olive oil deterioration quality parameters and fatty acid content. Keywords Front-face fluorescence . PARAFAC . Lebanese olive oils . Multiple linear . Regression . Partial Least Square . Variability
Introduction Lebanese olive oil holds the highest commercial prospects amongst all the other crops covering about 21% of the Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10895-020-02634-8) contains supplementary material, which is available to authorized users. * Omar H. Dib [email protected] * Christophe B. Y. Cordella [email protected]; [email protected] 1
UMR 0914 PNCA, AgroParisTech, INRA, Université Paris-Saclay, 16, rue Claude Bernard, Paris 75005, France
2
Department of Food Science and Technology, Lebanese University, Beirut Dekweneh, Lebanon
3
C2B research group (UMR PNCA) – Chimiométrie pour la Caractérisation de Biomarqueurs, AgroParisTech, Paris, France
4
Ingénierie Procédés Aliments, INRA, AgroParisTech, Université Paris-Saclay, Massy, France
cultivated area and 69% of the land cultivated with fruits. Although Lebanon is considered a small-scale producer of olive oil compared to other Mediterranean countries, it has the reputation of producing high-quality artisanal oils. This high-end product
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