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Query: UMLS:C0847097 (acidity)
 15,165 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Olive oil is one of the most valued sources of fats in the Mediterranean diet. Its storage was generally done using glass or metallic packaging materials. Nowadays, plastic packaging has gained worldwide spread for the storage of olive oil. However, plastics are not inert and interaction phenomena may occur between packaging materials and olive oil. In this study, extra virgin olive oil samples were submitted to accelerated interaction conditions, in contact with polypropylene (PP) and polylactide (PLA) plastic packaging materials. 3D-front-face fluorescence spectroscopy, being a simple, fast and non destructive analytical technique, was used to study this interaction. Independent components analysis (ICA) was used to analyze raw 3D-front-face fluorescence spectra of olive oil. ICA was able to highlight a probable effect of a migration of substances with antioxidant activity. The signals extracted by ICA corresponded to natural olive oil fluorophores (tocopherols and polyphenols) as well as newly formed ones which were tentatively identified as fluorescent oxidation products. Based on the extracted fluorescent signals, olive oil in contact with plastics had slower aging rates in comparison with reference oils. Peroxide and free acidity values validated the results obtained by ICA, related to olive oil oxidation rates. Sorbed olive oil in plastic was also quantified given that this sorption could induce a swelling of the polymer thus promoting migration.
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PMID:Independent components analysis coupled with 3D-front-face fluorescence spectroscopy to study the interaction between plastic food packaging and olive oil. 2506 14

Olive oil is an essential diet component in all Mediterranean countries having a considerable impact on the local economies, which are producing almost 90% of the world production. Therefore, the quality assessment of olive oil in terms of its acidity and its authentication in terms of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indications) characterizations are nowadays necessary and of great importance for the market of olive oil and the related economic activities. In the present work, Laser Induced Breakdown Spectroscopy (LIBS) is used assisted by machine learning algorithms for retrieving of the information contained in the LIBS spectra to provide a simple, reliable, and ultrafast methodology for olive oils classification in terms of the degree of acidity and geographical origin. The combination of LIBS technique with machine learning statistical analysis approaches constitute a very powerful tool for the fast, in-situ and remote quality control of olive oil.
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PMID:Laser-based classification of olive oils assisted by machine learning. 3140 74