Volume 8, Issue 4, October 2014, Pages 1706–1713
Ilham Houlali1, Mohamed Gouskir2, Mohammed Boutalline3, Abdelouahed Ait Ider4, Rachid Bouhdadi5, Amine Moubarik6, Belaid Bouikhalene7, Hassan Chaair8, and Mohamed Mbarki9
1 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
2 Department of physics, Sultan Moulay Slimane University, Faculty of Science and Technology, Laboratory of Sustainable Development, PB 523, Beni Mellal, Morocco
3 Department of mathematics and informatics, Sultan Moulay Slimane University, Polydisciplinary Faculty, Laboratory for Interdisciplinary Research in Science and Techniques (LIRST), PB 592, Beni Mellal, Morocco
4 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
5 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
6 Department of chemistry, Sultan Moulay Slimane University, Polydisciplinary Faculty, Beni Mellal, Morocco
7 Department of mathematics and informatics, Sultan Moulay Slimane University, Polydisciplinary Faculty, Laboratory for Interdisciplinary Research in Science and Techniques (LIRST), PB 592, Beni Mellal, Morocco
8 Department of chemistry, Hassan II University, Faculty of Science and Technology, Laboratory of Chemical Engineering and Environment, Mohammedia, Morocco
9 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Therapeutic efficiency of virgin olive oil components, like antioxidants, has been proved. Moreover, the adulteration of virgin olive oil by the refined olive oil is a known fraudulent practice in non formal markets in some developing countries. In Morocco, there is a need of non expensive and fast tool to quantify the adulteration of virgin olive oil by the refined one. That is why we used a coupling between Fourier transform middle infrared spectroscopy, as a non expensive analysis technique, and Euclidean distance and hierarchical ascending cluster methods.
Virgin olive oil was extracted from ''Picholine'' cultivar olives in Tadla Azilal area, in Morocco. Fourier transform middle infrared spectroscopic parameters of prepared mixtures of virgin and refined olive oils have been used to determine the adulteration. The result of the Euclidean Distance concerning such an adulterated virgin olive oil has allowed the quantification of the adulteration percentage. The results of the hierarchical ascending cluster could provide a fast classification of virgin oil oils. Thanks to its rapidity and relatively low cost, coupling between middle infrared spectroscopy and chemometric methods would be an efficient tool to ensure authentication and traceability of virgin olive oil.
Author Keywords: Virgin olive oil, adulteration, authentication, FT-MIRS, Chemometrics.
Ilham Houlali1, Mohamed Gouskir2, Mohammed Boutalline3, Abdelouahed Ait Ider4, Rachid Bouhdadi5, Amine Moubarik6, Belaid Bouikhalene7, Hassan Chaair8, and Mohamed Mbarki9
1 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
2 Department of physics, Sultan Moulay Slimane University, Faculty of Science and Technology, Laboratory of Sustainable Development, PB 523, Beni Mellal, Morocco
3 Department of mathematics and informatics, Sultan Moulay Slimane University, Polydisciplinary Faculty, Laboratory for Interdisciplinary Research in Science and Techniques (LIRST), PB 592, Beni Mellal, Morocco
4 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
5 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
6 Department of chemistry, Sultan Moulay Slimane University, Polydisciplinary Faculty, Beni Mellal, Morocco
7 Department of mathematics and informatics, Sultan Moulay Slimane University, Polydisciplinary Faculty, Laboratory for Interdisciplinary Research in Science and Techniques (LIRST), PB 592, Beni Mellal, Morocco
8 Department of chemistry, Hassan II University, Faculty of Science and Technology, Laboratory of Chemical Engineering and Environment, Mohammedia, Morocco
9 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Therapeutic efficiency of virgin olive oil components, like antioxidants, has been proved. Moreover, the adulteration of virgin olive oil by the refined olive oil is a known fraudulent practice in non formal markets in some developing countries. In Morocco, there is a need of non expensive and fast tool to quantify the adulteration of virgin olive oil by the refined one. That is why we used a coupling between Fourier transform middle infrared spectroscopy, as a non expensive analysis technique, and Euclidean distance and hierarchical ascending cluster methods.
Virgin olive oil was extracted from ''Picholine'' cultivar olives in Tadla Azilal area, in Morocco. Fourier transform middle infrared spectroscopic parameters of prepared mixtures of virgin and refined olive oils have been used to determine the adulteration. The result of the Euclidean Distance concerning such an adulterated virgin olive oil has allowed the quantification of the adulteration percentage. The results of the hierarchical ascending cluster could provide a fast classification of virgin oil oils. Thanks to its rapidity and relatively low cost, coupling between middle infrared spectroscopy and chemometric methods would be an efficient tool to ensure authentication and traceability of virgin olive oil.
Author Keywords: Virgin olive oil, adulteration, authentication, FT-MIRS, Chemometrics.
How to Cite this Article
Ilham Houlali, Mohamed Gouskir, Mohammed Boutalline, Abdelouahed Ait Ider, Rachid Bouhdadi, Amine Moubarik, Belaid Bouikhalene, Hassan Chaair, and Mohamed Mbarki, “Euclidean distance and HAC methods coupled to FT-MIR spectroscopy as chemometric tool for the authentication of the virgin olive oil,” International Journal of Innovation and Applied Studies, vol. 8, no. 4, pp. 1706–1713, October 2014.
