L’empreinte optique comme outil de base pour le développement de méthodes rapides de détermination de la qualité d’huile d’olive marocaine

Morocco is among the largest producer of olive oil accounting for more than 15 % of the worlds production. Nevertheless, EU countries are expanding their domestic production, increasing the competitiveness of the global olive oil market. This increased competitiveness, combined with expanding markets and a lack of efficient and harmonised analytical methods for detecting extra virgin olive oil (EVOO) fraud has led to significant weaknesses that can be exploited by counterfeiters. The high price of extra virgin olive oil (EVOO), and its reputation as a healthy source of dietary fats also makes olive oil a target for adulteration or illegal blending with other vegetable oils or deliberate mislabelling of less expensive classes of olive oil. As a result, olive oil adulteration for the purpose of financial gain has become one of the biggest sources of agricultural fraud. The overall objective of the present project that will be performed in the framework of my Ph.D. student is to better guarantee olive oil quality and authenticity following: The development of rapid analytical methods based on the use of fluorescence and infrared for assuring the quality and authenticity of Moroccan EVOO. The monitoring of the quality of EVOO kept in different storage conditions (presence, absence of light by using different packaging, temperature, different,) The development of a large databank of Moroccan EVOO produced in different Moroccan regions and different seasons.Le Maroc est l'un des plus grands producteurs d'huile d'olive avec plus de 15% de la production mondiale. Néanmoins, les pays de l'UE développent leur production nationale, renforçant la compétitivité du marché mondial de l'huile d'olive. Cette compétitivité accrue, combinée à l'expansion des marchés et à l'absence de méthodes analytiques efficaces et harmonisées pour détecter les fraudes liées à l'huile d'olive extra vierge (HOEV), a entraîné des faiblesses importantes que les contrefacteurs peuvent exploiter. Le prix élevé de l'HOEV et sa réputation de source saine de graisses alimentaires font également de l'huile d'olive une cible pour adultération ou mélange illégal avec d'autres huiles végétales ou une mauvaise étiquetage délibéré de classes d'huile d'olive moins chères. En conséquence, la falsification de l'huile d'olive à des fins lucratives est devenue l'une des principales sources de fraude agricole. L'objectif général du présent projet qui sera réalisé dans le cadre de mon doctorat. étudiant est de mieux garantir la qualité et l'authenticité de l'huile d'olive . Le développement de méthodes analytiques rapides basées sur l'utilisation de la fluorescence et de l'infrarouge pour assurer la qualité et l'authenticité de l'HOEV marocaine. La surveillance de la qualité de l'HOEV conservé dans différentes conditions de stockage (présence, absence de lumière en utilisant différents emballages, température, différente,). Le développement d'une grande banque de données d'HOEV marocaine produite dans différentes régions marocaines et à différentes saisons

Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil

International audienceBACKGROUND Olive oil provides a wide range of health-promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid-infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni-Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015-2016 and 2016-2017).RESULTS By applying principal component analysis and factorial discriminant analysis with leave-one-out validation to the mid-infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least-squares regression to mid-infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k(270), and chlorophyll level with R-2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k(232) (R-2 = 0.84).CONCLUSION The results demonstrate that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. (c) 2020 Society of Chemical Industr

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

International audienceThis study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons

Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review

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Comparison of four classification statistical methods for characterising virgin olive oil quality during storage up to 18 months

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Moroccan extra virgin argan oil authentication by using ultraviolet–visible and front face fluorescence spectroscopies combined with different descriptive and predictive chemometric tools

International audienceThis study investigates the feasibility of using front face fluorescence (FFFS) and ultraviolet-visible (UV-visible) spectroscopies to authenticate 100 extra virgin argan oil (EVAO) samples from five Moroccan regions (Chtouka, Essaouira, Sidi Ifni, Taroudant, and Tiznit). Additionally, the study aims to identify and predict the percentage of adulteration in pure EVAO samples from these regions using less expensive vegetable oils (such as peanut, walnut, hazelnut, sunflower, grape, rapeseed, sesame, olive, and a mixture of these oils) at varying levels (1, 5, 10, 20, 30, 40 and 50%). By applying principal component analysis and factorial discriminant analysis on emission spectra acquired after excitation wavelengths set at 430 nm, 290 nm, and 270 nm, a perfect discrimination of EVAO samples based on their geographic origin was observed, achieving 100% correct classification; while UV-visible spectra data achieved 98.67% correct classification. Regarding the prediction of purity level of EVAO, partial least square regression applied to FFFS and UV-visible spectra data yielded an excellent prediction of adulteration level, with R2 values of 0.99 for both spectral technics

Comparative study of the potentiality of front-face fluorescence, near- and mid-infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools

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