Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

LORENZO CERRETANI; ANGELA GIULIANI; RUBÉN M. MAGGIO; ALESSANDRA BENDINI; TUILIA GALLINA TOSCHI; ANGELO CICHELLI

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2010 vol. 112 p. 1150 - 1157

1438-7697

Practical applications: The presented method is based on ATR–FTIR in combination with multi- variate calibrationmethodologies and permits a simultaneous evaluation of important quality parameters of VOO (WC, TP and ABTS.þ). This approach represents an easy and convenientmeans formonitoring olive oil quality with the advantage of ease of operation, speed, no sample pretreatment and no consumption of solvents. The data obtained with this method are comparable to those obtained using the official referencemethod. Therefore, the technique is highly plausible as an alternative to the standard procedure for routine analysis or control at-line of production processes.