| Title | Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces |
|---|---|
| ID_Doc | 13540 |
| Authors | Nunes, MA; Páscoa, RNMJ; Alves, RC; Costa, ASG; Bessada, S; Oliveira, MBPP |
| Title | Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces |
| Year | 2020 |
| Published | |
| Abstract | Olive pomace, a wet semi-solid paste that remains after olive oil extraction, is a major waste of the process and its recovery is mandatory due to its phytotoxicity when rejected directly into the soil. Innovative applications have been studied, but simple and reliable methods that fulfil the gap between the recovery of compounds and their use by industries (contributing to the sustainability and circular economy of the chain) still need to be explored. In this work, four monocultivar olive pomaces (Arbequina, Arbosana, Oliana, and Koroneiki) were studied regarding their nutritional composition, fatty acids and vitamin E profiles, total phenolic and flavonoid contents, antioxidant activity, and Fourier Transform Near Infrared and Mid Infrared spectra. Principal Component Analysis and Partial Least Square Discriminant Analysis were used to discriminate samples. Arbosana pomace presented the highest total fat (15%, dw) and vitamin E contents (1.4 mg/g of oil), being alpha-tocopherol the main vitamer in all samples. Koroneiki pomace was the richest in phenolic compounds (9 g gallic acid eq./kg). The major fatty acid was oleic acid. Stearic acid, linoleic acid, and FRAP levels differed significantly among cultivars. NIR spectra showed differences in all spectral regions (best separation from 6504 to 5389 cm(-1) and 4961 to 4035 cm(-1)), while MIR spectra presented differences only in some spectral regions. The results showed that Near Infrared spectroscopy together with Principal Component Analysis is a powerful tool to discriminate olive pomace cultivars, with ability to be used in an industrial context. (C) 2020 Elsevier Ltd. All rights reserved. |
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