Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content
Asian Food Science Journal,
Page 121-130
DOI:
10.9734/afsj/2021/v20i430292
Abstract
Color and pigment analyses are not required by the majority of olive oil marketing standards. However, it is a basic attribute that is highly associated, by most consumers, with the idea of quality. In this study, we aim at providing a fast non-invasive method for routine analysis that can be used on a large scale in the laboratories of olive oil analysis starting from pigment quantification and color range measurements. A selection of 172 virgin olive oil samples obtained in Tunisia between 2018 and 2019 were used for this purpose. Chlorophyll and carotenoid contents were analyzed using a UV spectrophotometer standard method while color range was measured using digital images taken under controlled conditions. All samples showed high significant differences in chlorophyll and carotenoid contents (p <0,01) confirming that the visual selection of the set of samples was satisfactory for this study. Chlorophyll content varied from 3,0 to 28,3 ppm for samples SM137 and SM96 respectively, while carotenoids oscillated between 0,7 and 6,2 ppm for SM138 and SM100 respectively. Principal component analysis using chlorophyll and carotenoids contents along with RGB-CYMY color measurements showed a higher significant correlation P<0,05 between pigment contents and Red, Green, Blue and Yellow colors. Bivariate tests suggest that although color and pigments are correlated, color range assessment using digital imaging may represent a more sensitive method to discriminate olive oil according to cultivar, geographical origin, maturation index and year of harvest.
Keywords:
- Color
- olive oil
- digital imaging
- chlorophyll
- carotenoid
How to Cite
Fendri, M., Mhamdi, S., Jendoubi, F., & Larbi, A. (2021). Non-Invasive Rapid Method to Evaluate Tunisian Virgin Olive Oil Based on color Measurement by Digital Images and Chlorophyll-Carotenoids Content. Asian Food Science Journal, 20(4), 121-130. https://doi.org/10.9734/afsj/2021/v20i430292
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Psomiadou E, Tsimidou M. Stability of virgin olive oil. Autoxidation studies. Journal of Agriculture and Food Chemistry. 2002;50:716-721.
Gandul-Rojas B, Mınguez-Mosquera MI. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J Sci Food Agric. 1996;72:31–9.
Gómez-Alonso S, Mancebo-Campos V, Salvador MD, Fregapane G. Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature. Food Chemistry. 2007;100(1):36–42.
Giuliani A, Cerretani L, Cichelli A. Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences. Critical Reviews in Food Science and Nutrition. 2011;51(7):678–690.
Sánchez J. Lipid photosynthesis in olive fruit. Prog Lipid Res. 1994;33:97–104
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Endo Y, Usuki R, Keneda T. Prooxidant activities of chlorophylls and their decomposition products on the photooxidation. J Am Oil Chem Soc. 1984;61:781–784.
Boskou D. Química y tecnología del aceite de oliva. Madrid, Spain: AMV Ediciones Mundi-Prensa. 1998;291. Spanish.
Beltrán G, Del Río C, Sánchez S, Martínez L. Seasonal changes in olive fruit characteristics and oil accumulation during ripening process. Sci, Food Agric. 2004;84:1783-1790.
Criado MN, Motilva MJ, Goni M, Romero MP. Comparative study of the effect of the ˜ maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars. Food Chem. 2007;100:748–55.
Lazzez A, Cossentini M, Kanay B. Etude de l’évolution des stérols des alcools aliphatiques et des pigments de l’huile d’olive au cours du processus de maturation. Journal de la société chimique de Tunisie, 2006;8:21-32.
Gandul-Rojas B, Cepero MR, Mínguez-Mosquera MI. Chlorophyll and carotenoid patterns in olive fruits, Olea Europea cv. Arbequina. Journal of Agricultural and Food Chemistry. 1999;47:2207–2212.
McDowell LR. Vitamins in animal and human nutrition. Ames: Iowa State University Press; 2000.
Choi SW, Benzie IF, Collins AR, Hannigan BM, Strain JJ. Vitamins C and E: acute interactive effects on biomarkers of antioxidant defense and oxidative stress. MutatRes. 2004;551:109–17.
Inarejos-García AM, Fregapane G, Salvador MD. Effect of crushing on olive paste and virgin olive oil minor components. Eur Food ResTechnol. 2011;232:441– 451.
Tombesi A. La qualitá del l’olio per la sviluppo della olivicoltura. Frutticoltura. 1992;11:13-17. Italian.
Beltrán G. Influencia del proceso de maduración del fruto de Olea europea L. sobre las características físico-químicas de los aceites. Thèse doctorale. Université de Jaén; 2000. Spanish.
Pereira J, Casal S, Bento A, Oliveira MBPP. Influence of olive storage period on oil quality of three Portuguse cultivars of Olea europaea, Cobrançosa, Madural and Verdeal Transmontana. J.Agric. Food Chem. 2002;50:6335-6340.
Abdulgari C, Ayson O. Les effets des facteurs agronomiques et des conditions de stockage avant la mouture sur la qualité de l’huile d’olive. Revue Olivae. 1994;52:18-24. French.
Ben Tekaya I, Menaser H. Étude de la stabilité oxydative de l’huile d’olive vierge extra tunisienne au cours de son stockage. OCL. 2005;12(5-6):447-454. French.
Mınguez-Mosquera MI, Rejano-Navarro L, Gandul-Rojas B, Sanchez-Gomez AH, Garrido-Fernandez, J. Color-pigment correlation in virgin olive oil. Journal of the American Oil Chemists Society. 1991;68:332–336.
Luaces P, Pérez AG, Garcı́a JM, Sanz C. Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil. Food Chemistry. 2005;90(1-2):169–174.
International olive Council IOC. Anonymous; 2020. Accessed 12 December 2020.
Available:https://www.internationaloliveoil.org
United States Department of Agriculture (USDA). Standards for grades of olive oil and olive-pomace oil. Fed Regist. 2010;75(81):22363–22366.
Herrero M, Ibáñez E, Cifuentes A, Bernal J. Multidimensional chromatography in food analysis. J Chromatogr A. 2009;1216:7110–7129.
Dugo P, Giuffrida D, Herrero M, Donato P, Mondello L. Epoxycarotenoids esters analysis in intact orange juices using two-dimensional comprehensive liquid chromatography. J Sep Sci. 2009;32:973–980.
Dugo P, Herrero M, Giuffrida D, Ragonese C, Giacomo D, Mondello L. Analysis of native carotenoid composition in orange juice using C30 columns in tandem. J Sep Sci. 2008;31:2151–2160.
Crupi P, Milella RA, Antonacci D. Simultaneous HPLC-DAD-MS (ESI+) determination of structural and geometrical isomers of carotenoids in mature grapes. J Mass Spectrom. 2010;45:971–980.
Bicanic DD. On the photoacoustic, photothermal and colorimetric quantification of carotenoids and other phytonutrients in some foods: a review. J Mol Struct. 2011;993:9–14.
Naudet M, Sambuc E. Sur la couleur des huiles. I. Considérations générales et diverses techniques d’estimation. Revue Française des Corps Gras. 1955;2:851. French.
Belbin A. Color in oils. Inform. 1993;4:648–54.
AOCS. Color. Lovibond method using glasses calibrated in accordance with the Lovibond tintometer color scale. Official Methods and Recommended Practices Official Method Cc 13e; 1992.
CIE Publication. Anonymous. Colorimetry, third ed. Central Bureau of the International Commission on Illumination, Vienna; 2020. Accessed 12 December 2020.
Available:http://cie.co.at/publications/colorimetry-3rd-edition
Melgosa M, Perez MM, Hita E, Moyano MJ, Alba J, Heredia FJ. Precision and accuracy ´ in the color specification of virgin olive oils from the bromothymol blue method. J Am Oil Chem Soc. 2000; 77:1093–9.
Melgosa M, Perez MM, Hita E, Heredia FJ, Alba J, Moyano MJ. Reproducibility of the bromthymol blue standards used for color specification of virgin olive oil. J Am Oil Chem Soc. 2001;78:265–70.
Melgosa M, Huertas R, Hita E, Roa JM, Heredia FJ, Alba J, Moyano MJ. Proposal of a uniform color scale for virgin olive oils. J Am Oil Chem Soc. 2004;81:323–30.
Palma AJ, Ortigosa JM, Lapresta-Fernández A, Fernández-Ramos MD., Carvajal MA, Capitán-Vallvey LF. Portable light-emitting diode-based photometer with one-shot optochemical sensors for measurement in the field. Review of Scientific Instruments. 2008;79(10):103-105
Capitán-Vallvey LF, Palma AJ. Recent developments in handheld and portable optosensing – a review. Analytica Chimica Acta. 2011;696:27–46.
Martínez-Olmos A, Capel-Cuevas S, López-Ruiz N, Palma AJ, De Orbe I, Capitán-Vallvey LF. Sensor array-based optical portable instrument for determination of pH. Sensors and Actuators B: Chemical. 2011;160 :52–58.
Grunenfelder L, Hiller LK, Knowles NR. Color indices for the assessment of chlorophyll development and greening of fresh market potatoes. Postharvest Biology and Technology. 2006;40(1):73-81.
Ku HH, Kim SH, Choi KS, Eom HY, Lee SE, Yun SG, Kim TW. Nondestructive and Rapid Estimation of chlorophyll content in rye leaf using camera. Korean Journal Crop Science. 2004;49(1):41-45.
Suzuki T, Murase H, Honamin N. Non-destructive growth measurement cabbage pug seedlings population by image information. J. Agric. Mech. Assoc. 1999;61:45–51.
Hao H, Jizong Z, Xiangyang S, Xiaoming Z. Estimation of leaf chlorophyll content of rice using image color analysis. Can. J. Remote Sensing. 2013;39(2):185-190.
Bajoub A, Carrasco-Pancorbo A, Ajal E, Beltrán Maza G, Fernández-Gutiérreza A Ouazzani N. Contribution of the establishment of a protected designation of origin for Meknès virgin olive oil: A 4- years study of its typicality. Food research International. 2014;66:332-343.
Beltran G, Paz Aguilera M, Del Rio C, Sanchez S, Martinez L. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chemistry. 2005;89:207-215.
Cichelli A. Pertesana GP. High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oil: chemometric approach to variety classification. Journal of Chromatography. 2004;1046:141-146.
Benrachou N. Etude des caractéristiques physicochimiques et de la composition biochimique d’huiles d’olive issues de trois cultivars de l’Est algérien. Thèse de doctorat : Biochimie Appliquée. Université Badji Mokhtar Annab. 2013;112. French.
Alba J, Izquierdo JR, Gutierrez F. Aceite de oliva virgen. Analisis sensorial. Madrid. Agrıcola Espanola, SA;1997. Spanish.
Dekhili, S. Sirieix, L. Cohen, E. How consumers choose olive oil: The importance of origin cues. Food Qual. Preference. 2011;22:757–762.
Tous Marti J, Romero Aroca A. Caracterization de lcolor de los aceites de oliva virgenes de cultuvares catalanes. GrasasAceites. 1992;43:347–351.
Gambaro A, Raggio L, Ellis AC, Amarillo M. Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries. Grasas y Aceites. 2014:65(2)e023:1-8.
Psomiadou E, Tsimidou M. Stability of virgin olive oil. Autoxidation studies. Journal of Agriculture and Food Chemistry. 2002;50:716-721.
Gandul-Rojas B, Mınguez-Mosquera MI. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. J Sci Food Agric. 1996;72:31–9.
Gómez-Alonso S, Mancebo-Campos V, Salvador MD, Fregapane G. Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature. Food Chemistry. 2007;100(1):36–42.
Giuliani A, Cerretani L, Cichelli A. Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences. Critical Reviews in Food Science and Nutrition. 2011;51(7):678–690.
Sánchez J. Lipid photosynthesis in olive fruit. Prog Lipid Res. 1994;33:97–104
Gandul-Rojas B, Gallardo-Guerrero L, Roca M, Aparicio-Ruiz R. Chromatographic Methodologies: Compounds for Olive Oil Color Issues. In Handbook of Olive Oil Analysis and Properties. Aparicio R and Harwood (Eds.). Springer New York Heidelberg Dordrecht London; 2013.
Endo Y, Usuki R, Keneda T. Prooxidant activities of chlorophylls and their decomposition products on the photooxidation. J Am Oil Chem Soc. 1984;61:781–784.
Boskou D. Química y tecnología del aceite de oliva. Madrid, Spain: AMV Ediciones Mundi-Prensa. 1998;291. Spanish.
Beltrán G, Del Río C, Sánchez S, Martínez L. Seasonal changes in olive fruit characteristics and oil accumulation during ripening process. Sci, Food Agric. 2004;84:1783-1790.
Criado MN, Motilva MJ, Goni M, Romero MP. Comparative study of the effect of the ˜ maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars. Food Chem. 2007;100:748–55.
Lazzez A, Cossentini M, Kanay B. Etude de l’évolution des stérols des alcools aliphatiques et des pigments de l’huile d’olive au cours du processus de maturation. Journal de la société chimique de Tunisie, 2006;8:21-32.
Gandul-Rojas B, Cepero MR, Mínguez-Mosquera MI. Chlorophyll and carotenoid patterns in olive fruits, Olea Europea cv. Arbequina. Journal of Agricultural and Food Chemistry. 1999;47:2207–2212.
McDowell LR. Vitamins in animal and human nutrition. Ames: Iowa State University Press; 2000.
Choi SW, Benzie IF, Collins AR, Hannigan BM, Strain JJ. Vitamins C and E: acute interactive effects on biomarkers of antioxidant defense and oxidative stress. MutatRes. 2004;551:109–17.
Inarejos-García AM, Fregapane G, Salvador MD. Effect of crushing on olive paste and virgin olive oil minor components. Eur Food ResTechnol. 2011;232:441– 451.
Tombesi A. La qualitá del l’olio per la sviluppo della olivicoltura. Frutticoltura. 1992;11:13-17. Italian.
Beltrán G. Influencia del proceso de maduración del fruto de Olea europea L. sobre las características físico-químicas de los aceites. Thèse doctorale. Université de Jaén; 2000. Spanish.
Pereira J, Casal S, Bento A, Oliveira MBPP. Influence of olive storage period on oil quality of three Portuguse cultivars of Olea europaea, Cobrançosa, Madural and Verdeal Transmontana. J.Agric. Food Chem. 2002;50:6335-6340.
Abdulgari C, Ayson O. Les effets des facteurs agronomiques et des conditions de stockage avant la mouture sur la qualité de l’huile d’olive. Revue Olivae. 1994;52:18-24. French.
Ben Tekaya I, Menaser H. Étude de la stabilité oxydative de l’huile d’olive vierge extra tunisienne au cours de son stockage. OCL. 2005;12(5-6):447-454. French.
Mınguez-Mosquera MI, Rejano-Navarro L, Gandul-Rojas B, Sanchez-Gomez AH, Garrido-Fernandez, J. Color-pigment correlation in virgin olive oil. Journal of the American Oil Chemists Society. 1991;68:332–336.
Luaces P, Pérez AG, Garcı́a JM, Sanz C. Effects of heat-treatments of olive fruit on pigment composition of virgin olive oil. Food Chemistry. 2005;90(1-2):169–174.
International olive Council IOC. Anonymous; 2020. Accessed 12 December 2020.
Available:https://www.internationaloliveoil.org
United States Department of Agriculture (USDA). Standards for grades of olive oil and olive-pomace oil. Fed Regist. 2010;75(81):22363–22366.
Herrero M, Ibáñez E, Cifuentes A, Bernal J. Multidimensional chromatography in food analysis. J Chromatogr A. 2009;1216:7110–7129.
Dugo P, Giuffrida D, Herrero M, Donato P, Mondello L. Epoxycarotenoids esters analysis in intact orange juices using two-dimensional comprehensive liquid chromatography. J Sep Sci. 2009;32:973–980.
Dugo P, Herrero M, Giuffrida D, Ragonese C, Giacomo D, Mondello L. Analysis of native carotenoid composition in orange juice using C30 columns in tandem. J Sep Sci. 2008;31:2151–2160.
Crupi P, Milella RA, Antonacci D. Simultaneous HPLC-DAD-MS (ESI+) determination of structural and geometrical isomers of carotenoids in mature grapes. J Mass Spectrom. 2010;45:971–980.
Bicanic DD. On the photoacoustic, photothermal and colorimetric quantification of carotenoids and other phytonutrients in some foods: a review. J Mol Struct. 2011;993:9–14.
Naudet M, Sambuc E. Sur la couleur des huiles. I. Considérations générales et diverses techniques d’estimation. Revue Française des Corps Gras. 1955;2:851. French.
Belbin A. Color in oils. Inform. 1993;4:648–54.
AOCS. Color. Lovibond method using glasses calibrated in accordance with the Lovibond tintometer color scale. Official Methods and Recommended Practices Official Method Cc 13e; 1992.
CIE Publication. Anonymous. Colorimetry, third ed. Central Bureau of the International Commission on Illumination, Vienna; 2020. Accessed 12 December 2020.
Available:http://cie.co.at/publications/colorimetry-3rd-edition
Melgosa M, Perez MM, Hita E, Moyano MJ, Alba J, Heredia FJ. Precision and accuracy ´ in the color specification of virgin olive oils from the bromothymol blue method. J Am Oil Chem Soc. 2000; 77:1093–9.
Melgosa M, Perez MM, Hita E, Heredia FJ, Alba J, Moyano MJ. Reproducibility of the bromthymol blue standards used for color specification of virgin olive oil. J Am Oil Chem Soc. 2001;78:265–70.
Melgosa M, Huertas R, Hita E, Roa JM, Heredia FJ, Alba J, Moyano MJ. Proposal of a uniform color scale for virgin olive oils. J Am Oil Chem Soc. 2004;81:323–30.
Palma AJ, Ortigosa JM, Lapresta-Fernández A, Fernández-Ramos MD., Carvajal MA, Capitán-Vallvey LF. Portable light-emitting diode-based photometer with one-shot optochemical sensors for measurement in the field. Review of Scientific Instruments. 2008;79(10):103-105
Capitán-Vallvey LF, Palma AJ. Recent developments in handheld and portable optosensing – a review. Analytica Chimica Acta. 2011;696:27–46.
Martínez-Olmos A, Capel-Cuevas S, López-Ruiz N, Palma AJ, De Orbe I, Capitán-Vallvey LF. Sensor array-based optical portable instrument for determination of pH. Sensors and Actuators B: Chemical. 2011;160 :52–58.
Grunenfelder L, Hiller LK, Knowles NR. Color indices for the assessment of chlorophyll development and greening of fresh market potatoes. Postharvest Biology and Technology. 2006;40(1):73-81.
Ku HH, Kim SH, Choi KS, Eom HY, Lee SE, Yun SG, Kim TW. Nondestructive and Rapid Estimation of chlorophyll content in rye leaf using camera. Korean Journal Crop Science. 2004;49(1):41-45.
Suzuki T, Murase H, Honamin N. Non-destructive growth measurement cabbage pug seedlings population by image information. J. Agric. Mech. Assoc. 1999;61:45–51.
Hao H, Jizong Z, Xiangyang S, Xiaoming Z. Estimation of leaf chlorophyll content of rice using image color analysis. Can. J. Remote Sensing. 2013;39(2):185-190.
Bajoub A, Carrasco-Pancorbo A, Ajal E, Beltrán Maza G, Fernández-Gutiérreza A Ouazzani N. Contribution of the establishment of a protected designation of origin for Meknès virgin olive oil: A 4- years study of its typicality. Food research International. 2014;66:332-343.
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