Jacques Artaud

Infrared study of aging of edible oils by oxidative spectroscopic index and MCR-ALS chemometric method

One of the most suitable analytical techniques used for edible oil quality control is Fourier transform mid infrared spectroscopy (FT-MIR). FT-MIR spectroscopy was used to continuously characterize the aging of various edible oils thanks to a specific aging cell. There were differences in the spectra of fresh and aged oils from different vegetable sources, which provide the basis of a method to classify them according to the oxidative spectroscopic index value. The use of chemometric treatment such as multivariate curve resolution-alternative least square (MCR-ALS) made it possible to extract the spectra of main formed and degraded species. The concentration profiles gave interesting information about the ability of the various oils to support the oxidative treatment and showed that all oils present the same aging process. Both methods led to concordant results in terms of induction times determined by the oxidative spectroscopic index and the appearance of oxidation products revealed by MCR-ALS.

Lipid compositions and French registered designations of origins of virgin olive oils predicted by chemometric analysis of mid-infrared spectra.

The combination of mid-infrared (MIR) spectroscopy with multivariate analysis provides an original approach to study the profile of virgin olive oils (VOOs) in relation to composition and geographical origin. Chemometric treatment of mid-infrared spectra (n = 402) is assessed for quantification of fatty acids (14 components) and triacylglycerols (19 components) in VOO samples and for classification into six very geographically closed registered designations of origin (RDOs) of French VOO (“Aix-en-Provence”, “Haute-Provence”, “Vallée des Baux de Provence”, “Nice”, “Nîmes”, and “Nyons”). Spectroscopic interpretation of regression vectors has shown that each RDO is correlated to one specific component of VOO according to their cultivar compositions. The results are satisfactory, in spite of the similarity of cultivar compositions between two denominations of origin (“Aix-en-Provence” and “Vallée des Baux de Provence”). Chemometric treatment of MIR spectra makes it possible to obtain similar results to those obtained by time-consuming analytical techniques such as gas chromatography (GC) and high-performance liquid chromatography (HPLC) and constitutes a fast and robust tool for authentication of these French VOOs.

Characterisation and authentication of A. senegal and A. seyal exudates by infrared spectroscopy and chemometrics

The authentication of Acacia gums samples requires usually the use of sophisticated and time consuming analytical techniques. There is a need for fast and simple analytical techniques for the objective of a quality control methodology. Commercial Acacia senegal and Acacia seyal gums present characteristic MIR spectra. Principal Component Analysis of the infrared spectra of gum exudates of trees allow to distinguish Acacia gums from another gum exudates (Combretum, Ghatti, Karaya, Tragacanth). Moreover, gums of A. senegal and A. seyal separate them and from other Acacia species (Acacia dealbata, Acacia karoo, Acacia nilotica, Acacia sieberiana). Chemometric treatments of A. senegal and A. seyal MIR spectra were assessed for the quantification of moisture content in Acacia gums, for the classification into the two species and for the adulteration detection and quantification. Results were quite satisfactory, the moisture content was estimated at 3.1%, adulteration was detected at 3.4% and quantified at 5.6%. The discrimination of the two species is done without any ambiguity.