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Volume 9
Issue 4
10.3390/foods9040498
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Article

The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis

by
Frederick Lia
1,*,
Jean Paul Formosa
1,
Marion Zammit-Mangion
2 and
Claude Farrugia
1
1
Department of Chemistry, University of Malta, 2080 Msida MSD, Malta
2
Department of Physiology and Biochemistry, University of Malta, 2080 Msida MSD, Malta
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 498; https://doi.org/10.3390/foods9040498
Submission received: 10 March 2020 / Revised: 6 April 2020 / Accepted: 13 April 2020 / Published: 15 April 2020
(This article belongs to the Section Food Security and Sustainability)
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Abstract

The potential application of multivariate three-way data analysis techniques, namely parallel factor analysis (PARAFAC) and discriminant multi-way partial least squares regression (DN-PLSR), on three-dimensional excitation emission matrix (3D-EEM) fluorescent data were used to identify the uniqueness and authenticity of Maltese extra virgin olive oil (EVOO). A non-negativity constrained PARAFAC model revealed that a four-component model provided the most appropriate solution. Examination of the extracted components in mode 2 and 3 showed that these belonged to different fluorophores present in extra virgin olive oil. Application of linear discriminate analysis (LDA) and binary logistic regression analysis on the concentration of the four extracted fluorophores, showed that it is possible to discriminate Maltese EVOOs from non-Maltese EVOOs. The application of DN-PLSR provided superior means for discrimination of Maltese EVOOs. Further inspection of the extracted latent variables and their variable importance plots (VIPs) provided strong proof of the existence of four types of fluorophores present in EVOOs and their potential application for the discrimination of Maltese EVOOs.
Keywords: extra virgin olive oils; Maltese islands; 3D-fluorescence; PARAFAC; DN-PLSR extra virgin olive oils; Maltese islands; 3D-fluorescence; PARAFAC; DN-PLSR
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MDPI and ACS Style

Lia, F.; Formosa, J.P.; Zammit-Mangion, M.; Farrugia, C. The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis. Foods 2020, 9, 498. https://doi.org/10.3390/foods9040498

AMA Style

Lia F, Formosa JP, Zammit-Mangion M, Farrugia C. The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis. Foods. 2020; 9(4):498. https://doi.org/10.3390/foods9040498

Chicago/Turabian Style

Lia, Frederick, Jean Paul Formosa, Marion Zammit-Mangion, and Claude Farrugia. 2020. "The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis" Foods 9, no. 4: 498. https://doi.org/10.3390/foods9040498

APA Style

Lia, F., Formosa, J. P., Zammit-Mangion, M., & Farrugia, C. (2020). The First Identification of the Uniqueness and Authentication of Maltese Extra Virgin Olive Oil Using 3D-Fluorescence Spectroscopy Coupled with Multi-Way Data Analysis. Foods, 9(4), 498. https://doi.org/10.3390/foods9040498

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