CAYUELA SÁNCHEZ , José Antonio

This study sets the basis for developing a rapid technique for measuring olive oil squalene, which is a healthy compound. This technique, based on near infrared spectroscopy, is environmentally friendly. The most suitable wavelength ranges were defined, studying the possible contribution from the visible spectra. For this purpose, Partial Least...

Olive oil is an important vitamin E source, which shows a wide variation range. Therefore the interest on distinguish classes. In this study, we assessed models based on partial least squares (PLS) and discriminant analysis (PLS-DA), using near-infrared spectroscopy (NIRS). Estimating the α–tocopherol and total tocopherols contents by using the...

Food nutritional labeling is compulsory in the European Union since 13 December 2016. The olive oil fatty acid composition shows high variation depending mainly on the variety. Thus, olive oil nutritional labeling is problematic for the industry. Besides, the analysis of all batches of olive oil using the official methods is expensive....

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