A general overview on olive oil

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Table of contents

Chapter 1: Literature Review
1. A general overview on olive oil
1.1. Olive oil: an introduction
1.2. Geographic distribution of olive oil production and consumption
1.3. The rise of regulation
1.4. Chemical Composition
1.4.1. Fatty acids
1.4.2. Sterols
1.4.3. Polyphenols
1.4.4. Chlorophylls
1.4.5 Aromatic compounds
2. Lebanese olive oil sector overview
2.1. Main Geographical features
2.2. Olive oil production
2.3 Imports and exports
3. Fluctuation of EVOO/VOO components due to factors of different origins
3.1. Agronomical variables
3.1.2. Climate and elevation
3.1.3 Fruit maturity
3.1.4 Other agronomical factors
3.2. Technological variables
3.2.1. Olive transport and storage
3.2.2. Processing methods
3.2.3. Storage conditions
4. Rapid & non-destructive analysis techniques
4.1. Spectroscopy
4.1.1 Fluorescence spectroscopy
4.1.2. Fluorescence spectra
4.1.3. Application of fluorescence in olive oil analysis
4.2. Flash GC
4.2.1. Sampling
4.2.2. Chromatographic separation
4.2.3 Sensory and chemical characterization
5. Chemometrics
5.1 Principal component analysis
5.2 Parallel factor analysis
5.3 Independent components analysis
5.3 Regression
Chapter 2: Materials and Methods
1. Sampling
1.1. Olive fruit and oil sampling
1.2. Olive fruit sampling technique
1.3. Olive oil extraction
2. Conventional chemical analysis of olive oil
2.1. Quality Indices
2.1.1. Acidity
2.1.2. Peroxide value
2.1.3. UV spectrophotometric investigation
2.2. Pigments in olive oil
2.2.1. Total chlorophylls and β-carotene
2.2.2. Total polyphenols
2.3. Fatty acids analysis
2.3.1. Preparation of the fatty acid methyl esters from olive oil (acid value ≤ 2.0 %)
2.3.2. Preparation of the fatty acid methyl esters from olive oil (acid value > 2.0 %)
2.3.3. Analysis of FAME by GC-FID
2.3.4. Method of calculation
2.4. Sterol analysis
2.4.1. Preparation of the unsaponifiable matter
2.4.2. Preparation of the basic thin layer chromatography plates
2.4.3. Preparation of the trimethylsilyl ethers
2.4.4. Sterol analysis by GC-MS
2.4.5. Method of calculation
3. Rapid techniques for olive oil analysis
3.1. 3D front-face fluorescence spectroscopy
3.2. Flash-GC
4. Chemometrics prerequisites
4.1 Notation
4.2 Three-way arrays
4.3 Preprocessing
4.3.1. Unfolding
4.3.2. Scaling
4.3.3. Rayleigh scatter
4.3.4. Warping for chromatographic signal alignment (GC-FID)
4.3.5. Outlier detection
Chapter 3: Impact of Growing Area and Technological Aspects on Lebanese Olive Oil: Characterization by unsupervised methods
Chapter 4: Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety
Chapter 5: Does Variability Affect the Performance of Front-Face Fluorescence Spectroscopy? A Study Case on Commercial Lebanese Olive Oil
Chapter 6: General Results and Discussion
1. Results
1.1. Impact of growing area and technological aspects on Lebanese olive oil
1.2 Harvest Date effect on the Lebanese Olive Oil from the Soury Variety
1.3 A rapid technique replacing the conventional analytical methods
2. Discussion
Conclusion & Perspectives
References