Foods, Vol. 13, Pages 3894: Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review

Foods, Vol. 13, Pages 3894: Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review

Foods doi: 10.3390/foods13233894

Authors: Fangchen Ding Sebastián Sánchez-Villasclaras Leiqing Pan Weijie Lan Juan Francisco García-Martín

Vibrational spectroscopic techniques have gained significant attention in recent years for their potential in the rapid and efficient analysis of virgin olive oils, offering a distinct advantage over traditional methods. These techniques are particularly valuable for detecting and quantifying bio-active compounds that contribute to the nutritional and health benefits of virgin olive oils. This comprehensive review explores the latest advancements in vibrational spectroscopic techniques applied to virgin olive oils, focusing on the detection and measurement of key bio-active compounds such as unsaturated fatty acids, phenolic compounds, and other antioxidant compounds. The review highlights the improvements in vibrational spectroscopy, data processing, and chemometric techniques that have significantly enhanced the ability to accurately identify these compounds compared to conventional analytical methods. Additionally, it addresses current challenges, including the need for standardized methodologies and the potential for integrating vibrational spectroscopy with other analytical techniques to improve accuracy and reliability. Finally, findings over the last two decades, in which vibrational spectroscopy techniques were effectively used for the detailed characterization of bio-active compounds in virgin olive oils, are discussed.