1
|
Skiada V, Katsaris P, Kambouris ME, Gkisakis V, Manoussopoulos Y. Classification of olive cultivars by machine learning based on olive oil chemical composition. Food Chem 2023; 429:136793. [PMID: 37535989 DOI: 10.1016/j.foodchem.2023.136793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/15/2023] [Accepted: 07/01/2023] [Indexed: 08/05/2023]
Abstract
Extra virgin olive oil traceability and authenticity are important quality indicators, and are currently the subject of exhaustive research, for developing methods to secure olive oil origin-related issues. The aim of this study was the development of a classification model capable of olive cultivar identification based on olive oil chemical composition. To achieve our aim, 385 samples of two Greek and three Italian olive cultivars were collected during two successive crop years from different locations in the coastline part of western Greece and southern Italy and analyzed for their chemical characteristics. Principal Component Analysis showed trends of differentiation among olive cultivars within or between the crop years. Artificial intelligence model of the XGBoost machine learning algorithm showed high performance in classifying the five olive cultivars from the pooled samples.
Collapse
Affiliation(s)
- Vasiliki Skiada
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | - Panagiotis Katsaris
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | | | - Vasileios Gkisakis
- Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organization-DEMETER, 24100 Kalamata, Greece
| | - Yiannis Manoussopoulos
- Plant Protection Division of Patras, Hellenic Agricultural Organization - DEMETER, N.E.O & Amerikis, 264 42 Patras, Greece.
| |
Collapse
|
2
|
A predictive model for the sensory aroma characteristics of flue-cured tobacco based on a back-propagation neural network. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03656-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
|
3
|
Linear and non-linear quantification of extra virgin olive oil, soybean oil, and sweet almond oil in blends to assess their commercial labels. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.09.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
4
|
Gonzalez-Fernandez I, Iglesias-Otero MA, Esteki M, Moldes OA, Mejuto JC, Simal-Gandara J. A critical review on the use of artificial neural networks in olive oil production, characterization and authentication. Crit Rev Food Sci Nutr 2018; 59:1913-1926. [PMID: 29381389 DOI: 10.1080/10408398.2018.1433628] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Artificial neural networks (ANN) are computationally based mathematical tools inspired by the fundamental cell of the nervous system, the neuron. ANN constitute a simplified artificial replica of the human brain consisting of parallel processing neural elements similar to neurons in living beings. ANN is able to store large amounts of experimental information to be used for generalization with the aid of an appropriate prediction model. ANN has proved useful for a variety of biological, medical, economic and meteorological purposes, and in agro-food science and technology. The olive oil industry has a substantial weight in Mediterranean's economy. The different steps of the olive oil production process, which include olive tree and fruit care, fruit harvest, mechanical and chemical processing, and oil packaging have been examined in depth with a view to their optimization, and so have the authenticity, sensory properties and other quality-related properties of olive oil. This paper reviews existing literature on the use of bioinformatics predictive methods based on ANN in connection with the production, processing and characterization of olive oil. It examines the state of the art in bioinformatics tools for optimizing or predicting its quality with a view to identifying potential deficiencies or aspects for improvement.
Collapse
Affiliation(s)
- I Gonzalez-Fernandez
- a DQBito Biomedical Engineering , Baiona , Pontevedra , Spain.,b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - M A Iglesias-Otero
- a DQBito Biomedical Engineering , Baiona , Pontevedra , Spain.,b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - M Esteki
- c Department of Chemistry , University of Zanjan , Zanjan , Iran
| | - O A Moldes
- b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - J C Mejuto
- b Department of Physical Chemistry , Faculty of Sciences, University of Vigo - Ourense Campus , Ourense , Spain
| | - J Simal-Gandara
- d Nutrition and Bromatology Group, Department of Analytical and Food Chemistry , Faculty of Food Science and Technology, University of Vigo - Ourense Campus , Ourense , Spain
| |
Collapse
|
5
|
Aroca-Santos R, Cancilla JC, Pariente ES, Torrecilla JS. Neural networks applied to characterize blends containing refined and extra virgin olive oils. Talanta 2016; 161:304-308. [PMID: 27769410 DOI: 10.1016/j.talanta.2016.08.033] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2016] [Revised: 08/07/2016] [Accepted: 08/10/2016] [Indexed: 12/18/2022]
Abstract
The identification and quantification of binary blends of refined olive oil with four different extra virgin olive oil (EVOO) varietals (Picual, Cornicabra, Hojiblanca and Arbequina) was carried out with a simple method based on combining visible spectroscopy and non-linear artificial neural networks (ANNs). The data obtained from the spectroscopic analysis was treated and prepared to be used as independent variables for a multilayer perceptron (MLP) model. The model was able to perfectly classify the EVOO varietal (100% identification rate), whereas the error for the quantification of EVOO in the mixtures containing between 0% and 20% of refined olive oil, in terms of the mean prediction error (MPE), was 2.14%. These results turn visible spectroscopy and MLP models into a trustworthy, user-friendly, low-cost technique which can be implemented on-line to characterize olive oil mixtures containing refined olive oil and EVOOs.
Collapse
Affiliation(s)
- Regina Aroca-Santos
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain
| | - John C Cancilla
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain
| | - Enrique S Pariente
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain
| | - José S Torrecilla
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain.
| |
Collapse
|
6
|
Torrecilla JS, Vidal S, Aroca-Santos R, Wang SC, Cancilla JC. Spectroscopic determination of the photodegradation of monovarietal extra virgin olive oils and their binary mixtures through intelligent systems. Talanta 2015; 144:363-8. [DOI: 10.1016/j.talanta.2015.06.042] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 06/11/2015] [Accepted: 06/17/2015] [Indexed: 01/18/2023]
|
7
|
Aroca-Santos R, Cancilla JC, Matute G, Torrecilla JS. Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5646-5652. [PMID: 26028270 DOI: 10.1021/acs.jafc.5b01700] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In this research, the detection and quantification of adulterants in one of the most common varieties of extra virgin olive oil (EVOO) have been successfully carried out. Visible absorption information was collected from binary mixtures of Picual EVOO with one of four adulterants: refined olive oil, orujo olive oil, sunflower oil, and corn oil. The data gathered from the absorption spectra were used as input to create an artificial neural network (ANN) model. The designed mathematical tool was able to detect the type of adulterant with an identification rate of 96% and to quantify the volume percentage of EVOO in the samples with a low mean prediction error of 1.2%. These significant results make ANNs coupled with visible spectroscopy a reliable, inexpensive, user-friendly, and real-time method for difficult tasks, given that the matrices of the different adulterated oils are practically alike.
Collapse
Affiliation(s)
- Regina Aroca-Santos
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - John C Cancilla
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Gemma Matute
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - José S Torrecilla
- Departamento de Ingenierı́a Quı́mica, Facultad de Ciencias Quı́micas, Universidad Complutense de Madrid, 28040 Madrid, Spain
| |
Collapse
|
8
|
Silva SF, Anjos CAR, Cavalcanti RN, Celeghini RMDS. Evaluation of extra virgin olive oil stability by artificial neural network. Food Chem 2015; 179:35-43. [PMID: 25722136 DOI: 10.1016/j.foodchem.2015.01.100] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2014] [Revised: 12/19/2014] [Accepted: 01/20/2015] [Indexed: 10/24/2022]
Abstract
The stability of extra virgin olive oil in polyethylene terephthalate bottles and tinplate cans stored for 6 months under dark and light conditions was evaluated. The following analyses were carried out: free fatty acids, peroxide value, specific extinction at 232 and 270 nm, chlorophyll, L(∗)C(∗)h color, total phenolic compounds, tocopherols and squalene. The physicochemical changes were evaluated by artificial neural network (ANN) modeling with respect to light exposure conditions and packaging material. The optimized ANN structure consists of 11 input neurons, 18 hidden neurons and 5 output neurons using hyperbolic tangent and softmax activation functions in hidden and output layers, respectively. The five output neurons correspond to five possible classifications according to packaging material (PET amber, PET transparent and tinplate can) and light exposure (dark and light storage). The predicted physicochemical changes agreed very well with the experimental data showing high classification accuracy for test (>90%) and training set (>85). Sensitivity analysis showed that free fatty acid content, peroxide value, L(∗)Cab(∗)hab(∗) color parameters, tocopherol and chlorophyll contents were the physicochemical attributes with the most discriminative power.
Collapse
Affiliation(s)
- Simone Faria Silva
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil.
| | - Carlos Alberto Rodrigues Anjos
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil
| | - Rodrigo Nunes Cavalcanti
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil
| | - Renata Maria dos Santos Celeghini
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, SP, Brazil
| |
Collapse
|
9
|
Cancilla JC, Díaz-Rodríguez P, Matute G, Torrecilla JS. The accurate estimation of physicochemical properties of ternary mixtures containing ionic liquids via artificial neural networks. Phys Chem Chem Phys 2015; 17:4533-7. [DOI: 10.1039/c4cp04679j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A graphic scheme of the mathematical tool designed is able to estimate physicochemical properties of a ternary mixture.
Collapse
Affiliation(s)
- John C. Cancilla
- Departamento de Ingeniería Química
- Facultad de Ciencias Químicas
- Universidad Complutense de Madrid
- 28040-Madrid
- Spain
| | - Pablo Díaz-Rodríguez
- Departamento de Ingeniería Química
- Facultad de Ciencias Químicas
- Universidad Complutense de Madrid
- 28040-Madrid
- Spain
| | - Gemma Matute
- Departamento de Ingeniería Química
- Facultad de Ciencias Químicas
- Universidad Complutense de Madrid
- 28040-Madrid
- Spain
| | - José S. Torrecilla
- Departamento de Ingeniería Química
- Facultad de Ciencias Químicas
- Universidad Complutense de Madrid
- 28040-Madrid
- Spain
| |
Collapse
|
10
|
Funes E, Allouche Y, Beltrán G, Jiménez A. A Review: Artificial Neural Networks as Tool for Control Food Industry Process. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/jst.2015.51004] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
11
|
Cancilla JC, Wang SC, Díaz-Rodríguez P, Matute G, Cancilla JD, Flynn D, Torrecilla JS. Linking chemical parameters to sensory panel results through neural networks to distinguish olive oil quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10661-10665. [PMID: 25296536 DOI: 10.1021/jf503482h] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A wide variety of olive oil samples from different origins and olive types has been chemically analyzed as well as evaluated by trained sensory panelists. Six chemical parameters have been obtained for each sample (free fatty acids, peroxide value, two UV absorption parameters (K232 and K268), 1,2-diacylglycerol content, and pyropheophytins) and linked to their quality using an artificial neural network-based model. Herein, the nonlinear algorithms were used to distinguish olive oil quality. Two different methods were defined to assess the statistical performance of the model (a K-fold cross-validation (K = 6) and three different blind tests), and both of them showed around a 95-96% correct classification rate. These results support that a relationship between the chemical and the sensory analyses exists and that the mathematical tool can potentially be implemented into a device that could be employed for various useful applications.
Collapse
Affiliation(s)
- John C Cancilla
- Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid , 28040 Madrid, Spain
| | | | | | | | | | | | | |
Collapse
|