Quantification of Phenolic Compounds in Olive Oils by Near-Infrared Spectroscopy and Multiple Regression: Effects of Cultivar, Hydroxytyrosol Supplementation, and Deep-Frying

Quantification of Phenolic Compounds in Olive Oils by Near-Infrared Spectroscopy and Multiple Regression: Effects of Cultivar, Hydroxytyrosol Supplementation, and Deep-Frying

Near-infrared (NIR) spectroscopy, combined with multivariate calibration techniques such as stepwise decorrelation of variables (SELECT) and ordinary least squares (OLS) regression, was used to develop robust, reduced-spectrum regression models for quantifying key phenolic compound markers in variou...

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Bibliographic Details
Main Authors: Taha Mehany, José M. González-Sáiz, Consuelo Pizarro
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Antioxidants
Subjects:
antioxidants
caffeic acid
calibration models
EVOO
hydroxytyrosol
ligstroside aglycone
Online Access:https://www.mdpi.com/2076-3921/14/6/672
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