D'Angelo, Giuseppe (2011) Caratterizzazione chimico-nutrizionale della sansa di olive mediante tecnica non invasiva NIRS (Near Infrared Reflectance Spectroscopy) nell’ottica del suo utilizzo in alimentazione animale. Doctoral Thesis.
Near-infrared spectroscopy (NIRS) is a spectroscopic method that uses the near-infrared region of the electromagnetic spectrum (from about 700 nm to 2500 nm). NIR spectroscopy has several advantages over other analytical techniques: rapidity of analysis, no use of chemicals, minimal or no samples preparation, easily applicable in different work environments (on/in/at line applications). This research was focused on the characterization of olive by-product obtained from different extraction methods, by using NIRS. Considering that, for this kind of samples, NIRS calibration equations do not exist, the purpose of this study was to develop and to apply a new NIRS calibration equation for measuring the chemical composition, pH and acidity of olive by-product samples from Sicily and Calabria. Standard error of calibration, cross validation and correlation coefficient are 1.77, 2.50 and 0.99 for moisture, 0.46, 0.53 and 0.94 for crude protein, 0.52, 0.62 and 0.99 for crude fat, 1.28, 1.71 and 0.98 for crude fiber, 2.11, 0.77 and 0.89 for ash 2.03, 2.47 and 0.98 for NDF, 1.70, 2.29 and 0.98 for ADF, 1.48, 1.94 and 0.95 for ADL, 0.23, 0.40 and 0.86 for pH, 4.55, 5.75 and 0.94 for acidity respectively. Data show that the NIRS calibration equation developed could replace conventional analytical methods for the parameters concerning the chemical composition and pH; instead this equation cannot be applied to the acidity measurement.
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