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Detection of Virgin Olive Oil Adulteration by Fourier Transform Raman Spectroscopy
Abstract
The authenticity of products labeled as virgin olive oil is of great importance from commercial and health aspects. The combination of Fourier transform-Raman (FT-Raman) spectroscopy with multivariate procedures has been used for predicting the level of adulteration in a set of virgin olive oil samples that were adulterated with soybean, corn, and raw olive residue (olive pomace) oils at 1, 5, and 10%, respectively. Six genuine virgin olive oil samples, differing in their chemical composition, were selected from a set of 1428 European samples. The best result in prediction of adulteration was an adjusted R 2 value of 0.964, determined by regression on principal components (PCR), giving 100% correct discrimination between genuine and adulterated samples and 91.3% correct classifications at different adulteration levels. Keywords: Olive oil; adulteration; FT-raman spectroscopy; chemometrics; authentication
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Citations
Cited by
Fluorescence Spectroscopy Measurement for Quality Assessment of Food Systems—a Review
Karoui, R., & Blecker, C. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-010-0370-0 · Cited by 395
Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
Lerma-García, M. J., Ramis-Ramos, G., Herrero-Martínez, J. M., & Simó-Alfonso, E. F. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.04.092 · Cited by 379
Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils
Vargas Jentzsch, P., & Ciobotă, V. (2014) · Flavour and Fragrance Journal · doi:10.1002/ffj.3203 · Cited by 66
Long-term stability of a Raman instrument determining iodine value in pork adipose tissue
Olsen, E. F., Baustad, C., Egelandsdal, B., Rukke, E.-O., & Isaksson, T. (2010) · Meat Science · doi:10.1016/j.meatsci.2009.12.008 · Cited by 21
Spectroscopic Technique: Raman Spectroscopy
Schulz, H. (2018) · Modern Techniques for Food Authentication · doi:10.1016/b978-0-12-814264-6.00005-0 · Cited by 12
Metadata
- Authors
- Baeten, V., Meurens, M., Morales, M. T., & Aparicio, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1996-01-01
- Volume
- 44
- Issue
- 8
- Pages
- 2225-2230
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2165423804
- Cited by
- 220
- References
- 0
- FWCI
- 3.65
- Type
- journal article
- Language
- en
- Open access
- closed
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- Baeten, V., Meurens, M., Morales, M. T., & Aparicio, R. (1996). Detection of Virgin Olive Oil Adulteration by Fourier Transform Raman Spectroscopy. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf9600115
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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