Study of adulteration of extra virgin olive oil with peanut oil using FTIR spectroscopy and chemometrics
نویسندگان
چکیده
منابع مشابه
Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis.
High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of olive oils, 34 extra virgin olive oils from various regions of Greece, and from different olive varieties, namely, 13 samples of refined olive oils and 12 samples of lampante olive oils. Classification of the three grades of olive oils was achieved by two multivariate statistical methods a...
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The adulteration of extra virgin olive oil with cheaper oils is a major problem in the olive oil market. In the present work, experimental determinations of low cost vegetable oils content in extra virgin olive oils (EVOO) were performed by Fourier Transform Infrared (FTIR) spectrometry and Raman spectrometry. To this purpose, a set of pure oils and mixtures of extra-virgin oils and different v...
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Thermal oxidative stability study was carried out on four different samples of extra virgin olive oil. Physicochemical methods were used for the determination of indices and Fourier transform infrared spectra were employed for differentiation and classification of olive oil produced in Algeria. In order to determine the thermal effect on oxidation, the samples were subjected to heating treatmen...
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For many decades, researchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention of coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linol...
متن کاملLinear and non linear chemometric models to quantify the adulteration of extra virgin olive oil.
Two mathematical methods to quantify adulterations of extra virgin olive oil (EVOO) with refined olive oil (ROO), refined olive-pomace oil (ROPO), sunflower (SO) or corn (CO) oils have been described here. These methods are linear and non linear models based on chaotic parameters (CPs, Lyapunov exponent, autocorrelation coefficients and two fractal dimensions) which were calculated from UV-vis ...
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ژورنال
عنوان ژورنال: Cogent Food & Agriculture
سال: 2015
ISSN: 2331-1932
DOI: 10.1080/23311932.2015.1018695