منابع مشابه
Olive Oil Adulteration
Among edible oils, olive oil shows important and outstanding characteristics due to its differentiated sensorial qualities (taste and flavor) and higher nutritional value. It is an important oil that is high in nutritional value due to its high content of antioxidants (including vitamin E) 1. Several health benefits, such as its ability to lower LDL cholesterol and its anti-inflammatory activit...
متن کاملRaman Spectroscopic Detection of Olive Oil Adulteration
Olive oil is among the most commonly adulterated food products. Raman spectroscopy has the potential to be utilized in measurements of olive oil to establish purity from adulteration with other, less expensive, oils. This application note reviews some of the most compelling data present in recent scientific literature to support this claim. Background and Motivation Extra‐virgin olive oil is in...
متن کاملUnmasking of Olive Oil Adulteration Via a Multi-Sensor Platform
Methods for the chemical and sensorial evaluation of olive oil are frequently changed and tuned to oppose the increasingly sophisticated frauds. Although a plethora of promising alternatives has been developed, chromatographic techniques remain the more reliable yet, even at the expense of their related execution time and costs. In perspective of a continuous increment in the number of the anal...
متن کاملOlive Oil Adulteration Sensing by Ftir and Raman Spectroscopy
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...
متن کاملDetection 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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ژورنال
عنوان ژورنال: Scientific American
سال: 1881
ISSN: 0036-8733
DOI: 10.1038/scientificamerican07021881-4575bsupp