Spectroscopic and thermal characterization of extra virgin olive oil adulterated with edible oils
Chávez Ángel, Emigdio (Institut Català de Nanociència i Nanotecnologia)
Puertas, Blanca (Döehler Fraga. Departamento de Calidad)
Kreuzer, Martin (Laboratori de Llum del Sincrotró ALBA)
Soliva Fortuny, Robert (Universitat de Lleida. Departament de Tecnologia d'Aliments)
Ng, Ryan C. (Institut Català de Nanociència i Nanotecnologia)
Castro-Alvarez, Alejandro (Universidad de La Frontera. Centro de Excelencia en Medicina Traslacional (Chile))
Sotomayor Torres, Clivia M. (Institut Català de Nanociència i Nanotecnologia)

Date:	2022
Abstract:	The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils.
Grants:	Agencia Estatal de Investigación SEV-2017-0706 Agencia Estatal de Investigación PGC2018-101743-B-I00 European Commission 897148
Note:	Altres ajuts: CERCA Programme/Generalitat de Catalunya
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Edible oils ; Raman ; Photoluminescence ; FTIR ; Thermal conductivity ; PCA ; 2DCOS
Published in:	Foods, Vol. 11, Issue 9 (May 2022) , art. 1304, ISSN 2304-8158

DOI: 10.3390/foods11091304
PMID: 35564027

13 p, 2.7 MB

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Research literature > UAB research groups literature > Research Centres and Groups (research output) > Experimental sciences > Catalan Institute of Nanoscience and Nanotechnology (ICN2)
Research literature > UAB research groups literature > Research Centres and Groups (research output) > Experimental sciences > The ALBA Synchrotron
Articles > Research articles
Articles > Published articles