Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration

Abstract

The potential of fluorescence spectroscopy for detecting adulteration of extra virgin olive oil with olive oil was investigated. Synchronous fluorescence spectra were collected in the region of 240-700 nm with wavelength intervals (Dl) of 10, 30, 60 and 80 nm. Regression models were used to quantify the detection limits of adulteration. The technique applied proved to be useful for detecting the addition of olive oil to extra virgin olive oil. The lowest detection limits of adulteration (8.9% and 8.4%) were observed when the wavelength interval applied were 60 and 80 nm, respectively.

Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

“…The potential of fluorescence spectroscopy for detecting adulteration of extra virgin olive oil with olive oil has been investigated recently (Dankowska & Małecka, 2009). Synchronous fluorescence spectra were collected in the 240-700 nm range, using Δ=10, 30, 60 and 80 nm.…”

Evaluation of the overall quality of olive oil using fluorescence spectroscopy

“…In these studies, the variation in excitation and emission wavelengths allows for the simultaneous determination of compounds that are present in the oils as polyphenols (Gracia, Zude, & León, 2009;Mújica-Ascencio, Moreno-García, Stolik Isakina, & De La Rosa-Vázquez, 2010). used fluorescence and PARAFAC to detect the adulteration of extra virgin olive oil with pomace oil; other authors have also used fluorescence to study the adulteration of olive oil with other vegetable oils (Dankowska & Małecka, 2009;Poulli, Mousdis, & Georgiou, 2006Sayago, García-González, Morales, & Aparicio, 2007).…”

QA: Fraud Control for Foods and Other Biomaterials by Product Fingerprinting

“…In this case, the maximum differentiation between the oils was obtained in the region 429-545 nm of the spectrum and allowed 100% correct classification of lampante olive oil (acidity >3.3%, not edible) from virgin olive oil with lower acidity (<3.3%). Finally, SFS with multiple regression analysis has been reported to for the detection of adulteration of EVOO with olive oil to a level as low as 8.4% when a 80 nm wavelength interval is used [47].…”