Usefulness of the frequencies of some Fourier transform infrared spectroscopic bands for evaluating the composition of edible oil mixtures

Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

“…Guillén and Cabo (1999) employed this band to detect and quantify adulteration. Spectral regions which do not contain any relevant information were excluded in the further analysis and bands between 3120-2520 cm À1 and 1875.5-675 cm À1 were selected to be employed.…”

A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

“…There are a close relationships between the frequency data of some specific bands and the composition of the oils: a list of IR bands and shoulders of some edible oils was published by Guillén and Cabo (1999), which also includes their tentative assignment to functional groups. The presence of small amounts of adulterant oil in virgin olive oil is evidenced by small variations in the values of the frequencies of specific bands in the spectra.…”

“…Spectrofluorimetric methods are also emerging as an important alternative; in fact, excitation-emission fluorescence spectroscopy (Guillén & Cabo, 1999) was reported for detecting adulteration of olive oil. FTIR has been also successfully used to detect olive oil adulteration (Lerma-García, Ramis-Ramos, Herrero-Martínez, & Simó-Alfonso, 2009;Ozen & Mauer, 2002) and freshness (Sinelli, Cosio, Gigliotti, & Casiraghi, 2007).…”

Authentication of canned fish packing oils by means of Fourier transform infrared spectroscopy

“…Thus, this component is clearly related to differences in unsaturation. Assignment of other features, for example at 914 cm À1 , was not so straightforward (Guillén & Cabo, 1999), but they represented the main differences in FTIR spectra for triolein and trilinolein, the major triglycerides in OO and RSOs, respectively (see Fig. 2b).…”