Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 78, Issue 9, Pages 889-895Publisher
AMER OIL CHEMISTS SOC A O C S PRESS
DOI: 10.1007/s11746-001-0360-6
Keywords
adulteration; chemometrics; mid-infrared; near-infrared; olive oil; Raman spectroscopy
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The adulteration of extra virgin olive oil with cheaper oils is a major problem in the olive oil market. In this study, near-infrared, mid-infrared, and Raman spectroscopic techniques were used to quantify the amount of olive pomace oil adulteration in extra virgin olive oil. The concentration of olive pomace oil in extra virgin olive oil was in the range between 0 and 100% in 5% increments by weight. Of the methods studied, Fourier transform-Raman spectroscopy gave the highest correlation with a correlation coefficient of 0.997 and a standard error of prediction of 1.72%. The spectroscopic techniques have the potential to become a tool for rapid determination of adulteration in extra virgin olive oil, because they are easy to use and cost-effective.
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