Journal
FOOD CHEMISTRY
Volume 116, Issue 2, Pages 519-525Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.02.068
Keywords
Olive oil; Adulteration; Chemometrics; Mid-infrared spectroscopy
Funding
- EU Marie Curie Reintegration [MIRG-CT-2005-029134]
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This study focuses on the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectroscopy with chemometrics. Mid-IR spectra were manipulated with wavelet compression previous to principal component analysis (PCA). Detection limit Of adulteration was determined as 5% for corn-sunflower binary mixture, cottonseed and rapeseed oils. For quantification of adulteration, mid-IR spectral data were manipulated with orthogonal signal correction (OSC) and wavelet compression before partial least square (PLS) analysis. The results revealed that models predict the adulterants, corn-sunflower binary mixture, cottonseed and rapeseed oils, in olive oil with error limits of 1.04, 1.4 and 1.32, respectively. Furthermore, the data were analysed with a general PCA model and PLS discriminant analysis (PLS-DA) to observe the efficiency of the Model to detect adulteration regardless of the type of adulterant oil. In this case, detection limit for adulteration is determined as 10%. (C) 2009 Elsevier Ltd. All rights reserved
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