Study of Oleaster Oil's Falsification by ATR-FTIR and Chemometrics Tools

This study aims to create a model of oleaster oil simply and reliably to detect adulteration, which presents a large danger that attacks the food sector and human health. For this reason, a study to detect the falsification of oleaster oil was carried out by Fourier-Transform Infrared Spectroscopy FTIR and chemometric method. The experimental samples are shared into two sets, 32 Training set, 8 Test set (4 calibration samples opposite one for validation), and a falsification interval of 1.5-40%. The treatment of infrared spectral results has been done by chemometrics techniques utilizing Partial Least Squares regression or Projection to Latent Structures (PLSR) and Principal Component Regression (PCR). The results show that the perfect falsification model of oleaster oil by olive-oil and soybean oil is illustrated in the spectral region 3050-2700 cm(-1), with R-2 of 0.999 from PLSR and PCR to soybean-oil, concerning olive-oil shows also the better results for the PLSR technical with R-2 of 0.995. The spectral and chemometrics results revealed an effective model that can detect adulteration whatever the type of adulterant used in this study (olive oil and soybean oil) with a percentage of adulteration ranging from 1.5% to 40%.

Automated summary

This study creates a reliable model using FTIR and chemometric methods to detect adulteration in oleaster oil. The results demonstrate that a perfect falsification model can be achieved in the spectral region of 3050-2700 cm(-1) for distinguishing between olive oil and soybean oil adulteration, with PLSR showing better results for olive oil and soybean oil adulteration in the range of 1.5% to 40%.