Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1304 |
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| author | Emigdio Chavez-Angel Blanca Puertas Martin Kreuzer Robert Soliva Fortuny Ryan C. Ng Alejandro Castro-Alvarez Clivia M. Sotomayor Torres |
| author_facet | Emigdio Chavez-Angel Blanca Puertas Martin Kreuzer Robert Soliva Fortuny Ryan C. Ng Alejandro Castro-Alvarez Clivia M. Sotomayor Torres |
| author_sort | Emigdio Chavez-Angel |
| collection | DOAJ |
| description | The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils. |
| first_indexed | 2024-03-10T04:10:08Z |
| format | Article |
| id | doaj.art-5c1f875ae66c47ca84650a12df5b19bd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:10:08Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5c1f875ae66c47ca84650a12df5b19bd2023-11-23T08:13:35ZengMDPI AGFoods2304-81582022-04-01119130410.3390/foods11091304Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible OilsEmigdio Chavez-Angel0Blanca Puertas1Martin Kreuzer2Robert Soliva Fortuny3Ryan C. Ng4Alejandro Castro-Alvarez5Clivia M. Sotomayor Torres6Catalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST, Campus UAB, Bellaterra, 08193 Barcelona, SpainDepartamento de Calidad, Döehler Fraga, Member of Döehler Group, Collidors S/N, 22520 Fraga, SpainALBA Synchrotron Light Source Experiment Division—MIRAS Beamline Cerdanyola del Valles, 08290 Barcelona, SpainAgrotecnio-CeRCA Center, Department of Food Technology, University of Lleida, 25198 Lleida, SpainCatalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST, Campus UAB, Bellaterra, 08193 Barcelona, SpainCentro de Excelencia en Medicina Traslacional, Laboratorio de Bioproductos Farmacéuticos y Cosméticos, Facultad de Medicina, Universidad de La Frontera, Av. Francisco Salazar 01145, Temuco 4780000, ChileCatalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST, Campus UAB, Bellaterra, 08193 Barcelona, SpainThe substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to detect such adulterations require complicated time- and resource-intensive preparation steps. In this work, a comparative study incorporating Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented. The potential of each characterization technique to detect traces of adulteration in extra virgin olive oils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman, infrared, and photoluminescence spectra. Small changes in thermal conductivity were also found for varying amounts of adulterants. While each of these techniques may individually be unable to identify impurity adulterants, the combination of these techniques together provides a holistic approach to validate the purity and authenticity of olive oils.https://www.mdpi.com/2304-8158/11/9/1304edible oilsRamanphotoluminescenceFTIRthermal conductivityPCA |
| spellingShingle | Emigdio Chavez-Angel Blanca Puertas Martin Kreuzer Robert Soliva Fortuny Ryan C. Ng Alejandro Castro-Alvarez Clivia M. Sotomayor Torres Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils Foods edible oils Raman photoluminescence FTIR thermal conductivity PCA |
| title | Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils |
| title_full | Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils |
| title_fullStr | Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils |
| title_full_unstemmed | Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils |
| title_short | Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils |
| title_sort | spectroscopic and thermal characterization of extra virgin olive oil adulterated with edible oils |
| topic | edible oils Raman photoluminescence FTIR thermal conductivity PCA |
| url | https://www.mdpi.com/2304-8158/11/9/1304 |
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