Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among auth...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1565 |
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| author | Eleni Kakouri Panagiota-Kyriaki Revelou Charalabos Kanakis Dimitra Daferera Christos S. Pappas Petros A. Tarantilis |
| author_facet | Eleni Kakouri Panagiota-Kyriaki Revelou Charalabos Kanakis Dimitra Daferera Christos S. Pappas Petros A. Tarantilis |
| author_sort | Eleni Kakouri |
| collection | DOAJ |
| description | Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique. |
| first_indexed | 2024-03-10T09:39:19Z |
| format | Article |
| id | doaj.art-7ff61192254644cab37340ce345bbd9f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:39:19Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7ff61192254644cab37340ce345bbd9f2023-11-22T03:47:16ZengMDPI AGFoods2304-81582021-07-01107156510.3390/foods10071565Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A ReviewEleni Kakouri0Panagiota-Kyriaki Revelou1Charalabos Kanakis2Dimitra Daferera3Christos S. Pappas4Petros A. Tarantilis5Laboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 111855 Athens, GreeceLaboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 111855 Athens, GreeceLaboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 111855 Athens, GreeceLaboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 111855 Athens, GreeceLaboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 111855 Athens, GreeceLaboratory of Chemistry, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 111855 Athens, GreeceOlive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.https://www.mdpi.com/2304-8158/10/7/1565olive oilauthenticationadulterationvolatilesIRraman |
| spellingShingle | Eleni Kakouri Panagiota-Kyriaki Revelou Charalabos Kanakis Dimitra Daferera Christos S. Pappas Petros A. Tarantilis Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review Foods olive oil authentication adulteration volatiles IR raman |
| title | Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review |
| title_full | Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review |
| title_fullStr | Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review |
| title_full_unstemmed | Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review |
| title_short | Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review |
| title_sort | authentication of the botanical and geographical origin and detection of adulteration of olive oil using gas chromatography infrared and raman spectroscopy techniques a review |
| topic | olive oil authentication adulteration volatiles IR raman |
| url | https://www.mdpi.com/2304-8158/10/7/1565 |
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