Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy

Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy

As it is high in value, extra virgin olive oil (EVOO) is frequently blended with inferior vegetable oils. This study presents an optical method for determining the adulteration level of EVOO with soybean oil as well as peanut oil using LED-induced fluorescence spectroscopy. Eight LEDs with central w...

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Bibliographic Details
Main Authors: Ting Zhang, Yuyang Liu, Zhuoping Dai, Lihan Cui, Hongze Lin, Zejian Li, Kaihua Wu, Guangyu Liu
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Sensors
Subjects:
fluorescence spectroscopy
extra virgin olive oil (EVOO)
adulteration
LED-induced fluorescence
UV LED
pre-processing
Online Access:https://www.mdpi.com/1424-8220/22/3/1227

Internet

https://www.mdpi.com/1424-8220/22/3/1227

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