Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils
Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different ol...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2017-03-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1639 |
| _version_ | 1819053780966047744 |
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| author | S. Ok |
| author_facet | S. Ok |
| author_sort | S. Ok |
| collection | DOAJ |
| description | Adulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively. |
| first_indexed | 2024-12-21T12:41:11Z |
| format | Article |
| id | doaj.art-e0eea545a0d1493593dc9a44a081522b |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-21T12:41:11Z |
| publishDate | 2017-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-e0eea545a0d1493593dc9a44a081522b2022-12-21T19:03:47ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142017-03-01681e173e17310.3989/gya.06781611606Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oilsS. Ok0https://orcid.org/0000-0003-1992-7781School of Earth Sciences, The Ohio State University - Petroleum Research Center, Kuwait Institute for Scientific ResearchAdulteration of olive oil using unhealthy substitutes is considered a threat for public health. Low-field (LF) proton (1H) nuclear magnetic resonance (NMR) relaxometry and ultra-violet (UV) visible spectroscopy are used to detect adulteration of olive oil. Three different olive oil with different oleoyl acyl contents were mixed with almond, castor, corn, and sesame oils with three volumetric ratios, respectively. In addition, Arbequina olive oil was mixed with canola, flax, grape seed, peanut, soybean, and sunflower seed oils with three volumetric ratios. Transverse magnetization relaxation time (T2) curves were fitted with bi-exponential decaying functions. T2 times of each mixture of olive oils and castor oils, and olive oils and corn oils changed systematically as a function of volumetric ratio. To detect the adulteration in the mixtures with almond and sesame oils, both LF 1H NMR relaxometry and UV-Vis spectroscopy were needed, where UV-Vis-spectroscopy detected the adulteration qualitatively. In the mixtures of Arbequina olive oil and flax, peanut, soybean, and sunflower seed oils, both T21 and T22 values became longer systematically as the content of the olive oil was decreased. The unique UV-Vis maximum absorbance of flax oil at 320.0 nm shows the adulteration of olive oil qualitatively.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1639adulteration detectionlow-field nmr relaxometryolive oiluv-vis spectroscopy |
| spellingShingle | S. Ok Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils Grasas y Aceites adulteration detection low-field nmr relaxometry olive oil uv-vis spectroscopy |
| title | Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils |
| title_full | Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils |
| title_fullStr | Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils |
| title_full_unstemmed | Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils |
| title_short | Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils |
| title_sort | detection of olive oil adulteration by low field nmr relaxometry and uv vis spectroscopy upon mixing olive oil with various edible oils |
| topic | adulteration detection low-field nmr relaxometry olive oil uv-vis spectroscopy |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1639 |
| work_keys_str_mv | AT sok detectionofoliveoiladulterationbylowfieldnmrrelaxometryanduvvisspectroscopyuponmixingoliveoilwithvariousedibleoils |