Detection of olive oil adulteration by low-field NMR relaxometry and UV-Vis spectroscopy upon mixing olive oil with various edible oils

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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Bibliographic Details
Main Author:	S. Ok
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2017-03-01
Series:	Grasas y Aceites
Subjects:	adulteration detection low-field nmr relaxometry olive oil uv-vis spectroscopy
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1639

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