Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
| Primer Autor |
Chavez-Angel, Emigdio
|
| Co-autores |
Puertas, Blanca
Kreuzer, Martin
Soliva Fortuny, Robert
Ng, Ryan C.
Castro-Alvarez, Alejandro
Sotomayor Torres, Clivia M.
|
| Título |
Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
|
| Editorial |
MDPI
|
| Revista |
FOODS
|
| Lenguaje |
en
|
| Resumen |
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.
|
| Tipo de Recurso |
artículo original
|
| Description |
ICN2 is supported by the Severo Ochoa program from the Spanish Research Agency (AEI, grant no. SEV-2017-0706) and by the CERCA Programme/Generalitat de Catalunya. ICN2 authors acknowledge the support from the Spanish MICINN project SIP (PGC2018-101743-B-I00). A.C.-A. acknowledges the support from Fondecyt Iniciacion 11200620. R.C.N. acknowledges funding from the EU-H2020 research and innovation program under the Marie Sklodowska Curie Fellowship (Grant No. 897148).
ICN2 cuenta con el apoyo del programa Severo Ochoa de la Agencia Española de Investigación (AEI, subvención nº SEV-2017-0706) y del Programa CERCA/Generalitat de Catalunya. Los autores de ICN2 agradecen el apoyo del proyecto español MICINN SIP (PGC2018-101743-B-I00). A.C.-A. agradece el apoyo del Fondecyt Iniciacion 11200620. R.C.N. reconoce la financiación del programa de investigación e innovación EU-H2020 en el marco de la beca Marie Sklodowska Curie (subvención n.º 897148).
|
| doi |
10.3390/foods11091304
|
| Formato Recurso |
PDF
|
| Palabras Claves |
edible oils
Raman
photoluminescence
FTIR
thermal conductivity
PCA
2DCOS
NEAR-INFRARED SPECTROSCOPY
RAMAN-SPECTROSCOPY
CONDUCTIVITY MEASUREMENT
FATTY-ACID
CAROTENOIDS
QUALITY
AUTHENTICATION
FRAUD
RISK
|
| Ubicación del archivo | |
| Categoría OCDE |
Ciencia y tecnología de los alimentos
|
| Materias |
aceites comestibles
Raman
fotoluminiscencia
FTIR
conductividad térmica
PCA
2DCOS
ESPECTROSCOPÍA DEL INFRARROJO CERCANO
ESPECTROSCOPÍA RAMAN
MEDICIÓN DE LA CONDUCTIVIDAD
ÁCIDOS GRASOS
CAROTENOIDES
CALIDAD
AUTENTICACIÓN
FRAUDE
RIESGO
|
| Título de la cita (Recomendado-único) |
Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
|
| Identificador del recurso (Mandatado-único) |
artículo original
|
| Versión del recurso (Recomendado-único) |
version publicada
|
| License |
CC BY 4.0
|
| Condición de la licencia (Recomendado-repetible) |
CC BY 4.0
|
| Derechos de acceso |
acceso abierto
|
| Access Rights |
acceso abierto
|
| Referencia del Financiador (Mandatado si es aplicable-repetible) |
AEI SEV-2017-0706
MICINN PGC2018-101743-B-I00
ANID-FONDECYT 11200620
EU H2020 897148
ANID FONDECYT 11200620
|
| Id de Web of Science |
WOS:000794771800001
|
cienciaabierta.ufro.cl
ciencia.abierta@ufrontera.cl