Repositorio UFRO · Omeka S

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	http://dx.doi.org/10.3390/foods11091304
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
Disciplinas de la OCDE	Tecnología de los Alimentos Química Analítica Física Atómica, Molecular y Química
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