Abstract
A novel approach for the detection of admixtures of vegetable (corn and sunflower) oils in commercially available olive oils on a qualitative level is presented. Chemical analysis of the contents of fatty acids in each of the model systems under study is performed. The dependence of the ratio of the two main fluorescence intensity peaks 1 2 F / F and that of the linoleic to oleic acids C18:2 / C18:1 is studied. It is shown that an increase of the concentration of the adulterant the maximum of the first fluorescence peak exhibits a wavelength shift. Fluorescence analysis can be used for a qualitative real time determination of the presence of
adulterants in olive oil by comparison of the observed particular fluorescence spectrum with those from a database of spectra of olive oils and adulterants from a particular region.
References
- ANDRIKOPOULOS N K, GIANNAKIS I G, TZAMTZIS V. Analysis of Olive Oil and Seed Oil Triglycerides by Capillary Gas Chromatography as a Tool for the Detection of the Adulteration of Olive Oil. Journal chromatography Science. 39: 137-145 , 2001
- Animal and vegetable fat and oils. Determination of methyl esters of fatty acids - Gas chromatographic method. ISO 5508, 2000
- APARICIO R, APARICIO-RUOZ Authentication of vegetable oils by chromatographic techniques. Journal chromatography A. 881: 93-104, 2000
- BUCCI R, MAGRI AD, MAGRI AL, MARINI D, MARINI F. Chemical authentification of extra virgin olive oil varieties by supervised chemometric procedures. J Agric Food Chem. 413-418, 2002
- CHRISTIE WW. Lipid Analysis. The Oily Press: Bridgwater, England, 2003 KYRIAKIDIS MB, SKARKALIS P. Fluorescence spectra measurement of olive oil and other vegetable oils. JAOAC .Int 83: 1435-1438, 2000
- LEARDI R, PAGANUZZI V. Characterization of the origin of extra virgin olive oils by chemometric methods applied to the sterols fraction. Riv Ital Sostanze Grasse. 64: 131-136, 1987
- LOPEZ-DIEZ E C, BIANCHI G, GOODARCHE R. Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics. J AgricFood Chem. 51: 6145-6150, 2003
- OLLIVIER D,ARTAUD J, PINATEL C, DURBEG JP, GUERERE M. Triacylglycerol and fatty acid compositions of French olive oils . J Agric Food Chem. 51: 5723-5731, 2003
- OZEN B, MAUER L J. Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy. J Agric Food Chem .50: 3898-3901, 2002
- YANG H, IRUDAYARAJ J. Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil . Journal American oil Chem Society. 78: 889-895, 2001
- ZANDOMENENEGLI M, CARBONARO L, CAFFARATA C. Fluorescence of vegetable oils: olive oil. J Agric Food Chem. 53: 759-766, 2005
Abstract
A novel approach for the detection of admixtures of vegetable (corn and sunflower) oils in commercially available olive oils on a qualitative level is presented. Chemical analysis of the contents of fatty acids in each of the model systems under study is performed. The dependence of the ratio of the two main fluorescence intensity peaks 1 2 F / F and that of the linoleic to oleic acids C18:2 / C18:1 is studied. It is shown that an increase of the concentration of the adulterant the maximum of the first fluorescence peak exhibits a wavelength shift. Fluorescence analysis can be used for a qualitative real time determination of the presence of
adulterants in olive oil by comparison of the observed particular fluorescence spectrum with those from a database of spectra of olive oils and adulterants from a particular region.
References
- ANDRIKOPOULOS N K, GIANNAKIS I G, TZAMTZIS V. Analysis of Olive Oil and Seed Oil Triglycerides by Capillary Gas Chromatography as a Tool for the Detection of the Adulteration of Olive Oil. Journal chromatography Science. 39: 137-145 , 2001
- Animal and vegetable fat and oils. Determination of methyl esters of fatty acids - Gas chromatographic method. ISO 5508, 2000
- APARICIO R, APARICIO-RUOZ Authentication of vegetable oils by chromatographic techniques. Journal chromatography A. 881: 93-104, 2000
- BUCCI R, MAGRI AD, MAGRI AL, MARINI D, MARINI F. Chemical authentification of extra virgin olive oil varieties by supervised chemometric procedures. J Agric Food Chem. 413-418, 2002
- CHRISTIE WW. Lipid Analysis. The Oily Press: Bridgwater, England, 2003 KYRIAKIDIS MB, SKARKALIS P. Fluorescence spectra measurement of olive oil and other vegetable oils. JAOAC .Int 83: 1435-1438, 2000
- LEARDI R, PAGANUZZI V. Characterization of the origin of extra virgin olive oils by chemometric methods applied to the sterols fraction. Riv Ital Sostanze Grasse. 64: 131-136, 1987
- LOPEZ-DIEZ E C, BIANCHI G, GOODARCHE R. Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics. J AgricFood Chem. 51: 6145-6150, 2003
- OLLIVIER D,ARTAUD J, PINATEL C, DURBEG JP, GUERERE M. Triacylglycerol and fatty acid compositions of French olive oils . J Agric Food Chem. 51: 5723-5731, 2003
- OZEN B, MAUER L J. Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy. J Agric Food Chem .50: 3898-3901, 2002
- YANG H, IRUDAYARAJ J. Comparison of near-infrared, Fourier transform-infrared, and Fourier transform-Raman methods for determining olive pomace oil adulteration in extra virgin olive oil . Journal American oil Chem Society. 78: 889-895, 2001
- ZANDOMENENEGLI M, CARBONARO L, CAFFARATA C. Fluorescence of vegetable oils: olive oil. J Agric Food Chem. 53: 759-766, 2005
Details
| Journal Section | Research Article/Araştırma Makalesi |
|---|---|
| Authors | |
| Publication Date | November 21, 2016 |
| Submission Date | April 15, 2016 |
| Published in Issue | Year 2013 Volume: 14 Issue: 1 |
Cite
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