Spectroscopic and thermal characterization of extra virgin olive oil adulterated with edible oils

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dc.contributor.authorChavez Angel, Emigdio
dc.contributor.authorPuertas, Blanca
dc.contributor.authorKreuzer, Martin
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorNg, Ryan C.
dc.contributor.authorCastro-Álvarez, Alejandro
dc.contributor.authorSotomayor Torres, Clivia M.
dc.date.accessioned2022-06-03T09:14:17Z
dc.date.available2022-06-03T09:14:17Z
dc.date.issued2022
dc.description.abstracthe substitution of extra virgin olive oil with other edible oils is the primary method forfraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the qualityand authenticity of olive oils is a major strategy towards combatting food fraud. Current methodsused to detect such adulterations require complicated time- and resource-intensive preparation steps.In this work, a comparative study incorporating Raman and infrared spectroscopies, photolumines-cence, 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 oliveoils 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 foundfor varying amounts of adulterants. While each of these techniques may individually be unableto identify impurity adulterants, the combination of these techniques together provides a holisticapproach to validate the purity and authenticity of olive oils.ca_ES
dc.description.sponsorshipICN2 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).ca_ES
dc.identifier.doihttps://doi.org/10.3390/foods11091304
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/83455
dc.language.isoengca_ES
dc.publisherMDPIca_ES
dc.relationinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PGC2018-101743-B-I00/ES/SURFACE AND INTERFACE RESHAPED PHONON PROPAGATION AND PHONON COUPLING TO PHOTONS/ca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/foods11091304ca_ES
dc.relation.ispartofFoods, 2022, vol.11, núm. 9, p.1-13ca_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/EC/H2020/897148/EU/FOWLINGca_ES
dc.rightscc-by (c) Chavez et al., 2022ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectEdible oilsca_ES
dc.subjectRamanca_ES
dc.subjectPhotoluminescenceca_ES
dc.subjectFTIRca_ES
dc.subjectThermal conductivityca_ES
dc.subjectPCAca_ES
dc.subject2DCOSca_ES
dc.subject.otherOlis i greixos comestiblesca_ES
dc.subject.otherFotoluminescènciaca_ES
dc.titleSpectroscopic and thermal characterization of extra virgin olive oil adulterated with edible oilsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersionca_ES
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