Raman detection of extra virgin olive oil adulterated with cheaper oils

被引：0

作者：

Farley, Carlton, III ^{[1
]}

Kassu, Aschalew ^{[2
]}

Mills, Jonathan ^{[1
]}

Kenney, Brianna ^{[1
]}

Ruffin, Paul ^{[1
]}

Sharma, Anup ^{[1
]}

机构：

[1] Alabama A&M Univ, Dept Phys, Meridian St 4900, Normal, AL 35762 USA

[2] Alabama A&M Univ, Dept Mech Engn Civil Engn & Construct Management, Meridian St 4900, Normal, AL 35762 USA

来源：

OPTICAL SENSING, IMAGING, AND PHOTON COUNTING: NANOSTRUCTURED DEVICES AND APPLICATIONS 2016 | 2016年 / 9933卷

关键词：

Raman; adulteration; olive oil; canola oil; grapeseed oil; corn oil; sunflower oil; vegetable oil; VEGETABLE-OILS; SPECTROSCOPY; AUTHENTICATION; QUANTIFICATION; IDENTIFICATION; SPECTROMETRY; CHEMOMETRICS; HAZELNUT;

D O I：

10.1117/12.2238369

中图分类号：

O43 [光学];

学科分类号：

070207 ; 0803 ;

摘要：

Pure extra virgin olive oil (EVOO) is mixed with cheaper edible oils and samples are kept inside clear glass containers, while a 785nm Raman system is used to take measurements as Raman probe is placed against glass container. Several types of oils at various concentrations of adulteration are used. Ratios of peak intensities are used to analyze raw data, which allows for quick, easy, and accurate analysis. While conventional Raman measurements of EVOO may take as long as 2 minutes, all measurements reported here are for integration times of 15s. It is found that adulteration of EVOO with cheaper oils is detectable at concentrations as low as 5% for all oils used in this study.

引用

下载

页数：7

共 50 条

[1] Short Distance Standoff Raman Detection of Extra Virgin Olive Oil Adulterated with Canola and Grapeseed Oils
Farley, Carlton, III
Kassu, Aschalew
Bose, Nayana
Jackson-Davis, Armitra
Boateng, Judith
Ruffin, Paul
Sharma, Anup
APPLIED SPECTROSCOPY, 2017, 71 (06) : 1340 - 1347
[2] Use of portable Raman spectroscopy in the quality control of extra virgin olive oil and adulterated compound oils
Barros, Iago H. A. S.
Paixao, Layla S.
Nascimento, Marcia H. C.
Lacerda, Valdemar, Jr.
Filgueiras, Paulo R.
Romao, Wanderson
VIBRATIONAL SPECTROSCOPY, 2021, 116
[3] Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils
Chavez-Angel, Emigdio
Puertas, Blanca
Kreuzer, Martin
Soliva Fortuny, Robert
Ng, Ryan C.
Castro-Alvarez, Alejandro
Sotomayor Torres, Clivia M.
FOODS, 2022, 11 (09)
[4] Characterization of extra virgin olive oils adulterated with sunflower oil using different physical methods
Yovcheva, T.
Nikolova, K.
Viraneva, A.
Bodurov, I.
Eftimov, T.
BULGARIAN CHEMICAL COMMUNICATIONS, 2014, 46 : 16 - 19
[5] Identification of Adulterated Extra Virgin Olive Oil by Colorimetric Sensor Array
Lu Huang
Mengyao Wang
Haiying Liu
Food Analytical Methods, 2022, 15 : 647 - 657
[6] Identification of Adulterated Extra Virgin Olive Oil by Colorimetric Sensor Array
Huang, Lu
Wang, Mengyao
Liu, Haiying
FOOD ANALYTICAL METHODS, 2022, 15 (03) : 647 - 657
[7] Detection of low quality oils in extra virgin olive oils
Mariani, C.
Bellan, G.
RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2008, 85 (01): : 3 - 20
[8] Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil
Continas, A.
Martinez, S.
Carballo, J.
Franco, I.
GRASAS Y ACEITES, 2008, 59 (02) : 97 - 103
[9] Use of Mass Spectrometry with Electrospray Ionization and Exploratory Analysis for Classification of Extra Virgin Olive Oil Adulterated with Vegetable Oils
Mitsutake, Hery
Gontijo, Lucas C.
de Santana, Felipe B.
Guimaraes, Eloiza
da Rocha, Lilian Lucia
Borges Neto, Waldomiro
REVISTA VIRTUAL DE QUIMICA, 2015, 7 (06) : 2180 - 2189
[10] Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil
Omwange, Ken Abamba
Al Riza, Dimas Firmanda
Saito, Yoshito
Suzuki, Tetsuhito
Ogawa, Yuichi
Shiraga, Keiichiro
Giametta, Ferruccio
Kondo, Naoshi
FOOD CONTROL, 2021, 124

← 1 2 3 4 5 →