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

页数：7

共 50 条

[31] Rheological analysis for detection of extra virgin olive oil adulteration with vegetable oils: predicting oil type by artificial neural network
Capar, T. Dursun
Kavuncuoglu, H.
Yalcin, H.
Toga, G.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2019, 11 (08) : 687 - 699
[32] Rapid Detection of Extra Virgin Olive Oil Based on Supercontinuum Spectroscopy
Wang Hong-peng
Wan Xiong
Yuan Ru-jun
SPECTROSCOPY AND SPECTRAL ANALYSIS, 2020, 40 (04) : 1251 - 1256
[33] Simple and rapid method to analyse squalene in olive oils and extra virgin olive oils
Pacetti, Deborah
Scortichini, Serena
Boarelli, Maria Chiara
Fiorini, Dennis
FOOD CONTROL, 2019, 102 : 240 - 244
[34] Quantification of soybean oil adulteration in extra virgin olive oil using portable raman spectroscopy
Gulgun Yildiz Tiryaki
Huseyin Ayvaz
Journal of Food Measurement and Characterization, 2017, 11 : 523 - 529
[35] A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils
Maggio, Ruben M.
Cerretani, Lorenzo
Chiavaro, Emma
Kaufman, Teodoro S.
Bendini, Alessandra
FOOD CONTROL, 2010, 21 (06) : 890 - 895
[36] Quantification of soybean oil adulteration in extra virgin olive oil using portable raman spectroscopy
Tiryaki, Gulgun Yildiz
Ayvaz, Huseyin
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 11 (02) : 523 - 529
[37] `Veiled' extra-virgin olive oils: Dispersion response related to oil quality
Lercker, G., 1600, Publ by American Oil Chemists' Soc, Champaign, IL, United States (71):
[38] Comparison of the antioxidant activities of extra virgin olive oils
Lavelli, V
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (26) : 7704 - 7708
[39] Differentiation of Italian extra-virgin olive oils
Guo, Yufang
NATURE FOOD, 2021, 2 (02): : 77 - 77
[40] Differentiation of Italian extra-virgin olive oils
Yufang Guo
Nature Food, 2021, 2 : 77 - 77

← 1 2 3 4 5 →