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
收藏
页数：7
相关论文
共 50 条
  • [21] Linear and non linear chemometric models to quantify the adulteration of extra virgin olive oil
    Torrecilla, Jose S.
    Rojo, Ester
    Dominguez, Juan C.
    Rodriguez, Francisco
    TALANTA, 2010, 83 (02) : 404 - 409
  • [22] Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data
    Georgouli, Konstantia
    Del Rincon, Jesus Martinez
    Koidis, Anastasios
    FOOD CHEMISTRY, 2017, 217 : 735 - 742
  • [23] A combined classification modeling strategy for detection and identification of extra virgin olive oil adulteration using Raman spectroscopy
    Zade, Somaye Vali
    Forooghi, Elaheh
    Jannat, Behrooz
    Hashempour-baltork, Fataneh
    Abdollahi, Hamid
    CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS, 2023, 240
  • [24] Application of lag-k autocorrelation coefficient and the TGA signals approach to detecting and quantifying adulterations of extra virgin olive oil with inferior edible oils
    Torrecilla, Jose S.
    Garcia, Julian
    Garcia, Silvia
    Rodriguez, Francisco
    ANALYTICA CHIMICA ACTA, 2011, 688 (02) : 140 - 145
  • [25] Detection of Soft-Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters
    Gertz, Christian
    Matthaeus, Bertrand
    Willenberg, Ina
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (06)
  • [26] Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
    Gurdeniz, Gozde
    Ozen, Banu
    FOOD CHEMISTRY, 2009, 116 (02) : 519 - 525
  • [27] Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil
    Eggertson, Edward Curran
    Venturini, Francesca
    SENSORS, 2023, 23 (17)
  • [28] Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches
    Mendes, Thiago O.
    da Rocha, Roney A.
    Porto, Brenda L. S.
    de Oliveira, Marcone A. L.
    dos Anjos, Virgilio de C.
    Bell, Maria J. V.
    FOOD ANALYTICAL METHODS, 2015, 8 (09) : 2339 - 2346
  • [29] Laser diode induced excitation of PDO extra virgin olive oils for cognitive authentication and fraud detection
    Torreblanca-Zanca, Albertina
    Aroca-Santos, Regina
    Lastra-Mejias, Miguel
    Izquierdo, Manuel
    Cancilla, John C.
    Torrecilla, Jose S.
    SENSORS AND ACTUATORS B-CHEMICAL, 2019, 280 : 1 - 9
  • [30] Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils
    Filoda, Paula Freitas
    Fetter, Lucas Flores
    Fornasier, Franccesca
    de Souza Schneider, Rosana de Cassia
    Helfer, Gilson Augusto
    Tischer, Bruna
    Teichmann, Aline
    Ben da Costa, Adilson
    FOOD ANALYTICAL METHODS, 2019, 12 (01) : 293 - 304
12345