Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
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Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain
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International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain
3
Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain
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Authors to whom correspondence should be addressed.
Foods 2019, 8(8), 287; https://doi.org/10.3390/foods8080287
Received: 16 June 2019
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Revised: 23 July 2019
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Accepted: 23 July 2019
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Published: 25 July 2019
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches)
The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.
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Keywords:
virgin olive oil; hazelnut oil; adulteration; luminescence
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MDPI and ACS Style
González-Domínguez, R.; Sayago, A.; Morales, M.T.; Fernández-Recamales, Á. Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. Foods 2019, 8, 287. https://doi.org/10.3390/foods8080287
AMA Style
González-Domínguez R, Sayago A, Morales MT, Fernández-Recamales Á. Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. Foods. 2019; 8(8):287. https://doi.org/10.3390/foods8080287
Chicago/Turabian StyleGonzález-Domínguez, Raúl, Ana Sayago, María T. Morales, and Ángeles Fernández-Recamales. 2019. "Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method" Foods 8, no. 8: 287. https://doi.org/10.3390/foods8080287
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