Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
Abstract
:1. Introduction
2. Materials and Methods
2.1. Oil Samples
2.2. Instrumentation
2.3. Data Analysis
3. Results and Discussion
3.1. Spectral Characterization of Oil Samples
3.2. Classification of Oils
3.3. Detection of Virgin Olive Oil Adulteration by Regression Analysis
3.4. Method Performance: Comparison with Traditional Approaches
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Spectral Regions | |||||
---|---|---|---|---|---|
300–400 nm | 400–500 nm | 500–600 nm | 600–800 nm | ||
r | SD | 3.72 | 1.84 | 2.86 | 2.77 |
RSD (%) | 1.3 | 0.43 | 1.81 | 1.21 | |
R | SD | 14.96 | 22.27 | 17.33 | 6.07 |
RSD (%) | 10.69 | 6.01 | 7.63 | 3.34 |
Method | Lowest Level of Adulteration Detected (w/w) | Reference |
---|---|---|
Chromatographic methods | ||
LC/GC (filbertone) | 20–25% | [27] |
LC (Maillard products) | 5% | [28] |
GC (phytosterols) | >30% | [29] |
LC (tocopherols) | 3% | [30] |
GC (fatty acids) | Non detectable | [31] |
Mass spectrometric methods | ||
MALDI-TOF-MS (proteins) | 20% | [32] |
MALDI-TOF-MS (phospholipids) | 1% | [33] |
Spectroscopic methods | ||
1H/31P NMR | 5% | [34] |
2D NMR | 6.27% | [35] |
FTIR | 25% | [36] |
FT-Raman, FT-MIR | 8% | [37] |
Genetic methods | ||
PCR-CE | 5% | [31] |
PCR-HRM | 10% | [38] |
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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
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 Teresa 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