Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
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Publication Date
2019-07 -
Publisher
MDPI -
Citation
González Domínguez, R., Sayago Gómez, A., Morales, M. T., Fernández Recamales, M. A. (2019). Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. Foods, 8(8), 287. DOI: https://doi.org/10.3390/foods8080287 -
Abstract
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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Assessment.pdf | 691.7Kb | View/ | PDF versión editor |
Fichero | Tamaño | Formato |
| Description |
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Assessment.pdf | 691.7Kb | View/ | PDF versión editor |