Raman detection of extra virgin olive oil adulterated with cheaper oils

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.

[1]  M. Zou,et al.  Rapid authentication of olive oil adulteration by Raman spectrometry. , 2009, Journal of agricultural and food chemistry.

[2]  H. Steinhart,et al.  Nutrition Labeling: Rapid Determination of Total trans Fats by Using Internal Reflection Infrared Spectroscopy and a Second Derivative Procedure , 2009 .

[3]  Michael Komaitis,et al.  Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils , 2004 .

[4]  Peter Lampen,et al.  Spectral Variable Selection for Partial Least Squares Calibration Applied to Authentication and Quantification of Extra Virgin Olive Oils Using Fourier Transform Raman Spectroscopy , 2005, Applied spectroscopy.

[5]  Piero Salvadori,et al.  Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil. , 2005, Journal of agricultural and food chemistry.

[6]  Lorenzo Cerretani,et al.  Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity , 2010 .

[7]  F. J. Martinez-Tello,et al.  Pathology of a new Toxic Syndrome caused by ingestion of adulterated oil in Spain , 2004, Virchows Archiv A.

[8]  Royston Goodacre,et al.  Comparison of diffuse-reflectance absorbance and attenuated total reflectance FT-IR for the discrimination of bacteria. , 2004, The Analyst.

[9]  Yukihiro Ozaki,et al.  The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics , 2004, Analytical sciences : the international journal of the Japan Society for Analytical Chemistry.

[10]  N Ogrinc,et al.  Authentication of vegetable oils by bulk and molecular carbon isotope analyses with emphasis on olive oil and pumpkin seed oil. , 2001, Journal of agricultural and food chemistry.

[11]  Royston Goodacre,et al.  Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics. , 2003, Journal of agricultural and food chemistry.

[12]  Michael H. Gordon,et al.  Detection of pressed hazelnut oil in virgin olive oil by analysis of polar components: improvement and validation of the method , 2004 .

[13]  S. Garrigues,et al.  Determination of edible oil parameters by near infrared spectrometry. , 2007, Analytica chimica acta.

[14]  G. Savage,et al.  Sterol fractions in hazelnut and virgin olive oils and 4,4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil , 2005 .

[15]  Royston Goodacre,et al.  Rapid and quantitative detection of the microbial spoilage in milk using Fourier transform infrared spectroscopy and chemometrics. , 2008, The Analyst.

[16]  Anca Dragomirescu,et al.  The use of FT-IR spectroscopy in the identification of vegetable oils adulteration. , 2009 .