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Measurement of adulteration of olive oils by near‐infrared spectroscopy
Author(s) -
Wesley I. J.,
Barnes R. J.,
McGill A. E. J.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541084
Subject(s) - adulterant , principal component analysis , food science , olive oil , sunflower oil , vegetable oil , mathematics , residue (chemistry) , chemistry , chromatography , statistics , biochemistry
Authentication of olive oils is of great importance, not only because they command a high price but also because of the health implications of adulteration with seed oils. A method for predicting the level of adulteration in a set of virgin and extra‐virgin olive oils adulterated with corn oil, sunflower oil, and raw olive residue oil by near‐infrared spectroscopy is presented. The best result was a correct prediction for 98% of the samples. Principal component analysis was used to predict the type of adulterant. The best result was a 75% prediction rate. From these results, it is concluded that it is possible to design a quality control system, which uses near‐infrared technology to measure the level of adulteration. In the case where the only test is whether the sample is adulterated or not, a simple calibration for adulteration can be used. The results suggest that principal component analysis may offer a means of identifying the adulterant, although more work is required to give an acceptable level of accuracy.