Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2484
Title: Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
Authors: Gürdeniz, Gözde
Özen, Fatma Banu
Keywords: Adulteration
Chemometrics
Mid-infrared spectroscopy
Olive oil
Issue Date: Sep-2009
Publisher: Elsevier Ltd.
Source: Gürdeniz, G., and Özen, B. (2009). Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116(2), 519-525. doi:10.1016/j.foodchem.2009.02.068
Abstract: This study focuses on the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectroscopy with chemometrics. Mid-IR spectra were manipulated with wavelet compression previous to principal component analysis (PCA). Detection limit of adulteration was determined as 5% for corn-sunflower binary mixture, cottonseed and rapeseed oils. For quantification of adulteration, mid-IR spectral data were manipulated with orthogonal signal correction (OSC) and wavelet compression before partial least square (PLS) analysis. The results revealed that models predict the adulterants, corn-sunflower binary mixture, cottonseed and rapeseed oils, in olive oil with error limits of 1.04, 1.4 and 1.32, respectively. Furthermore, the data were analysed with a general PCA model and PLS discriminant analysis (PLS-DA) to observe the efficiency of the model to detect adulteration regardless of the type of adulterant oil. In this case, detection limit for adulteration is determined as 10%.
URI: http://dx.doi.org/10.1016/j.foodchem.2009.02.068
http://hdl.handle.net/11147/2484
ISSN: 0308-8146
0308-8146
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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