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Title: Olive oil adulteration with sunflower and corn oil using molecular fluorescence spectroscopy
Authors: Öztürk, Betül
Arıkan, Aysun
Özdemir, Durmuş
Keywords: Olive oil
Sunflower oil
Corn oil
Adulteration of olive oil
Publisher: Elsevier Ltd.
Source: Öztürk, B., Arıkan, A., and Özdemir, D. (2010). Olive oil adulteration with sunflower and corn oil using molecular fluorescence spectroscopy. In V. R. Preedy, & R. R. Watson (Eds.), Olives and Olive Oil in Health and Disease Prevention, (pp. 451-461). Amsterdam: Elsevier. doi:10.1016/B978-0-12-374420-3.00050-4
Abstract: Adulteration of olive oil with cheaper substitutes such as sunflower and corn oil is a major concern for the public. Rapid analysis methods are required for a quick and easy screening of possible adulteration attempts. Fluorescence spectroscopy coupled with a genetic algorithm-based multivariate calibration method allows the determination of olive oil adulteration with sunflower and corn oil. Because the standard error of prediction values are all below 1.30% (w/w) for the ternary set, fluorescence spectroscopy can be used as a fast screening method for possible olive oil adulteration with cheaper vegetable oils. In addition, the genetic algorithm used in the genetic inverse least squares (GILS) method is able to select and extract the most relevant information to build successful calibration models that have high predictive ability for the independent test samples.
ISBN: 978-012374420-3
Appears in Collections:Chemistry / Kimya
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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