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Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data

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info:eu-repo/semantics/openAccess

Date

2009-09

Author

Gürdeniz, Gözde
Özen, Fatma Banu

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Citation

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%.

Source

Food Chemistry

Volume

116

Issue

2

URI

http://dx.doi.org/10.1016/j.foodchem.2009.02.068
http://hdl.handle.net/11147/2484

Collections

  • Food Engineering / Gıda Mühendisliği [242]
  • Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection [4244]
  • WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection [4088]



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