Rapid synchronous fluorescence method for virgin olive oil adulteration assessment

dc.contributor.author	Poulli, KI	en
dc.contributor.author	Mousdis, GA	en
dc.contributor.author	Georgiou, CA	en
dc.date.accessioned	2014-06-06T06:47:55Z
dc.date.available	2014-06-06T06:47:55Z
dc.date.issued	2007	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2006.12.021	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3863
dc.subject	Adulteration	en
dc.subject	Food quality control	en
dc.subject	Olive oil	en
dc.subject	Seed oils	en
dc.subject	Synchronous fluorescence spectroscopy	en
dc.subject.other	corn oil	en
dc.subject.other	olive oil	en
dc.subject.other	rapeseed oil	en
dc.subject.other	soybean oil	en
dc.subject.other	sunflower oil	en
dc.subject.other	vegetable oil	en
dc.subject.other	article	en
dc.subject.other	chemical analysis	en
dc.subject.other	comparative study	en
dc.subject.other	fluorescence spectroscopy	en
dc.subject.other	food analysis	en
dc.subject.other	food contamination	en
dc.subject.other	quantitative analysis	en
dc.subject.other	Brassica napus	en
dc.subject.other	Glycine max	en
dc.subject.other	Helianthus	en
dc.subject.other	Juglans	en
dc.subject.other	Zea mays	en
dc.title	Rapid synchronous fluorescence method for virgin olive oil adulteration assessment	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2006.12.021	en
heal.publicationDate	2007	en
heal.abstract	This paper describes the differentiation of virgin olive from olive-pomace, corn, sunflower, soybean, rapeseed and walnut oils using total synchronous fluorescence (TSyF) spectra. TSyF spectra are acquired by varying the excitation wavelength in the region 250-720 nm and the wavelength interval (Δλ) in the region from 20 to 120 nm. It is shown that adulterants can be discriminated from virgin olive oil using a wavelength interval of 20 nm and excitation wavelength region 315-400, 315-392, 315-375, 315-365, 315-375 and 315-360 for olive-pomace, corn, sunflower, soybean, rapeseed and walnut oils, respectively. Thirty one virgin olive oil mixtures with each potential adulterant were prepared at varying levels with emphasis at low concentrations. The partial least-squares regression model was used to quantify adulteration. This technique is useful for detection of olive-pomace, corn, sunflower, soybean, rapeseed and walnut oil in virgin olive oil at levels of 2.6%, 3.8%, 4.3%, 4.2%, 3.6%, and 13.8% (w/w), respectively. © 2007 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	1	en
dc.identifier.volume	105	en
dc.identifier.doi	10.1016/j.foodchem.2006.12.021	en
dc.identifier.spage	369	en
dc.identifier.epage	375	en