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Non-Targeted Authentication Approach for Extra Virgin Olive Oil.

Didem Peren Aykas1,2, Ayse Demet Karaman3, Burcu Keser4

  • 1Department of Food Science and Technology, The Ohio State University, 100 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA.

Foods (Basel, Switzerland)
|February 26, 2020
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Summary

This study developed a non-targeted vibrational spectroscopy method for authenticating extra virgin olive oil (EVOO). Attenuated Total Reflectance-Infrared (ATR-IR) spectroscopy effectively identified EVOO and detected adulteration with high accuracy.

Keywords:
FT-IRRamanauthenticityextra virgin olive oil

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Spectroscopy

Background:

  • Authenticating extra virgin olive oil (EVOO) is crucial for consumer trust and regulatory compliance.
  • Traditional methods for EVOO authentication can be time-consuming and resource-intensive.
  • Vibrational spectroscopy offers a rapid and non-destructive analytical technique.

Purpose of the Study:

  • To develop and validate a non-targeted approach for EVOO authentication using vibrational spectroscopy (Raman and ATR-IR) combined with pattern recognition.
  • To assess the capability of these techniques in distinguishing EVOO from virgin olive oil (VOO)/olive oil (OO) and detecting adulteration with vegetable oils.
  • To evaluate the correlation of spectroscopic data with key quality parameters for potential quality control applications.

Main Methods:

  • A total of 151 olive oil samples were analyzed, categorized as EVOO, VOO/OO, or adulterated EVOO.
  • Spectral data were acquired using benchtop Raman (1064 nm) and portable ATR-IR spectroscopy.
  • Pattern recognition techniques, including Soft Independent Model of Class Analogy (SIMCA) and Partial Least Squares Regression (PLSR), were employed.

Main Results:

  • ATR-IR spectroscopy with SIMCA achieved 100% sensitivity and 89% specificity for EVOO detection.
  • Both Raman and ATR-IR spectroscopy successfully identified EVOO adulteration with vegetable oils.
  • Raman spectroscopy demonstrated limitations in resolving VOO/OO tampering.
  • PLSR models showed strong correlation (Rval ≥ 0.92) with official reference tests for quality parameters.

Conclusions:

  • Non-targeted vibrational spectroscopy, particularly ATR-IR, is a promising tool for rapid and reliable EVOO authentication.
  • The developed methods can effectively detect adulteration and provide valuable data for quality control.
  • Combining spectroscopic techniques with chemometrics offers a robust approach for olive oil analysis.