Detection of olive oil adulteration in terms of monitoring the UV and IR spectral patterns during thermal oxidation

zahra latifi¹ Sepideh Gholami Khesht² Milad Daneshniya³ Reza Farhoosh⁴

Abstract :
This study was done with the aim of recognizing the effectiveness of ultraviolet and infrared spectroscopic analysis in differentiation of 10 samples which contains pure virgin olive oil and virgin olive blended with 3 samples of refined Canola, palm olein and sunflower oil in 3 levels of concentration. Samples were placed under thermal process at 120°C for 11 hours and indicators of oxidative peroxide, carbonyl and total polar compounds measured. Moreover, their induction period was determined. Oil samples were taken with 45 minutes intervals. From the drawn curves, 3 samples were selected at zero time, 4. 5 and 9 hours from the start, slowl and steep gradients and they were set aside for spectral tests. Average magnitude of absorption intensity at different wavelengths from the ultraviolet spectrum, absorption intensity and sub-curved surfaces, from the result of infrared spectra were calculated in PLS method. Also SPSS software was used for analysis of variance. In general, infrared method based on the sub-curve surfaces, had a better performance than absorbance in different wave numbers. Also at zero time, infrared spectroscopy was more efficient, increasing the heating time made the ultraviolet method more efficiently. Furthermore, The results of the correlation test between the obtained data from oxidative and spectrophotometric tests showed a correlation of more than 0.9.

Keywords : virgin olive oil adulteration ultraviolet spectroscopy infrared spectroscopy thermal oxidation

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زبان مقاله : انگلیسی
محور مقاله : مهندسی کشاورزی
محل انتشار : چهارمین کنفرانس بین المللی پژوهش های کاربردی در علوم و مهندسی - دانشگاه وریج بروکسل
آدرس وب سایت کنفرانس : 4carse.com
کد IOI مقاله : XBHF-EAZFG
لینک مستقیم مقاله : https://isnac.ir/XBHF-EAZFG
نمایش چکیده فارسی : https://isnac.ir/SA/XBHF-EAZFG

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