Abstract
The presence of sesame oil in extra virgin olive oil has been investigated using Fourier transform infrared spectroscopy and gas chromatography. Frequencies of 1207–1018, 1517–1222, and 3050–2927 cm−1 were chosen for quantification of sesame oil in extra virgin olive oil. Using Fourier transform infrared normal spectra coupled with a partial least square model, the root mean standard error of calibration and root mean standard error of prediction obtained were relatively low, i.e., 0.331 and 1.01% (vol/vol), respectively. Using fatty acid profiles as determined by gas chromatography, the levels of palmitic and oleic acids were decreased linearly with R2 of 0.969 and 0.934, meanwhile the levels of stearic and linoleic acids were increased with R2 of 0.930 and 0.959, respectively, with the increasing levels of sesame oil. From level 10% sesame oil (vol/vol), all these fatty acids are significantly different (p < 0.05).
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