Characterization of Olive Oil by Ultrasonic and Physico-chemical Methods

Abstract

Olive oil excels by its nutritional and medicinal benefits. It can be consumed without any treatment. However, its quality can be altered by inadequate storage conditions or if it is mixed with other kinds of oils. The objective of this work is to demonstrate the ability of ultrasonic methods to characterize and control olive oil quality. By using of a transducer of 2.25MHz nominal frequency, in pulse echo mode, ultrasonic parameters, such as propagation velocity and attenuation,have been measured for pure olive oil and for its mixtures with sunflower oil at different proportions. Mechanical properties, such as density and viscosity, have also been determined. The results of ultrasonic measurements are consistent with those obtained by physico-chemical methods, such as rancidity degree, acid index, UV specific extinction coefficient and viscosity. They show that the ultrasonic method allows to distinguish between mixtures at different proportions. The study allows concluding that ultrasound techniques can be considered as a useful complement to existing physico-chemical analysis techniques.