Comparison of near‐infrared, fourier transform‐infrared, and fourier transform‐raman methods for determining olive pomace oil adulteration in extra virgin olive oil

Abstract

AbstractThe adulteration of extra virgin olive oil with cheaper oils is a major problem in the olive oil market. In this study, near‐infrared, mid‐infrared, and Raman spectroscopic techniques were used to quantify the amount of olive pomace oil adulteration in extra virgin olive oil. The concentration of olive pomace oil in extra virgin olive oil was in the range between 0 and 100% in 5% increments by weight. Of the methods studied, Fourier transform‐Raman spectroscopy gave the highest correlation with a correlation coefficient of 0.997 and a standard error of prediction of 1.72%. The spectroscopic techniques have the potential to become a tool for rapid determination of adulteration in extra virgin olive oil, because they are casy to use and cost‐effective.