Detection of Olive Oil Adulteration Using FT‐IR Spectroscopy and PLS with Variable Importance of Projection (VIP) Scores

Abstract

AbstractDetermination of adulteration and authenticity of extra virgin olive oil (EVOO) was investigated by means of infrared spectroscopy and chemometric methods. The study was focused on the detection and quantification of extra virgin olive oil adulteration by soybean (SB) and sunflower (SF) oils using FT‐IR spectroscopy based on the use of PLS modeling and variable importance of projection (VIP) scores. A PLS model, using orthogonal signal correction and mean centering data pretreatments, and VIP scores variable preselection, was able to predict the concentration of sunflower and soybean oil adulterants in the 1–24 % weight ratio range with relative prediction errors lower than 3 % (w/w), for external validation samples. Moreover, the PLS‐DA (discriminant analysis) model using the same preselected wavelengths was able to explain 99.9 % of variance and to predict with 100 % accuracy both classes of adulteration (EVOO–SB and EVOO–SF) in the external validation.