Abstract
The aim of this study is to develop a non-targeted approach for the authentication of extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis. Olive oil samples (n = 151) were grouped as EVOO, virgin olive oil (VOO)/olive oil (OO), and EVOO adulterated with vegetable oils. Spectral data was collected using a compact benchtop Raman (1064 nm) and a portable ATR-IR (5-reflections) units. Oils were characterized by their fatty acid profile, free fatty acids (FFA), peroxide value (PV), pyropheophytins (PPP), and total polar compounds (TPC) through the official methods. The soft independent model of class analogy analysis using ATR-IR spectra showed excellent sensitivity (100%) and specificity (89%) for detection of EVOO. Both techniques identified EVOO adulteration with vegetable oils, but Raman showed limited resolution detecting VOO/OO tampering. Partial least squares regression models showed excellent correlation (Rval ≥ 0.92) with reference tests and standard errors of prediction that would allow for quality control applications.
Highlights
Counterfeiters target high-value products, including those with a strong brand name, deceiving consumers by substituting a high-value product with a less expensive or lower quality alternative. most food fraud concerns do not result in a public health or food safety crisis, these acts can lead to severe health hazards, as evidenced by oil fraudulently sold as olive oil that caused an outbreak of a condition known as the toxic oil syndrome, affecting 20,000 people, of which more than 300 died in Spain (1981) due to the ingestion of a food-grade rapeseed oil containing aniline derivatives sold for human consumption by street vendors [1]
This study aimed to develop an authentication program for extra virgin olive oil (EVOO) using vibrational spectroscopy signatures combined with pattern recognition analysis for non-targeted screening of commercial EVOO
Olive oils were grouped as extra virgin olive oil (EVOO) (n = 77), virgin olive oil (VOO)/olive oil (OO) (n = 27), and adulterated olive oil with vegetable oils (n = 47) according to information provided by the Aydin Commodity Exchange Laboratories (Aydin, Turkey) and California Olive Oil Council
Summary
Counterfeiters target high-value products, including those with a strong brand name, deceiving consumers by substituting a high-value product with a less expensive or lower quality alternative. most food fraud concerns do not result in a public health or food safety crisis, these acts can lead to severe health hazards, as evidenced by oil fraudulently sold as olive oil that caused an outbreak of a condition known as the toxic oil syndrome, affecting 20,000 people, of which more than 300 died in Spain (1981) due to the ingestion of a food-grade rapeseed oil containing aniline derivatives sold for human consumption by street vendors [1]. Counterfeiters target high-value products, including those with a strong brand name, deceiving consumers by substituting a high-value product with a less expensive or lower quality alternative. To prevent olive oil adulteration, global governmental agencies A 2013 report by the U.S International Trade Commission (USITC). Indicated that current standards for extra virgin olive oil (EVOO) are widely unenforced leading to adulterated and mislabeled products in the market [3]. Common adulterants of EVOO include lower quality olive oils (refined, pomace, or lampante) or seed oils [4]. Numerous analytical techniques have been proposed to detect and control olive oil adulteration, including Ultraviolet-visible (UV–vis) absorption [5,6], front-face total fluorescence spectroscopy [7], Foods 2020, 9, 221; doi:10.3390/foods9020221 www.mdpi.com/journal/foods
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