Abstract
ABSTRACT Because of its high price, the extra virgin olive oil is frequently target for adulteration with lower quality oils. This paper presents an innovative optical technique capable of quantifyi ng the adulteration of extra virgin olive oil caused by lower-grade olive oils. It relies on spectral fingerprinting the test liquid by means of diffuse-light absorption spectroscopy carried out by optical fiber technology in the wide 400-1700 nm spectral range. Then, a smart multivariate processing of spectroscopic data is applied for immediate prediction of adulterant concentration. Keywords: extra virgin olive oil, absorption spectroscopy, integra ting cavity, optical fibers, adulteration, chemometrics 1. THE EXTRA VIRGIN OLIVE OIL Extra virgin olive oil (EVOO) is the only vegetable oil that is consumed as it is freshly pressed from the fruit. The beneficial health effects of EVOO are due to both its high content of monounsaturated fatty acids and of polyphenols the antioxidant substances. Only EVOO from the first pressing, because it is less processed, contains the highest levels of antioxidants. Moreover, no other naturally produced vegetable oil has as large an amount of monounsaturated fatty acids as the EVOO. It is a healing fat, since it controls the bad LDL cholesterol levels while raising the good HDL ones
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
