engleski

Detection of Olive Oil Adulteration Using FTIR Spectroscopy and Principal Component Analysis

Extra virgin olive oil is one of the most high quality and high-priced oil food product. Olive oil is also known of its health benefits because of its high content of monounsaturaturated fatty acids and antioxidants. Consumption of olive oil increases every year because of its nutritional value, fine aroma and pleasant taste thus making it economically important product in Mediterranean countries. For this reason, it is sometimes adulterated with cheaper oils and one of these is rapeseed oil. The specific aim of this study was to investigate the effects in FTIR vibrational spectra during adulteration and to assign originated changes using the eigenvectors obtained from principal component analysis.

Olive Oil; FTIR; PCA

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