| Titles |
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English :
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Application of FT- IR Spectroscopy as tool for Detection
of Extra virgin olive oil Adulteration
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Arabic :
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تطبيقات على استخدام الأشعة تحت الحمراء كطريقة لكشف الغش فى زيت الزيتون البكر
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| Abstract |
Extra virgin olive (EVOO) is the most expensive vegetable oil. For this reason it is adulterated with other edible oils of lower commercial value. In this work, FT- IR is used detection of the adulteration of EVOO mixed with different concentrations of each of sunflower and corn oils (5,10,15 w/w). A band shift was observed at 3006 cm-1 (assigned to= c- H) stretching vibration of the cis double bond, when the percentage of added adulterant oil increased, the intensity of this band also increased. There was a pronounced shift of the peak at 911 cm-1 (assigned to- c-o starching and CH2 bending) was increased with increased adulterant concentration . In addition, the spectral region (1300-1000 cm-1) which represent the IR fingerprint of these vegetable oils was found to be very useful in detecting olive oil adulteration.
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| Publication year |
2008
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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