Quantification of Extra-virgin Olive Oil Adulteration with Soybean Oil: a Comparative Study of NIR, MIR, and Raman Spectroscopy Associated with Chemometric Approaches

Author:

Mendes Thiago O.,da Rocha Roney A.,Porto Brenda L. S.,de Oliveira Marcone A. L.,dos Anjos Virgilio de C.,Bell Maria J. V.

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference40 articles.

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3. AOCS (reapproved 1997, “revised 2001”) Determination of cis- and trans- fatty acids in hydrogenated and refined oils and fats by capillary GLC

4. Aparicio R, Morales MT, Aparicio-Ruiz R, Tena N, García-González DL (2013) Authenticity of olive oil: mapping and comparing official methods and promising alternatives. Food Research International 54:2025–2038. doi: 10.1016/j.foodres.2013.07.039

5. Becerra-Herrera M, Sánchez-Astudillo M, Beltrán R, Sayago A (2014) Determination of phenolic compounds in olive oil: new method based on liquid–liquid micro extraction and ultra high performance liquid chromatography–triple–quadrupole mass spectrometry LWT. Food Science and Technology 57:49–57. doi: 10.1016/j.lwt.2014.01.016

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