A Simple and Precise Detection of the Adulteration of Olive Oil with Hazelnut Oil Using Lawesson’s Reagent
Author:
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s12161-023-02521-5.pdf
Reference40 articles.
1. Agiomyrgianaki A, Petrakis PV, Photis D (2010) Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis. Talanta 80(5):2165–2171. https://doi.org/10.1016/j.talanta.2009.11.024
2. Alsafadi D, Alhesan JA, Mansour A, Oqdeh S (2023) Extraction and quantification of bioactive phenolic compounds in olive oil by acid hydrolysis method. Food Anal Methods 16(3):581–595. https://doi.org/10.1016/0308-8146(87)90138-5
3. Aparicio R, Aparicio-Ruı́z R (2000) Authentication of vegetable oils by chromatographic techniques. J Chromatog A 881(1–2):93–104. https://doi.org/10.1016/s0021-9673(00)00355-1
4. Aparicio R, Harwood J (2013) Handbook of olive oil. Springer, New York
5. Baeten V, Pierna JAF, Dardenne P, Meurens M, García-González DL, Aparicio-Ruiz R (2005) Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy. J Agric Food Chem 3(16):6201–6206. https://doi.org/10.1021/jf050595n
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