Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics-Reference-Cited by-同舟云学术

Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics

Published:2015 Issue:9 Volume:7 Page:3939-3945
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Sun Xiaodan¹²³⁴,Lin Weiqi⁵⁶⁴,Li Xinhui¹²³⁴,Shen Qi¹²³⁴,Luo Hongyuan⁷⁸⁶⁴

Affiliation:

1. The College of Chemistry and Molecular Engineering

2. Zhengzhou University

3. Zhengzhou

4. China

5. Xiamen Products Quality Supervision & Inspection Institute

6. Xiamen

7. Department of Pharmacy

8. Xiamen Medical College

Abstract

The adulterated oils, including the type of adulterants and levels of adulteration, are identified from extra virgin olive oil using FT-IR spectroscopy coupled with chemometrics.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/AY/C5AY00472A

Reference38 articles.

1. Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy

2. Comparison of near-infrared, fourier transform-infrared, and fourier transform-raman methods for determining olive pomace oil adulteration in extra virgin olive oil

3. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils

4. Physico‐chemical parameters for the characterization of pure beeswax and detection of adulterations

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analytical approaches for the determination of adulterated animal fats and vegetable oils in food and non-food samples;Food Chemistry;2024-12

2. Comparative analysis of edible oils classification using Fourier transform infrared and fluorescence spectroscopy coupled with chemometrics;Journal of Food Composition and Analysis;2024-05

3. Metabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic features;LWT;2024-01

4. Mut (Mersin) Bölgesinde Hasat Edilen Natürel Sızma Zeytinyağlarının Senkron Floresans Spektroskopisi ve Kemometri ile Orijinalliğinin Doğrulanması: LDA ve HCA Model Yaklaşımları;Karamanoğlu Mehmetbey Üniversitesi Mühendislik ve Doğa Bilimleri Dergisi;2023-12-15

5. Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future Perspectives;Molecules;2023-01-01