Detection of the Presence of Refined Hazelnut Oil in Refined Olive Oil by Fluorescence Spectroscopy

• Published in: Journal of agricultural and food chemistry 2007-03, Vol.55 (6), p.2068-2071
• Main Authors: Sayago, A, García-González, D. L, Morales, M. T, Aparicio, R
• Format: Article
• Language: English
• Subjects: adulterated products; Analysis of Variance; Biological and medical sciences; Corylus - chemistry; Fat industries; fluorescence emission spectroscopy; fluorescence spectroscopy; food analysis; Food Contamination - analysis; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; hazelnut oil; Methods of analysis, processing and quality control, regulation, standards; Olive Oil; Plant Oils - analysis; Plant Oils - classification; refined hazelnut oil; refined olive oil; Spectrometry, Fluorescence
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf061875l

The fluorescence spectroscopy technique has been tested as regards its ability to differentiate between refined hazelnut and olive oils. Classification of these oils based on their excitation−emission fluorescence spectra data (spectral range 300−500 nm of the excitation spectra at λem = 655 and spectral range 650−900 of the emission spectra at λex =350 nm) was performed using principal component analysis and artificial neural networks. Both methods provided good discrimination between the refined hazelnut and olive oils. The results have also pointed out the possibilities of a spectrofluorimetric method joined to multivariate analysis, to differentiate refined oils, and even to detect the presence of refined hazelnut oils in refined olive oils at percentages higher than 9%. Keywords: Fluorescence; refined olive oil; refined hazelnut oil; multivariate analysis