A Novel Method To Quantify the Adulteration of Extra Virgin Olive Oil with Low-Grade Olive Oils by UV−Vis

• Published in: Journal of agricultural and food chemistry 2010-02, Vol.58 (3), p.1679-1684
• Main Authors: Torrecilla, José S, Rojo, Ester, Domínguez, Juan C, Rodríguez, Francisco
• Format: Article
• Language: English
• Subjects: adulterated products; Biological and medical sciences; Chemical Aspects of Food Safety; extra virgin olive oil; Fat industries; food analysis; food composition; food contamination; food grades; Food industries; fraud; Fundamental and applied biological sciences. Psychology; new methods; Olive Oil; Plant Oils - chemistry; product authenticity; Quality Control; quantitative analysis; Spectrophotometry, Ultraviolet - methods; ultraviolet radiation
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf903308u

A simple and novel method to quantify adulterations of extra virgin olive oil (EVOO) with refined olive oil (ROO) and refined olive−pomace oil (ROPO) is described here. This method consists of calculating chaotic parameters (Lyapunov exponent, autocorrelation coefficients, and two fractal dimensions, CPs) from UV−vis scans of adulterated EVOO samples. These parameters have been successfully linearly correlated with the ROO or ROPO concentrations in 396 EVOO adulterated samples. By an external validation process, when the adulterating agent concentration is less than 10%, the integrated CPs/UV−vis model estimates the adulterant agent concentration with a mean correlation coefficient (estimated versus real concentration of low grade olive oil) greater than 0.97 and a mean square error of less than 1%. In light of these results, this detector is suitable not only to detect adulterations but also to measure impurities when, for instance, a higher grade olive oil is transferred to another storage tank in which lower grade olive oil was stored that had not been adequately cleaned.