Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany |
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Authors: | Anna Grazia Mignani Leonardo Ciaccheri Heidi Ottevaere Hugo Thienpont Lanfranco Conte Milena Marega Angelo Cichelli Cristina Attilio Antonio Cimato |
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Institution: | 1.CNR-IFAC,Sesto Fiorentino,Italy;2.Vrije Universiteit Brussel,Brussels,Belgium;3.Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti,Udine,Italy;4.Università degli Studi “G. D’Annunzio”, DASTA,Pescara,Italy;5.CNR-IVALSA,Sesto Fiorentino,Italy |
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Abstract: | Because of its high price, extra virgin olive oil is frequently targeted for adulteration with lower quality oils. This paper
presents an innovative optical technique capable of quantifying and discriminating the adulteration of extra virgin olive
oil caused by lower-grade olive oils. An original set-up for diffuse-light absorption spectroscopy in the wide 400–1,700 nm
spectral range was experimented. It made use of an integrating sphere containing the oil sample and of optical fibers for
illumination and detection; it provided intrinsically scattering-free absorption spectroscopy measurements. This set-up was
used to collect spectroscopic fingerprints of authentic extra virgin olive oils from the Italian Tuscany region, adulterated
by different concentrations of olive-pomace oil, refined olive oil, deodorized olive oil, and refined olive-pomace oil. Then,
a straightforward multivariate processing of spectroscopic data based on principal component analysis and linear discriminant
analysis was applied which was successfully capable of predicting the fraction of adulterant in the mixture, and of discriminating
its type. The results achieved by means of optical spectroscopy were compared with the analysis of fatty acids, which was
carried out by standard gas chromatography. |
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