Artículo
Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
Autor/es | González Domínguez, Raúl
Sayago Gómez, Ana Morales Millán, María Teresa Fernández Recamales, Ángeles |
Departamento | Universidad de Sevilla. Departamento de Química Analítica |
Fecha de publicación | 2019 |
Fecha de depósito | 2019-08-26 |
Publicado en |
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Resumen | The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry,
which makes mandatory the development of accurate methods to guarantee the authenticity and
traceability of virgin olive oil. ... The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration. |
Cita | González Domínguez, R., Sayago Gómez, A., Morales Millán, M.T. y Fernández Recamales, Á. (2019). Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. Foods, 8 (8), 287-1-287-9. |
Ficheros | Tamaño | Formato | Ver | Descripción |
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foods-08-00287-v2.pdf | 1.251Mb | [PDF] | Ver/ | |