Application of UV spectrometry and chemometric models for detecting olive oil-vegetable oil blends adulteration

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• 作者：Lingling Jiang ; Hong Zheng ; Hongfei Lu
• 关键词：Adulteration ; Chemometrics ; EVOO ; UV spectrometry ; Oil blends
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：January 2015
• 年：2015
• 卷：52
• 期：1
• 页码：479-485
• 全文大小：1,262 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

UV spectrometry combined with principle component analysis (PCA) and partial least-squares regression (PLSR) was developed for analysis of extra virgin olive oil (EVOO)-vegetable oil (corn oil, soybean oil, and sunflower oil) blends adulteration. The results show that EVOO-vegetable oil blends, oil blends without EVOO, and oil blends with palm oil (PO) can be discriminated by PCA based on the first three principal components. In addition, the root mean squared error (RMSE) and coefficient of determination (R 2 ) of PLSR based on UV spectrometry for detecting EVOO content are 0.710?% and 0.863 for EVOO-corn oil blends, 0.001?% and 1.000 for EVOO-soybean oil blends, and 0.271?% and 0.981 for EVOO-sunflower oil blends, respectively. For detecting PO content, the RMSE ranged from 0.001?% to 0.656?% and the R 2 ranged from 0.853 to 1.000. Therefore, UV spectrometry coupled with PCA and PLSR could be a potential method to identify and quantify EVOO and adulterant (PO) in EVOO-vegetable oil blends.