González-Domínguez Raúl, Sayago Ana, Morales María Teresa, Fernández-Recamales Ángeles
Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain.
International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain.
Foods. 2019 Jul 25;8(8):287. doi: 10.3390/foods8080287.
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.
用榛子油掺假初榨橄榄油是食品行业常见的欺诈行为，这使得开发准确的方法以确保初榨橄榄油的真实性和可追溯性成为必要。在这项工作中，我们展示了一种快速发光方法在表征食用油和检测其中掺假情况方面的潜力。设计并验证了一个基于与次要油成分相关的五个发光频率的回归模型，该模型在检测初榨橄榄油掺假方面表现出色。
