INVESTIGADORES
KAUFMAN Teodoro Saul
artículos
Título:
A Novel Chemometric Strategy for the Estimation of Extra Virgin Olive Oil Adulteration with Edible Oils
Autor/es:
MAGGIO, R. M.; CERRETANI, L.; CHIAVARO, E.; KAUFMAN, T. S.; BENDINI, A.
Revista:
FOOD CONTROL
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2010 vol. 21 p. 890 - 895
ISSN:
0956-7135
Resumen:
A useful procedure for the qualitative and quantitative determination of
vegetable oils (canola, hazelnut, pomace and high linoleic/oleic sunflower) as
adulterants in commercial samples of extra virgin olive oil, has been
developed. Partial least squares (PLS) was employed for the analysis of Fourier
transform infrared spectroscopy (FTIR) spectral data of the blend oil samples.
Calibration models were constructed for extra virgin olive oil purity, with
wavelength selection in the infrared region, according to their predictive
ability, with first derivative and mean centering used as data pretreatment.
PLS models were internally validated by the leave-one-out procedure. The method
developed was very suitable for the determination of modeled adulterants but it
may also reveal an adulteration even if it does not derive from the adulterants
employed
in this study.