AI Article Synopsis
- - Olive oil is a key component of the Mediterranean diet valued for its nutrition, but it's also often adulterated for economic reasons, raising concerns about its authenticity.
- - Various analytical methods have been created to detect olive oil adulteration, identify its origin, and ensure quality, emphasizing the need for reliable testing.
- - This review highlights the effectiveness of infrared and Raman spectroscopy, as well as gas chromatography combined with SPME, as methods for assessing the authenticity and variety of olive oils.
Article Abstract
Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306465 | PMC |
| http://dx.doi.org/10.3390/foods10071565 | DOI Listing |
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