Detection and Quantification of Adulteration in Olive Oil using a UV-Spectrophotometric Method
A simple spectrophotometric method for detection and quantification of adulteration of olive oil with sunflower, corn and soybean oils was developed.This was done by measuring the characteristics of the ab-sorption bands between 200 and 400 nm. It was foundthat max absorbance frequencies related to conju-gated diene and triene systems which characterize the chemical composition of sunflower, corn and soybean refined oils was a wave length 268 nm. In order to quantify the adulteration; syntheticmixturesweremadeby0.5%, 1%, 5%, 25%, 50% and75% percents for each of the sunflower, corn and soybean oil in olive oil and the absorbance of each solution was measured at 268 nm against isooctane as a blank. Calibration curves were constructed and rational equations were obtained enabling detectionand quantification of adulteration. The minimum detectable present of the examined oils in olive oilwas 0.5%. This amount is very acceptable since blow it adulteration will be useless without any meaning
"Detection and Quantification of Adulteration in Olive Oil using a UV-Spectrophotometric Method,"
Palestine Technical University Research Journal: Vol. 2:
1, Article 3.
Available at: https://digitalcommons.aaru.edu.jo/ptuk/vol2/iss1/3