Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method

Raúl González-Domínguez; Ana Sayago; María Teresa Morales; Ángeles Fernández-Recamales

doi:10.3390/foods8080287

Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method

Foods. 2019 Jul 25;8(8):287. doi: 10.3390/foods8080287.

Authors

Raúl González-Domínguez^{1

2}, Ana Sayago^{3

4}, María Teresa Morales⁵, Ángeles Fernández-Recamales^{6

7}

Affiliations

¹ Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain. raul.gonzalez@dqcm.uhu.es.
² International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain. raul.gonzalez@dqcm.uhu.es.
³ Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain.
⁴ International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain.
⁵ Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, 41012 Seville, Spain.
⁶ Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain. recamale@dqcm.uhu.es.
⁷ International Campus of Excellence CeiA3, University of Huelva, 21007 Huelva, Spain. recamale@dqcm.uhu.es.

Abstract

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.

Keywords: adulteration; hazelnut oil; luminescence; virgin olive oil.