Journal of Food Processing & Technology

UV-vis spectroscopy, refractive index and lineal models to detect adulterations in EVOO

9^th Euro-Global Summit & Expo on Food & Beverages

July 11-13, 2016 Cologne, Germany

Laura Blanco, Jose S Torrecilla and Ana Moral

Complutense of Madrid,Spain

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Extra virgin olive oil (EVOO) is a natural juice of the highest quality olives obtained exclusively by mechanical and physical processes [Frankel et al. 2013]. EVOO has exceptional sensory and nutritional properties that give a high economic value and makes this product may be subject to mixtures with others cheaper vegetable oils, which constitutes an economic fraud as well as a health risk for consumers. Then, several international regulations have been developed to protect consumers and product quality. Currently there is a high interest in getting relate olive oil with the production area due to the European Union introducing the protected designation of origin (PDO) [Torrecilla et al. 2013]. The color of olive oil comes from the pigments presents in the fruit, which are divided in chlorophylls and carotenoids. Has been linked by optical techniques such as UV-vis spectroscopy and refractive index (RI) with the quality and authenticity of AOVE based on the biological properties of these pigments [Domenici et al. 2014, Torrecilla et al. 2015, Aroca-Santos et al. 2015]. Have been used EVOO binary mixtures, one EVOO with PDO and other without PDO, to measure the UV-Vis absorbance and RI, with a development of a linear model that allows us to distinguish the proportion of the oils. This project presents a quick, economical and easy method to detect adulteration of EVOO. Also it does not require prior sample preparation nor qualified personnel.

Biography :

Email: laura17ba@gmail.com