GCRIS

Adulteration of olive oil is a major problem of olive oil industry and may result in health problems as well as unfair earnings. Especially after the update in EU regulations about the labelling of olive oils, a need is arisen to detect the mixtures of old and fresh olive oils. Improvements in detection methods could fall behind of the inventiveness of the fraudsters. Detecting and preventing adulteration could be a challenging task; therefore, new methods and solutions are always in demand to solve this problem. First purpose of this theses is to characterize Aegean region olive oils with respect to their quality parameters such as fatty acid alkyl esters, diacylglycerols, and pigment compositions and to investigate differentiation power of these parameters on harvest year and geographical origin in comparison with spectroscopic methods. It is also aimed to predict these quality parameters by the fast and environmentally friendly ultraviolet-visible (UV-vis) and mid-infrared (mid-IR) spectroscopic techniques in combination with multivariate statistical methods. Finally, the applicability of spectroscopic methods (UV-vis, mid-IR, fluorescent) to detect adulteration of fresh olive oil with old olive oil is investigated. Olive oils were successfully differentiated with respect to geographical location by spectroscopic methods, fatty acid alkyl esters and pigments. In general, prediction of investigated chemical parameters was achieved robustly with mid-IR spectral data except pigments which were estimated better with UV-vis spectral data. Fluorescence and mid-IR + UV-vis spectroscopies were successful in detecting old olive oils in fresh olive oils.

Phd Degree / Doktora

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