Determination of Olive Oil Adulteration With Vegetable Oils by Near Infrared Spectroscopy Coupled With Multivariate Calibration

Abstract

There has been growing public awareness about the health benefits of olive oil throughout the world in recent years, resulting in a significant increase in its consumption as part of the daily diet This demand has attracted fraudulent attempts to market olive oil which has been adulterated with cheaper oils. This study focuses on the near infrared (NIR) spectroscopic determination of adulteration of olive oil by vegetable oils using multivariate calibration. The binary, ternary and quaternary mixtures of olive, soybean, cotton, corn, canola and sunflower oils were prepared using a random design. The absorbance spectra of these synthetic samples were measured by a near infrared (NIR) spectrometer. A genetic algorithm-based variable selection algorithm, coupled with an inverse least squares multivariate calibration method (GILS) was used to build calibration models for possible adulterants and olive oil in the adulterated mixtures The correlation coefficients of actual versus predicted concentrations resulting from multivariate calibration models for the different oils were between 0 90 and 0.99 The results demonstrated that NIR spectroscopy in conjunction with the GILS method makes it possible to determine the adulteration of olive oils regardless of adulterant vegetable oils over a wide range of concentrations.