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| dc.creator | Chavez Angel, Emigdio | |
| dc.creator | Puertas, Blanca | |
| dc.creator | Kreuzer, Martin | |
| dc.creator | Soliva-Fortuny, Robert | |
| dc.creator | Ng, Ryan C. | |
| dc.creator | Castro-Álvarez, Alejandro | |
| dc.creator | Sotomayor Torres, Clivia M. | |
| dc.date | 2022 | |
| dc.date.accessioned | 2025-11-03T12:14:55Z | |
| dc.date.available | 2025-11-03T12:14:55Z | |
| dc.identifier | https://doi.org/10.3390/foods11091304 | |
| dc.identifier | 2304-8158 | |
| dc.identifier | http://hdl.handle.net/10459.1/83455 | |
| dc.identifier.uri | http://fima-docencia.ub.edu:8080/xmlui/handle/123456789/23881 | |
| dc.description | he substitution of extra virgin olive oil with other edible oils is the primary method forfraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the qualityand authenticity of olive oils is a major strategy towards combatting food fraud. Current methodsused to detect such adulterations require complicated time- and resource-intensive preparation steps.In this work, a comparative study incorporating Raman and infrared spectroscopies, photolumines-cence, and thermal-conductivity measurements of different sets of adulterated olive oils is presented.The potential of each characterization technique to detect traces of adulteration in extra virgin oliveoils is evaluated. Concentrations of adulterant on the order of 5% can be detected in the Raman,infrared, and photoluminescence spectra. Small changes in thermal conductivity were also foundfor varying amounts of adulterants. While each of these techniques may individually be unableto identify impurity adulterants, the combination of these techniques together provides a holisticapproach to validate the purity and authenticity of olive oils. | |
| dc.description | ICN2 is supported by the Severo Ochoa program from the Spanish Research Agency (AEI, grant no. SEV-2017-0706) and by the CERCA Programme/Generalitat de Catalunya. ICN2 authors acknowledge the support from the Spanish MICINN project SIP (PGC2018-101743-B-I00). A.C.-A. acknowledges the support from Fondecyt Iniciacion 11200620. R.C.N. acknowledges funding from the EU-H2020 research and innovation program under the Marie Sklodowska Curie Fellowship (Grant No. 897148). | |
| dc.language | eng | |
| dc.publisher | MDPI | |
| dc.relation | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PGC2018-101743-B-I00/ES/SURFACE AND INTERFACE RESHAPED PHONON PROPAGATION AND PHONON COUPLING TO PHOTONS/ | |
| dc.relation | Reproducció del document publicat a https://doi.org/10.3390/foods11091304 | |
| dc.relation | Foods, 2022, vol.11, núm. 9, p.1-13 | |
| dc.relation | info:eu-repo/grantAgreement/EC/H2020/897148/EU/FOWLING | |
| dc.rights | cc-by (c) Chavez et al., 2022 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Edible oils | |
| dc.subject | Raman | |
| dc.subject | Photoluminescence | |
| dc.subject | FTIR | |
| dc.subject | Thermal conductivity | |
| dc.subject | PCA | |
| dc.subject | 2DCOS | |
| dc.subject | Olis i greixos comestibles | |
| dc.subject | Fotoluminescència | |
| dc.title | Spectroscopic and thermal characterization of extra virgin olive oil adulterated with edible oils | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |
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