Chemical Characterization and Detection of Adulteration in Olea Europaea Linn. Oil by ATR-FTIR Method
DOI:
https://doi.org/10.23918/eajse.v8i3p158Keywords:
Olea europaea, Olive, ATR-FTIR, IRAffinity-1S, Adulteration, Search ScoreAbstract
Olea europaea Linn. (Olive; Oleaceae) commonly known as Zaytoon in the Mediterranean region. Olive oil and fruits are an important component of the Mediterranean diet as cooking oil and as a salad. Adulteration in Olive oil is very common with cheap edible oils. Thorough literature shows that there is no study conducted to check adulteration in Olive oil produced in Iraqi Kurdistan. The aim of the present study is to screen genuine Olive oil samples and also develop a method for the detection of adulteration by ATR-FTIR. The detection of adulteration in O. europaea oil was performed by the ATR-FTIR method. The sesame oil (SO), coconut oil (CO), sunflower oil (SFO), and refined olive oil (ROO) were selected as adulterants. For detection of adulteration in O. europaea oil, different binary-mixtures of various concentrations of O. europaea oil with sesame oil (SO), coconut oil (CO), sunflower oil (SFO), and refined olive oil (ROO) (0, 5, 10, 20, 30, 40, 50 and 100% v/v) were prepared and FTIR spectra of each concentration were recorded. FTIR results of binary-mixtures were quite difficult to find out adulteration. Hence, on the basis of IR spectra’s only it is very difficult to check adulteration in Olive oil. So, we proposed an alternate way and easily to check adulteration in Olive oil. For that, we searched each binary-mixtures in the library of ATR-FTIR (IRAffinity-1S, Shimadzu, Japan), and results are presented in terms of FTIR search score. This method was found fast, easy, and reliable for the detection of cheap edible oils in pure Olive oils.
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