UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
DOI:
https://doi.org/10.33448/rsd-v10i6.12822Keywords:
Adulteration; Spectroscopy; Sweep.Abstract
Olive oil is a high-value product aggregated the obtained simply by pressing the olives. Known for being a functional and preventive food for several diseases such as cancer, coronary heart disease, and lowering of bad cholesterol; its adulteration by the addition of vegetable oil of less commercial value becomes a practice in the industry. To facilitate the verification of adulteration, methods such as UV-Vis spectroscopy were used to quantify the vegetable oil present in virgin olive oil. This study aimed to understand the UV-Vis technique in a previous reading in the evaluation and investigation of adulteration in extra virgin olive oils available on the market through quantitative research. F pray laboratory samples tampered with 4 types of vegetable oil for evaluation of the reading spectrum responses. Calibration curves have been traces of and not there was a difference between the results of the oil were obtained from 0 to 70% substitution of olive oil by vegetable oil. Also, compound oils were analyzed to verify that the labeled percentage was being respected, obtaining results of up to 96% soy oil in a product that should contain a maximum of 88%. Therefore, it was possible to verify that the 456 nm region can be used to check adulterations with efficiency and agility and that UV-Vis spectroscopy can be considered a fast and low-cost method for previous analyzes.
References
Alves, F. C. G. B. S., Coqueiro, A., Março, P. H., & Valderrama, P. (2018). Evaluation of olive oils from the Mediterranean region by UV–Vis spectroscopy and Independent Component Analysis. Food Chemistry.
Borghi, F. T., Santos, P. C., Santos, F. D., H. C. Nascimento, M., Corrêa, T., Cesconetto, M., & Filgueiras, P. R. (2020). Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics. Microchemical Journal, 105544.
Agência Nacional de vigilância sanitária - ANVISA, RDC n.270 -
Regulamento técnico para óleos vegetais e gorduras, (2005).
Da Silveira, R., Vágula, J. M., de Lima Figueiredo, I., Claus, T., Galuch, M. B., Junior, O. O. S., & Visentainer, J. V. (2017). Rapid methodology via mass spectrometry to quantify addition of soybean oil in extra virgin olive oil: a comparison with traditional methods adopted by food industry to identify fraud. Food Research International, 102, 43-50.
dos Santos Lima, I. (2017). Métodos Multivariados Aplicados para Classificação de Azeite de Oliva Extra Virgem.
Forina, M., Oliveri, P., Bagnasco, L., Simonetti, R., Casolino, M. C., Grifi, F. N., & Casale, M. (2015). Artificial nose, NIR and UV–visible spectroscopy for the characterisation of the PDO Chianti Classico olive oil. Talanta, 144, 1070-1078.
Garrido-Delgado, R., Eugenia Muñoz-Pérez, M., & Arce, L. (2018). Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis. Food Control, 85, 292–299.
Hartman, G. L., West, E. D., & Herman, T. K. (2011). Crops that feed the World 2. Soybean—worldwide production, use, and constraints caused by pathogens and pests. Food Security, 3(1), 5-17.
Jorge, N. (2009). Vegetable Oil Chemistry and Technology. Academic Culture , 33-36. Química e Tecnologia de Óleos Vegetais. Cultura Acadêmica, 33-36.
Lopez, S., Bermudez, B., Montserrat-de la Paz, S., Pacheco, Y. M., Ortega-Gomez, A., Varela, L. M., & Muriana, F. J. (2021). Oleic acid—the main component of olive oil on postprandial metabolic processes. In Olives and Olive Oil in Health and Disease Prevention (pp. 639-649). Academic Press.
Meenu, M., Cai, Q., & Xu, B. (2019). A critical review on analytical techniques to detect adulteration of extra virgin olive oil. Trends in Food Science & Technology, 91, 391-408.
Milanez, K. D. T. M., Nóbrega, T. C. A., Nascimento, D. S., Insausti, M., Band, B. S. F., & Pontes, M. J. C. (2017). Multivariate modeling for detecting adulteration of extra virgin olive oil with soybean oil using fluorescecarvnce and UV–Vis spectroscopies: A preliminary approach. LWT-Food Science and Technology, 85, 9-15.
Pereira, A. S., Shitsuka, D. M., Parreira, F. J., & Shitsuka, R. (2018). Metodologia da pesquisa científica.
Porcari, A. M., Fernandes, G. D., Barrera-Arellano, D., Eberlin, M. N., & Alberici, R. M. (2016). Food quality and authenticity screening via easy ambient sonic-spray ionization mass spectrometry. Analyst, 141(4), 1172-1184.
Santos, P. C., Tosato, F., Cesconetto, M., Corrêa, T., Santos, F. D., Lacerda Jr, V., & Romão, W. (2020). Determinação Da Autenticidade De Amostras De Azeite Comerciais Apreendidas No Estado Do Espírito Santo Usando Um Espectrofotômetro Portátil Na Região Do Nir. Química Nova, 43(7), 891-900.
Torrecilla, J. S., Rojo, E., Domínguez, J. C., & Rodríguez, F. (2010). Linear and non linear chemometric models to quantify the adulteration of extra virgin olive oil. Talanta, 83(2), 404-409.
Van Ruth, S. M., Luning, P. A., Silvis, I. C. J., Yang, Y., & Huisman, W. (2018). Differences in fraud vulnerability in various food supply chains and their tiers. Food Control, 84, 375–381.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Fernando da Silveira Minuceli; Jiuliane Martins da Silva; Roberta da Silveira; Oscar Oliveira Santos
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
