Identification and quantification of Jordanian olive oil adulteration with edible oils using synchronous fluorescence and chemometric analysis
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Keywords

Jordan, Olive Oil, Synchronous Fluorescence, Adulteration, Chemometrics.

How to Cite

Al-Hassan, K. (2019). Identification and quantification of Jordanian olive oil adulteration with edible oils using synchronous fluorescence and chemometric analysis. Jordan Journal of Chemistry (JJC), 14(3), 113-119. https://doi.org/10.47014/14.3.84

Abstract

UV-Vis absorption and the different modes of fluorescence techniques were used for producing a spectroscopic fingerprint to characterize extra virgin olive oil produced from different areas in Jordan. Such fingerprint could be successfully used to identify extra virgin olive oil samples from other oils such as olive pomace or the various types of seed oils. Moreover, combining the spectroscopic fingerprint with principle component analysis enabled the detection of possible adulteration of extra virgin olive oil by the addition of other cheap oils. The technique was sensitive enough to detect very small amounts of adulterants approaching 5%.

https://doi.org/10.47014/14.3.84
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