Differentiating Olive Oils Using UV-VISSpectrophotometer and Spectrofluorophotometer

Introduction

There is growing interest in food safety and organic foods, with an increasing number of shops specializing in a variety of food products and increasing circulation of high price import goods. One of these foods is olive oil, which is supposed to have both health and aesthetic benefits. The most expensive form of olive oil is extra virgin olive oil, which is regulated by the International Olive Council. Only olive oil that is chemically unprocessed, produced by squeezing and filtering olive fruit, and with an acidity of no more than 0.8 % qualifies as extra virgin olive oil. Another olive oil called pure olive oil is created by purification and hightemperature treatment. Differentiating between extra virgin olive oil and pure olive oil based on appearance alone is difficult. This article describes an attempt to differentiate between these two olive oil types by spectrum measurement using Shimadzu UV-2700 UV-VIS spectrophotometer and RF-6000 spectrofluorophotometer, then performing multivariate analysis.

December 27, 2016 GMT