Quantification of soybean oil adulteration in extra virgin olive oil using portable raman spectroscopy

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dc.contributor.authorTiryaki, Gulgun Yildiz
dc.contributor.authorAyvaz, Huseyin
dc.date.accessioned2025-01-27T20:49:54Z
dc.date.available2025-01-27T20:49:54Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractExtra virgin olive oil is produced through either a cold press procedure or a centrifugation with no thermal and chemical treatments and it is considered as the best quality oil under the category of olive oils. The superior properties of olive oil due to its rich in phenolic and antioxidant content and its contribution to prevent several health problems has increased the demand for olive oil over the years. Consequently, it is nowadays sold at remarkably higher price than regular vegetable oils in the market. Unfortunately, extra virgin olive oil (EVOO) has been adulterated with other cheap oils due to potential high commercial profit. Even though, there are methods available to detect the adulteration in EVOO (such as chromatographic methods and PCR),alternative simpler and faster methods are being studied. In this study, performance of portable Raman spectroscopy to quantify soybean oil (SO) adulteration [up to 25 % (w/w)] in EVOO has been evaluated. Partial Least Square Regression (PLSR) calibration models were developed and both internally (using cross-validation, leave-one-out approach) and externally (using an independent sample set) validated. The model gave standard error of prediction (SEP) of 1.34 % (w/w) SO in EVOO and correlation coefficient of prediction (rPred) of 0.99. Additionally, the residual predictive deviation (RPD) value calculated for the model was found to be 5.71, indicating that the model was considered as good and could be used for routine analysis and quality control applications.
dc.description.sponsorshipHigher Education Council [2547, 39]
dc.description.sponsorshipFunding from Higher Education Council (YOK) as a visitor scientist by overseas scholarship (under Higher Education Law No. 2547 under Article 39) is acknowledged. The honorable Prof. Dr. Randy Wehling (from University of Nebraska-Lincoln, USA) is thanked for opening his lab and allowing the use of his equipment. Brandon Holder is further thanked for his friendship and help in the lab.
dc.identifier.doi10.1007/s11694-016-9419-8
dc.identifier.endpage529
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84992345422
dc.identifier.scopusqualityQ1
dc.identifier.startpage523
dc.identifier.urihttps://doi.org/10.1007/s11694-016-9419-8
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25353
dc.identifier.volume11
dc.identifier.wosWOS:000400385000016
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAdulteration
dc.subjectChemometrics
dc.subjectExtra virgin olive oil
dc.subjectSoybean oil
dc.subjectPortable Raman spectroscopy
dc.titleQuantification of soybean oil adulteration in extra virgin olive oil using portable raman spectroscopy
dc.typeArticle

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