A New Method for Olive Oil Screening Using Multivariate Analysis of Proton NMR Spectra

Molecules

C. Michael Greenlief¹  Colleen L. Ray¹  James A. Gawenis² 

[1] Department of Chemistry, University of Missouri, 601 S. College Avenue, Columbia, MO 65211, USA;Sweetwater Science Laboratories, Glasgow, MO 65264, USA;

关键词: proton NMR;    food authenticity;    adulteration;    olive oil;    edible oil;    PCA;   

DOI  :  10.3390/molecules27010213

来源: DOAJ

【 摘 要 】

A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of ¹H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.

【 授权许可】

Unknown