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2015 | 13 | 1 |
Article title

Use of ATR-FTIR spectroscopy to detect the changes
in extra virgin olive oil by adulteration with
soybean oil and high temperature heat treatment

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The structural changes induced in extra virgin
olive oil (EVOO) by adulteration with soybean oil (SBO)
and heat treatment at 185°C for 4 and 8 h were investigated
using Attenuated Total Reflectance – Fourier Transform
Infrared (ATR-FTIR) spectroscopy. Our results revealed
that the band around 3006 cm–1 recorded shifts versus the
percentage of adulterant. The changes in the absorbance at
3006 cm−1 (A3006) and in the ratio of the maximum heights
of the bands at 3006 and 2925 cm−1 (A3006/A2925) were
used to evaluate the EVOO adulteration. The regression
analysis of A3006 and A3006/A2925 versus the percentage
of adulterant was used to calculate the detection limits of
adulteration. The time course of spectral changes showed
that the oil heating caused notable modifications in the
intensity of the absorption bands and induced no shifts
in their exact position. The most relevant changes were
reflected by conjugation and cis-trans isomerisation of
double bonds, the formation of epoxides and widening of
the band in the C=O region due to formation of secondary
oxidation products. This study highlights that ATR-FTIR
spectroscopy may be a promising means to differentiate
among pure and adulterated oils and to study the thermooxidative
processes in oils undergoing thermal stress.
Physical description
2 - 4 - 2015
25 - 5 - 2015
6 - 2 - 2015
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