Thermal oxidation process accelerates degradation of the olive oil mixed with sunflower oil and enables its discrimination using synchronous fluorescence spectroscopy and chemometric analysis

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy

Volumn 143, Issue , 2015, Pages 298-303

  Mabood, Fazal ^a   Boqué, Ricard ^b   Folcarelli, Rita ^c   Busto, Olga ^b   Al Harrasi, Ahmed ^a   Hussain, Javid ^a  

^a UNIVERSITY OF NIZWA   (Oman)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

Adulteration; Extra virgin olive oil (EVOO); PLS regression; PLS DA; Synchronous fluorescence spectroscopy; Thermal treatment

Indexed keywords

DISCRIMINANT ANALYSIS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; LEAST SQUARES APPROXIMATIONS; OIL SHALE; OLIVE OIL; REGRESSION ANALYSIS; SPECTRUM ANALYSIS; WATER TREATMENT;

ADULTERATION; EXTRA VIRGIN OLIVE OIL; PLS REGRESSION; PLS-DA; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY;

SUNFLOWER OIL;

OLIVE OIL; SUNFLOWER OIL; VEGETABLE OIL;

CHEMISTRY; HEAT; OLIVE TREE; OXIDATION REDUCTION REACTION; SPECTROFLUOROMETRY; SUNFLOWER;

HELIANTHUS; HOT TEMPERATURE; OLEA; OLIVE OIL; OXIDATION-REDUCTION; PLANT OILS; SPECTROMETRY, FLUORESCENCE;

EID: 84923858394     PISSN: 13861425     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.saa.2015.01.119     Document Type: Article

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