Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

Applied Spectroscopy

Volumn 72, Issue 9, 2018, Pages 1371-1379

  Ali, Hina ^a   Saleem, Muhammad ^a   Anser, Muhammad Ramzan ^b   Khan, Saranjam ^a   Ullah, Rahat ^a   Bilal, Muhammad ^a  

^a NATIONAL INSTITUTE OF LASERS AND OPTRONICS NILOP   (Pakistan)

^b Barani Agricultural Research Institute Pakistan   (Pakistan)

Author keywords

adulteration; chlorophyll; EVOO; Extra virgin olive oil; fluorescence; partial least squares regression; PCA; PLS regression; principal component analysis; sunflower oil

Indexed keywords

CHLOROPHYLL; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; OLIVE OIL; REGRESSION ANALYSIS; SPECTRUM ANALYSIS; SUNFLOWER OIL;

ADULTERATION; EVOO; EXTRA VIRGIN OLIVE OIL; PARTIAL LEAST SQUARES REGRESSION; PLS REGRESSION;

PRINCIPAL COMPONENT ANALYSIS;

OLIVE OIL;

ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; LEAST SQUARE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SPECTROFLUOROMETRY; STANDARDS;

FOOD CONTAMINATION; LEAST-SQUARES ANALYSIS; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SPECTROMETRY, FLUORESCENCE;

EID: 85047425133     PISSN: 00037028     EISSN: 19433530     Source Type: Journal    
DOI: 10.1177/0003702818768485     Document Type: Article

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