Fast Monitoring of Quality and Adulteration of Blended Sunflower/Olive Oils Applying Near-Infrared Spectroscopy

Abstract

Food adulteration which is economically motivated (i.e., food fraud) is an incentive for the development and application of new and fast detection methods/instruments. An example of a fast method that is extremely environmentally friendly is near-infrared spectroscopy (NIRS). Therefore, the goal of this research was to examine the potential of its application in monitoring the adulteration of blended sunflower/olive oils and to compare two types of NIRS instruments, one of which is a portable micro-device, which could be used to assess the purity of olive oil anywhere and would be extremely useful to inspection services. Both NIR devices (benchtop and portable) enable absorbance monitoring in the wavelength range from 900 to 1700 nm. Extra virgin oils (EVOOs) and “ordinary” olive oils (OOs) from large and small producers were investigated, which were diluted with sunflower oil in proportions of 1–15%. However, with the appearance of different salad oils that have a defined share of EVOO stated on the label (usually 10%), the possibilities of the recognition and manipulation in these proportions were tested; therefore, EVOO was also added to sunflower oil in proportions of 1–15%. The composition of fatty acids, color parameters, and total dissolved substances and conductivity for pure and “adulterated” oils were monitored. Standard tools of multivariate analysis were applied, such as (i) analysis of main components for the qualitative classification of oil and (ii) partial regression using the least square method for quantitative prediction of the proportion of impurities and fatty acids. Qualitative models proved successful in classifying (100%) the investigated oils, regardless of whether the added thinner was olive or sunflower oil. Developed quantitative models relating measured parameters with the NIR scans, resulted in values of R2 ≥ 0.95 and was reliable (RPD > 8) for fatty acid composition prediction and for predicting the percentage of the added share of impurity oils, while color attributes were less successfully predicted with the portable NIR device (RPD in the range of 2–4.2). Although with the portable device, the prediction potentials remained at a qualitative level (e.g., color parameters), it is important to emphasize that both devices were tested not only with EVOO but also with OO and regardless of whether proportions of 1–15% sunflower oil were added to EVOO and OO or EVOO and OO in the same proportions to sunflower oil.

Keywords

• NIR spectroscopy
• blended oil
• olive oil
• adulteration
• sunflower oil
• fatty acids