Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 16; pp. 6201 - 6206
• Main Authors: Baeten, Vincent, Fernández Pierna, Juan Antonio, Dardenne, Pierre, Meurens, Marc, García-González, Diego L, Aparicio-Ruiz, Ramón
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 10-08-2005
• Subjects: adulterated products; Corylus - chemistry; Food Contamination - analysis; Fourier transform infrared spectroscopy; Fourier transform mid-infrared spectroscopy; Fourier transform Raman spectroscopy; hazelnut oil; Olive Oil; Plant Oils - analysis; product authenticity; product certification; Raman spectroscopy; Spectroscopy, Fourier Transform Infrared; Spectrum Analysis, Raman
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf050595n

The detection of the presence of refined hazelnut oil in refined olive oil at low percentages is still a challenge with the current official standards. FT-Raman and FT-MIR spectroscopies have been used to determine the level of detection of the presence of hazelnut oil in olive oil. Spectroscopic analysis has been made not only with the entire oil but also with its unsaponifiable matter. Univariate and multivariate statistical models have been designed with this objective. This study shows that a complete discrimination between olive and hazelnut oils is possible and that adulteration can be detected if the presence of hazelnut oil in olive oil is >8% and if the blends are of Turkish olive and hazelnut oils. The limit of detection is higher when the blends are of edible oils from diverse geographical origins. Keywords: Olive oil; hazelnut oil; FT-Raman; FT-MIR; chemometrics