RT Journal Article
T1 Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method
A1 González Domínguez, Raúl
A1 Sayago Gómez, Ana
A1 Morales, María Teresa
A1 Fernández Recamales, María Ángeles
AB The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry,which makes mandatory the development of accurate methods to guarantee the authenticity andtraceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescentmethod to characterize edible oils and to detect adulterations among them. A regression modelbased on five luminescent frequencies related to minor oil components was designed and validated,providing excellent performance for the detection of virgin olive oil adulteration.
PB MDPI
SN 2304-8158
YR 2019
FD 2019-07
LK http://hdl.handle.net/10272/18185
UL http://hdl.handle.net/10272/18185
LA eng
NO González Domínguez, R., Sayago Gómez, A., Morales, M. T., Fernández Recamales, M. A.  (2019). Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. Foods, 8(8), 287. DOI: https://doi.org/10.3390/foods8080287
DS Repositorio Institucional de la Universidad de Huelva
RD 31 may 2026