This study was focused to evaluate the use of FT-IR spectroscopy as an effective analytical tool in order to
assess the olive oil (OO) adulteration with cheaper vegetable oil (sunflower oil - SFO). Taking a closer
inspection to different regions of recorded IR spectra of both pure oil sample (OO, SFO) and their mixture
it is noticed that a band shift identified at 3011 cm-1 due to the C-H stretching vibration of the cis-double
bond proved to be reliable index for assessing of OO adulteration by SFO addition. Also, the absorbance at
1753 cm-1, characteristic to the oils with a high saturated fatty acids content and short carbohydrate chain,
recorded appreciable chances by increasing of SFO percent added in OO. Based on calibration curve
(absorbance versus percent of SFO added in OO), it is possible to determine the degree of OO adulteration.
A significant positive correlation (R>0.95) were found in our study. Our data demonstrated that FT-IR
spectroscopy prove to be a valuable tool to identify the differences recorded in oil samples spectra and
finally, to appreciate the degree of OO adulteration.
MENU
