Mid-infrared spectroscopic detection of sunflower oil adulteration with safflower oil

Raman Spectroscopic Detection of Olive Oil Adulteration

Olive oil is among the most commonly adulterated food products. Raman spectroscopy has the potential to be utilized in measurements of olive oil to establish purity from adulteration with other, less expensive, oils. This application note reviews some of the most compelling data present in recent scientific literature to support this claim. Background and Motivation Extra‐virgin olive oil is in...

Adulteration in Rose oil

The genus Rosa Linn. (Rosaceae) is widely distributed in the temperate parts of the northern hemisphere and on tropical mountains. About 20 species and hundreds of varieties have been recorded in India in wild state and many have been introduced for cultivation as ornamentals. Mostly hybrid varieties exhibit a marked fragrance and are suitable for the extraction of Rose water and Rose oil (atta...

Safflower oil pdf

Qualitative detection of oil adulteration with machine learning approaches

The study focused on the machine learning analysis approaches to identify the adulteration of 9 kinds of edible oil qualitatively and answered the following three questions: Is the oil sample adulterant? How does it constitute? What is the main ingredient of the adulteration oil? After extracting the highperformance liquid chromatography (HPLC) data on triglyceride from 370 oil samples, we appl...

Olive Oil Adulteration

Among edible oils, olive oil shows important and outstanding characteristics due to its differentiated sensorial qualities (taste and flavor) and higher nutritional value. It is an important oil that is high in nutritional value due to its high content of antioxidants (including vitamin E) 1. Several health benefits, such as its ability to lower LDL cholesterol and its anti-inflammatory activit...