Portable Detection and Quantification of Olive Oil Adulteration by 473-nm Laser-Induced Fluorescence

Extra virgin olive oil (EVOO) contains a higher ratio of antioxidants and monounsaturated fatty acids, and the price of EVOO is higher than that of other vegetable oils due to the complicated production process and storage condition. Adulteration of extra virgin olive oils with inferior vegetable oils has attracted increasing attentions. In this paper, we detect and quantify adulteration of extra virgin olive oil by 473 nm laser-induced fluorescence (LIF) with the help of multivariate analysis. Two hundred eighty sets of data are successfully classified to four groups (including olive, rapeseed, peanut, and blend oils). Moreover, a partial least squares model is built to predict the adulteration concentration with the errors lower than 2 %. The detection system will be assembled into a module (110 × 100× 25 mm). Due to non-destructive and requiring no sample pre-treatment characteristic, this method can be effectively employed for food safety detection.