Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra

Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra

Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low-price oils having similar color to EVOO. Fourier transform infrared (FTIR) spectroscopy combined with chemometrics has been successfully used for classification and quantification of corn (CO) and sunflower oils (SFO...

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Bibliographic Details
Main Authors:	Abdul Rohman, Y. B. Che Man
Format:	Article
Language:	English
Published:	Wiley 2012-01-01
Series:	The Scientific World Journal
Online Access:	http://dx.doi.org/10.1100/2012/250795
Tags:	Add Tag No Tags, Be the first to tag this record!

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