Extra-virgin olive oil (EVOO) is generally valued for its healthful properties. It is also fairly expensive compared with other edible oils. Consequently, EVOO is likely to be adulterated by cheaper oils. The International Olive Council (IOC) is an organization of fifteen member-states plus the European Union that defines quality standards, tracks production, and monitors the authenticity of olive oil in Europe. The IOC has published a global method for the detection of extraneous oils in olive oils, which requires lengthy sample preparation procedures and mathematical algorithms. However, the United States is not a member of the IOC, and the Food and Drug Administration (FDA) does not routinely test imported olive oil for adulteration. In an effort to develop quick and easy tests to detect adulteration, chemical instruments commonly found in primarily undergraduate institutions were used to measure spectral properties of authentic EVOOs, other grades of olive oil, and other vegetable oils. Spiked samples were also tested in order to determine if adulteration of EVOO could be detected by comparing the measured spectra. The results of this senior research project will be presented.<br/>

Detecting olive oil adulteration: A senior research project

253rd National Meeting (2017)

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