UV-Vis spectrum fingerprinting and chemometric method in the evaluation of extra virgin olive oil adulteration and fraud.

dc.contributorFundação Araucáriapt-BR
dc.creatorValderrama, Leonardo
dc.creatorGonçalves, Rhayanna Priscila
dc.creatorMarço, Paulo Henrique
dc.creatorValderrama, Patrícia
dc.date2014-12-01
dc.date.accessioned2022-12-07T19:22:51Z
dc.date.available2022-12-07T19:22:51Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3447
dc.identifier10.14685/rebrapa.v5i2.170
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313480
dc.descriptionThis study aimed to propose a methodology to search for fraud and adulteration in extra virgin olive oil, since an increasing number of edible oil products have being adulterated its labels and consequently adding value to its fake product. The analysis of these frauds is of mutual interest of both manufacturers of products of assured quality and consumers, and has attracted the attention of researchers, which has been presenting many methods for this purpose. The use of UV-Visible (UV-Vis) spectroscopy is still small due to the low selectivity of the technique, however, the use of chemometric methods such as the supervised classification method of Partial Least Squares with Discriminant Analysis (PLS-DA ) can provide selectivity to discriminate contaminated or adulterated samples and help in fraud control products with high added value, such as extra virgin olive oil method.DOI: 10.14685/rebrapa.v5i2.170pt-BR
dc.formatapplication/pdf
dc.languagepor
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3447/pdf
dc.sourceBrazilian Journal of Food Research; v. 5, n. 2 (2014); 32-40en-US
dc.sourceBrazilian Journal of Food Research; v. 5, n. 2 (2014); 32-40pt-BR
dc.source2448-3184
dc.source10.14685/rebrapa.v5i2
dc.subjectolive oil, chemometric, PLS-DA, UV-Vispt-BR
dc.titleUV-Vis spectrum fingerprinting and chemometric method in the evaluation of extra virgin olive oil adulteration and fraud.pt-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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