Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study

Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In t...

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Bibliographic Details
Main Authors: Eleni Nanou, Marios Bekogianni, Theodoros Stamatoukos, Stelios Couris
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
Laser-Induced Breakdown Spectroscopy—LIBS
UV-Vis-NIR absorption spectroscopy
extra virgin olive oil
edible oils
adulteration
machine learning
Online Access:https://www.mdpi.com/2304-8158/14/2/321
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