Detection of olive oil adulteration with vegetable oils using chromatographic, spectroscopic and chemometric methods

High-quality and expensive oils are highly susceptible to adulteration. The fact that the product is not easily available in the living area is also one of the reasons for adulteration. Although there are many methods used around the world to determine adulteration in oils, a definite conclusion cannot be reached. In this study, samples were prepared by mixing olive oil with corn oil, soybean oil and hazelnut oil at determined ratios such as 5, 10, 15, 20 and 30%. The determination of adulteration in these samples was made using FTIR, GC-FID and UV Spectrophotometer devices. Specific absorbance values, color values, peroxide values and free fatty acid values and changes in oil samples were evaluated. As a result of experiments, it was revealed that the fatty acid compositions of corn oil were similar to olive oil and the free fatty acid value, peroxide value and fatty acid values of hazelnut oil and soybean oil were different from olive oil.