USE OF REDGIM TO CHARACTERIZE AND DISTINGUISH DIFFERENT EXTRA VIRGIN OLIVE OILS (EVOOS) ADULTERED WITH DIFFERENT VEGETABLE OILS

Adulterant in EVOOs using REDGIM

Abstract

The application of different software that are capable of analyzing images, more specifically pixels, and discriminating the presence and concentration of different compounds have combined in recent years. REDGIM as an analysis tool is able to assess the presence of adulterants in various foods. Therefore, this work aimed to validate the analysis potential of REDGIM in mixtures of vegetable oils (OVs) in extra virgin olive oils (EVOOs). A smartphone, a portable battery and an LED lamp were used to help during the analysis of the sample sets of EVOO and OV via REDGIM and thus minimize a possible external error such as the variation in the intensity of light in the environment. Samples prepared and maintained via REDGIM had levels of 1/99; 3/97; 5/95; 35/65; 55/45 and 80/20% (OV/EVOO) and these models produced from PCA and PLS by the software itself. The RMSEP values obtained by the fermentation curve for the samples adulterated with soy (2.2% v/v), sunflower (5,4 % v/v), canola (0,3 % v/v), cotton (2,4 % v/v), corn (0,7 % v/v) and blend (2,0 % v/v) met good accuracy in the experience of adulterants in EVOO. The analysis of two Extra Virgin Olive Oils (EVOO) adulterated with vegetable oils (OV) via REDGIM demonstrated that the software for on-site analysis is efficient and brings concrete results, in addition to providing satisfactory information on adulterated samples demonstrating its high applicability in the field.