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Scattering-based optical techniques for olive oil characterization and quality control

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Abstract

Olive oil is a major fat source of the Mediterranean diet. For its unique functional and technological properties, olive oil is highly appreciated all over the world. Very sensitive techniques are currently required to determine chemical composition, to evaluate olive oil authenticity and to quantify vegetable adulterants or degradation compounds. A class of techniques that can be particularly interesting in olive oil characterization is represented by those based on light scattering. These techniques can provide important information on physical properties, conservation state and possible adulteration without complicate or time expensive procedures. Among these, static and dynamic light scattering, diffuse wave spectroscopy, different kinds of Raman spectroscopy are the most used. In this short review, basic concepts about the experimental aspects of these techniques are presented together with some of the most generally used data analysis procedures. Some selected examples of the most interesting applications of these techniques are also proposed.

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Fig. 1
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Reprinted with permission from Delfino et al. [42]

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Reprinted with permission from Camerlingo et al. [63], Copyright 2006, Institute of Physics Publishing

Fig. 7

Reprinted with permission from Camerlingo et al. [63], Copyright 2006, Institute of Physics Publishing

Fig. 8

Reprinted with permission from Sánchez-López et al. [106]

Fig. 9

Reprinted with permission Ryoo et al. [111]

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Authors and Affiliations

  1. Dipartimento di Scienze Ecologiche e Biologiche, Università della Tuscia, Viterbo, Italy

    I. Delfino

  2. Dipartimento di Agraria, Università “Federico II”, Napoli, Italy

    S. Cavella

  3. Dipartimento di Medicina Sperimentale, Università “Luigi Vanvitelli”, Napoli, Italy

    M. Lepore

Authors
  1. I. Delfino
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  2. S. Cavella
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  3. M. Lepore
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Correspondence to M. Lepore.

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Delfino, I., Cavella, S. & Lepore, M. Scattering-based optical techniques for olive oil characterization and quality control. Food Measure 13, 196–212 (2019). https://doi.org/10.1007/s11694-018-9933-y

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  • DOI: https://doi.org/10.1007/s11694-018-9933-y

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