UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil

Detalhes bibliográficos
Autor(a) principal: Minuceli, Fernando da Silveira
Data de Publicação: 2021
Outros Autores: Silva, Jiuliane Martins da, Silveira, Roberta da, Santos, Oscar Oliveira
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12822
Resumo: Olive oil is a high-value product aggregated the obtained simply by pressing the olives. Known for being a functional and preventive food for several diseases such as cancer, coronary heart disease, and lowering of bad cholesterol; its adulteration by the addition of vegetable oil of less commercial value becomes a practice in the industry. To facilitate the verification of adulteration, methods such as UV-Vis spectroscopy were used to quantify the vegetable oil present in virgin olive oil. This study aimed to understand the UV-Vis technique in a previous reading in the evaluation and investigation of adulteration in extra virgin olive oils available on the market through quantitative research. F pray laboratory samples tampered with 4 types of vegetable oil for evaluation of the reading spectrum responses. Calibration curves have been traces of and not there was a difference between the results of the oil were obtained from 0 to 70% substitution of olive oil by vegetable oil. Also, compound oils were analyzed to verify that the labeled percentage was being respected, obtaining results of up to 96% soy oil in a product that should contain a maximum of 88%. Therefore, it was possible to verify that the 456 nm region can be used to check adulterations with efficiency and agility and that UV-Vis spectroscopy can be considered a fast and low-cost method for previous analyzes.
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spelling UV-VIS methodology for the quantification of vegetable oil in adulterated olive oilMetodología UV-VIS para la cuantificación de aceite vegetal en aceite de oliva adulteradoMetodologia UV-VIS visando a quantificação de óleo vegetal em azeite adulteradoAdulteraçãoEspectroscopiaVarredura.AdulteraciónEspectroscopiaBarrer.AdulterationSpectroscopySweep.Olive oil is a high-value product aggregated the obtained simply by pressing the olives. Known for being a functional and preventive food for several diseases such as cancer, coronary heart disease, and lowering of bad cholesterol; its adulteration by the addition of vegetable oil of less commercial value becomes a practice in the industry. To facilitate the verification of adulteration, methods such as UV-Vis spectroscopy were used to quantify the vegetable oil present in virgin olive oil. This study aimed to understand the UV-Vis technique in a previous reading in the evaluation and investigation of adulteration in extra virgin olive oils available on the market through quantitative research. F pray laboratory samples tampered with 4 types of vegetable oil for evaluation of the reading spectrum responses. Calibration curves have been traces of and not there was a difference between the results of the oil were obtained from 0 to 70% substitution of olive oil by vegetable oil. Also, compound oils were analyzed to verify that the labeled percentage was being respected, obtaining results of up to 96% soy oil in a product that should contain a maximum of 88%. Therefore, it was possible to verify that the 456 nm region can be used to check adulterations with efficiency and agility and that UV-Vis spectroscopy can be considered a fast and low-cost method for previous analyzes.El aceite de oliva es un producto de alto valor agregado al obtenido simplemente presionando las aceitunas. Conocido por ser un alimento funcional y preventivo para diversas enfermedades como el cáncer, las enfermedades coronarias y la disminución del colesterol malo; su adulteración mediante la adición de aceite vegetal de menor valor comercial se convierte en una práctica en la industria. Para facilitar la verificación de la adulteración, se utilizaron métodos como la espectroscopia UV-Vis para cuantificar el aceite vegetal presente en el aceite de oliva virgen. Este estudio tuvo como objetivo comprender la técnica UV-Vis en una lectura previa en la evaluación e investigación de la adulteración en aceites de oliva virgen extra disponibles en el mercado através de una investigación cuantitativa . Por favor, muestras de laboratorio manipuladas con 4 tipos de aceite vegetal para evaluar las respuestas del espectro de lectura. Las curvas de calibración han sido trazas y no hubo diferencia entre los aceites, obteniendo resultados de 0 a 70% de sustitución de aceite de oliva por aceite vegetal. Además, se analizaron aceites compuestos para verificar que se estaba respetando el porcentaje etiquetado, obteniendo resultados de hasta 96% de aceite de soja en un producto que debía contener un máximo de 88%. Por tanto, se pudo comprobar que la región de 456 nm puede utilizarse para comprobar adulteraciones con eficacia y agilidad, y que la espectroscopia UV-Vis puede considerarse un método rápido y de bajo coste para análisis previos.O azeite de oliva é um produto de elevado valor agregado, obtido pela simples prensagem da azeitona. Conhecido por ser um alimento funcional e preventivo de diversas doenças como câncer, doenças coronárias e abaixamento do colesterol ruim; sua adulteração pela adição de óleo vegetal de menor valor comercial torna-se uma prática na indústria. Para facilitar a verificação da adulteração, métodos como a espectroscopia UV-Vis foram usados para quantificar o óleo vegetal presente no azeite virgem. Este estudo objetivou evidenciar a técnica UV-Vis em leitura prévia na avaliação e investigação de adulteração em azeites de oliva extra virgem disponíveis no mercado por meio de uma pesquisa quantitativa. Foram adulteradas em laboratório amostras com 4 tipos de óleo vegetal para avaliação das respostas do espectro de leitura. Curvas de calibração foram traçadas e não houve diferença entre os óleos, obteve-se resultados de 0 a 70% de substituição do óleo de oliva por óleo vegetal. Além disso, foram analisados óleos compostos para verificar se o percentual rotulado estava sendo respeitado, obtendo-se resultados de até 96% de óleo de soja em um produto que deveria conter no máximo 88%. Assim sendo, foi possível verificar que a região de 456 nm pode ser utilizada para verificar adulterações com eficiência e agilidade, e ainda, que a espectroscopia UV-Vis pode ser considerada um método rápido e de baixo custo para análises prévias.Research, Society and Development2021-06-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1282210.33448/rsd-v10i6.12822Research, Society and Development; Vol. 10 No. 6; e50210612822Research, Society and Development; Vol. 10 Núm. 6; e50210612822Research, Society and Development; v. 10 n. 6; e502106128222525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12822/14351Copyright (c) 2021 Fernando da Silveira Minuceli; Jiuliane Martins da Silva; Roberta da Silveira; Oscar Oliveira Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMinuceli, Fernando da SilveiraSilva, Jiuliane Martins daSilveira, Roberta daSantos, Oscar Oliveira2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/12822Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:18.153044Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
Metodología UV-VIS para la cuantificación de aceite vegetal en aceite de oliva adulterado
Metodologia UV-VIS visando a quantificação de óleo vegetal em azeite adulterado
title UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
spellingShingle UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
Minuceli, Fernando da Silveira
Adulteração
Espectroscopia
Varredura.
Adulteración
Espectroscopia
Barrer.
Adulteration
Spectroscopy
Sweep.
title_short UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
title_full UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
title_fullStr UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
title_full_unstemmed UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
title_sort UV-VIS methodology for the quantification of vegetable oil in adulterated olive oil
author Minuceli, Fernando da Silveira
author_facet Minuceli, Fernando da Silveira
Silva, Jiuliane Martins da
Silveira, Roberta da
Santos, Oscar Oliveira
author_role author
author2 Silva, Jiuliane Martins da
Silveira, Roberta da
Santos, Oscar Oliveira
author2_role author
author
author
dc.contributor.author.fl_str_mv Minuceli, Fernando da Silveira
Silva, Jiuliane Martins da
Silveira, Roberta da
Santos, Oscar Oliveira
dc.subject.por.fl_str_mv Adulteração
Espectroscopia
Varredura.
Adulteración
Espectroscopia
Barrer.
Adulteration
Spectroscopy
Sweep.
topic Adulteração
Espectroscopia
Varredura.
Adulteración
Espectroscopia
Barrer.
Adulteration
Spectroscopy
Sweep.
description Olive oil is a high-value product aggregated the obtained simply by pressing the olives. Known for being a functional and preventive food for several diseases such as cancer, coronary heart disease, and lowering of bad cholesterol; its adulteration by the addition of vegetable oil of less commercial value becomes a practice in the industry. To facilitate the verification of adulteration, methods such as UV-Vis spectroscopy were used to quantify the vegetable oil present in virgin olive oil. This study aimed to understand the UV-Vis technique in a previous reading in the evaluation and investigation of adulteration in extra virgin olive oils available on the market through quantitative research. F pray laboratory samples tampered with 4 types of vegetable oil for evaluation of the reading spectrum responses. Calibration curves have been traces of and not there was a difference between the results of the oil were obtained from 0 to 70% substitution of olive oil by vegetable oil. Also, compound oils were analyzed to verify that the labeled percentage was being respected, obtaining results of up to 96% soy oil in a product that should contain a maximum of 88%. Therefore, it was possible to verify that the 456 nm region can be used to check adulterations with efficiency and agility and that UV-Vis spectroscopy can be considered a fast and low-cost method for previous analyzes.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-08
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12822
10.33448/rsd-v10i6.12822
url https://rsdjournal.org/index.php/rsd/article/view/12822
identifier_str_mv 10.33448/rsd-v10i6.12822
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12822/14351
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 6; e50210612822
Research, Society and Development; Vol. 10 Núm. 6; e50210612822
Research, Society and Development; v. 10 n. 6; e50210612822
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052783922249728

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