| Abstrakt: |
The objective of this work was to analyse extra virgin olive oil (EVOO) and soybean oil (SO) and their mixtures, to identify the parameters that distinguish a genuine EVOO from an adulterated one. For this purpose, pure and mixed commercial EVOO and SO were analysed in different ratios: at 50/50%, 40/60%, 30/70%, 20/80% and 10/90%, respectively. For each of the samples, relative density (δ), acidity index (AI) and refractive index (RI) were determined. EVOO and SO presented a δ and RI similar to those reported in the literature with 0.88 and 0.91 g cm−3 and ≤ 1.467 and 1.470 ≥ , respectively. The results obtained for the adulterated EVOOs showed a variation of the δ (0.90 g cm−3) and the RI (1.469 to 1.473), and the AI remained constant (0.56%), suggesting that the RI is the best option to be used in the detection of adulteration. [ABSTRACT FROM AUTHOR] |
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