Work

Laser-Induced Breakdown Spectroscopy vs. Fluorescence Spectroscopy for Olive Oil Authentication

Year: 2025

Type: article

Abstract: In the present work, laser-induced breakdown spectroscopy (LIBS) and fluorescence spectroscopy are used and assessed for the detection of EVOOs' adulteration with some non-EVOO edible oils (i.e., pomace, corn, sunflower, and soybean) and the discrimination of EVOOs based on geographical origin. For the direct comparison of the performance of the two techniques, the same set of EVOO samples was studied. The acquired spectroscopic data were analyzed by several machine learning algorithms, and the constructed predictive models are evaluated thoroughly for their reliability and robustness. In all cases, the high classification accuracies obtained support the potential and efficiency of both LIBS and fluorescence spectroscopy for the rapid, online, and in situ study of EVOOs' authentication issues, with LIBS being more advantageous as it operates much faster.

Source: Foods

DOI: 10.3390/foods14061045

Authors: Marios Bekogianni, Theodoros Stamatoukos, Eleni Nanou, Stelios Couris

Institutions: University of Patras, FORTH Institute of Chemical Engineering Sciences, Foundation for Research and Technology Hellas

Language: English

Topic: Spectroscopy and Chemometric Analyses

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $3,499

OpenAlex ID: W4408617342

FWCI: 3.287

Cites: 64

Cited by: 9

Related to: 10