Application of synchronous fluorescence spectroscopy for determination of extra virgin olive oil adulteration

Abstract The potential of fluorescence spectroscopy for detecting adulteration of extra virgin olive oil with olive oil was investigated. Synchronous fluorescence spectra were collected in the region of 240–700 nm with wavelength intervals (Δλ) of 10, 30, 60 and 80 nm. Regression models were used to quantify the detection limits of adulteration. The technique applied proved to be useful for detecting the addition of olive oil to extra virgin olive oil. The lowest detection limits of adulteration (8.9% and 8.4%) were observed when the wavelength interval applied were 60 and 80 nm, respectively.