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Identifier

000406820

Title

Application of optical spectroscopy for the identification of agro-foods (olive oil and tsikoudia), quality control and adulteration of extra virgin olive oil

Alternative Title

Εφαρμογή οπτικής φασματοσκοπίας για τη ταυτοποίηση γεωργικών προϊόντων διατροφής (ελαιόλαδου και τσικουδιάς), ελέγχου ποιότητας και νοθείας έξτρα παρθένου ελαιόλαδου.

Author

Παπαδάκη, Αντιγόνη Ε.

Thesis advisor

Ρακιτζής, Πέτρος
Βελεγράκης, Μιχάλης

Abstract

In recent years, the need for identification, quality and authentication control of agro - products is intense, because of their high nutritional and commercial values. For this purpose, precise and well - established analytical techniques are employed, but they require time, specialized scientists, chemical reagents and high - cost equipment, in order to identify the agro - products. For this purpose, there is a quest for alternative and innovative methods, so that the agro - products can be analyzed in a fast way and with low - cost equipment. The application of Optical Spectroscopic techniques seems to be an innovative approach, to record the “fingerprint” of the agro - products in a rapid and non - invasive way. In this Thesis, the Absorption and Fluorescence Spectros copic techniques are applied, to record and study samples of extra virgin olive oil, seed oil, and their mixtures, and samples of tsikoudia, which is a local Cretan alcoholic drink. The objective of this work is to study the applicability of Optical Spectr oscopy (Absorbance and Fluorescence), for discriminating the extra virgin olive oils based on their geographical origin, olive variety and harvest’s year, and also the detection of adulteration of the extra virgin olive oil with seed oils. Furthermore, a p reliminary study of monovarietal tsikoudia is presented in this work, to discriminate the samples by their grape’s variety. In conclusion, the results from this Thesis demonstrate the possibility for identifying extra virgin olive oil and monovarietal tsik oudia, controlling the quality and detecting the adulteration of extra virgin olive oil in low detection limits, by applying the Optical Spectroscopic techniques.

Language

English

Subject

Extra virgin olive oil

Seed oil

Γεωργικά προϊόντα διατροφής

Εξαιρετικό παρθένο ελαιόλαδο

Νοθεία ελαιόλαδο

Οπτική φασματοσκοπία

Σπορέλαιο

Τσικουδιά

Issue date