Detection of long storage and sunflower adulteration of olive oils using ultra-violet (UV) spectroscopy method

Abstract

The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K₂₃₂, K₂₇₀, ΔK and R (K₂₃₂/K₂₇₀) values).

This study revealed that the quality indexes, including AV, PV, K₂₃₂, K₂₇₀ and ΔK values, of all SKOO specimens increased with increasing storage time. It was revealed that the K₂₃₂, K₂₇₀ and ΔK values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K₂₃₂, K₂₇₀ and ΔK values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K₂₃₂/K₂₇₀) decreased with time of storage.