Development of a time-resolved laser-induced fluorescence fingerprinting method for detecting low-level adulteration in extra virgin olive oil

Adulteration identification in extra virgin olive oil (EVOO) is a significant concern in the olive oil industry. This study aimed to detect low-level adulteration of EVOO with other edible oils by using a novel time-resolved laser-induced fluorescence (TRLIF) fingerprinting method. Five EVOO brands were first analyzed to assess its potential for classification based on their differing fluorophore content. The developed method effectively reduces the effects associated with the optical path length and excitation light intensity. Subsequently, three sets of binary mixtures were tested: EVOO adulterated with refined olive oil, soybean oil, and sunflower oil. Quantitative analysis was performed using parallel factor analysis, which achieved a cross-validation coefficient of determination (R²) exceeding 0.90, with a prediction error < 1.40 %. These findings demonstrate that this method has the potential to determine the purity and quality of EVOO.