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Abstract
Extra virgin olive oil (EVOO) is the most expensive vegetable oils. For this reason, it is adulterated with other edible oils of lower commercial value. This work is chiefly concerned with the analysis of pure oils and their mixtures in an attempt to emphasize oil authenticity and detection of oil admixtures. Pure oils, namely extra virgin olive, corn, sunflower, peanut and soybean while their admixtures are constructed as models for this investigation. HPLC and GLC methods of analysis were used for determining the triacylglycerols and their fatty acid constituents. Spectroscopic techniques [ultraviolet absorbance – fourier transform infrared (FT-IR)] were used to achieve the aforementioned aspects.