Olive Oil Quality Assessment with UV-Vis Spectrophotometry

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Author: Edinburgh Instruments
Wednesday, March 20, 2024
Edinburgh Instruments Ltd.

UV-Vis spectrophotometry is a simple and efficient technique for the analysis and evaluation of the quality of olive oil. Extra virgin, virgin, and lower-quality olive oils can be distinguished by measuring their absorbance at four UV wavelengths. The full UV-Vis absorption spectrum provides valuable qualitative and quantitative information when oil adulteration is suspected.

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Olive Oil QualityOlive Oil Purityfood analysisUV-VisUV-Vis SpectrophotometryspectrophotometryOlive Oil AnalysisFood safetyspectroscopyOil AdulterationBiophotonics
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