Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years.

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Therefore, it becomes clear that the absorption bands corresponding to chlorophyll and carotenoids systematically follow a decreasing trend by increasing the concentration of pomace oil, as the latter contains much less, if any at all, of these ingredients (as can be seen from the absorption spectra shown in Supplementary Figure S1 ).

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