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submitted on 24.07.2018 and posted on 24.07.2018by Aron Hakonen, Jonathon
Food-fraud can be highly lucrative and high accuracy
authentication of various foodstuffs is becoming essential. Olive oil is one of
the most investigated food matrices, due to its high price and low production
globally, with recent food-fraud examples showing little or no high quality
olive oil in the tested oils. Here a simple method using a 405 nm-LED
flashlight and a smartphone is developed for edible oil authentication.
Identification is fingerprinted by intrinsic fluorescent compounds in the oils,
such as chlorophylls and poly-phenols. This study uses the hue parameter of
HSV-colorspace to authenticate 24 different edible oils of nine different types
and 15 different brands. For extra virgin olive oil all the nine samples are well
separated from the other oil samples. The rest of the samples were also well
type-distinguished by the hue parameter, which is complemented by hue-histogram
analysis. This opens up opportunities for low-cost and high-throughput
smartphone field-testing of edible oils on all levels of the production and