food-safety-and-food-processing-2016_posters-abstracts

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Volume 2, Issue 4(Suppl) J Exp Food Chem 2016
ISSN: 2472-0542 JEFC, an open access journal
Page 57
Notes:
Food Safety & Processing 2016
December 05-07, 2016
conferenceseries.com
Food Safety, Processing & Technology
December 05-07, 2016 San Antonio, USA
10th Global Summit on
Rapid raman detection of extra virgin olive oil adulteration
Carlton W Farley III
Alabama A&M University, USA
The adulteration of pure extra virgin olive oil (EVOO) with cheaper edible oils has been a major concern for consumers for some
time. Thousands of truckloads of food products are brought into the US every day, making it impossible to police every truckload
using current techniques. In order to police a higher number of oils and other foods imported into the US, we must have a much
faster method for detection of EMA in food products. Raman spectroscopy offers such a solution. While the current methods of
testing samples taken by the Center for Border Patrol (CBP) involves sending those samples to a lab, and waiting up to three weeks
for results, we show a method where each border checkpoint could be equipped with a Raman spectrometer, and with little training,
measurements can be made within 5 seconds so that Border Patrol agents can test several samples from each truckload entering the
US. For this study, samples are kept inside clear glass containers, while a 785 nm Raman system is used to take measurements as
the Raman probe is placed against the glass container. Several types of oils at various concentrations of adulteration are used. Ratios
of peak intensities are used to analyze raw data, which allows for quick, easy and accurate analysis. While conventional Raman
measurements of EVOO may take as long as 2 minutes, all measurements shown here are for integration times of just 5 s. It is found
that adulteration of EVOO with cheaper oils is detectable at concentrations as low as 2.5% for all oils used in this study. This is more
sensitive than standard techniques, but only requires a fraction of the time to test each sample.
Biography
Carlton W Farley III has used Raman spectroscopy for detecting a variety of chemicals in the past few years, including explosives, rocket fuel propellants and EMA in food
items. He completed his PhD in December 2015 at Alabama A&M University, where he began his research on “Improving EMA detection in extra virgin olive oil as well
as honey, flour and baby formula”. He is currently a Research Associate at Alabama A&M University, where he trains graduate students as well as continues research on
“Detection of EMA in food items”.
Carlton W Farley, J Exp Food Chem 2016, 2:4(Suppl)