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Olive Oil Quality Assessment with UV-Vis Spectrophotometry

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Olive Oil Quality Assessment with UV-Vis Spectrophotometry

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  • Author: Maria Tesa
Olive oil has been valued for its culinary and cultural significance for millennia. As one of the most widely consumed edible oils globally, quality standards are defined and monitored by regulatory bodies such as the International Olive Council (IOC). In this Application Note, an Edinburgh Instruments DS5 Spectrophotometer is used for the quality assessment of edible oils, including extra virgin, virgin, and lower-grade edible olive oils, following the industry’s standard UV-Vis analysis method. Additionally, a method to quantify olive oil adulteration using its visible absorption spectrum is evaluated.

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