In this study, the Verdet constant for olive and other vegetable oils was determined. Distinct types of vegetable oils have different Verdet constants, allowing olive oil to be distinguished from other low-cost vegetable oils. Chromatographic analysis is used in the majority of recent studies on edible oil adulteration. The Faraday effect is being used as a sampling technique in this project. Each olive oil sample has a Verdet constant value that is based on the following factors: production year, sample history (i.e. storage circumstances), and geographical area, according to a study of samples kept for varied durations of time under various storage conditions. Oils kept in the dark had lower levels of tocopherol, carotenoid, and chlorophyll than those kept in the light. Oils and fats are one of three primary types of food, with proteins and carbs constituting the other two. According to preliminary findings, the Faraday Effect could be used to detect olive oil adulteration, implying that the effect could be proposed as a food authentication technique if calibration curves and standard Verdet constants values could be prepared for comparison with the samples under investigation. The relationship between the value of the Verdet constant and primary and secondary oxidation products, oil component concentrations, and other factors will need to be investigated further.
M. I. Abu-Taha,
Physics Department, College of Science and Technology, Al-Quds University, Jerusalem, Palestine.
M. A. Halasa,
Physics Department, College of Science and Technology, Al-Quds University, Jerusalem, Palestine.
M. M. Abu-Samreh,
Physics Department, College of Science and Technology, Al-Quds University, Jerusalem, Palestine.
Please see the link here: https://stm.bookpi.org/NTPSR-V4/article/view/6931
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