On the Usage of the Faraday Effect as an Authentication Technique for Vegetable Oils

Abstract

In this study we report on the measurements of the Verdet constant for olive and other vegetable oils. Study of samples stored for different periods at different storage conditions showed that each olive oil sample has a Verdet constant value depending on: production year, history of the sample ( i.e. storage conditions) and geographical region. Photo and auto oxidations are found to have reverse effects on the value of the measured Verdet constant, on the one hand, photo-oxidation tends to decrease the Verdet constant, but on the other hand auto-oxidation tends to increase it. It is known that oils stored in room light had significantly lower tocopherol, carotenoid, and chlorophyll contents than did the same oils kept in the dark. For other vegetable oil samples, each vegetable oil was found to have a distinct Verdet constant value. Thus it is possible to differentiate vegetable oils making use of their respective Verdet constants. Preliminary results indicated the possibility to detect olive oil adulteration using the Faraday Effect, i.e. the effect could be suggested as a food authentication technique if calibration curves and standard Verdet constants values could be prepared for comparison with those of samples under investigation.