Determination of olive oil adulteration using Dielectric Spectroscopy

The adulteration of olive oil is one of the widely existing oil quality problem. A technique known as Dielectric Spectroscopy is used in this paper to determine adulteration in olive oil with soya and mustard oil. The Dielectric parameter that is dielectric constant of the oil samples were investigated within the frequency range of 100Hz-1MHz. As the soya and mustard oil concentrations increases over the measured frequency range, the dielectric constant of olive oil adulterated with other oils increases as well. The findings from this proposed study could be utilised to distinguish between olive oil that has been contaminated with other vegetable oils at levels ranging from 0% to 50%.