## POSTER Session 2  
Food Analysis, Quality Control, Environmental Analysis, Spectroscopy 17.1. Application of Raman Spectroscopy for the Detection of Olive Oil Adulteration with Seed Oils G. Bagkakis, P. K. Revelou, M. Zagoraris, E. Xera, C. Pappas and P. Tarantilis * Chemical Laboratories, Agricultural University of Athens, 10431 Athens, Greece * Correspondence: ptara@aua.gr  
Olive oil is a product of high nutritional value and economic importance. Due to its growing popularity, it is frequently a target of fraudulent practices such as adulteration with low-cost seed oils (blends). Taking into consideration the Commission Implementing Regulation 29/2012, which allows the mixing of seed oils with olive oil, and allows the presence of a graphic element of olive oil provided that there is at least 50% content, this issue becomes crucial. Therefore, a need arises for the development of reliable, rapid, and low-cost methods to detect olive oil adulteration. In the present study, two Greek olive oil cultivars (Koroneiki and Megaritiki) were mixed with two different seed oils (sunflower oil and soybean oil). The percentage of seed oil in olive oil was varied from 0 to 60% (\(v/v\)) in 10% increments. Then, a methodology was developed using Raman spectroscopy and chemometrics to determine the percentage of sunflower oil and soybean oil in olive oil blends. Raman spectra were acquired in triplicate, and processed with the OMNIC software (Version 9.0 Thermo Nicolet). TQ Analyst software version 9.0 (Thermo electron Corporation, Madison, WI, USA) was used for chemometric analysis. The Partial Least Squares (PLS) method was implemented using the spectral region at 1242-1283 cm\({}^{-1}\), which corresponds to the =C-H bending (scissoring) vibration of the cis RHC=CHR group. The statistical accuracy of the PLS chemometric model was described by the correlation coefficient (\(r\)), along with the root-mean-square error of prediction (RMSEP) and the root-mean-square error of calibration (RMSEC). The optimum number of factors was determined based on the minimum value of root-mean-square error of cross validation (RMSECV) and the first principal component was proposed for both PLS models. Very satisfactory results were obtained for the blends of olive oil with sunflower oil (\(r\) = 0.9788, RMSEC = 3.91, RMSEP = 3.93, and RMSECV = 5.77) and soybean oil (\(r\) = 0.9425, RMSEC = 7.14, RMSEP = 6.47, and RMSECV = 8.25). The percentage of seed oil in adulterated olive oil was successfully determined by applying the PLS method to the Raman spectra. Raman spectroscopy combined with chemometrics proved to be a powerful tool for the detection of olive oil adulteration significant for quality control applications. 17.2. High Resolution Mass Spectrometry Study of Olive Oil Phenolic Constituents in Megaritiki Cultivar  
E. Xera, P. K. Revelou, M. Xagoraris, C. Kanakis, C. Pappas and P. Tarantilis *  
Chemical Laboratories, Agricultural University of Athens, 10431 Athens, Greece  
* Correspondence: ptara@aua.gr  
Olive oil is derived from the fruits of the olive tree (_Olea europaea_ L.) through physical or mechanical methods. The Mediterranean diet encompasses the regular consumption of olive oil, which contributes to a lower risk of developing cancer and coronary heart disease. The health benefits acquired from olive oil consumption can be mainly attributed to the presence of antioxidant phenolic constituents. Consequently, the study of the phenolic profile of olive oil is of great importance as it is associated with its nutritional and commercial value. Megaritiki cultivar (_Olea europaea_ var. _argentata_) is cultivated mainly in Attica, Peloponnese, and Central Greece regions. Although this cultivar is one of the most commercial in Greece, research on individual phenolic compounds is still scarce. In this study, 20 constituents belonging to phenolic acids, phenolic alcohols, flavones, and secoriidoids were studied by high resolution mass spectrometry in Megaritiki olive oil samples from Attica, Peloponnese, and Central Greece.