Facultad de Ciencias Básicas
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Browsing Facultad de Ciencias Básicas by Subject "Aceite de oliva"
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Item Evaluación de la espectroscopía de infrarrojo cercano NIRS como método secundario para la detección de adulteraciones en aceite de oliva, integrando técnicas de aprendizaje automático: revisión sistemática(Universidad Santiago de Cali, 2025) Hernández Díaz, Richard Yesid; Morales Morales, Jimmy (Director)Olive oil adulteration has been a recurring problem affecting its authenticity and quality, generating negative impacts on the food industry and consumer confidence. In this study, the effectiveness of nearinfrared spectroscopy (NIRS) as a secondary method for detecting adulterations in olive oil was evaluated, integrating machine learning techniques. To this end, a systematic review was conducted following the PRISMA methodology, selecting articles from indexed databases that addressed the application of NIRS in identifying fraud in edible oils. Various machine learning-based modeling approaches were analyzed, including multivariate regression, discriminant analysis, and neural networks. 3 The results indicated that combining NIRS with machine learning algorithms improved the accuracy and efficiency of adulteration detection compared to traditional analytical methods. In particular, the supervised models were able to identify specific spectral patterns with high sensitivity and specificity. It was concluded that the implementation of NIRS, together with advanced modeling techniques, represents a viable, rapid and economically accessible alternative for the quality control of olive oil, reducing dependence on conventional chromatographic methods.