Detection of the Presence of Refined Hazelnut Oil in Refined Olive Oil by Fluorescence Spectroscopy

2007 ◽  
Vol 55 (6) ◽  
pp. 2068-2071 ◽  
Author(s):  
A. Sayago ◽  
D. L. García-González ◽  
M. T. Morales ◽  
R. Aparicio
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Hazelnut Oil ◽  
Refined Olive Oil

1H NMR-Based Protocol for the Detection of Adulterations of Refined Olive Oil with Refined Hazelnut Oil

2009 ◽  
Vol 57 (24) ◽  
pp. 11550-11556 ◽  
Author(s):  
Luisa Mannina ◽  
Marco D’Imperio ◽  
Donatella Capitani ◽  
Serge Rezzi ◽  
Claude Guillou ◽  
...  
Keyword(s):  
Olive Oil ◽  
1H Nmr ◽  
Hazelnut Oil ◽  
Refined Olive Oil

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

scholarly journals Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations

2020 ◽  
Vol 15 (1) ◽  
pp. 606-618 ◽  
Author(s):  
Dani Dordevic ◽  
Ivan Kushkevych ◽  
Simona Jancikova ◽  
Sanja Cavar Zeljkovic ◽  
Michal Zdarsky ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Heating Temperature ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Fatty Acid Profiles ◽  
Refined Olive Oil ◽  
Cross Correlation Analysis

AbstractThe aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

scholarly journals Validation of a Method Based on Triglycerides for the Detection of Low Percentages of Hazelnut Oil in Olive Oil by Column Liquid Chromatography

2007 ◽  
Vol 90 (5) ◽  
pp. 1346-1353 ◽  
Author(s):  
Diego L García-González ◽  
María Viera-Macías ◽  
Ramón Aparicio-Ruiz ◽  
Maria T Morales ◽  
Ramón Aparicio
Keyword(s):  
Liquid Chromatography ◽  
Olive Oil ◽  
Carbon Number ◽  
Hazelnut Oil ◽  
Equivalent Carbon Number ◽  
Experimental Conditions ◽  
Mathematical Algorithm ◽  
Relative Standard ◽  
Triglyceride Content ◽  
The Difference

Abstract The difference between theoretical and empirical triglyceride content is a powerful tool to detect the presence of any vegetable oil in olive oil. The current drawback of the method is the separation between equivalent carbon number ECN42 compounds, which affects the reliability of the method and, hence, its cutoff limit. The determination of the triglyceride profile by liquid chromatography using propionitrile as the mobile phase has recently been proposed to improve their quantification, together with a mathematical algorithm whose binary response determines the presence or absence of hazelnut oil. Twenty-one laboratories from 9 countries participated in an interlaboratory study to evaluate the performance characteristics of the whole analytical method. Participants analyzed 12 samples in duplicate, split into 3 intercomparison studies. Statistically significant differences due to the experimental conditions were found in some laboratories, which were detected as outliers by use of Cochran's and Grubbs' tests. The relative standard deviations (RSD) for repeatability and reproducibility were determined following the AOAC Guidelines for Collaborative Studies. The analytical properties of the method were determined by means of the sensitivity (0.86), selectivity (0.94), and reliability (72) for a cutoff limit of 8 (probability 94).

Evaluation of the overall quality of olive oil using fluorescence spectroscopy

2015 ◽  
Vol 173 ◽  
pp. 927-934 ◽  
Author(s):  
Elena Guzmán ◽  
Vincent Baeten ◽  
Juan Antonio Fernández Pierna ◽  
José A. García-Mesa
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil

scholarly journals Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil

2007 ◽  
Vol 58 (4) ◽  
Author(s):  
Ramón Aparicio ◽  
Diego L. García-González ◽  
María Viera ◽  
Noelia Tena
Keyword(s):  
Olive Oil ◽  
Hazelnut Oil

The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

LWT ◽  
2012 ◽  
Vol 45 (2) ◽  
pp. 186-190 ◽  
Author(s):  
Tommaso Gomes ◽  
Francesco Caponio ◽  
Viviana Durante ◽  
Carmine Summo ◽  
Vito Michele Paradiso
Keyword(s):  
Crude Oil ◽  
Olive Oil ◽  
Refined Olive Oil

scholarly journals Detection of Hazelnut Oil in Virgin Olive Oil by Assessment of Free Sterols and Triacylglycerols

2001 ◽  
Vol 84 (5) ◽  
pp. 1534-1542 ◽  
Author(s):  
Stefania Vichi ◽  
Lorena Pizzale ◽  
Emilio Toffano ◽  
Renzo Bortolomeazzi ◽  
Lanfranco Conte
Keyword(s):  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Hazelnut Oil ◽  
Phase Extraction ◽  
Silica Column ◽  
Free Sterols ◽  
Oil Fractions ◽  
Triacylglycerol Analysis ◽  
Statistical Certainty

Abstract Free sterols were evaluated as factors for discriminating between genuine virgin olive oil and hazelnut-mixed virgin olive oil. Numeric analyses of the results amplified the differences between groups. The application of this method to virgin olive oil samples and their mixtures with 10% hazelnut oil distinguished between genuine and nongenuine virgin olive oil with statistical certainty. Triacylglycerol analysis was tested for the same purpose by using parameter ΔECN42, but although it possessed a discriminating capacity, it alone could not distinguish the aforementioned groups with sufficient certainty. Free Δ7-sterols data were combined with ΔECN42 data into a single discriminating function to improve differentiation and bring more ruggedness, and for detection of low amounts (10%) of hazelnut oil in virgin olive oil. In fact, the values obtained by addition of Δ7-sterol data and ΔECN42 data showed a higher discriminating capacity than single parameters. In a single operation the method produced all the oil fractions necessary for analysis of free sterols and triacylglycerols with ECN42. Solid-phase extraction was applied in substitution of traditional chromatography on a silica column.

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