Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations

Food Research International

Volumn 54, Issue 2, 2013, Pages 2039-2044

  Garcia, Raquel ^a   Martins, Nuno ^a   Cabrita, Maria João ^a  

^a UNIVERSITY OF ÉVORA   (Portugal)

Author keywords

Adulterations; Extra virgin olive oil; Olive oil; Refined olive oil

Indexed keywords

ADULTERATIONS; ECONOMIC BENEFITS; EXTRA VIRGIN OLIVE OIL; HIGH SELECTIVITY; RESEARCH GROUPS; TARGET COMPOUND;

BLENDING;

OLIVE OIL;

EID: 84889093215     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.05.008     Document Type: Article

References (63)

1. Agiomyrgianaki A., Petrakis P.V., Dais P. Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis. Food Chemistry 2012, 135:2561-2568.
2. Agrimonti C., Vietina M., Pafundo S., Marmiroli N. The use of food genomics to ensure the traceability of olive oil. Trends in Food Science and Technology 2011, 22:237-244.
3. Al-Ismail K.M., Alsaed A.K., Ahmad R., Al-Dabbas M. Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column. Food Chemistry 2010, 121:1255-1259.
4. Angerosa F., Campestre C., Giansante L. Analysis and authentication. Olive oil: Chemistry and technology 2006, 113-172. American Oil Chemists' Society Press. D. Boskou (Ed.).
5. Aparicio R., Aparicio-Ruíz R. Authentication of vegetable oils by chromatographic techniques. Journal of Chromatography. A 2000, 881:93-104.
6. Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M., Segura-Carretero A., Fernández-Gutiérrez A., et al. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 2007, 12:1679-1719.
7. Biedermann M., Hase-Aschoff P., Grob K. Wax ester fraction of edible oils: Analysis by on-line LC-GC-MS and GC×GC-FID. European Journal of Lipid Science and Technology 2008, 110:1084-1094.
8. Bosque-Sendra J.M., Cuadros-Rodríguez L., Ruiz-Samblás C., de la Mata A.P. Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data - A review. Analytica Chimica Acta 2012, 724:1-11.
9. Calvano C.D., De Ceglie C., D'Accolti L., Zambonin C.G. MALDI-TOF mass spectrometry detection of extra-virgin olive oil adulteration with hazelnut oil by analysis of phospholipids using an ionic liquid as matrix and extraction solvent. Food Chemistry 2012, 134:1192-1198.
10. Caponio F., Summo C., Bilancia M.T., Paradiso V.M., Sikorska E., Gomes T. High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation. LWT - Food Science and Technology 2011, 44:1726-1730.
11. Chen H., Angiuli M., Ferrari C., Tombari E., Salvetti G., Bramanti E. Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector. Food Chemistry 2011, 125:1423-1429.
12. Chiavaro E., Rodriguez-Estrada M.T., Barnaba C., Vittadini E., Cerretani L., Bendini A. Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories. Analytica Chimica Acta 2008, 625:215-226.
13. Christy A.A., Kasemsumran S., Du Y., Ozaki Y. The detection and quantification of adulteration in olive oil by near-infrared spectroscopy and chemometrics. Analytical Sciences 2004, 20:935-940.
14. Costa J., Mafra I., Oliveira M.B.P.P. Advances in vegetable oil authentication by DNA-based markers. Trends in Food Science and Technology 2012, 26:43-55.
15. Dais P., Hatzakis E. Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review. Analytica Chimica Acta 2013, 765:1-27.
16. Dong W., Zhang Y., Zhang B., Wang X. Quantitative analysis of adulteration of extra virgin olive oil using Raman spectroscopy improved by Bayesian framework least squares support vector machines. Analytical Methods 2012, 4:2772-2777.
17. EC, Commission Regulation (EC) No 1989/2003 of 6 November 2003 Official Journal of the European Communities 2003, L295:57-77.
18. Firestone D. Olive oil. Bailey's industrial oil and fat products 2005, 303-331. John Wiley & Sons, Inc. F. Shahidi (Ed.).
19. Fragaki G., Spyros A., Siragakis G., Salivaras E., Dais P. Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis. Journal of Agricultural and Food Chemistry 2005, 53:2810-2816.
20. Frankel E.N. Chemistry of extra virgin olive oil: Adulteration, oxidative stability, and antioxidants. Journal of Agricultural and Food Chemistry 2010, 58:5991-6006.
21. Frankel E.N. Nutritional and biological properties of extra virgin olive oil. Journal of Agricultural and Food Chemistry 2011, 59:785-792.
22. García-González D.L., Aparicio R. Research in olive oil: Challenges for the near future. Journal of Agricultural and Food Chemistry 2010, 58:12569-12577.
23. Garrido-Delgado R., Arce L., Valcárcel M. Multi-capillary column-ion mobility spectrometry: A potential screening system to differentiate virgin olive oils. Analytical and Bioanalytical Chemistry 2012, 402:489-498.
24. Garrido-Delgado R., Mercader-Trejo F., Arce L., Valcárcel M. Enhancing sensitivity and selectivity in the determination of aldehydes in olive oil by use of a Tenax TA trap coupled to a UV-ion mobility spectrometer. Journal of Chromatography. A 2011, 1218:7543-7549.
25. Garrido-Delgado R., Mercader-Trejo F., Sielemann S., de Bruyn W., Arce L., Valcárcel M. Direct classification of olive oils by using two types of ion mobility spectrometers. Analytica Chimica Acta 2011, 696:108-115.
26. Gertz C., Fiebig H.J. Pyropheophytin a - Determination of thermal degradation products of chlorophyll a in virgin olive oil. European Journal of Lipid Science and Technology 2006, 108:1062-1065.
27. Giuliani A., Cerretani L., Cichelli A. Chlorophylls in olive and olive oil: Chemistry and occurrences. Critical Reviews in Food Science and Nutrition 2011, 51:678-690.
28. Gurdeniz G., Ozen B. Detection of adulteration of extra-virgin olive oils by chemometric analysis of mid-infrared spectral data. Food Chemistry 2009, 116:519-525.
29. He J., Xu W., Shang Y., Zhu P., Mei X., Tian W., et al. Development and optimization of an efficient method to detect the authenticity of edible oils. Food Control 2013, 31:71-79.
30. International Olive Oil (IOOC) Council COI/T.15/NC No.3/Rev. 6 November 2011. Trade standard applying to olive oils and olive-pomace oils 2011, 1-17.
31. Jiménez de Blas O., dell Valle González A. Determination of sterols by capillary column gas chromatography. Differentiation among different types of olive oil: virgin, refined, and solvent-extracted. Journal of the American Oil Chemists' Society 1996, 73(12):1685-1689.
32. Kumar S., Kahlon T., Chaudhary S. A rapid screening for adulterants in olive oil using DNA barcodes. Food Chemistry 2011, 127:1335-1341.
33. Kunz M.R., Ottaway J., Kalivas J.H., Georgiou C.A., Mousdis G.A. Updating a synchronous fluorescence spectroscopic virgin olive oil adulteration calibration to a new geographical region. Journal of Agricultural and Food Chemistry 2011, 59:1051-1057.
34. León-Camacho M., Serrano M.A., Constante E.G. Formation of stigma-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas. Grasas y Aceites 2004, 55(3):227-232.
35. Lerma-Garcia M.J. Characterization and authentication of olive and other vegetable oils - New analytical methods 2012, Doctoral Thesis accepted by the University of València, Spain, (Springer Theses), Springer-Verlag, Heidelberg.
36. Lukic M., Lukic I., Krapac M., Sladonja B., Pilizota V. Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening. Food Chemistry 2013, 136:251-258.
37. Maggio R.M., Cerretani L., Chiavaro E., Kaufman T.S., Bendini A. A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control 2010, 21:890-895.
38. Mannina L., Sobolev A.P. High resolution NMR characterization of olive oils in terms of quality, authenticity and geographical origin. Magnetic Resonance in Chemistry 2011, 49:3-11.
39. Mannina L., Sobolev A.P., Segre A.L. Olive oil as seen by NMR and chemometrics. Spectroscopy Europe 2003, 15(3):6-14.
40. Mariani C., Fedeli E. Individuazione di oli di estrazione in quelli di pressione [olio di oliva]. Pt.1. Rivista Italiana delle Sostanze Grasse 1986, 63(1):3-17.
41. Martínez-Vidal J.L., Garrido-Frenich A., Escobar-García M.A., Romero-González R. LC-MS determination of sterols in olive oil. Chromatographia 2007, 65:695-699.
42. Mignani A.G., Ciaccheri L., Ottevaere H., Thienpont H., Conte L., Marega M., et al. Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany. Analytical and Bioanaytical Chemistry 2011, 399:1315-1324.
43. Montealegre C., Alegre M.L.M., García-Ruiz C. Traceability markers to the botanical origin in olive oil. Journal of Agricultural and Food Chemistry 2010, 58:28-38. (and references therein).
44. Ogrinc N., Košir I.J., Spangenberg J.E., Kidrič J. The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review. Analytical and Bioanalytical Chemistry 2003, 376(4):424-430.
45. Oliveros M.C.C., Pavon J.L.P., Pinto C.G., Fernandez Laespada M.E., Cordero B.M., Forina M. Electronic nose based on metal oxide semiconductor sensors as a fast alternative for detection of adulteration of virgin olive oils. Analytica Chimica Acta 2002, 459:219-228.
46. Papadopoulos K., Triantis T., Tzikis C.H., Nikokavoura A., Dimotikali D. Investigations of extra virgin olive oils with seed oils using weak chemiluminescence. Analytica Chimica Acta 2002, 464:135-140.
47. Pasqualone A., Catalano M. Free and total sterols in olive oils. Effects of neutralization. Grasas y Aceites 2000, 51(3):180-182.
48. Pérez-Camino M.C., Cert A., Romero-Segura A., Cert-Trujillo R., Moreda W. Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oils. Journal of Agricultural and Food Chemistry 2008, 56:6740-6744.
49. Pérez-Camino M.C., Moreda W., Cert A. Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils. Journal of Agricultural and Food Chemistry 2001, 49(2):699-704.
50. Pérez-Camino M.C., Moreda W., Mateos R., Cert A. Determination of esters of fatty acids with low molecular weight alcohols in olive oils. Journal of Agricultural and Food Chemistry 2002, 50:4721-4725.
51. Petrakis C. Olive oil extraction. Olive oil: Chemistry and technology 2006, 191-224. American Oil Chemists' Society Press. D. Boskou (Ed.).
52. Phillips K.M., Ruggio D.M., Toivo J.I., Swank M.A., Simpkins A.H. Free and esterified sterol composition of edible oils and fats. Journal of Food Composition and Analysis 2002, 15:123-142.
53. Saba A., Mazzini F., Raffaelli A., Mattei A., Salvadori P. Identification of 9(E), 11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil. Journal of Agricultural and Food Chemistry 2005, 53:4867-4872.
54. Sánchez-Hernández L., Marina M.L., Crego A.L. A capillary electrophoresis-tandem mass spectrometry methodology for the determination of non-protein amino acids in vegetable oils as novel markers for the detection of adulterations in olive oils. Journal of Chromatography. A 2011, 1218:4944-4951.
55. Serani A., Piacenti D. Kinetics of pheophytin - A photodecomposition in extra virgin olive oil. Journal of the American Oil Chemists' Society 1992, 69(5):469-470.
56. Sikorska E., Khmelinskii I., Sikorski M. Analysis of olive oils by fluorescence spectroscopy: Methods and applications. Olive oil - Constituents, quality, health properties and bioconversions 2011, 63-88. InTech. D. Boskou (Ed.).
57. 31P NMR spectroscopy in food analysis. Quantitative determination of the mono- and diglyceride composition of olive oils. Journal of Agricultural and Food Chemistry 2000, 48:802-805.
58. Torrecilla J.S., García J., García S., Rodríguez F. Quantification of adulterant agents in extra virgin olive oil by models based on its thermophysical properties. Journal of Food Engineering 2011, 103:211-218.
59. 1H NMR spectroscopy in combination with multivariate statistical analysis. A proposal for detection of seed oil adulteration in virgin olive oils. Journal of Agricultural and Food Chemistry 2003, 51:5715-5722.
60. Visioli F., Bogani P., Galli C. Healthful properties of olive oil minor components. Olive oil: Chemistry and technology 2006, 173-190. American Oil Chemists' Society Press. D. Boskou (Ed.).
61. Woodcock T., Downey G., O'Donnell C.P. Confirmation of declared provenance of European extra virgin olive oil samples by NIR spectroscopy. Journal of Agricultural and Food Chemistry 2008, 56:11520-11525.
62. Zhang H., Wu Y., Li Y., Wang B., Han J., Ju X., et al. PCR-CE-SSCP used to authenticate edible oils. Food Control 2012, 27:322-329.
63. Zou M.Q., Zhang X.F., Qi X.H., Ma H.L., Dong Y., Liu C.W., et al. Rapid authentication of olive oil adulteration by Raman spectrometry. Journal of Agricultural and Food Chemistry 2009, 57(14):6001-6006.