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

Authentication is becoming an issue of increasing relevance in olive oil and is generally motivated by economic benefits. Blending of extra virgin olive oil (EVOO) with refined olive oil (ROO) constitutes one of the most common types of adulteration of this top grade product. Concerning this particular topic, the most recent attempts of several research groups on the finding of some target compounds as markers of adulteration of EVOO with ROO will be reviewed. All efforts developed until now to find markers of adulteration in blends of EVOO with ROO have contributed to increase the knowledge about this topic although it is mandatory to exploit new compounds that could be assigned as reliable adulteration markers able to detect with high selectivity, sensitivity and accuracy this fraudulent practice.

[1]  R. Aparicio,et al.  Authentication of vegetable oils by chromatographic techniques. , 2000, Journal of chromatography. A.

[2]  M. Zou,et al.  Rapid authentication of olive oil adulteration by Raman spectrometry. , 2009, Journal of agricultural and food chemistry.

[3]  O. D. Blas,et al.  Determination of sterols by capillary column gas chromatography. Differentiation among different types of olive oil: Virgin, refined, and solvent-extracted , 1996 .

[4]  Carmen García-Ruiz,et al.  Traceability markers to the botanical origin in olive oils. , 2010, Journal of agricultural and food chemistry.

[5]  M. Forina,et al.  Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils , 2002 .

[6]  Piero Salvadori,et al.  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. , 2005, Journal of agricultural and food chemistry.

[7]  L. Mannina,et al.  High resolution NMR characterization of olive oils in terms of quality, authenticity and geographical origin , 2011, Magnetic resonance in chemistry : MRC.

[8]  L. Arce,et al.  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. , 2011, Journal of chromatography. A.

[9]  Antonio Segura-Carretero,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. , 2007, Molecules.

[10]  J. Spangenberg,et al.  The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review , 2003, Analytical and bioanalytical chemistry.

[11]  K. Al-Ismail,et al.  Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column , 2010 .

[12]  P. Petrakis,et al.  Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: a study by NMR spectroscopy and biometric analysis. , 2012, Food chemistry.

[13]  Franca Angerosa,et al.  Analysis and Authentication , 2006 .

[14]  Lucia D'Accolti,et al.  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. , 2012, Food chemistry.

[15]  Gerard Downey,et al.  Confirmation of declared provenance of European extra virgin olive oil samples by NIR spectroscopy. , 2008, Journal of agricultural and food chemistry.

[16]  M. León-Camacho,et al.  Formation of stigmasta-3,5-diene in olive oil during deodorization and/or physical refining using nitrogen as stripping gas , 2004 .

[17]  L. Arce,et al.  Direct classification of olive oils by using two types of ion mobility spectrometers. , 2011, Analytica chimica acta.

[18]  S. Kumar,et al.  A rapid screening for adulterants in olive oil using DNA barcodes. , 2011, Food chemistry.

[19]  A. Pasqualone,et al.  Free and total sterols in olive oils. Effects of neutralization , 2000 .

[20]  L. Cerretani,et al.  Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences , 2011, Critical reviews in food science and nutrition.

[21]  F. Visioli,et al.  Healthful Properties of Olive Oil Minor Components , 2006 .

[22]  W. Moreda,et al.  Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils. , 2001, Journal of Agricultural and Food Chemistry.

[23]  Joshua Ottaway,et al.  Updating a synchronous fluorescence spectroscopic virgin olive oil adulteration calibration to a new geographical region. , 2011, Journal of agricultural and food chemistry.

[24]  L. Arce,et al.  Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils , 2011, Analytical and Bioanalytical Chemistry.

[25]  Joana Costa,et al.  Advances in vegetable oil authentication by DNA-based markers , 2012 .

[26]  Xingrong Ju,et al.  PCR-CE-SSCP used to authenticate edible oils , 2012 .

[27]  J. Torrecilla,et al.  Quantification of adulterant agents in extra virgin olive oil by models based on its thermophysical properties , 2011 .

[28]  Gözde Gürdeniz,et al.  Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data , 2009 .

[29]  K. Papadopoulos,et al.  Investigations of the adulteration of extra virgin olive oils with seed oils using their weak chemiluminescence , 2002 .

[30]  H. Fiebig,et al.  Pyropheophytin a – Determination of thermal degradation products of chlorophyll a in virgin olive oil , 2006 .

[31]  Bingpo Zhang,et al.  Quantitative analysis of adulteration of extra virgin olive oil using Raman spectroscopy improved by Bayesian framework least squares support vector machines , 2012 .

[32]  J. Bosque-Sendra,et al.  Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data--a review. , 2012, Analytica chimica acta.

[33]  E. Bramanti,et al.  Tocopherol speciation as first screening for the assessment of extra virgin olive oil quality by reversed-phase high-performance liquid chromatography/fluorescence detector , 2011 .

[34]  E. Frankel,et al.  Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. , 2010, Journal of agricultural and food chemistry.

[35]  Barbara Sladonja,et al.  Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening. , 2013, Food chemistry.

[36]  Nelson Marmiroli,et al.  The use of food genomics to ensure the traceability of olive oil , 2011 .

[37]  Emmanuel Hatzakis,et al.  Quality assessment and authentication of virgin olive oil by NMR spectroscopy: a critical review. , 2013, Analytica chimica acta.

[38]  Yukihiro Ozaki,et al.  The Detection and Quantification of Adulteration in Olive Oil by Near-Infrared Spectroscopy and Chemometrics , 2004, Analytical sciences : the international journal of the Japan Society for Analytical Chemistry.

[39]  A. Serani,et al.  Kinetics of pheophytin-A photodecomposition in extra virgin olive oil , 1992 .

[40]  Apostolos Spyros,et al.  Classification of edible oils by employing 31P and 1H NMR spectroscopy in combination with multivariate statistical analysis. A proposal for the detection of seed oil adulteration in virgin olive oils. , 2003, Journal of agricultural and food chemistry.

[41]  M. Marina,et al.  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. , 2011, Journal of chromatography. A.

[42]  E. Frankel.  Nutritional and biological properties of extra virgin olive oil. , 2011, Journal of agricultural and food chemistry.

[43]  E. Fedeli,et al.  Individuazione di oli di estrazione in quelli di pressione. II: Lampanti pugliesi , 1986 .

[44]  W. Moreda,et al.  Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oils. , 2008, Journal of agricultural and food chemistry.

[45]  A Spyros,et al.  Application of (31)P NMR spectroscopy in food analysis. 1. Quantitative determination of the mono- and diglyceride composition of olive oils. , 2000, Journal of agricultural and food chemistry.

[46]  D. L. García-González,et al.  Research in olive oil: challenges for the near future. , 2010, Journal of agricultural and food chemistry.

[47]  E. Sikorska,et al.  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 , 2011 .

[48]  Apostolos Spyros,et al.  Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis. , 2005, Journal of agricultural and food chemistry.

[49]  K. Grob,et al.  Wax ester fraction of edible oils: Analysis by on‐line LC‐GC‐MS and GC×GC‐FID , 2008 .

[50]  Wenying Tian,et al.  Development and optimization of an efficient method to detect the authenticity of edible oils , 2013 .

[51]  E. Chiavaro,et al.  Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories. , 2008, Analytica chimica acta.

[52]  R. Romero-González,et al.  LC–MS Determination of Sterols in Olive Oil , 2007 .

[53]  K. M. Phillips,et al.  Free and Esterified Sterol Composition of Edible Oils and Fats , 2002 .

[54]  I. Khmelinskii,et al.  Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications , 2012 .

[55]  Christos Petrakis,et al.  Olive Oil Extraction , 2006 .

[56]  W. Moreda,et al.  Determination of esters of fatty acids with low molecular weight alcohols in olive oils. , 2002, Journal of agricultural and food chemistry.

[57]  Hugo Thienpont,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 , 2011, Analytical and bioanalytical chemistry.

[58]  Lorenzo Cerretani,et al.  A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils , 2010 .