The detection of the presence of hazelnut oil in olive oil by free and esterified sterols

Genuine olive and hazelnut oils from diverse geographical origins, as single varieties and blends, were mixed at different percentages and analysed by the method based on the quantification of free and esterified sterols. Two formulas based on three sterols (Campesterol, Δ7-stigmastenol and Δ7-avenasterol) together with empirical decision rules were able to detect the presence of hazelnut oil in olive oil when the percentage of the former was more than 6–8%, although this figure was much lower in the most of the adulterations. Results of univariate and multivariate statistical procedures based on the analysis of 116 samples are presented in support of the method efficiency.

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