Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis.

Detection of Virgin Olive Oil Adulteration Using Low Field Unilateral NMR

The detection of adulteration in edible oils is a concern in the food industry, especially for the higher priced virgin olive oils. This article presents a low field unilateral nuclear magnetic resonance (NMR) method for the detection of the adulteration of virgin olive oil that can be performed through sealed bottles providing a non-destructive screening technique. Adulterations of an extra vi...

Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics.

The authentication of extra virgin olive oil and its adulteration with lower-priced oils are serious problems in the olive oil industry. In addition to the obvious effect on producer profits, adulteration can also cause severe health and safety problems. A number of techniques, including chromatographic and spectroscopic methods, have recently been employed to assess the purity of olive oils. I...

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.

A combination of (1)H NMR and (31)P NMR spectroscopy and multivariate statistical analysis was used to classify 192 samples from 13 types of vegetable oils, namely, hazelnut, sunflower, corn, soybean, sesame, walnut, rapeseed, almond, palm, groundnut, safflower, coconut, and virgin olive oils from various regions of Greece. 1,2-Diglycerides, 1,3-diglycerides, the ratio of 1,2-diglycerides to to...

Authentication of Olive Oil: Detection of Adulteration with Hazelnut Oil by Direct Coupling of Headspace and Mass Spectrometry

Due to its higher price, compared to other edible oils, control of adulteration of the olive oil is one of the main aspects to be evaluated in its quality control. Adulteration with hazelnut oil is one of the most difficult to be detected due to the great similarity existing in the composition of hazelnut and olive oils; both virgin olive oil and olive oil are subjected to that kind of adultera...

Adulteration of Olive Oil with Hazelnut Oil: to Enable Detection of Unrefined and Refined Hazelnut Oil in Virgin and Refined Olive Oil