Olive Oil Adulteration
نویسندگان
چکیده
Among edible oils, olive oil shows important and outstanding characteristics due to its differentiated sensorial qualities (taste and flavor) and higher nutritional value. It is an important oil that is high in nutritional value due to its high content of antioxidants (including vitamin E) 1. Several health benefits, such as its ability to lower LDL cholesterol and its anti-inflammatory activity, associated with its consumption were initially observed among Mediterranean people 2, 3. Olive oil is one of the most adulterated food products of the world due to its relatively low production and higher prices as compared to vegetable and seed oils. Rapid Measurement of Olive Oil Adulteration with Soybean Oil with Minimal Sample Preparation Using DSA/TOF Mass Spectrometry A P P L I C A T I O N N O T E
منابع مشابه
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...
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