Adulteration of Olive Oil with Hazelnut Oil: to Enable Detection of Unrefined and Refined Hazelnut Oil in Virgin and Refined Olive Oil
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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...
متن کاملSingle Base Extension and Fourier-Transform Infra-Red Spectroscopy Techniques; Further Approaches in Discriminating Hazelnut-Adulterated Olive Oil
Background:Confirmation of olive oil authenticity and particularly virgin olive oil has a great importance. Several advanced chemical and genetic analyses have been used to monitor especial components; however each has its limitations especially when detecting hazelnut-adulterated olive oil. Objectives:The objective of this research is to assess the presence of trace amoun...
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High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of olive oils, 34 extra virgin olive oils from various regions of Greece, and from different olive varieties, namely, 13 samples of refined olive oils and 12 samples of lampante olive oils. Classification of the three grades of olive oils was achieved by two multivariate statistical methods a...
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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...
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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...
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