A critical review on analytical techniques to detect adulteration of extra virgin olive oil

Meenu, Maninder; Cai, Qianxi; Xu, Baojun

doi:10.1016/j.tifs.2019.07.045

Cited by 120 publications

(90 citation statements)

References 113 publications

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“…Other analytical techniques that can be used are high-performance liquid chromatography or gas chromatography (HPLC, GC), nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC) or vibrational spectrometry, which includes Raman and infrared spectrometry. These processes are more accurate when quantification is desired, although they are also more time-consuming, they require more specific types of equipment and are usually aimed at determining the origins of the EVOO or performing anti-fraud controls [159,160].…”

Section: Analytical Techniquesmentioning

confidence: 99%

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Jiménez-López

Carpena

Gallardo-Gómez

et al. 2020

Foods

295

235

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(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.

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Section: Analytical Techniquesmentioning

confidence: 99%

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Jiménez-López

Carpena

Gallardo-Gómez

et al. 2020

Foods

295

235

View full text Add to dashboard Cite

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“…Fluorescence spectroscopy has been successfully used for analysis of EVOO quality [4,5], and is less time-consuming and more cost-efficient compared to other analytical procedures. The high sensitivity of fluorescence spectroscopy allows detection of the presence of the fluorescent compounds.…”

Section: Introductionmentioning

confidence: 99%

“…These compounds are markers of photo-oxidation processes. In addition, oxidation products and chlorophylls are useful for freshness evaluation and fraud detection [5].…”

Section: Introductionmentioning

confidence: 99%

“…The major interest in polyphenols and tocopherols arises from their antioxidant activity. Previous studies on fluorescence spectra of olive oil [5][6][7][8][9][10][11][12] revealed the characteristic spectral patterns of different oil qualities according to the presence of peaks at certain wavelengths and to their signal intensity. Such patterns allowed the development of multivariate models for discrimination between categories [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

“…During the last decade great effort has been made to develop environmentally friendly methodologies for assessing the authentication of EVOO [5]. Most of the works that applied fluorescence spectroscopy focused on the assessment of adulterated EVOO (detection and quantification of adulteration).…”

Section: Introductionmentioning

confidence: 99%

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Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques

et al. 2019

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The main objective of this study was to evaluate the feasibility of developing multivariate models to estimate physico-chemical characteristics and antioxidant content of extra virgin olive oil from fluorescence spectra obtained at specific excitation wavelengths. Six replicates of each extra virgin olive oil sample were contained in clear glass bottles. Two replicates were subjected to four weeks of natural indirect light; two bottles for two days; and the third couple were kept it in darkness as a control. For each pair, one bottle was used for spectroscopic measurements and the other was sent to an accredited external laboratory to obtain physico-chemical measurements: acidity, peroxide index, K270, K232, total tocopherols, α-tocopherol, β-tocopherol and γ-tocopherol. Fluorescence emission spectra were acquired at different excitation wavelengths: 326 nm, 350 nm and 365 nm and partial least squares regression (PLSR) models were developed. The highest R2 values were found for excitation at 350 nm, reaching almost 0.9 in most of the parameters.

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Response Surface Methodology‐Based Optimized Ultrasonic‐Assisted Extraction and Characterization of Selected High‐Value Components from Gemlik Olive Fruit

Ullah

Anwar

Rehman

et al. 2023

Chemistry & Biodiversity

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This article presents an optimized ultrasound-assisted ethanolic extraction (UAEE) and characterization of selected high-value components from Gemlik olive fruit (GOF) harvested from Potohar region of Pakistan. Response surface methodology (RSM), involving central composite design (CCD), was applied to optimize the extraction variables i. e., temperature (25-65 °C), extraction time (15-45 min) and aqueous ethanol concentration (60-90 %) for optimal recovery of bioactives extract, total phenolic contents (TPC) and DPPH free radical scavengers. Under the optimized set of conditions such as 43 °C temperature, 32 min extraction time and 80 % aqueous ethanol, the best extract yield (218.82 mg/g), TPC (19.87 mg GAE/g) and DPPH scavenging activity (63.04 %) were recorded. A quadratic polynomial model was found to be reasonably fitted to the observed results for extract yield (p < 0.0001 and R 2 = 0.9941), TPC (p < 0.0001 and R 2 = 0.9891), and DPPH radical scavenging activity (p < 0.0001 and R 2 = 0.9692). Potent phenolic compounds were identified by GC/MS in GOF extract and considerable amount of essential fatty acids were also detected. The current findings support the use of UAEE as an effective green route for optimized recovery of high-value components from GOF and hence its applications can be extended to functional food and nutra-pharmaceutical developments.

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A critical review on analytical techniques to detect adulteration of extra virgin olive oil

Cited by 120 publications

References 113 publications

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Development of Rapid Extra Virgin Olive Oil Quality Assessment Procedures Based on Spectroscopic Techniques

Response Surface Methodology‐Based Optimized Ultrasonic‐Assisted Extraction and Characterization of Selected High‐Value Components from Gemlik Olive Fruit

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