Adulteration and Presence of Polycyclic Aromatic Hydrocarbons in Extra Virgin Olive Oil Sold on the Brazilian Market

Tfouni, Sílvia Amélia Verdiani; Reis, Raquel Magalhães; Amaro, Natani de Paula Lima; Pascoal, Camila Regina; Camargo, Mônica Cristiane Rojo de; Baggio, Sueli Regina; Rauen-Miguel, A. M. O.; Furlani, Régina Prado Zanes

doi:10.1007/s11746-017-3046-3

Cited by 9 publications

(5 citation statements)

References 13 publications

(21 reference statements)

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“…5,6 Adulteration Extra virgin olive oil fraud has been detected in California, 7 7000 tons of olive oil fraud was unmasked in Italy, 8 and 13 carcinogenic compounds were recently detected in EVOO marketed in Brazil by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), as reported. 9 The oil refining process generates some chemicals that are carcinogenic and genotoxic in humans, i.e., polycyclic aromatic hydrocarbons (PAHs). 10 The adulteration of other seed or nut oils and refined olive oil in EVOO is common and attractive for producers and sellers due to the high price of EVOO as compared to other edible oils.…”

Section: Introductionmentioning

confidence: 99%

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

et al. 2018

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Due to high price and nutritional values of extra virgin olive oil (EVOO), it is vulnerable to adulteration internationally. Refined oil or other vegetable oils are commonly blended with EVOO and to unmask such fraud, quick, and reliable technique needs to be standardized and developed. Therefore, in this study, adulteration of edible oil (sunflower oil) is made with pure EVOO and analyzed using fluorescence spectroscopy (excitation wavelength at 350 nm) in conjunction with principal component analysis (PCA) and partial least squares (PLS) regression. Fluorescent spectra contain fingerprints of chlorophyll and carotenoids that are characteristics of EVOO and differentiated it from sunflower oil. A broad intense hump corresponding to conjugated hydroperoxides is seen in sunflower oil in the range of 441-489 nm with the maximum at 469 nm whereas pure EVOO has low intensity doublet peaks in this region at 441 nm and 469 nm. Visible changes in spectra are observed in adulterated EVOO by increasing the concentration of sunflower oil, with an increase in doublet peak and correspondingly decrease in chlorophyll peak intensity. Principal component analysis showed a distinct clustering of adulterated samples of different concentrations. Subsequently, the PLS regression model was best fitted over the complete data set on the basis of coefficient of determination (R), standard error of calibration (SEC), and standard error of prediction (SEP) of values 0.99, 0.617, and 0.623 respectively. In addition to adulterant, test samples and imported commercial brands of EVOO were also used for prediction and validation of the models. Fluorescence spectroscopy combined with chemometrics showed its robustness to identify and quantify the specified adulterant in pure EVOO.

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Section: Introductionmentioning

confidence: 99%

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

et al. 2018

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“…As a result, the retailers and producers should seek better-quality olive oils for more demanding consumers. Tfouni et al (2017) also highlighted the need for a better-quality control of the olive oil offered to the Brazilian population.…”

Section: Discussionmentioning

confidence: 99%

Olive oil consumption: a preliminary study on Brazilian consumers

Antonialli

Mesquita

Valadares

et al. 2018

BFJ

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Purpose The purpose of this paper is to propose an initial step for understanding the sensory perception and purchase intent of Brazilian olive oil consumers. It also investigates the sensory perception and purchase intent for a Brazilian-made olive oil. Design/methodology/approach The sample, consisting of 115 surveyed consumers, is described demographically. The aspects related to sensory analysis and purchase intent associated with the key attributes indicated by the consumers are then discussed. Finally, consumer segmentation is carried out to characterize the consumers in more detail, in terms of both demographic and predictive variables for olive oil consumption. Findings Consumers displayed a sensory perception that is coherent with olive oil characteristics, thus being able to distinguish three different olive oils from a compound oil sample. Regarding purchase intent and preference, consumers showed mixed behaviors, which was not entirely convergent with the identified sensory aspects. Therefore, it was possible to segment them into three distinct groups: utilitarian, naïve, and expert consumers. Originality/value Brazil is an emergent olive oil market, which can create both research and business opportunities for the country. This preliminary study contributes to the advancement of this research subject in the non-traditional markets for olive oil.

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“…The presence of polycyclic aromatic hydrocarbons, besides being related with EVOO fraud, is also a substance with potential health risk. These genotoxic and carcinogenic compounds (IARC, 2006; EFSA, 2008; World Health Organization, 2005) are formed during incomplete combustion or pyrolysis of organic matter, and their presence in oils is attributed to the drying process to which seeds, grains, and olive pomace are subjected during processing (Tfouni et al., 2017).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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Adulteration and Presence of Polycyclic Aromatic Hydrocarbons in Extra Virgin Olive Oil Sold on the Brazilian Market

Abstract: was related mainly to samples of EVOO with addition of vegetable oil from another source.

Cited by 9 publications

References 13 publications

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

Olive oil consumption: a preliminary study on Brazilian consumers

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

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