Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols)

Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

“…This may be due to the fact that only four sterols were detected and quantified in that work (campesterol, stigmasterol, β-sitosterol and 5 -avenasterol). The evaluation of the total sterol content and the sterol profile have already been used as a tool to assess vegetable oils authenticity [15, 16, 23-26, 31, 47, 49], and according to some authors can be a useful tool methods for the control of adulterations of olive oil with hazelnut oil [15,16]. The adulteration of olive oil with high amounts of hazelnut oil can be checked by the study of the sterol profile.…”

“…* : β-Sitostanol+ 5 -Avenasterol hazelnut oils and olive oils. However, adulterations with low percentages of hazelnut oil may not be detected by this method and several parameters must be evaluated to assess the presence of hazelnut oil in olive oil as mentioned by Christopoulou et al [21] and Parcerisa et al [15].…”

“…The possibility of using hazelnut oil in adulteration of olive oil is another issue of current interest [14][15][16][17][18][19][20][21][22]. In fact, adulteration of virgin olive oil with other cheap vegetable oils has frequently represented a problem for regulatory agencies, oil suppliers and consumers.…”

“…Since hazelnut and olive oils have similar lipidic compositions, adulterations are difficult to detect. Fatty acids [20], triacylglycerols [15,20], sterols [15,18], tocopherols [15] and polar components [21] have already been used with this purpose.…”

Determination of the cultivar and aging of Sicilian olive oils using HPLC‐MS and linear discriminant analysis

“…On the basis of triacylglyceridic content, several methods have been developed in order to distinguish between different vegetable edible oils, [24,25] or different grade olive oils (from extra virgin to lower quality oils).…”