Analytical Chemistry and Foodomics: Determination of Authenticity and Adulteration of Extra Virgin Oil as Case Study

Proestos, Charalampos; Pasias, Ioannis N.; Raptopoulou, Kalomoira G.

doi:10.1016/b978-0-08-100596-5.22801-1

Cited by 4 publications

(2 citation statements)

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“…The existence of strict legislation has not prevented the adulteration of EVOO with adulterants associated with other vegetable oils, such as corn oil, hazelnut oil, peanut oil, soybean oil, sunflower oil, walnut oil, sesame oil, palm oil, cottonseed oil and many others [ 3 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 …”

Section: Adulteration Of Olive Oil Related To Its Oxidation With Mode...mentioning

confidence: 99%

“…The poor nutritional quality, rapid oxidation as well as possible unhealthy substances formed during processing are issues concerning adulterated oils [ 6 , 16 ]. Food fraud mitigation strategies are mainly targeted to detect adulteration rapidly, accurately and easily in relation to lower grades of olive oil (refined, soft deodorized or pomace olive oil) or other lower-cost vegetable oils (e.g., hazelnut, sunflower, soybean, cotton, corn, walnut, canola oil and many others) [ 30 ].…”

Section: Introductionmentioning

confidence: 99%

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Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

et al. 2022

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Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005–2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil.

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