Detection of pressed hazelnut oil in virgin olive oil by analysis of polar components: improvement and validation of the method

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

“…* : 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.…”

Application of lag-k autocorrelation coefficient and the TGA signals approach to detecting and quantifying adulterations of extra virgin olive oil with inferior edible oils

“…To measure these compounds, among others spectroscopy techniques (FT-MIR and FT-Raman and fluorescence spectroscopy), chromatography, nuclear magnetic resonance (NMR) spectroscopy techniques are being used [15][16][17][18]. The chromatographic techniques include gas chromatography (GC) [5,19,20], GC-mass spectrometry [21][22][23], high-performance liquid chromatography [24][25][26]. Thermal characteristics of extra virgin olive oil can also be used to adequately detect the adulteration of this oil and to carry out quality control throughout its production chain [27].…”

Discrimination of olive oil adulterated with vegetable oils using dielectric spectroscopy

“…The determination limit is in the range of 1-20% (Wenzl et al, 2002;Ramón and Ramón, 2000;Zabaras and Godon, 2004). Generally, the methods of conventional analysis and some instruments are complex, time-consuming, tedious chemical treatment of the oil samples.…”