Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 21, Pages 4893-4904Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf500571n
Keywords
extra-virgin olive oil adulteration; vegetable oils; triglycerides; fatty acids; sterols; linear discriminant analysis
Funding
- Ministere de l'Enseignement Superieur et de la Recherche Scientifique
- Ministere de l'Agriculture (ONH-Sfax), Tunisia
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Fatty acid composition as an indicator of purity suggests that linolenic acid content could be used as a parameter for the detection of extra/virgin olive oil fraud with 5% of soybean oil. The adulteration could also be detected by the increase of the trans-fatty acid contents with 3% of soybean oil, 2% of corn oil, and 4% of sunflower oil. The use of the Delta ECN42 proved to be effective in Chemlali extra-virgin olive oil adulteration even at low levels: 1% of sunflower oil, 3% of soybean oil, and 3% of corn oil. The sterol profile is almost decisive in clarifying the adulteration of olive oils with other cheaper ones: 1% of sunflower oil could be detected by the increase of Delta 7-stigmastenol and 4% of corn oil by the increase of campesterol. Linear discriminant analysis could represent a powerful tool for faster and cheaper evaluation of extra-virgin olive oil adulteration.
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