Journal
FOOD CHEMISTRY
Volume 134, Issue 1, Pages 434-439Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.02.088
Keywords
Virgin olive oil; Trace elements; ETA-AAS; Geographical characterisation
Funding
- research group of Junta de Andalucia [AGR141]
- Direccion General de Investigacion and Gestion del Plan Nacional I+D+I [MTM2010-20502]
- Consejeria de Innovacion de la Junta de Andalucia [FQM-307]
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Multi-element analysis of extra virgin olive oils from two Protected Designation of Origin each one belonging to two different Spanish province, Granada and Jaen, was carried out by ETA-AAS previous sample dilution with methyl-isobutylketone. Analytical conditions were optimised and reliability of the method was checked. Cu, Cr, Fe, Mn and Ni are the trace elements observed with corresponding values 14.28 +/- 11.16, 27.31 +/- 20.91, 91.70 +/- 64.48, 34.60 +/- 15.08 and 19.49 +/- 10.08 mu g/kg. Their statistical description shows their important variability even being under the international standards. Moreover, there were found significant differences between Cu, Cr, Fe and Ni content according to the geographical origin of the oils but not for Mn content. A multivariate discriminant analysis was performed so 95.55% of the samples were correctly classified. Then, the dependency of the trace element content of extra virgin olive oils on their geographical origin can be used for their local characterisation. (C) 2012 Elsevier Ltd. All rights reserved.
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