Grasas y Aceites, Vol 59, No 2 (2008)

Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil


https://doi.org/10.3989/gya.2008.v59.i2.496

A. Contiñas
Área de Tecnología de los Alimentos. Facultad de Ciencias de Ourense. Universidad de Vigo, Spain

S. Martínez
Área de Tecnología de los Alimentos. Facultad de Ciencias de Ourense. Universidad de Vigo, Spain

J. Carballo
Área de Tecnología de los Alimentos. Facultad de Ciencias de Ourense. Universidad de Vigo, Spain

I. Franco
Área de Tecnología de los Alimentos. Facultad de Ciencias de Ourense. Universidad de Vigo, Spain

Abstract


The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive pomace oil and extra virgin olive oil and to attempt the detection of possible contaminations and/or adulterations of the virgin olive oil with seed oils or residue olive oil from the differentiating parameters of each oil type was carried out. The K270 value and the sum of the percentages of the trans-linoleic and trans-linolenic isomers allow for detection of the presence of 10% refined residue olive oil in extra virgin olive oil. The detection of 1% and 2% sunflower and soybean oils respectively, in extra virgin olive oil was possible through theΔECN42 values and the percentages of the sum of the isomeric trans-linoleic and trans-linolenic. The three adulterations made (1%, 2% and 10% refined sunflower oil, refined soybean oil and refined olive pomace oil, respectively, in extra virgin olive oil) were correctly differentiated by applying discriminant analysis techniques using ΔECN42, ΔK and the sum of the translinoleic and trans-linolenic isomers as variables.

Keywords


Adulterations; Extra virgin olive oil; Olive residue oil; Seed Refined oil

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