Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil


  • Diego L. García-González Instituto de la Grasa (CSIC)
  • María Viera Instituto de la Grasa (CSIC)
  • Noelia Tena Instituto de la Grasa (CSIC)
  • Ramón Aparicio Instituto de la Grasa (CSIC)




Hazelnut oil, Inter-laboratory studies, Olive oil, Qualitative parameters, Sterols, Triglycerides


Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the presence of low quantities of any kind of hazelnut oil in olive oil. The methods were confirmed by means of internal and external validations, the latter carried out in 21 different laboratories in three inter-comparison trials. The resulting information suggests a cut-off at 8% for the method based on triglycerides and 10% for that based on the quantification of sterols. The former also shows better reliability measures in reproducibility; i.e., number of false positives, efficiency (90% vs. 82%) and Youden index (0.81 vs. 0.77).


Download data is not yet available.


Aparicio R. 2004. Development and Assessment of Methods for the Detection of Adulteration of Olive Oil with Hazelnut Oil. Final Report Project G6RD-CT- 2000-00440 (MEDEO). The Commission of the European Communities, Brussels.

Aparicio R, Aparicio-Ruiz R. 2000. Authentication of Vegetable Oils by Chromatographic Techniques. J. Chromatogr. A 881, 93-104. doi:10.1016/S0021-9673(00)00355-1

Boqué R, Maroto A, Riu J, Rius X. 2002. Validation of Analytical Methods. Grasas Aceites 53, 128-143.

Bowadt S, Aparicio R. 2003. The detection of the adulteration of olive oil with hazelnut oil: A challenge for the chemist. Inform 14, 342-344.

Cárdenas S, Valcárcel M. 2005. Analytical fatures in qualitative analysis. Trends in Anal. Chem. 24 (6), 477-487.

Cert A, Moreda W, García-Moreno J. 1997. Determination of sterols and triterpenic dialcohols in olive oils using HPLC separation and GC analysis. Standardization of the analytical method. Grasas Aceites 48, 207-218.

Cert A, Moreda W. 2000. Algorithms for the detection of hazelnut oil in olive oil. Grasas Aceites 51, 143-149.

Christopoulou E, Lazaraki M, Komaitis M, Kaselimis K. 2004. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils. Food Chem. 84, 463-474. doi:10.1016/S0308-8146(03)00273-5

Ellison SLR and Fearn T. 2005. Characterising the performance of qualitative analytical methods: Statistics and terminology. Trends on Anal. Chem. 24(6), 468-476.

Fedeli E. 2001. Analysis of triglycerides in the determination of the genuineness of olive oils. Riv. Ital. Sostanze Gras. 76, 245-247.

Firestone D, Reina RJ. 1996. Authenticity of vegetable oils. In: Ashurst PR, Dennis MJ (eds) Food Authentication. Blackie Academic & Professional, London (UK).

García-González DL, Aparicio, R. 2006. Olive Oil authenticity: the current analytical challenges. Lipid Technol., 18(4), 81-85.

Kateman G, Buydens L. 1993. Quality Control in Analytical Chemistry, 2nd edn, Wiley New York

Mariani C, Bellan G, Lestini E, Aparicio R. 2006. The detection of the presence of hazelnut oil in olive oil by free and esterified sterols. Eur. Food Res. Technol. 223, 655-661. doi:10.1007/s00217-005-0249-x

Moreda W, Perez-Camino MC, Cert A. 2003. Improved method for the determination of triacylglycerols in olive by high performance liquid chromatography. Grasas Aceites 54, 175-179.

Ríos A, Barceló D, Buidens L, Cárdenas S, Heydorn K, Karlberg B, Klemm K, Lendl B, Milman B, Neidhart B, Stephany RW, Townshend A, Zschunke A, Valcárcel M. 2003. Quality assurance of qualitative analysis in the framework of the European project MEQUALAN. Accreditation of Quality Assurance 8, 68-77. doi:10.1007/s00769-002-0556-x

Unknown 1995. Collaborative Study Guidelines. J Assoc Off Anal Chem Int 78 (5), 143A-160A

Valcárcel M, Cárdenas S. 2005. Modern Qualitative Analysis. Trends Anal Chem 24 (6), 467. doi:10.1016/j.trac.2005.04.008




How to Cite

García-González DL, Viera M, Tena N, Aparicio R. Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil. Grasas aceites [Internet]. 2007Dec.30 [cited 2024May25];58(4):344-50. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/445