Algorithms for the detection of hazelnut oil in olive oil

A. Cert; W. Moreda

doi:10.3989/gya.2000.v51.i3.470

Algorithms for the detection of hazelnut oil in olive oil

Authors

A. Cert Instituto de la Grasa (CSIC). Avda. Padre García Tejero, 4. 41012 Sevilla, España
W. Moreda Instituto de la Grasa (CSIC). Avda. Padre García Tejero, 4. 41012 Sevilla, España

DOI:

https://doi.org/10.3989/gya.2000.v51.i3.470

Keywords:

ECN42, ECN44, Fatty acid methyl esters, Hazelnut oil, Olive oil, Triacylglycerol

Abstract

The fraudulent addition of hazelnut oil to olive oil can be only detected in high proportions (20–25%), using the D7-stigmastenol and the difference between triacylglycerols of equivalent carbon number 42, determined experimentally by HPLC and calculated theoretically from the fatty acid composition (DECN42). A new method lies on a sequential comparison of the values of several algorithms with a database built with data obtained from genuine virgin olive oils. The algorithms are: LLL_exp vs %L; (LLL/OLLn)_exp - (LLL/OLLn)_theor vs DECN44 and (ECN44/LLL)_exp vs %L; being LLL_exp, OLLn_exp, and ECN44_exp the percentage of triacylglycerols determined by HPLC; LLL_theor, OLLn_theor, and ECN44_theor the percentage of those calculated theoretically from the fatty acid composition; DECN44 the difference between the experimental and theoretical value of ECN44; and finally %L the percentage of linoleic acid. The database has been built considering the values obtained from olive oils of different fatty acid composition and from admixtures between them. The method allows the detection of low percentages of hazelnut oil in olive oil (5 %).

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Published

2000-06-30

How to Cite

Cert A, Moreda W. Algorithms for the detection of hazelnut oil in olive oil. Grasas aceites [Internet]. 2000Jun.30 [cited 2025Jan.22];51(3):143-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/470

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Issue

Vol. 51 No. 3 (2000)

Section

Research

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