Fast Methodology for Identification of Olive Oil Adulterated with a Mix of Different Vegetable Oils

2018 ◽  
Vol 12 (1) ◽  
pp. 293-304 ◽  
Author(s):  
Paula Freitas Filoda ◽  
Lucas Flores Fetter ◽  
Franccesca Fornasier ◽  
Rosana de Cassia de Souza Schneider ◽  
Gilson Augusto Helfer ◽  
...  
Keyword(s):  
Olive Oil ◽  
Vegetable Oils

Fast-HPLC Fingerprinting to Discriminate Olive Oil from Other Edible Vegetable Oils by Multivariate Classification Methods

2017 ◽  
Vol 100 (2) ◽  
pp. 345-350 ◽  
Author(s):  
Ana M Jiménez-Carvelo ◽  
Antonio González-Casado ◽  
Estefanía Pérez-Castaño ◽  
Luis Cuadros-Rodríguez
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Support Vector ◽  
Classification Methods ◽  
Multivariate Classification ◽  
Chromatographic Fingerprint ◽  
K Nearest Neighbors ◽  
Pls Discriminant Analysis

Abstract A new analytical method for the differentiation of olive oil from other vegetable oils using reversed-phaseLC and applying chemometric techniques was developed. A 3 cm short column was used to obtain the chromatographic fingerprint of the methyl-transesterified fraction of each vegetable oil. The chromatographic analysis tookonly 4 min. The multivariate classification methods used were k-nearest neighbors, partial least-squares (PLS) discriminant analysis, one-class PLS, support vector machine classification, and soft independent modeling of class analogies. The discrimination of olive oil from other vegetable edible oils was evaluated by several classification quality metrics. Several strategies for the classification of the olive oil wereused: one input-class, two input-class, and pseudo two input-class.

scholarly journals Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S185-S187 ◽  
Author(s):  
Z. Réblová ◽  
D. Tichovská ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Degradation Rate ◽  
Plant Oils ◽  
Oil Sunflower ◽  
High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

Analysis of pesticide residues in olive oil and other vegetable oils

2018 ◽  
Vol 100 ◽  
pp. 167-179 ◽  
Author(s):  
E. Hakme ◽  
A. Lozano ◽  
C. Ferrer ◽  
F.J. Díaz-Galiano ◽  
A.R. Fernández-Alba
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Pesticide Residues

scholarly journals Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks

2019 ◽  
Vol 19 (1) ◽  
pp. 173-188
Author(s):  
Magdalena Franczyk-Żarów ◽  
Beata Szymczyk ◽  
Renata B. Kostogrys
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Olive Oil ◽  
Conjugated Linoleic Acid ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Standard Diet ◽  
Egg Yolks

AbstractThe objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.

scholarly journals Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

2018 ◽  
Vol 22 ◽  
pp. 13
Author(s):  
Katarynna Santos Araújo ◽  
Mariana Oliveira Barbosa ◽  
Carolina Barbosa Malafaia ◽  
Daniella Carla Napoleão
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Fatty Acid Methyl Esters ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Ionization Detector ◽  
Flame Ionization ◽  
Acid Methyl ◽  
Two Samples

A method of separation, identification and quantification of fatty acid methyl esters (FAMEs) was developed by gas chromatography with flame ionization detector (GC-FID) using a basic transesterification. In this sense, there were analyzed FAMEs in commercial samples of vegetable oils from soybean and olive oil. The referred method was linear (r>0.99), accurate and precise for palmitic (C16:0), linoleic (C18:2), oleic (C18:2), linolenic (C18:3) and stearic (C18:0) acids. The limits of detection (LOD) and quantification (LOQ) were from 0.03 to 0.31 and 0.08 to 0.94 mg.mL-1 for the five fatty acids, respectively. The results demonstrated that the unsaturated fatty acids were the most abundant for the two samples, being the oleic acid (C18:1) the major in three brands of olive oil (D, E and F), and the linoleic acid (C18:2) the most abundant in soybean oil and the other brands of olive oil (G, H and I), suggesting a possible adulteration in these brands. The proposed method could be considered a tool for the investigation of adulteration in commercial vegetable oils for guaranteed reliability in the results to be comparable with correlated legislations.

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