Application of Gas Chromatography for Quality and Authenticity Assessment of Olive Oil

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

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Evaluation of a novel controlled-atmosphere flexible microtube plasma soft ionization source for the determination of BTEX in olive oil by headspace-gas chromatography/mass spectrometry

Analytica Chimica Acta ◽

10.1016/j.aca.2021.338835 ◽

2021 ◽

pp. 338835

Author(s):

David Moreno-González ◽

Delia Castilla-Fernández ◽

Pascal Vogel ◽

Guanghui Niu ◽

Sebastian Brandt ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Olive Oil ◽

Gas Chromatography Mass Spectrometry ◽

Headspace Gas Chromatography ◽

Controlled Atmosphere ◽

Ionization Source ◽

Soft Ionization ◽

Headspace Gas

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Ambient mass spectrometry employing direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment

Analytica Chimica Acta ◽

10.1016/j.aca.2009.04.043 ◽

2009 ◽

Vol 645 (1-2) ◽

pp. 56-63 ◽

Cited By ~ 178

Author(s):

Lukas Vaclavik ◽

Tomas Cajka ◽

Vojtech Hrbek ◽

Jana Hajslova

Keyword(s):

Mass Spectrometry ◽

Olive Oil ◽

Real Time ◽

Oil Quality ◽

Direct Analysis ◽

Ion Source ◽

Ambient Mass Spectrometry ◽

Authenticity Assessment ◽

Olive Oil Quality

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Analysis of Fatty Acid Composition in the Seed and flower oil of Syrian Ligustrun Lucidum and olive oil

Baghdad Science Journal ◽

10.21123/bsj.11.3.1107-1112 ◽

2014 ◽

Vol 11 (3) ◽

pp. 1107-1112

Author(s):

Baghdad Science Journal

Keyword(s):

Gas Chromatography ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Olive Oil ◽

Acid Composition ◽

Unsaturated Fatty Acid ◽

Seed Oil ◽

Promising Application ◽

Main Components ◽

Unsaturated Oil

The fatty acid composition in the seed and flower of Ligustrun lucidum and olive oil was studied by Gas Chromatography. Results showed that the main components of seed oil were Palmitic (C16:0) 5,893% ,Palmitolic acid (C16:1)0,398%, Steaeic (C18:0)2,911% ,Oleic (C18:1)74,984%,Linoleic (C18:2) 12,959%,and Linolenic (C18:3) 0,997%. The proportion of unsaturated fatty acid was above 89,338%, so the seed oil of L. lucidum ait belonged to unsaturated oil which possessed promising application. The components of flower oil were Palmitic (C16:0) 65,674% ,Palmitolic acid (C16:1)6,516%, Steaeic (C18:0)2,641% ,Oleic (C18:1)14,707%,Linoleic (C18:2) 3,113%,and Linolenic (C18:3) 2,70%. The proportion of unsaturated fatty acid and saturated fatty acid was above 26,406%, 68,315%,respectively so the flower oil of ligustrun lucidum belonged to saturated oil . the main components of olive oil were Palmitic (C16:0) 13,364% ,Palmitolic acid (C16:1)0,834%, Steaeic (C18:0)3,860% ,Oleic (C18:1) 68,668%,Linoleic (C18:2) 12,586%,and Linolenic (C18:3) 0,687%. The proportion of unsaturated fatty acid was above 82,775%, so the olive oil of ligustrun lucidum ait belonged to. These values of seed oil are very similar to that found in the olive oil.

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