A Review on the Occurrence and Analytical Determination of PAHs in Olive Oils

Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous environmental and processing contaminants, which may contaminate vegetable oils due to atmospheric fall-out or bad production practices. Due to their carcinogenic and toxic effects, surveillance schemes and mitigation strategies are needed to monitor human exposure to PAHs. In particular, due to the lipophilic nature of these substances, edible oils may present unsafe levels of these compounds. Among these, olive oil, and in particular extra virgin olive oil, is a high-value commodity, also known for its health benefits. Therefore, the occurrence of contaminants in this product is not only of health concern but also causes economic and image damage. In this review, an overview of the occurrence of PAHs in all categories of olive oil is provided, as well as a description of the official methods available and the analytical developments in the last 10 years.

Download Full-text

Determination of hydroxytyrosol and tyrosol in human urine after intake of extra virgin olive oil produced with an ultrasounds-based technology

Journal of Pharmaceutical and Biomedical Analysis ◽

10.1016/j.jpba.2021.114204 ◽

2021 ◽

pp. 114204

Author(s):

Antonella Maria Aresta ◽

Nicolella De Vietro ◽

Maria Lisa Clodoveo ◽

Riccardo Amirante ◽

Filomena Corbo ◽

...

Keyword(s):

Olive Oil ◽

Human Urine ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil

Download Full-text

Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste

Journal of Food Research ◽

10.5539/jfr.v3n4p119 ◽

2014 ◽

Vol 3 (4) ◽

pp. 119 ◽

Cited By ~ 2

Author(s):

Raffaele Romano ◽

Nadia Manzo ◽

Immacolata Montefusco ◽

Annalisa Romano ◽

Antonello Santini

Keyword(s):

Carbon Dioxide ◽

Fatty Acids ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Liquid Carbon ◽

Liquid Carbon Dioxide ◽

A Value ◽

Olive Mill Waste Water

In this study the use of liquid carbon dioxide, CO2, for extraction of oil from olive paste (Peranzana cultivar) were examined and extracted oil was compared with oils obtained by centrifugation, pressure and use of chemical solvent. It is well known that the use of CO2 has many advantages: miscibility with a wide range of molecules, food safety, non-flammability, absence of residues in the extract, possibility of total solvent recovery and no production of olive mill waste water that are highly polluting for the environment and require expansive disposal. Samples were subjected to the following analyses: determination of Free Fatty Acids (FFA), Peroxides Value (PV), Spectrophotometric Indices, Fatty Acids Composition (FA), determination of biophenols content and determination of Volatile Organic Compounds (VOCs). All samples showed FFA, PV and ?K values within the limits established by law for extra-virgin olive oil. The use of CO2 did not catalyze hydrolysis, oxidation and condensation of double bonds. Centrifuged oils and oils extracted with carbon dioxide presented the lowest PV and FFA values. Extraction with liquid carbon dioxide contributed to an increasing of phenolic content with a value of 270.5 mg/kg, a value twice that of the oils extracted with centrifugation (135.3 mg/kg) or pressure methods (173.2 mg/kg). Oil extracted with liquid carbon dioxide showed the greatest amount of t-2-octenal and t-2-heptenal, giving herbaceous and pungent notes. Moreover the presence of aromatic compounds such as limonene, generally absent in olive oils, was only detected in the sample extracted with liquid carbon dioxide.

Download Full-text

EXPRESS: Comparison of Spectroscopic Techniques for Determining the Peroxide Value of 19 Classes of Naturally Aged, Plant-Based Edible Oils

Applied Spectroscopy ◽

10.1177/0003702820974700 ◽

2020 ◽

pp. 000370282097470

Author(s):

Joshua M. Ottaway ◽

J. Chance Carter ◽

Kristl L Adams ◽

Joseph Camancho ◽

Barry Lavine ◽

...

Keyword(s):

Olive Oil ◽

Peroxide Value ◽

Near Infrared ◽

Edible Oils ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Spectroscopic Techniques ◽

Least Squares Regression ◽

Mid Infrared ◽

Calibration Models

The peroxide value (PV) of edible oils is a measure of the degree of oxidation, which directly relates to the freshness of the oil sample. Several studies previously reported in the literature have paired various spectroscopic techniques with multivariate analyses to rapidly determine PVs using field portable and process instrumentation; those efforts presented âbest-caseâ scenarios with oils from narrowly defined training and test sets. The purpose of this paper is to evaluate the use of near- and mid-infrared absorption and Raman scattering spectroscopies on oil samples from different oil classes, including seasonal and vendor variations, to determine which measurement technique, or combination thereof, is best for predicting PVs. Following PV assays of each oil class using an established titration-based method, global and global-subset calibration models were constructed from spectroscopic data collected on the 19 oil classes used in this study. Spectra from each optical technique were used to create partial least squares regression (PLSR) calibration models to predict the PV of unknown oil samples. A global PV model based on near-infrared (8 mm optical path length â OPL) oil measurements produced the lowest RMSEP (4.9), followed by 24 mm OPL near infrared (5.1), Raman (6.9) and 50 Î¼m OPL mid-infrared (7.3). However, it was determined that the Raman RMSEP resulted from chance correlations. Global PV models based on low-level fusion of the NIR (8 and 24 mm OPL) data and all infrared data produced the same RMSEP of 5.1. Global subset models, based on any of the spectroscopies and olive oil training sets from any class (pure, extra light, extra virgin), all failed to extrapolate to the non-olive oils. However, the near-infrared global subset model built on extra virgin olive oil could extrapolate to test samples from other olive oil classes.

Download Full-text

The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils

Molecules ◽

10.3390/molecules24112179 ◽

2019 ◽

Vol 24 (11) ◽

pp. 2179 ◽

Cited By ~ 24

Author(s):

Maria Bellumori ◽

Lorenzo Cecchi ◽

Marzia Innocenti ◽

Maria Lisa Clodoveo ◽

Filomena Corbo ◽

...

Keyword(s):

Olive Oil ◽

Accurate Determination ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Health Claims ◽

Official Method ◽

Virgin Olive Oils ◽

Corrective Factor ◽

Before And After

The health claims of olive oil represent an important marketing lever in raising the willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not take advantage of it because there are still obstacles to their use. Among these, one issue is the lack of an official method for determination of all free and linked forms derived from secoiridoidic structures of hydroxytyrosol and tyrosol. In this study, different acidic hydrolytic procedures for analyzing the linked forms were tested. The best method was validated and then applied to more than 100 EVOOs. The content of oleuropein and ligstroside derivatives in EVOOs was indirectly evaluated comparing the amount of phenols before and after hydrolysis. After acidic hydrolysis, a high content of total tyrosol was found in most of the EVOOs. The use of a suitable corrective factor for the evaluation of hydroxytyrosol allows an accurate determination only using pure tyrosol as a standard. Further knowledge on the concentration of total hydroxytyrosol will assist in forecasting the resistance of oils against aging, its antioxidant potential and to better control its quality over time.

Download Full-text

A chemometric strategy to evaluate the comparability of PLS models obtained from quartz cuvettes and disposable glass vials in the determination of extra virgin olive oil quality parameters by NIR spectroscopy

Chemometrics and Intelligent Laboratory Systems ◽

10.1016/j.chemolab.2020.103974 ◽

2020 ◽

Vol 199 ◽

pp. 103974 ◽

Cited By ~ 2

Author(s):

Eleonora Mustorgi ◽

Cristina Malegori ◽

Paolo Oliveri ◽

Maryam Hooshyary ◽

Hayette Bounneche ◽

...

Keyword(s):

Olive Oil ◽

Oil Quality ◽

Virgin Olive Oil ◽

Nir Spectroscopy ◽

Extra Virgin Olive Oil ◽

Quality Parameters ◽

Olive Oil Quality

Download Full-text

Determination of phenolic acids in extra virgin olive oil using supercritical fluid chromatography coupled with single quadrupole mass spectrometry

Journal of Pharmaceutical and Biomedical Analysis ◽

10.1016/j.jpba.2018.05.025 ◽

2018 ◽

Vol 157 ◽

pp. 217-225 ◽

Cited By ~ 9

Author(s):

Guangyun Tang ◽

Yang Huang ◽

Tingting Zhang ◽

Qiqin Wang ◽

Jacques Crommen ◽

...

Keyword(s):

Mass Spectrometry ◽

Olive Oil ◽

Supercritical Fluid ◽

Phenolic Acids ◽

Supercritical Fluid Chromatography ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Quadrupole Mass ◽

Quadrupole Mass Spectrometry

Download Full-text

Sensitive Determination of Phenolic Acids in Extra-Virgin Olive Oil by Capillary Zone Electrophoresis

Journal of Agricultural and Food Chemistry ◽

10.1021/jf058140l ◽

2005 ◽

Vol 53 (20) ◽

pp. 8092-8092

Author(s):

Alegría Carrasco Pancorbo ◽

Carmen Cruces-Blanco ◽

Antonio Segura Carretero ◽

Alberto Fernández Gutiérrez

Keyword(s):

Olive Oil ◽

Capillary Zone Electrophoresis ◽

Phenolic Acids ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Zone Electrophoresis ◽

Capillary Zone ◽

Sensitive Determination

Download Full-text

Accurate determination of total biophenols in unfractionated extra-virgin olive oil with the fast blue BB assay

Food Chemistry ◽

10.1016/j.foodchem.2021.130990 ◽

2021 ◽

pp. 130990

Author(s):

Francesco Siano ◽

Ermanno Vasca ◽

Gianluca Picariello

Keyword(s):

Olive Oil ◽

Accurate Determination ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Fast Blue

Download Full-text

Detection and quantification of extra virgin olive oil adulteration with edible oils by FT-IR spectroscopy and chemometrics

Analytical Methods ◽

10.1039/c5ay00472a ◽

2015 ◽

Vol 7 (9) ◽

pp. 3939-3945 ◽

Cited By ~ 27

Author(s):

Xiaodan Sun ◽

Weiqi Lin ◽

Xinhui Li ◽

Qi Shen ◽

Hongyuan Luo

Keyword(s):

Ir Spectroscopy ◽

Olive Oil ◽

Edible Oils ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Ft Ir ◽

Detection And Quantification ◽

Ft Ir Spectroscopy

The adulterated oils, including the type of adulterants and levels of adulteration, are identified from extra virgin olive oil using FT-IR spectroscopy coupled with chemometrics.

Download Full-text