There is a continuing need for improved methods for assessing the adulteration of foodstuffs. We report some highly encouraging data, where we have developed direct infusion electrospray ionisation mass spectrometry (ESI-MS) together with chemometrics as a novel, rapid (1 min per sample) and powerful technique to elucidate key metabolite differences in vegetable and nut oils. Principal componen...

The global method for detection of extraneous oils in different kinds of olive oils as a new method for identification of adulterations is applied using HPLC and GC data by calculations ECN (equivalent carbon number) and R (which is the ratio r ECN42/ r ECN44 for genuineness of all olive oils) according to IOOC method. In this research the global method and ECN42 (difference between the actual ...

Two mathematical methods to quantify adulterations of extra virgin olive oil (EVOO) with refined olive oil (ROO), refined olive-pomace oil (ROPO), sunflower (SO) or corn (CO) oils have been described here. These methods are linear and non linear models based on chaotic parameters (CPs, Lyapunov exponent, autocorrelation coefficients and two fractal dimensions) which were calculated from UV-vis ...

Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation extend the application of this technique to the field of food research, facilitating particularly the studies on edible oils and fats. In this work, FT-IR spectroscopy is used as an effective analytical tool in order: (a) to determine extra virgin olive oil adulteration with lower priced vegetable oils (sunfl...

Olive (Olea europaea), whose importance is mainly due to nutritional and health features, is one of the most economically significant oil-producing trees in the Mediterranean region. Unfortunately, the increasing market demand towards virgin olive oil could often result in its adulteration with less expensive oils, which is a serious problem for the public and quality control evaluators of virg...

Vegetable oils and fats have a big contribution in our diet as cooking or frying oil, salad oil or in food products formulation. They are important from nutritional and economical point of views. Their authenticity is a serious issue since old time. Some edible oils and fats such as olive oil, cocoa butter and milk fat are so expensive which makes tempting to adulterate them with other lower pr...

The adulteration of extra virgin olive oil with cheaper oils is a major problem in the olive oil market. In the present work, experimental determinations of low cost vegetable oils content in extra virgin olive oils (EVOO) were performed by Fourier Transform Infrared (FTIR) spectrometry and Raman spectrometry. To this purpose, a set of pure oils and mixtures of extra-virgin oils and different v...

Overview Purpose: To examine the use of targeted principal component analysis (PCA) with HPLC-charged aerosol detector data as a means of determining adulteration of olive oils. Method: Oil samples were analyzed as both untreated and hydrolyzed, using a C30 HPLC method and charged aerosol detection. PCA results were determined using peak area percent values of the acylglycerides and free fatty ...

A novel approach for the authentication of olive oil samples representing different quality grades has been developed. A new type of ion source, direct analysis in real time (DART), coupled to a high-resolution time-of-flight mass spectrometer (TOFMS) was employed for the comprehensive profiling of triacylglycerols (TAGs) and/or polar compounds extracted with a methanol-water mixture. The main ...