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Journal of Biotechnology and Phytochemistry| Volume: 2

October 25-26, 2018 | Frankfurt, Germany

Joint Event

Biotechnology & Medical Microbiology

World Congress on

International Conference on

Food Science & Technology

Detection of extra-virgin olive oil adulteration mixed with refined seed oils by using chromatograhic

and spectroscopic analytical techniques

Hazem Jabeur

Universite de Sfax, Tunisia

xtra-virgin olive oil (EVOO) is characterised by one of

the highest economic value in comparison with other

vegetable oils, thanks to its well-known nutritional and

sensory qualities. Unfortunately, EVOO is also easy to

falsify; because of its prestige, it has always been illegally

mixed with cheaper or low-quality oils, especially to obtain

EVOO sold in supermarkets and discount stores at low cost.

Detection of EVOO adulteration is a difficult and challenging

analytical problem since olive oil consists of complex

mixtures of triacylglycerols (TAGs), partial glycerides,

fatty acids, hydrocarbons, tocopherols, pigments, sterols,

aliphatic alcohols, triterpene dialcohols, waxes, alkyl esters

and phenolic compounds. A large number of analytical

methods have been developed to detect and quantify other

vegetable oils in olive oil. These analytical methodologies

comprising mainly the use of chromatographic techniques,

namely Gas Chromatography (GC), High Performance Liquid

Chromatography (HPLC) and Gas or Liquid Chromatography

coupled with Mass Spectrometry (GC-MS, LC-MS). Recently

some researchers have proposed new methodologies more

rapid and non-destructive advantages will be required with

suitable sensitivity, selectivity and accuracy to detect those

fraudulent practices based on Fourier Transform Near-

Infrared (FT-NIR) Spectroscopy, Nuclear Magnetic Resonance

(NMR) Spectroscopy, Differential Scanning Calorimetry (DSC)

and Total Synchronous Fluorescence Spectroscopy (TSyFS).

This study is meant to detect adulteration of EVOO by lower

cost refined seed oils. Consequently, various blends of EVOO

and soybean, corn or sunflower oil were prepared and

analyzed for fatty acid, triglyceride and sterol compositions.