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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
3
rd
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
E
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.
e:
mohamed.bouaziz@fsg.rnu.tn