Analysis and Authentication

Angerosa, Franca; Campestre, Cristina; Giansante, Lucia

doi:10.1201/9781439832028.ch7

Cited by 27 publications

(35 citation statements)

References 181 publications

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“…Some examples illustrating this are the detection of vegetable oils particularly rich in terms of linoleic acid, such as sunflower and colza; the presence of some high oleic vegetable oils such as hazelnut; or detection of high oleic sunflower and olive pomace oils (Angerosa, Campestre, & Giansante, 2006). Table 2 includes the ranges and average values of ∆ECN42 of the olive oil samples under study, as well as the result of the ANOVA test applied to these data.…”

Section: Difference Between Actual and Theoretical Content Of Triacylmentioning

confidence: 98%

“…The determination of the sum of erythrodiol and uvaol is considered as a suitable authenticity index to detect possible fraudulent admixtures of VOO with olive-pomace oil (Angerosa et al, 2006). Table 3 shows the levels of these two analytes found in the evaluated north Moroccan olive oil samples.…”

Section: Triterpene Dialcoholsmentioning

confidence: 99%

“…Characterising the waxy fraction is of utmost importance, since together with the amount of erythrodiol and uvaol, can be used as a criterion of both quality and purity of VOO (Angerosa et al, 2006).…”

Section: Waxmentioning

confidence: 99%

See 2 more Smart Citations

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

et al. 2015

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Section: Difference Between Actual and Theoretical Content Of Triacylmentioning

confidence: 98%

Section: Triterpene Dialcoholsmentioning

confidence: 99%

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Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

et al. 2015

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“…To protect the market from fraudulent practices and false label claims, a wide range of analytical strategies has been developed to confirm olive oil authenticity (only most recent papers are quoted here to document the state-of-the-art in this field). One of the oldest approaches is represented by the analysis of fatty acid methylesters and phytosterols by gas chromatography, employing a flame ionisation detector (GC-FID) (Angerosa, Campestre, & Giansante, 2006). Also, spectroscopic techniques, such as nuclear magnetic resonance (NMR), Fourier transform infrared (FR-IR) spectroscopy, fluorescence spectroscopy, nearinfrared (NIR) spectroscopy, and/or mass spectrometry, have been widely used for fast olive oil fingerprinting (Dupuy et al, 2005;Hennessy, Downey & O'Donnell, 2009;Rezzi et al, 2005;Woodcock, Downey & O'Donnell, 2008).…”

Section: Introductionmentioning

confidence: 99%

Traceability of olive oil based on volatiles pattern and multivariate analysis

et al. 2010

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“…), other than washing, decanting, centrifuging, and filtering. This creates authenticity for the VOO, and distinguishes it from other edible vegetable oils in terms of aroma, taste, color, nutritional properties and oxidative stability (Morello et al, 2004;Angerosa et al, 2006;Tsimidou, 2006).…”

Section: Introductionmentioning

confidence: 99%

Thermal Stability of Chlorophyll Pigments in Virgin Olive Oil

Rasul¹,

İnanç²

2014

KSÜ Doğ. Bil. Derg

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Abstract:The aim of the present study was to determine the changes in the chlorophyll content and the K 232 and K 270 specific extinction coefficient values in virgin olive oil (VOO) subjected to high temperatures for 24 h. VOO, was obtained from Kahramanmaraş city, Turkey, and subjected to 150, 160, 170, 180. 190 and 200ºC for 2, 4, 6, 8, 10, 12 and 24 h, and the chlorophyll content and the K 232 and K 270 specific extinction coefficient values were determined. The chlorophyll content of VOO decreased significantly as the treatment temperature and the extent of heat treatment increased (P<0.05) Especially, the temperature above 180ºC, the chlorophyll content decreased below 3% after 24 h. The K 232 and K 270 specific extinction coefficient values of VOO increased significantly with increasing the treatment temperature and time (P<0.05). The values of K 232 and K 270 specific extinction coefficients reached to 9.12 and 5.28 (1%, 1 cm), respectively, at 200ºC after 24 h. However, the rates of the increase in these values did not change with respect to different temperature and time. A significant inverse relationship was found between the chlorophyll content and the K 232 and K 270 specific extinction coefficient values (P<0.05). This study showed that chlorophyll, as one of the major quality criteria for olive oils, is heat-liable, and decomposes at high temperatures and long treatment times. In addition, increases in the conjugated diene and triene contents of VOO indicate the accelerated oxidation reactions at high temperatures; therefore VOO is no longer classified as "virgin olive oil" according to the official standards. Keywords: Virgin olive oil, chlorophyll, conjugated diene and triene, thermal stability Natürel Zeytin Yağındaki Klorofil Renk Maddelerinin Isısal KararlılığıÖzet: Bu çalışmanın amacı, yüksek sıcaklıklara maruz bırakılan natürel zeytinyağında klorofil ve konjuge bağların miktarlarındaki değişimi 24 saat süresince belirlemektir. Kahramanmaraş, Türkiye'den temin edilen natürel zeytinyağı, 150, 160, 170, 180. 190 ve 200ºC sıcaklıklarda 2, 4, 6, 8, 10, 12 ve 24 saat bekletilmiş ve natürel zeytinyağının klorofil miktarı ve 232 ve 270 nm'deki absorbans değerleri ölçülmüştür. Natürel zeytinyağının klorofil miktarı sıcaklık ve süre arttıkça istatistiksel olarak önemli oranda düşüş göstermiştir (P<0,05). Özelikle, 180ºC üzeri sıcaklıklarda 24 saat işlem gören sızma zeytinyağında klorofil miktarı %3'ün altına düşmüştür. Natürel zeytinyağının K 232 ve K 270 absorbans değerleri, sıcaklık ve sürenin artışına paralel istatistiksel olarak önemli oranda artmıştır (P<0,05). 200ºC sıcaklıkta ve 24 saat sonunda natürel zeytinyağının K 232 absorbans değeri 9,12 (1%, 1cm) ve K 270 absorbans değeri 5,28 (1%, 1 cm)'ye ulaşmıştır. Ancak, farklı sıcaklık ve süreler sonunda K 232 ve K 270 absorbans değerlerindeki artış hızı hemen hemen sabit kalmıştır. Lineer regresyon analizinde, klorofil miktarındaki düşüş ile K 232 ve K 270 absorbans değerlerindeki artış arasında istatistiksel olarak önemli negatif bir ilişki b...

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Analysis and Authentication

Cited by 27 publications

References 181 publications

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

Traceability of olive oil based on volatiles pattern and multivariate analysis

Thermal Stability of Chlorophyll Pigments in Virgin Olive Oil

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