Quantitation of Metals During the Extraction of Virgin Olive Oil from Olives Using ICP‐MS after Microwave‐assisted Acid Digestion

Llorent‐Martínez, Eulogio J.; Córdova, M.L. Fernández-de; Ortega‐Barrales, P.; Ruiz-Medina, A.

doi:10.1007/s11746-014-2511-5

Cited by 31 publications

(17 citation statements)

References 24 publications

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“…Calculated fluxes of metals show that SIAPE could be a possible source of atmospheric pollution in the city. Together with natural metal sources, environmental pollution and agricultural habits (application of fertilizers or metal‐containing pesticides) also play a role in the amounts of metals present in the olive tree and therefore, olive fruits, and olive oils …”

Section: Resultsmentioning

confidence: 99%

Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory

Rekik

Mansour

Jabeur

et al. 2019

Euro J Lipid Sci & Tech

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Given the importance of olive oil as a food product worldwide and given the exposure of many productive olive orchards to many pollution sources, this work is a contribution to the clarification of atmospheric metal pollution effects on the quality of olive oil and its possible toxicity for human beings. This work is carried out on olive orchards (Olea europaea L., cv. Chemlali) situated in a polluted region close to a fertilizer factory and in a controlled, unpolluted area, managed with comparable cultivation techniques during two successive years (2015/2016 and 2016/2017). Pollution negatively affects the oxidative stability and nutritional value of olive oil, especially by decreasing the contents of antioxidant compounds and the fatty acid composition. Atmospheric metals are confirmed to have a negative effect on olive oil chemicals; oils show a disruption of their squalene, tocopherols, and triglyceride composition in comparison with control oils. Practical Applications: This study is carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizer factory and in a control unpolluted site, managed with similar cultivation techniques. The aim is to investigate the physiological and biochemical responses of polluted oils (PO), exposed to atmospheric metal contamination as compared to control oils (CO). The results of this study emanate from the accidental exposure to contamination sources, such as the direct contact of olives, with an elevated polluted environment that might be made more severe by gaseous air pollutants emitted by the factory. Then, air contamination avoidance from factories should be examined together with any possible probable methodologies to decrease plant tissue contamination. The SIAPE is the main pollution source in Sfax city. Vegetation developed around the city is continuously exposed to air pollution. Therefore, olive fruits are contaminated by the chemical pollution which affects the quality of olive oils.

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Section: Resultsmentioning

confidence: 99%

Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory

Rekik

Mansour

Jabeur

et al. 2019

Euro J Lipid Sci & Tech

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“…Distribution of trace elements in virgin olive oils varies according to their geographical origin and, therefore, a "metal content fingerprint" can be provided by appropriate statistical treatment of the levels of metals, allowing for a geographical characterization of different virgin olive oils [58][59][60]. The determination of metals can be carried out, using appropriate pre-treatment of an olive oil sample-mainly digestion-and detection by spectrometric techniques, such as electrothermal atomic spectrometry (ET-AAS) [60], inductively coupled plasma-optical emission spectrometry (ICP-OES) [59], and inductively coupled plasma-mass spectrometry (ICP-MS) [61]. It should be taken into account that variability of each trace element in olive oils from the same geographical area can be considerable.…”

Section: Verification Of the Authenticity Of Pdo/pgi Olive Oilsmentioning

confidence: 99%

“…Less toxic metals, such as Cu and Fe are also undesirable due to their adverse effects on the oxidative stability of olive oils. The presence of metals in olive oils is attributed to the environmental contamination of soils and air, the use of pesticides and fertilizers, as well as contamination from metallic surfaces during extraction from olive fruits [60,61]. For this purpose, the International Olive Council (IOC) and the European Union have established criteria for the presence of metal residues.…”

Section: Agrochemicals In Pdo/pgi Olive Oilsmentioning

confidence: 99%

Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)

Likudis¹

2016

Products From Olive Tree

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The consumers' demand for excellence in agricultural products has led to the introduction of certiication labels. "mong others, the European Commission enforces two types of certiication labels: protected designation of origin (PDO and protected geographical indication (PGI (EEC, No./ . Olive oil, as a typical high-value agricultural product, is included in PDO/PGI labeling. The later constitutes a great motivation for a considerable range of consumers, as it is considered to be associated with high-quality olive oil. However, a misunderstanding and/or unawareness of PDO/PGI and "organic" certiication labels is often observed. Limited investigations in PDO/PGI olive oils demonstrated lower occurrence and lower levels of agrochemical residues compared to conventional olive oils. Future investigations are required in this ield, in order to conirm that the beter cultivation and industrial processes associated with PDO/PGI certiication result in lower levels of agrochemicals in the inal products. "nalytical and "ioanalytical Chemistry will play a vital role in the traceability of PDO/ PGI olive oils and the conirmation of their geographical origin and authenticity.

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“…The LODs for Mg, Mn, Fe, Zn, Ag, Ba, Pb, and Cr were 0.093, 0.052, 0.271, 0.177, 0.007, 0.009, 0.004, and 0.033 μg/kg, respectively, and the recoveries were in the range 87.0–108.0% with RSD lower than 2.8%. Llorent‐Martínez et al evaluated the concentrations of Cu and Fe in raw olive fruits, olive pomace, and virgin olive oil (VOO) by the Abencor system coupled with ICP‐MS after microwave‐assisted acid digestion. The proposed method was validated for olive pomace and VOO, so it can be applied not only to olive fruits, but to all the phases obtained during VOO extraction.…”

Section: Heavy Metalsmentioning

confidence: 99%

Analytical approaches for measuring pesticides, mycotoxins and heavy metals in vegetable oils: A review

et al. 2015

Euro J Lipid Sci & Tech

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Nowadays, consumers are concerned about the toxicological implications and in a great demand for more information about the presence of organic residues and contaminants in vegetable oils. Pesticide residues, mycotoxins, and heavy metals can be readily accumulated in vegetable oil during the cultivation, processing and storage. Those chemical contaminants or its metabolites are carcinogenic, teratogenic, and immunotoxic, which result in serious damages to human health. With public health and economic losses considered, many analytical methods have been reported for the determination of chemical contaminants in vegetable oils. The aim of this review is to provide an update on the historical and current methods for the determination of contaminants in oil samples, discuss and evaluate the features, advantages and limitations, and finally outline the prospects for the multi‐class chemical contaminants determination in vegetable oils. Practical applications: Different strategies and advantages of analytical methods for determination of chemical contaminants in vegetable oils are discussed and evaluated. The features and the prospects are useful for the development of the multi‐class methodology in lipid matrix. Vegetable oils are widely used for cooking and processing in the food industry, meeting dietary demands. Major chemical contaminants, such as pesticide residues, mycotoxins, and heavy metals, are commonly found in vegetable oils. In this review, we provide an update on the historical and current methods for the determination of contaminants in oil samples, discuss and evaluate different analytical methods and techniques, and finally outline the prospects for the determination of major chemical contaminants in vegetable oils.

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Quantitation of Metals During the Extraction of Virgin Olive Oil from Olives Using ICP‐MS after Microwave‐assisted Acid Digestion

Cited by 31 publications

References 24 publications

Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory

Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory

Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)

Analytical approaches for measuring pesticides, mycotoxins and heavy metals in vegetable oils: A review

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