Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

Aparicio-Ruı́z, Ramón; Romero, Inmaculada; García‐González, Diego L.; Oliver‐Pozo, Celia; Aparicio, Ramón

doi:10.1016/j.foodchem.2016.09.176

Cited by 37 publications

(29 citation statements)

References 25 publications

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“…The oil sample (300 mL) was introduced in a round‐bottom flask with agitation under vacuum 200 mbar (total), using nitrogen as stripping gas (1 l h −1 ) as described by Aparicio et al. [ 25 ] Moreover, deodorization was simulated by treatment of EVOO using a rotary evaporator at 80 and 100 °C with water as stripping medium at 35 mbar for 60 or 120 min. Furthermore, short path distillation was conducted at 100 °C and 10 −2 mbar for 60 min.…”

Section: Methodsmentioning

confidence: 99%

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Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

Gertz¹,

Matthäus

Willenberg

2020

Euro J Lipid Sci & Tech

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The European Parliament identifies virgin olive oil (VOO) as one of the foods which are often subject to fraudulent activities. Possibilities of adulteration are the application of illegal soft deodorization of extra virgin olive oil (EVOO) or the commercialization of blends of EVOO with soft-deodorized EVOO or refined vegetable oils. Despite the search for possibilities to prove the illegal soft deodorization of EVOO or the addition of cheaper vegetable oils to EVOO, suitable methods are still missing. Therefore, the aim of the study is to develop a new analytical and statistical approach addressing detection of mild deodorization or addition of refined foreign oils. For this purpose, VOOs are treated in lab-scale for 1 h up to 28 days at different temperatures (20, 50, 60, 80,100, 110, and 170°C) in order to simulate and study the effect of heat treatment on known analytical parameters by near infrared spectroscopy (NIR). A logit regression model enabling the calculation of the probability for a heat treatment is developed. This new methodology allows detecting both soft deodorized olive oils and blends of EVOO with cheaper full refined vegetable oils. Adding only 10% of full refined oil could be detected in extra VOO.Practical Applications: NIR methods combined with chemometrics have become one of the most attractive analytical tools to control quality of food. It is a simple, precise, and rapid method. All relevant analytical parameters of oxidative and thermal fat degradation can be determined in a single run and be used to detect adulterated virgin olive oils (VOOs). The use of a simple equation developed from the logistic regression using peroxide value, K-values, p-anisidine value, pyropheophytine, 1,2-diacylglycerols, total polar compounds and monomeric oxidized triacylglycerols, and other well-known parameters allows to detect mild deodorized olive oils or also blends of VOO with soft-deodorized ones or the addition of low amounts of foreign vegetable oils. This technique has potential to be used as a screening method for the detection of adulterated olive oils using both the traditional laboratory methods and the corresponding NIR-methods. R 2 : coefficient of determination; d) RMSEP: root mean square error of prediction; e) MD: limit of Mahalanobis distances.

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Section: Methodsmentioning

confidence: 99%

“…Aparicio‐Ruiz et al. [ 25 ] tested several conditions for soft‐deodorization in lab‐scale (80, 100, and 130 °C for 30 and 60 min) demonstrating that soft‐deodorized VOOs could be added up to 50% to EVOO without any chance to detect this adulteration with currently used standard methods.…”

Section: Introductionmentioning

confidence: 99%

Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

Gertz¹,

Matthäus

Willenberg

2020

Euro J Lipid Sci & Tech

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“…About 750 individuals were arrested, with investigations continuing in many countries. [23] Furthermore, the new Regulation (EU) 2017/625 focuses on enhancing the food control systems of the EU and its member states. [13] The latter is a superior category, i.e., olive oil that is solely extracted by mechanical or other physical means and neither blended nor heated.…”

Section: The Anti Food Fraud Response Of the Eumentioning

confidence: 99%

The Setup of the National Reference Centre for Authentic Food (NRZ‐Authent) in Germany

Kulling

Bunzel

Frommherz

et al. 2019

Euro J Lipid Sci & Tech

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The present report addresses the challenges in the fight against food fraud, discusses the definition of food fraud as a legal concept, the point in time at which policy makers in Europe became aware of food fraud, i.e., the horsemeat scandal in 2013, and the policy responses of the EU as well as Germany to that scandal. Moreover, the establishment, structure, and objectives of the recently established National Reference Centre for Authentic Food (NRZ‐Authent) in Germany are described. Practical Applications: The suggested structure of the German National Centre for Authentic Food (NRZ‐Authent) can be used as a blueprint when wanting to build up European Union centers for the authenticity and integrity of the agri‐food chain in the member states. Locations of the Max Rubner‐Institut across Germany and focus of food authenticity research at the different locations. The National Reference Centre for Authentic Food (NRZ‐Authent) headquarters are located in the city of Kulmbach.

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“…This is in agreement with the fact that edible oils are usually subjected to a deodorization process, which remove most of the volatile compounds. 38,39 Samples of fried WCO1 resulted enriched in many classes of compounds, such as aldehydes, alcohols, dienes. These compounds result from the frying process and in particular from the oxidation of triacylglycerols and via the Maillard process (nitrogen-containing compounds).…”

Section: Volatile Organic Compounds (Vocs)mentioning

confidence: 99%

Recycling of Waste Cooking Oils: Variation of the Chemical Composition during Water Treatment

Mannu¹,

Ferro²,

Dugoni³

et al. 2019

Preprint

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Samples of sunflower Waste Cooking Oils (WCOs) subjected to several cycles of frying were treated with water under four different combinations of temperature and pH. The variation of the chemical composition of the oil samples was monitored through headspace Solid-Phase Microextraction (HS-SPME) coupled with gas-chromatographic technique (GC), 1H NMR spectroscopy and ESI+ mass spectrometry measurements. The possibility to modify the chemical composition of the recycled vegetable oil by tuning the water treatment parameters was exploited for the designing of a mini-plant for the production of bio-lubricants. A full description of the proposed prototype is also reported.

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Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

Cited by 37 publications

References 25 publications

Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters

The Setup of the National Reference Centre for Authentic Food (NRZ‐Authent) in Germany

Recycling of Waste Cooking Oils: Variation of the Chemical Composition during Water Treatment

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