Detection of hazelnut oil in virgin olive oil by assessment of free sterols and triacylglycerols
Vichi, S.; Pizzale, L.; Toffano, E.; Bortolomeazzi, R.; Conte, L.
Journal - Association of Official Analytical Chemists 84(5): 1534-1541
2001
ISSN/ISBN: 0004-5756 PMID: 11601473 Document Number: 526241
Free sterols were evaluated as factors for discriminating between genuine virgin olive oil and hazelnut-mixed virgin olive oil. Numeric analyses of the results amplified the differences between groups. The application of this method to virgin olive oil samples and their mixtures with 10% hazelnut oil distinguished between genuine and nongenuine virgin olive oil with statistical certainty. Triacylglycerol analysis was tested for the same purpose by using parameter DELTAECN42, but although it possessed a discriminating capacity, it alone could not distinguish the aforementioned groups with sufficient certainty. Free DELTA7-sterols data were combined with DELTAECN42 data into a single discriminating function to improve differentiation and bring more ruggedness, and for detection of low amounts (10%) of hazelnut oil in virgin olive oil. In fact, the values obtained by addition of DELTA7-sterol data and DELTAECN42 data showed a higher discriminating capacity than single parameters. In a single operation the method produced all the oil fractions necessary for analysis of free sterols and triacylglycerols with ECN42. Solid-phase extraction was applied in substitution of traditional chromatography on a silica column.