Recent methods in detection of olive oil adulteration: State-of- the-Art
Olive oils have high consumption due to their health benefits and also owe higher economic value and a grwing demand in the market. However, blending lower grade oils with virgin olive oil can harm its nutritional value and market value. There are valuable reviews on the conventional methods on the...
| Main Authors: | , , , , , , , |
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| 格式: | 文件 |
| 语言: | English |
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Elsevier
2024-06-01
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| 丛编: | Journal of Agriculture and Food Research |
| 主题: | |
| 在线阅读: | http://www.sciencedirect.com/science/article/pii/S2666154324001601 |
| _version_ | 1827238457196412928 |
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| author | Fataneh Hashempour-baltork Somaye Vali Zade Yeganeh Mazaheri Adel Mirza Alizadeh Hossein Rastegar Ziba Abdian Mohammadali Torbati Sodeif Azadmard Damirchi |
| author_facet | Fataneh Hashempour-baltork Somaye Vali Zade Yeganeh Mazaheri Adel Mirza Alizadeh Hossein Rastegar Ziba Abdian Mohammadali Torbati Sodeif Azadmard Damirchi |
| author_sort | Fataneh Hashempour-baltork |
| collection | DOAJ |
| description | Olive oils have high consumption due to their health benefits and also owe higher economic value and a grwing demand in the market. However, blending lower grade oils with virgin olive oil can harm its nutritional value and market value. There are valuable reviews on the conventional methods on the detection of olive oils adulteration, but this review focuses on recent literatures on the detection this adulteration through advanced coupling analytical techniques, emphasizing the application of chemometrics in olive oil research.Recent studies have successfully improved the detection limit by combining different methods or modifying existing ones. Each technique has its own strengths and limitations, making them more suitable for specific types of adulteration. The integration of new and advanced detection methods, along with the use of chemometrics, was not found in earlier review research papers. NMR reveals the chemical composition and structure of the oils, while chromatography separates and identifies individual components. DNA-based methods detect genetic material, and electronic nose detects differences in odor or taste. In practice, a combination of multiple analytical techniques enhances the accuracy and reliability of detecting olive oil adulteration. Chemometrics, a mathematical and statistical approach to analyzing large datasets, helps interpret the results and identify patterns and trends that may indicate adulteration. |
| first_indexed | 2024-04-24T18:47:49Z |
| format | Article |
| id | doaj.art-c7cca8e890a9492fadf07bc0f6efe60e |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2025-03-21T20:53:06Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-c7cca8e890a9492fadf07bc0f6efe60e2024-05-31T05:44:05ZengElsevierJournal of Agriculture and Food Research2666-15432024-06-0116101123Recent methods in detection of olive oil adulteration: State-of- the-ArtFataneh Hashempour-baltork0Somaye Vali Zade1Yeganeh Mazaheri2Adel Mirza Alizadeh3Hossein Rastegar4Ziba Abdian5Mohammadali Torbati6Sodeif Azadmard Damirchi7Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranHalal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranDepartment of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, IranDepartment of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, IranCosmetic Products Research Center, Iran Food and Drug Administration, Tehran, IranDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, IranDepartment of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran; Corresponding author.Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Corresponding author.Olive oils have high consumption due to their health benefits and also owe higher economic value and a grwing demand in the market. However, blending lower grade oils with virgin olive oil can harm its nutritional value and market value. There are valuable reviews on the conventional methods on the detection of olive oils adulteration, but this review focuses on recent literatures on the detection this adulteration through advanced coupling analytical techniques, emphasizing the application of chemometrics in olive oil research.Recent studies have successfully improved the detection limit by combining different methods or modifying existing ones. Each technique has its own strengths and limitations, making them more suitable for specific types of adulteration. The integration of new and advanced detection methods, along with the use of chemometrics, was not found in earlier review research papers. NMR reveals the chemical composition and structure of the oils, while chromatography separates and identifies individual components. DNA-based methods detect genetic material, and electronic nose detects differences in odor or taste. In practice, a combination of multiple analytical techniques enhances the accuracy and reliability of detecting olive oil adulteration. Chemometrics, a mathematical and statistical approach to analyzing large datasets, helps interpret the results and identify patterns and trends that may indicate adulteration.http://www.sciencedirect.com/science/article/pii/S2666154324001601AdulterationChemometricFood safetyNutritional valueOlive oil |
| spellingShingle | Fataneh Hashempour-baltork Somaye Vali Zade Yeganeh Mazaheri Adel Mirza Alizadeh Hossein Rastegar Ziba Abdian Mohammadali Torbati Sodeif Azadmard Damirchi Recent methods in detection of olive oil adulteration: State-of- the-Art Journal of Agriculture and Food Research Adulteration Chemometric Food safety Nutritional value Olive oil |
| title | Recent methods in detection of olive oil adulteration: State-of- the-Art |
| title_full | Recent methods in detection of olive oil adulteration: State-of- the-Art |
| title_fullStr | Recent methods in detection of olive oil adulteration: State-of- the-Art |
| title_full_unstemmed | Recent methods in detection of olive oil adulteration: State-of- the-Art |
| title_short | Recent methods in detection of olive oil adulteration: State-of- the-Art |
| title_sort | recent methods in detection of olive oil adulteration state of the art |
| topic | Adulteration Chemometric Food safety Nutritional value Olive oil |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324001601 |
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