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A novel analytical method to detect adulteration of virgin olive oil by other oils
Author(s) -
Mavromoustakos T.,
Zervou M.,
Bonas G.,
Kolocouris A.,
Petrakis P.
Publication year - 2000
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-000-0065-x
Subject(s) - olive oil , linoleic acid , oleic acid , glycerol , chemistry , chromatography , nuclear magnetic resonance spectroscopy , fatty acid , food science , organic chemistry , biochemistry
The present study focuses on the olefinic region of the 13 C nuclear magnetic resonance ( 13 C NMR) spectrum of virgin olive oil which shows 12 peaks resonating between 127.5 and 130 ppm. These peaks are assigned to the most abundant unsaturated fatty acid moieties of the olive oil, oleic and linoleic acids, which are present in α and β positions of the glycerol backbone. With the use of an internal reference pyrazine, the 12 peaks were integrated and their areas were expressed in mmol/g of virgin olive oil. The intensities of the 12 observed peaks were affected when an authentic virgin olive oil was mixed with a seed oil. This observation was used to develop a semiquantitative method to detect adulteration of virgin olive oil by other oils based on 13 C NMR spectroscopy.