Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nuclear magnetic resonance spectroscopy and multivariate statistical analysis

被引:131
作者
Fragaki, G [1 ]
Spyros, A [1 ]
Siragakis, G [1 ]
Salivaras, E [1 ]
Dais, P [1 ]
机构
[1] Univ Crete, Dept Chem, NMR Lab, GR-71409 Iraklion, Crete, Greece
关键词
P-31 NMR spectroscopy; extra virgin olive oil; refined olive oil; lampante olive oil; hierarchical cluster analysis; discriminant analysis; adulteration of olive oil;
D O I
10.1021/jf040279t
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
High-field P-31 NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of olive oils, 34 extra virgin olive oils from various regions of Greece, and from different olive varieties, namely, 13 samples of refined olive oils and 12 samples of lampante olive oils. Classification of the three grades of olive oils was achieved by two multivariate statistical methods applied to five variables, the latter being determined upon analysis of the respective (3)1P NMR spectra and selected on the basis of one-way ANOVA. The hierarchical clustering statistical procedure was able to classify in a satisfactory manner the three olive oil groups. Subsequent application of discriminant analysis to the five selected variables of oils allowed the grouping of 59 samples according to their quality with no error. Different artificial mixtures of extra virgin olive oil-refined olive oil and extra virgin olive oil-lampante olive oil were prepared and analyzed by P-31 NMR spectroscopy. Subsequent discriminant analysis of the data allowed detection of extra virgin olive oil adulteration as low as 5% w/w for refined and lampante olive oils. Further application of the classification/prediction model allowed the estimation of the percent concentration of refined olive oil in six commercial blended olive oils composed of refined and virgin olive oils purchased from supermarkets.
引用
收藏
页码:2810 / 2816
页数:7
相关论文
共 30 条
[1]   Carbon stable isotopes and olive oil adulteration with pomace oil [J].
Angerosa, F ;
Camera, L ;
Cumitini, S ;
Gleixner, G ;
Reniero, F .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (08) :3044-3048
[2]  
[Anonymous], 2003, OFF J EUR COMMUNITIE
[3]   Authentication of vegetable oils by chromatographic techniques [J].
Aparicio, R ;
Aparicio-Ruíz, R .
JOURNAL OF CHROMATOGRAPHY A, 2000, 881 (1-2) :93-104
[4]   Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopy [J].
Baeten, V ;
Meurens, M ;
Morales, MT ;
Aparicio, R .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (08) :2225-2230
[5]   Interpretation of fourier transform Raman spectra of the unsaponifiable matter in a selection of edible oils [J].
Baeten, V ;
Dardenne, P ;
Aparicio, R .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (11) :5098-5107
[6]   Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols [J].
Cercaci, L ;
Rodriguez-Estrada, MT ;
Lercker, G .
JOURNAL OF CHROMATOGRAPHY A, 2003, 985 (1-2) :211-220
[7]   Detection of olive oil adulteration using principal component analysis applied on total and regio FA content [J].
Dourtoglou, VG ;
Dourtoglou, T ;
Antonopoulos, A ;
Stefanou, E ;
Lalas, S ;
Poulos, C .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2003, 80 (03) :203-208
[8]   Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the Eastern Mediterranean by visible and near-infrared spectroscopy [J].
Downey, G ;
McIntyre, P ;
Davies, AN .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (20) :5520-5525
[9]  
Fauhl C, 2000, MAGN RESON CHEM, V38, P436, DOI 10.1002/1097-458X(200006)38:6<436::AID-MRC672>3.3.CO
[10]  
2-O