TY - JOUR
T1 - Evaluation of Extra Virgin Olive Oil (Olea europea L.) Adulterated with Soybean Oil (Glycine max L. Meer)
AU - Ariza-Ortega, José Alberto
AU - Castillo-Torres, Diana Gabriela
AU - Molina-Trinidad, Eva María
AU - Díaz-Reyes, Joel
N1 - Publisher Copyright:
© 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2023/6
Y1 - 2023/6
N2 - The objective of this work was to analyse extra virgin olive oil (EVOO) and soybean oil (SO) and their mixtures, to identify the parameters that distinguish a genuine EVOO from an adulterated one. For this purpose, pure and mixed commercial EVOO and SO were analysed in different ratios: at 50/50%, 40/60%, 30/70%, 20/80% and 10/90%, respectively. For each of the samples, relative density (δ), acidity index (AI) and refractive index (RI) were determined. EVOO and SO presented a δ and RI similar to those reported in the literature with 0.88 and 0.91 g cm−3 and ≤ 1.467 and 1.470 ≥ , respectively. The results obtained for the adulterated EVOOs showed a variation of the δ (0.90 g cm−3) and the RI (1.469 to 1.473), and the AI remained constant (0.56%), suggesting that the RI is the best option to be used in the detection of adulteration.
AB - The objective of this work was to analyse extra virgin olive oil (EVOO) and soybean oil (SO) and their mixtures, to identify the parameters that distinguish a genuine EVOO from an adulterated one. For this purpose, pure and mixed commercial EVOO and SO were analysed in different ratios: at 50/50%, 40/60%, 30/70%, 20/80% and 10/90%, respectively. For each of the samples, relative density (δ), acidity index (AI) and refractive index (RI) were determined. EVOO and SO presented a δ and RI similar to those reported in the literature with 0.88 and 0.91 g cm−3 and ≤ 1.467 and 1.470 ≥ , respectively. The results obtained for the adulterated EVOOs showed a variation of the δ (0.90 g cm−3) and the RI (1.469 to 1.473), and the AI remained constant (0.56%), suggesting that the RI is the best option to be used in the detection of adulteration.
KW - Chemical index
KW - Glycine max L. Meer
KW - Olea europea L
KW - Physical index
UR - http://www.scopus.com/inward/record.url?scp=85159354593&partnerID=8YFLogxK
U2 - 10.1007/s12161-023-02490-9
DO - 10.1007/s12161-023-02490-9
M3 - Artículo
AN - SCOPUS:85159354593
SN - 1936-9751
VL - 16
SP - 1145
EP - 1148
JO - Food Analytical Methods
JF - Food Analytical Methods
IS - 6
ER -