Olive Oil Authenticity: Detection of Soft-Deodorized Oils in Extra Virgin Olive Oils Using Metabolomic Approach

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43921078" target="_blank" >RIV/60461373:22330/20:43921078 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Olive Oil Authenticity: Detection of Soft-Deodorized Oils in Extra Virgin Olive Oils Using Metabolomic Approach

Original language description

Extra-virgin olive oil represents a popular food commodity not only due to its sensory quality but also for its health-promoting effects. However, high-price with continuously increasing demand for high-quality olive oil makes it vulnerable for economically motivated fraudulent practices. This study has been focused on extra-virgin olive oil adulteration with soft-deodorized olive oils, which is recently one of the most serious olive oil authenticity issues. Metabolomic fingerprinting (non-target screening) has been chosen as a promising strategy to discriminate between samples of extra-virgin olive oils and soft-deodorized olive oils and their mixtures. Polar (methanol-water) extracts of olive oils were investigated using ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-QTOF-HRMS) and subsequent chemometric evaluation of generated data was performed to construct classification models and identify marker compounds. The results showed, that deodorization process, although performed under ´soft´ conditions compared to ´classic´ high temperature deodorization, induced some oxidation, and ten tentatively identified markers were mainly oxidized fatty acid derivatives. To lower the detection limits and to investigate the possibility to target these markers with low-resolution instruments in control laboratories, all the samples were analyzed also by UHPLC-QqQ-MS/MS. Two compounds, methyl ricinoleate and unspecified oxidized derivative of oleic acid, were selected as the best markers enabling recognition of undeclared soft-deodorized olive oil addition.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů