Original scientific paper
Adulteration of Oblica Virgin Olive Oil with Edible Sunflower and Refined Olive Pomace Oil
Dubravka Škevin
orcid.org/0000-0001-9215-6245
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Klara Kraljić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Lina Miletić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Marko Obranović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Sandra Neđeral
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Sandra Petričević
; Croatian Veterinary Institute, Poljička cesta 33, 21000 Split, Croatia
Abstract
Adulteration of virgin olive oils is a common problem on the market which is battled against with different authenticity indicators. This work investigated the effi ciency of some legally prescribed indicators (fatty acid composition, trans fatty acids, total wax content and K values) in the determination of adulteration of extra virgin olive oil from variety Oblica with addition up to 20 % of edible sunfl ower and refi ned pomace oil, respectively. Fatty acid composition enabled the identification of addition of 20 % of sunflower oil, while trans fatty acids, the content addition of 20 % of pomace oil. Based on results for K270, it was possible to detect addition of 10 % of sunfl ower or the same percentage of pomace oil. The biggest potential for the determination of adulteration with smaller amounts of refi ned oils (between 1 and 10 %) in extra virgin olive oil from
variety Oblica was determined for ΔK indicator.
Keywords
Virgin olive oil; adulteration; fatty acid composition; waxes; K values
Hrčak ID:
76244
URI
Publication date:
31.12.2011.
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