a b s t r a c t A method capable of recognising the percentage of olive oil in a blend is required to verify whether its labelling complies with the statements set out by the Commission Regulation (EC) No. 1019/2002. In this study an analytical methodology was developed in order to define blends of olive oil and sunflower oil, which contain 50% of olive oil, compared to blends with 40% and 60% of it, respectively. Methyl esters of fatty acids were analysed by GC–FID and processed through chemometric tools (PCA, TFA, SIMCA and PLS). A strong differentiation of blends according to the amount of olive oil contained and a quantification model with a standard error of prediction of 1.51% were obtained. As this issue represents a significant analytical challenge, variability associated with the fatty acid composition of olive oil was first studied. 2012 Elsevier Ltd. All rights reserved
Blends of olive oil and sunflower oil : Characterisation and olive oil quantification using fatty acid composition and chemometric tools / Gobbi, Laura; Monfreda, Maria; Andrea, Grippa. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 134:(2012), pp. 2283-2290.
Blends of olive oil and sunflower oil : Characterisation and olive oil quantification using fatty acid composition and chemometric tools
GOBBI, Laura;MONFREDA, MARIA;
2012
Abstract
a b s t r a c t A method capable of recognising the percentage of olive oil in a blend is required to verify whether its labelling complies with the statements set out by the Commission Regulation (EC) No. 1019/2002. In this study an analytical methodology was developed in order to define blends of olive oil and sunflower oil, which contain 50% of olive oil, compared to blends with 40% and 60% of it, respectively. Methyl esters of fatty acids were analysed by GC–FID and processed through chemometric tools (PCA, TFA, SIMCA and PLS). A strong differentiation of blends according to the amount of olive oil contained and a quantification model with a standard error of prediction of 1.51% were obtained. As this issue represents a significant analytical challenge, variability associated with the fatty acid composition of olive oil was first studied. 2012 Elsevier Ltd. All rights reservedI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.