English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/73631
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Detection of the adulteration of olive oils by solid phase microextraction and multidimensional gas chromatography

AuthorsFlores, Gema ; Ruiz del Castillo, M. Luisa ; Blanch, Gracia P. ; Herraiz Carasa, Marta
Issue Date2006
PublisherElsevier
CitationFood Chemistry 97: 336- 342 (2006)
AbstractThe presence or absence of filbertone in 21 admixtures of olive oil with virgin and refined hazelnut oils obtained using various processing techniques from different varieties and geographical origins was evaluated by solid phase microextraction and multidimensional gas chromatography (SPME-MDGC). The obtained results showed that the sensitivity achievable with the proposed procedure was enough to detect filbertone and, hence, to establish the adulteration of olive oil of different varieties with virgin hazelnut oils in percentages of up to 7%. The very low concentrations in which filbertone occurs in some refined hazelnut oils made difficult its detection in specific admixtures. In any case, the minimum adulteration level to be detected depends on the oil varieties present in the adulterated samples. In the present study, the presence of R- and S-enantiomers of filbertone could be occasionally detected in olive oils adulterated with 10-20% of refined hazelnut oil. © 2005 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/73631
DOIhttp://dx.doi.org/10.1016/j.foodchem.2005.04.021
Identifiersdoi: 10.1016/j.foodchem.2005.04.021
issn: 0308-8146
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.