Authentication and Detection of Adulteration of Olive Oil


Series: Food Science and Technology
BISAC: TEC012000

This deals with the subjects of olive oil authentication, characterization, traceability, classification and adulteration with plant and seed oils of inferior quality and price. It focuses on conventional and instrumental methods of analysis including GC, HPLC, GC/MS, HPLC/MS, ICP, IRMS, NMR, Fluorescence and IR Spectroscopy, Thermal and DNA analysis used to determine authenticity and detect olive oil adulteration.

Table of Contents

Table of Contents


Chapter 1. A Review of Olive Oil Authentication
(Apostolos Kiritsakis, Evangelos Evangelou and Amani Taamalli, Department of Food Technology, School of Food Technology and Human Nutrition, Alexander Technological Educational Institute, Thessaloniki, Greece, and others)

Chapter 2. Fingerprinting of Virgin Olive Oils for Authenticity and Quality Assessment
(Rosa María Alonso-Salces, Margaret Veronica Holland, Sandra Rosa Fuselli and Claude Guillou, Departamento de Biología, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina, and others)

Chapter 3. LC Fingerprinting Approach for Authenticating Olive Oil
(Ana M. Jiménez-Carvelo, Antonio González-Casado, Estefanía Pérez-Castaño and Luis Cuadros-Rodríguez, Department of Analytical Chemistry, University of Granada,
Granada, Spain)

Chapter 4. Authentication of Olive Oil with Mid-Infrared Spectroscopy
(Oguz Uncu and Banu Ozen, Food Engineering Department, Izmir Institute of Technology, Urla-Izmir, Turkey)

Chapter 5. Characterization and Differentiation of Greek Virgin Olive Oils from Five Cultivars Based on Selected Physicochemical Parameters Combined with Chemometrics
(Ioanna Kosma, Anastasia Badeka, Stavros Kontakos and Michael Kontominas, Department of Chemistry, University of Ioannina, Ioannina, Greece, and others)

Chapter 6. Authentication and Adulteration of Olive Oil
(Lanfranco Conte, Paolo Lucci, Erica Moret and Sabrina Moret, Department of Agri-Food, Environmental and Animal Sciences, University of Udine, Udine, Italy)

Chapter 7. Applications of Vibrational Spectroscopy Techniques
(Astrid Maléchaux, Nathalie Dupuy and Jacques Artaud, Aix Marseille Univ, Univ Avignon, CNRS, IRD, IMBE, Marseille, France)

Chapter 8. Application of Thermal and Physical Techniques for Olive Oil Adulteration and Authenticity
(Maria Paciulli, Augusta Caligiani, Maria Teresa Rodriguez Estrada, Lorenzo Cerretanic, Emma Chiavaro, Department of Food and Drug, University of Parma, Parma, Italy, and others)

Chapter 9. Olive Oil Adulteration
(Boskou Dimitrios, Aristotle University, Thessaloniki, Hellas, Greece)

Chapter 10. Advances in DNA Extraction for Detecting Extra-Virgin Olive Oil Adulteration
(Cinzia Montemurro, Wilma Sabetta, Valentina di Rienzo and Antonella Pasqualone, Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy)

Chapter 11. Sesquiterpene Hydrocarbons, a Promising Tool for Virgin Olive Oil Geographical Authentication
(Stefania Vichi, Alba Tres, Beatriz Quintanilla-Casas, Julen Bustamante and Francesca Guardiola, Department de Nutrició, Ciències de l’Alimentació i Gastronomia, Universitat de Barcelona, Barcelona, Spain)

Chapter 12. The Use of Pyropheophytins and Diacylglycerol Testing to Detect Old, Deodorised, and/or Poorly Stored Extra Virgin Olive Oils
(Claudia M. Guillaume and Leandro M. Ravetti, Modern Olives, Lara, Victoria, Australia)

Chapter 13. Application of Physicochemical Parameters Combined with Chemometrics for the Differentiation of Geographical Origin of Extra Virgin Olive Oils of the Koroneiki Cultivar
(Ioanna Kosma, Anastasia Badeka, Stavros Kontakos and Michael Kontominas, Department of Chemistry, University of Ioannina, Ioannina, Greece, and others)


Additional Information

Keywords: Authentication of olive oil, Detection of olive oil adulteration, Instrumental analysis, chemometrics

Audience: Researchers, faculty members, graduate students, Olive oil quality control authorities

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