Chromatographic Techniques for the Detection and Identification of Olive Oil Adulteration
Musfra Khursheed – Bahauddin Zakariya University - ORCiD
Ali Ahmad – Universitat Politècnica de València - ORCiD
Shab E Noor – Universidad de Jaén - ORCiD
Luis F García del Moral – Universidad de Granada - ORCiD
Vanessa Martos Núñez – Universidad de Granada - ORCiD
Abstract
Olive oil stands out as one of the most beneficial oils for human health, offering preventive measures against a spectrum of health issues, including cardiovascular problems, cancer, osteoporosis, and various chronic diseases. However, the surging demand for olive oil has led to its susceptibility to adulteration with cheaper oils, such as soybean, peanut, hazelnut, and sunflower oil. Notably, extra virgin olive oil (EVOO), commanding a premium price, is particularly prone to adulteration with lower-cost alternatives. This adulteration poses a significant risk to health, necessitating the development of methods to detect and separate these impurities, thereby ensuring the quality and safety of olive oil. In order to address this concern, chromatographic techniques have emerged as pivotal tools in the purification and detection of adulterants in olive oil. Commonly employed methods include Thin Layer Chromatography (TLC), Gas Chromatography (GC), Liquid Chromatography (LC), and High-Performance Liquid Chromatography (HPLC). These techniques play a crucial role in differentiating between pure and impure olive oil in the market. This article focuses on the most prospective chromatographic methods for the detection and identification adulteration in olive oil. The outcomes of this research have the potential to pave the way for new directions in food security research, contributing to overall sustainability. Moreover, the insights gained from this study can be valuable for young students, serving as a concise reference for analytical methods in this field.
Keyword: Olive oil adulterants
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