19 research outputs found
Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review
Over the last decades, olive oil quality and authenticity control has become an issue of great importance to consumers, suppliers, retailers, and regulators in both traditional and emerging olive oil producing countries, mainly due to the increasing worldwide popularity and the trade globalization of this product. Thus, in order to ensure olive oil authentication, various national and international laws and regulations have been adopted, although some of them are actually causing an enormous debate about the risk that they can represent for the harmonization of international olive oil trade standards. Within this context, this review was designed to provide a critical overview and comparative analysis of selected regulatory frameworks for olive oil authentication, with special emphasis on the quality and purity criteria considered by these regulation systems, their thresholds and the analytical methods employed for monitoring them. To complete the general overview, recent analytical advances to overcome drawbacks and limitations of the official methods to evaluate olive oil quality and to determine possible adulterations were reviewed. Furthermore, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability were also examined
Phenolic Compounds Profiling of Virgin Olive Oils from Different Varieties Cultivated in Mendoza, Argentina, by Using Liquid Chromatography–Mass Spectrometry
The aim of this work was to achieve
a preliminary characterization
of the profile of the phenolic fraction of virgin olive oils (VOOs)
from Maipú (Mendoza, Argentina). Thus, 25 commercial VOO samples
from <i>Arauco, Arbequina, Picual, Frantoio, Changlot, Empeltre,
Nevadillo, Manzanilla, and Coratina</i> (both monovarietals and
blends) were analyzed using LC-ESI-QTOF MS and LC-ESI-IT MS for identification
and quantification purposes, respectively. A rapid LC method (15 min)
accomplished quantitative information about a total of 40 phenolic
compounds, including secoiridoid derivatives, which have not been
evaluated before in samples coming from the subregion so-called Maipú
(Mendoza province, Argentina). The results make evident that olive
oils coming from Mendoza can be considered as important sources of
phenolic bioactive compounds, exhibiting similar phenolic compound
levels to those shown by oils from other typical world production
regions. Moreover, some distinctive features of the Arauco variety
(Argentinean autochthonous variety) were pointed out; indeed, a correlation
between flavonoids content and botanical variety was established herewith
Traditional Foods in Maghreb: Production and Research Progress
International audienc