Targeted authentication approach for the control of the contamination of refined olive oil by refined seeds oils using chromatographic techniques and chemometrics models
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03811-0.pdf
Reference22 articles.
1. Drira M, Kelebek H, Guclu G et al (2020) Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools. Eur Food Res Technol 246:1661–1677. https://doi.org/10.1007/s00217-020-03522-y
2. Jabeur H, Drira M, Rebai A, Bouaziz M (2017) Putative markers of adulteration of higher-grade olive oil with less expensive pomace olive oil identified by gas chromatography combined with chemometrics. J Agric Food Chem 65:5375–5383. https://doi.org/10.1021/acs.jafc.7b00687
3. Frankel EN (2010) Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants. J Agric Food Chem 58:5991–6006. https://doi.org/10.1021/jf1007677
4. International Olive Council (COI/ T.15/Doc no.3/Rev.9) (2018) Trade standard applying to olive oils and olive-pomace oils
5. Jabeur H, Zribi A, Bouaziz M (2016) Extra-virgin olive oil and cheap vegetable oils: distinction and detection of adulteration as determined by GC and chemometrics. Food Anal Methods 9:712–723. https://doi.org/10.1007/s12161-015-0249-9
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