Sequential (step-by-step) Detection, Identification and Quantitation of Extra Virgin Olive Oil Adulteration by Chemometric Treatment of Chromatographic Profiles

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dc.contributor.authorPriego Capote, F.
dc.contributor.authorRuiz Jimenez, J.
dc.contributor.authorLuque de Castro, M.D.
dc.date.accessioned2014-05-19T06:22:48Z
dc.date.available2014-05-19T06:22:48Z
dc.date.issued2007-08
dc.description.abstractAn analytical method for the sequential detection, identification and quantitation of extra virgin olive oil adulteration with four edible vegetable oils — sunflower, corn, peanut and coconut oils — is proposed. The only data required for this method are the results obtained from an analysis of the lipid fraction by gas chromatography–mass spectrometry. A total number of 566 samples (pure oils and samples of adulterated olive oil) were used to develop the chemometric models, which were designed to accomplish, step-by-step, the three aims of the method: to detect whether an olive oil sample is adulterated, to identify the type of adulterant used in the fraud, and to determine how much aldulterant is in the sample. Qualitative analysis was carried out via two chemometric approaches — soft independent modelling of class analogy (SIMCA) and K nearest neighbours (KNN) — both approaches exhibited prediction abilities that were always higher than 91% for adulterant detection and 88% for type of adulterant identification. Quantitative analysis was based on partial least squares regression (PLSR), which yielded R 2 values of >0.90 for calibration and validation sets and thus made it possible to determine adulteration with excellent precision according to the Shenk criteria.en_US
dc.identifier.citationAnalytical and Bioanalytical Chemistry Vol.: 388, No.: 8, August 2007 [Page 1859-1865]en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1452
dc.language.isoenen_US
dc.publisherSpringer-Verlagen_US
dc.subjectExtra virgin olive oilen_US
dc.subjectAdulterationen_US
dc.subjectChemometricsen_US
dc.subjectChromatographic profilesen_US
dc.subjectQualitative analysisen_US
dc.subjectQuantitative analysisen_US
dc.titleSequential (step-by-step) Detection, Identification and Quantitation of Extra Virgin Olive Oil Adulteration by Chemometric Treatment of Chromatographic Profilesen_US
dc.typeArticleen_US

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