engleski

Adulteration of Oblica virgin olive oil with edible sunflower and refined olive pomace oil

Adulteration of virgin olive oils is a common problem on market which is battled against with different authenticity indicators. In this work efficiency of some legally prescribed indicators (fatty acid content, trans fatty acid content, total wax content and K-values) in determination of adulteration of extra virgin olive oil from variety Oblica with addition up to 20% of edible sunflower and refined pomace oil was investigated. Fatty acid content enabled identification of addition of 20% of sunflower oil and trans fatty acid content addition of 20% of pomace oil. Based on results for K272 it was possible to detect addition of 10% of sunflower or the same percentage of pomace oil. The biggest potential in determination of adulteration with smaller amounts of refined oils (between 1 and 10%) in extra virgin olive oil from variety Oblica was determined for ΔK indicator.

Virgin olive oil; adulteration; fatty acid composition; waxes; K values

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