Title

OLIVE OIL IDENTITY DETERMINED BY A METHODOLOGICAL AND STATISTICAL PROCEDURE BASED ON EVALUATING THE GLYCERIDIC FRACTION.

Authors

Gambarcorta, G.; Storelli, M.; Liuzzi, V.; La Notte, E.

Abstract

In this paper a quick method is proposed that enables the identity of imported olive oils and the corresponding exported ones to be determined by applying a methodological and statistical procedure on the glyceride fraction. Fourteen batches were studied, and each batch was made up of the imported oil, used as a reference, and the corresponding exported oils. A statistical "Multitest" program, based on Analysis of Variance, was used on the fatty acid fraction as a screening test, and on the triglyceride fraction as a confirmatory test, to assess the identity of these oils. Using the Multitest program, 12% of the samples tested were detected as having been partially or totally substituted with other oil. The results obtained confirm the reliability of the method proposed to determine the identity of olive oil samples.

Subjects

OLIVE oil; GLYCERIN

Publication

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2002, Vol 14, Issue 1, p59

ISSN

1120-1770

Publication type

Academic Journal