Authenticity Assessment of Extra Virgin Olive Oil: Evaluation of Desmethylsterols and Triterpene Dialcohols

Extra virgin olive oil (EVOO) has a long history of economic adulteration, the detection of which presents significant challenges due to the diverse composition of cultivars grown around the world and the limitations of existing methods for detecting adulteration. In this study, using Method COI/T.2...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2016-02, Vol.93 (2), p.171-181
Hauptverfasser:	Srigley, Cynthia T., Oles, Carolyn J., Kia, Ali Reza Fardin, Mossoba, Magdi M.
Format:	Artikel
Sprache:	eng
Schlagworte:	adulterated products Adulteration Agriculture Authenticity Biomaterials Biotechnology canola Carthamus tinctorius Chemistry Chemistry and Materials Science chemists corn Cultivars Desmethylsterol Erythrodiol Extra virgin olive oil Food Science Gas chromatography hazelnut oil hazelnuts Industrial Chemistry/Chemical Engineering markets Olive oil olive pomace Original Paper palm oils peanuts Purity Samples Soybeans standards and grades Sterol Sunflower oil Triterpene dialcohol Uvaol
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