Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

Maria Tarapoulouzi, Sofia Agriopoulou*, Anastasios Koidis, Charalampos Proestos, Hesham Ali El Enshasy, Theodoros Varzakas*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

9 Citations (Scopus)
141 Downloads (Pure)

Abstract

Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005−2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil.
Original languageEnglish
Article numbere1180
JournalBiomolecules
Volume12
Issue number9
Early online date25 Aug 2022
DOIs
Publication statusPublished - Sept 2022

Keywords

  • olive oil oxidation
  • analytical methods
  • chemometrics
  • authenticity
  • fraud

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