Emerging trends in olive oil fraud and possible countermeasures

Autor: Paul Brereton, James Donarski, Enrico Valli, Enrico Casadei, Paolo Lucci, Filippo Panni, Jordina Farrús Gubern, Alain Maquet, Alessandra Bendini, Florence Lacoste, Tullia Gallina Toschi, Lanfranco S. Conte

Publikováno v: Casadei, E, Valli, E, Panni, F, Donarski, J, Farrús Gubern, J, Lucci, P, Conte, L, Lacoste, F, Maquet, A, Brereton, P, Bendini, A & Gallina Toschi, T 2021, ' Emerging trends in olive oil fraud and possible countermeasures ', Food Control, vol. 124, 107902 . https://doi.org/10.1016/j.foodcont.2021.107902
Food Control

A review of most common types of fraud in the olive oil sector has been carried out. The work was supplemented by the results of an international on-line survey of EU and non-EU stakeholders in the olive oil sector. The review confirms that most comm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5817a596bb5717e56dd7192c6aa7d13c
https://pure.qub.ac.uk/en/publications/399bab16-47f0-43d1-bf42-9c36105d10ac

Temperature dependence of oxidation kinetics of extra virgin olive oil (EVOO) and shelf-life prediction

Autor: Pierangela Rovellini, Sonia Calligaris, Lanfranco S. Conte, Maria Cristina Nicoli, Paolo Lucci, Andrea Milani

Publikováno v: Foods
Foods, Vol 9, Iss 3, p 295 (2020)
Foods; Volume 9; Issue 3; Pages: 295

Producers have to guarantee the extra virgin olive oil (EVOO) quality characteristics reported in the Regulation (CEE) 2568/91 throughout the product shelf-life (SL). Unfortunately, due to the development of oxidative reactions, some quality indices

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60c9b15d09c082dd1a865ddb793c5501
http://hdl.handle.net/11390/1177774

New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils

Autor: Fabrizio Melani, Marzia Migliorini, Lorenzo Cecchi, Marzia Innocenti, Nadia Mulinacci, Lanfranco S. Conte

Publikováno v: Food Chemistry. 219:148-157

Herein we describe the influence of olive oil refining processes on the lignan profile. The detection of new isobaric lignans is suggested to reveal frauds in commercial extra-Virgin Olive Oils. We analyzed five commercial olive oils by HPLC-DAD-TOF/

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efb009a58e09a162633cfc8a3c21cda8
https://doi.org/10.1016/j.foodchem.2016.09.132

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Autor: Alessandra Bendini, Alessandro Zappi, Dora Melucci, Tullia Gallina Toschi, Sara Barbieri, Federica Tesini, Stefania Vichi, Lanfranco S. Conte

Publikováno v: Dipòsit Digital de la UB
Universidad de Barcelona

At present, the geographical origin of extra virgin olive oils can be ensured by documented traceability, although chemical analysis may add information that is useful for possible confirmation. This preliminary study investigated the effectiveness o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c20ac1f0dc2d865e73544c978d366f9d

Reliability of the ΔECN42 limit and global method for extra virgin olive oil purity assessment using different analytical approaches

Autor: Lanfranco S. Conte, Paola Dugo, Luigi Mondello, Erica Moret, Marco Beccaria, Lorena Pizzale, Giorgia Purcaro, Antonella Cotroneo

Publikováno v: Food Chemistry. 190:216-225

Two data elaboration approaches for evaluating olive oils authenticity were compared: (I) determination of the difference between the theoretical and actual amounts of triacylglycerols with partition number 42 (ΔECN42 ⩽ |0.2|); and (II) the global

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::795fa7a808a0e48f6056e073f5cbcf0b
https://doi.org/10.1016/j.foodchem.2015.05.075