Detection of pressed hazelnut oil in virgin olive oil by analysis of polar components: improvement and validation of the method

• Published in: Food chemistry 2004-01, Vol.84 (3), p.475-483
• Main Authors: Zabaras, D, Gordon, M.H
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Hazelnut oil; HPLC; Method validation; Methods of analysis, processing and quality control, regulation, standards; Olive oil; Polar components; Ring test
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2003.07.029

An improved method for the detection of pressed hazelnut oil in admixtures with virgin olive oil by analysis of polar components is described. The method, which is based on the SPE-based isolation of the polar fraction followed by RP-HPLC analysis with UV detection, is able to detect virgin olive oil adulterated with pressed hazelnut oil at levels as low as 5% with accuracy (90.0±4.2% recovery of internal standard), good reproducibility (4.7% RSD) and linearity ( R 2: 0.9982 over the 5–40% adulteration range). An international ring-test of the developed method highlighted its capability as 80% of the samples were, on average, correctly identified despite the fact that no training samples were provided to the participating laboratories. However, the large variability in marker components among the pressed hazelnut oils examined prevents the use of the method for quantification of the level of adulteration.