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Characterization and Authentication of Olive and Other Vegetable Oils

New Analytical Methods

  • Book
  • © 2012

Overview

Authors:
  1. María Jesús Lerma García

    1. , Department of Analytical Chemistry, Universitat de València, València, Spain

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  • Nominated by the University of Valencia, Spain, as a distinguished PhD thesis
  • Introduces new methods for the characterization of olive and other vegetable oils
  • Applies a wide range of analytical techniques that can also trace minor components - a help to control and prevent fraudulent action and practice
  • Includes supplementary material: sn.pub/extras
  • Includes supplementary material: sn.pub/extras

Part of the book series: Springer Theses (Springer Theses)

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xix
    Download chapter PDF

  2. Introduction

    • María Jesús Lerma García
    Pages 1-43

  3. Objectives and Work Plan

    • María Jesús Lerma García
    Pages 45-46

  4. Materials and Methods

    • María Jesús Lerma García
    Pages 47-65

  5. Development of Methods for the Determination of Ts, T3s and Sterols in Vegetable Oils

    • María Jesús Lerma García
    Pages 67-103

  6. Development of Methods for the Classification of Vegetable Oils According to Their Botanical Origin

    • María Jesús Lerma García
    Pages 105-136

  7. Development of Methods for Olive Oil Quality Evaluation

    • María Jesús Lerma García
    Pages 137-150

  8. Development of Methods for the Classification of EVOOs According to Their Genetic Variety

    • María Jesús Lerma García
    Pages 151-173

  9. Development of Methods for the Classification of EVOOs According to Their Geographical Origin

    • María Jesús Lerma García
    Pages 175-181

  10. Development of Methods for the Evaluation of Olive Oil Oxidation

    • María Jesús Lerma García
    Pages 183-211

  11. General Conclusions

    • María Jesús Lerma García
    Pages 213-218
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Keywords

About this book

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.

Authors and Affiliations

  • , Department of Analytical Chemistry, Universitat de València, València, Spain

    María Jesús Lerma García

Bibliographic Information

  • Book Title: Characterization and Authentication of Olive and Other Vegetable Oils

  • Book Subtitle: New Analytical Methods

  • Authors: María Jesús Lerma García

  • Series Title: Springer Theses

  • DOI: https://doi.org/10.1007/978-3-642-31418-6

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer-Verlag GmbH, DE, part of Springer Nature 2012

  • Hardcover ISBN: 978-3-642-31417-9Published: 01 August 2012

  • Softcover ISBN: 978-3-642-43310-8Published: 20 September 2014

  • eBook ISBN: 978-3-642-31418-6Published: 01 August 2012

  • Series ISSN: 2190-5053

  • Series E-ISSN: 2190-5061

  • Edition Number: 1

  • Number of Pages: XX, 220

  • Topics: Food Science, Plant Biochemistry, Analytical Chemistry, Nutrition

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