European Food Research and Technology

, Volume 218, Issue 5, pp 480–483 | Cite as

Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method

  • A. Sayago
  • M. T. MoralesEmail author
  • R. Aparicio
Original Paper


The possibilities of a spectrofluorimetric method joined to multivariate analysis to assess the genuineness of olive oil in admixtures with hazelnut oils were studied. Virgin olive, virgin hazelnut and refined hazelnut oil samples and admixtures between them at 5, 10, 15, 20, 25 and 30% adulteration were analysed at λ ex=350 nm. The precision of the method, in terms of repeatability and internal reproducibility, was established by means of the analysis of a virgin olive oil sample under different conditions, the RSD showing values less than 10%. Raw data of the spectra were subjected to mathematical treatment by calculation of the first derivative, selection of the maximum values and application of one-way ANOVA, to assess the most prominent variables in the discrimination process. The response to the addition of adulterant was linear, adjusted-R 2=0.99 for virgin olive and refined hazelnut oil mixtures, and 0.98 for virgin olive and virgin hazelnut oil mixtures. Stepwise linear discriminant analysis applied to each admixture separately and to the whole set of samples allowed 100% correct classifications.


Virgin olive oil Hazelnut oil Adulteration Spectrofluorimetry 


  1. 1.
    MEDEO (2001) European Communities (E.C.) Project G6RD-CT2000–00440, BrusselsGoogle Scholar
  2. 2.
    Commission of European Communities (E.C.) (1997) Official Journal of the Commission of European Communities, Regulation No. 2472/97, L341, 11 December 1997Google Scholar
  3. 3.
    Nicoletti GM (1990) Riv Ital Sost Grasse 67:389–396Google Scholar
  4. 4.
    US Bureau of Standards (1927) Technical News Bulletin, November 1927, WashingtonGoogle Scholar
  5. 5.
    Cuisa W (1935) Oli Minerali Grassi Saponi Colori Vercini 15:149–156Google Scholar
  6. 6.
    Cuisa W (1936) Oli Minerali Grassi Saponi Colori Vercini 16:97–103Google Scholar
  7. 7.
    Cuisa W (1938) Oli Minerali Grassi Saponi Colori Vercini 18:33–35Google Scholar
  8. 8.
    Cuisa W (1942) Chim Ind 24:233–236Google Scholar
  9. 9.
    Cuisa W (1936) Öle Fette Wachse Seifen Kosmetik 7:4–5Google Scholar
  10. 10.
    Wolfbeis OS, Lenier M (1984) Mikrochim Acta 1:221–223Google Scholar
  11. 11.
    Kyriakidis NB, Skarkalis P (2000) J AOAC Int 83:1435–1439Google Scholar
  12. 12.
    Mínguez-Mosquera MI, Gandul-Rojas B, Gallardo-Guerrero ML (1992) J Agric Food Chem 40:60–63Google Scholar
  13. 13.
    International Olive Oil Council (IOOC) (1997) COI/T15 No.2/Rev.6, MadridGoogle Scholar
  14. 14.
    Lanzón A, Albi T, Cert A, Gracian J (1994) J Am Oil Chem Soc 71:285–291Google Scholar
  15. 15.
    Aparicio R (2000) Authentication. In: Harwood J, Aparicio R (eds) Handbook of olive oil. Analysis and properties. Aspen, Gaithersburg, pp 491–515Google Scholar

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  1. 1.Department of Analytical Chemistry, Faculty of PharmacyUniversity of SevilleSevilleSpain
  2. 2.Instituto de la GrasaConsejo Superior de Investigaciones CientíficasSevilleSpain

Personalised recommendations