Abstract
Genuine olive and hazelnut oils from diverse geographical origins, as single varieties and blends, were mixed at different percentages and analysed by the method based on the quantification of free and esterified sterols. Two formulas based on three sterols (Campesterol, Δ7-stigmastenol and Δ7-avenasterol) together with empirical decision rules were able to detect the presence of hazelnut oil in olive oil when the percentage of the former was more than 6–8%, although this figure was much lower in the most of the adulterations. Results of univariate and multivariate statistical procedures based on the analysis of 116 samples are presented in support of the method efficiency.
Similar content being viewed by others
References
Benítez-Sánchez P, León M, Aparicio R (2003) Eur Food Res Technol 218:13–19
Lanzón A, Albi T, Cert A, Gracian J (1994) J Am Oil Chem Soc 71:285–291
Mariani C, Fedeli E (1986) Riv Ital Sostanze Grasse 63:3–17
Serani A, Piacenti D (2001) Riv Ital Sostanze Grasse 78:459–463
Morales MT, Luna G, Aparicio R (2004) Food Chem 91:293–301
Blanch GP, Caja M, Ruiz del Castillo ML, Herraiz M (1998) J Agric Food Chem 46:3153–3157
Sayago A, Morales MT, Aparicio R (2004) Eur Food Res Technol 218:480–483
Mariani C, Bellan G, Morchio G, Pellegrino A (1999) Riv Ital Sost Grasse 76:59–67
Morchio G, Pellegrino A, Mariani C, Bellan G (1999) Riv Ital Sostanze Grasse 76:116–127
Gordon MH, Covell C, Kirsch N (2001) J Am Oil Chem Soc 78:621–624
Baeten V, Fernández-Pierna JA, Dardenne P, Meurens M, García-González DL, Aparicio R (2005) J Agric Food Chem 53:6201–6206
García-González DL, Mannina L, D’Imperio M, Segre A, Aparicio R (2004) Eur Food Res Technol 219:545–548
Bowadt S, Aparicio R (2003) Inform 14:342–344
Mariani C (1987) Riv Ital Sostanze Grasse 64:325–333
Casadei E (1987) Riv Ital Sostanze Grasse 69:373–376
Moreda W, Perez Camino MC, Cert A (2003) Grasas Aceites 54:175–179
Fedeli E, Cortesi N, Novellini P (1998) Riv Ital Sostanze Grasse 75:483–489
Mariani C, Bellan G, Morchio G, Pellegrino A (1999) Riv Ital Sostanze Grasse 76:297–305
Grob K, Lanfranchi M, Mariani C (1990) J Amer Oil Chem Soc 67:626–634
Aparicio R (2004) Final Report MEDEO (G6RD-CT2000-00440) Project. Commission of the European Communities, Brussels
International Olive Oil Council (IOOC) (2001) COI/T.20/doc. No. 10, Madrid
International Olive Oil Council (IOOC) (2004) COI/T.20/doc. No. 28, Madrid
Olejnik SF, Algina J (1987) J. Educ Stat 12:45–61
Aparicio R (2000) Characterization: mathematical procedures for chemical analysis. In: Harwood J, Aparicio (eds) Handbook of olive oil: analysis and properties. Aspen, Gaithersburg, MA, pp 285–354
Firestone D, Reina RJ (1996) Authenticity of vegetable oils. In: Ashurst PR, Dennis MJ (eds) Food authentication. Blackie, London, UK, pp 198–258
Mariani C, Bellan G, Morchio G, Pellegrino A (1999) Riv Ital Sostanze Grasse 76:297–305
Eldin EF, Mata K, Toivo J, Maija Lampi A, Piironen V (1998) Lipids 33:1073–1077
Regulation 2568/91 and modifications. European Commission 11th July 1991
Cercaci L, Rodríguez-Estrada MT, Lercker G (2003) J Chromatogr A 985:211–220
Moreda W, Pérez-Camino MC, Cert A (1995) Grasas Aceites 46:279–284
Acknowledgements
This work was performed over the course of the project G6RD-CT2000-00440 (MEDEO), funded by the Commission of the European Communities.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mariani, C., Bellan, G., Lestini, E. et al. The detection of the presence of hazelnut oil in olive oil by free and esterified sterols. Eur Food Res Technol 223, 655–661 (2006). https://doi.org/10.1007/s00217-005-0249-x
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-005-0249-x