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Foods 2018, 7(4), 44; https://doi.org/10.3390/foods7040044

Authentication and Quantitation of Fraud in Extra Virgin Olive Oils Based on HPLC-UV Fingerprinting and Multivariate Calibration

1
Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franqués, 1-11, E08028 Barcelona, Spain
2
Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
3
Serra Húnter Fellow, Generalitat de Catalunya, Rambla de Catalunya 19-21, E08007 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Received: 30 January 2018 / Revised: 12 March 2018 / Accepted: 20 March 2018 / Published: 21 March 2018
(This article belongs to the Special Issue Application of Liquid Chromatography in Food Analysis)
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Abstract

High performance liquid chromatography method with ultra-violet detection (HPLC-UV) fingerprinting was applied for the analysis and characterization of olive oils, and was performed using a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elution, employing 0.1% formic acid aqueous solution and methanol as mobile phase. More than 130 edible oils, including monovarietal extra-virgin olive oils (EVOOs) and other vegetable oils, were analyzed. Principal component analysis results showed a noticeable discrimination between olive oils and other vegetable oils using raw HPLC-UV chromatographic profiles as data descriptors. However, selected HPLC-UV chromatographic time-window segments were necessary to achieve discrimination among monovarietal EVOOs. Partial least square (PLS) regression was employed to tackle olive oil authentication of Arbequina EVOO adulterated with Picual EVOO, a refined olive oil, and sunflower oil. Highly satisfactory results were obtained after PLS analysis, with overall errors in the quantitation of adulteration in the Arbequina EVOO (minimum 2.5% adulterant) below 2.9%. View Full-Text
Keywords: high performance liquid chromatography; UV detection; multivariate calibration; food authentication; olive oils; fraud quantitation high performance liquid chromatography; UV detection; multivariate calibration; food authentication; olive oils; fraud quantitation
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Carranco, N.; Farrés-Cebrián, M.; Saurina, J.; Núñez, O. Authentication and Quantitation of Fraud in Extra Virgin Olive Oils Based on HPLC-UV Fingerprinting and Multivariate Calibration. Foods 2018, 7, 44.

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