Quality of Commercial Flavoured Oils and Seed Oils Using a Widespread Analytical Protocol

Luisa Mannina, Stefania Cesa, Riccarda Antiochia, Silvia Vista, Anatoly P. Sobolev, Marcello Vitale, Maria Enrica Di Cocco, Antonello Santini, Antonio Casini

Abstract


Commercial flavoured olive and olive-sunflower oils and seed oils with particular nutritional properties (e.g. linseed, safflower, sunflower, sesame and rice oils) were analysed using a widespread analytical protocol to have information on their quality and chemical composition. The protocol involved traditional determinations (free acidity, peroxide value, UV and VIS spectrophotometric indices, and fatty acid composition) along with 1H and 13C NMR analyses. Most of flavoured olive oils turned out to be lampante olive oils and not extra virgin as declared in the label on the bottle. In the case of olive-sunflower oils only a minor fraction of olive oil was revealed although these products are particularly expensive and the presence of olive oil is emphasized on the label. In some seed oils, refinement processes, not indicated on the bottle, were highlighted. Some compounds characteristic of specific seed oils were identified in the 1H spectra.


Keywords


flavoured olive oil, seed oil, NMR, food quality

Full Text: PDF DOI: 10.5539/jfr.v3n4p78

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

Copyright © Canadian Center of Science and Education

To make sure that you can receive messages from us, please add the 'ccsenet.org' domain to your e-mail 'safe list'. If you do not receive e-mail in your 'inbox', check your 'bulk mail' or 'junk mail' folders.