Food analysis olive oils

Examination of polyol migration from test samples Samples 5, 6, 8 and 9 in the form of pouches were subjected to ten-day testing at 40 °C with the food simulants distilled water, 3% acetic acid, 10% ethanol and olive oil. The three aqueous simulant extracts (1 ml of each) were diluted 1 1 with acetonitrile prior to analysis. Olive oil extracts (5 g) were shaken and extracted with 3 ml of acetonitrile prior to examination, using the same conditions. No evidence was found from the total ion traces to suggest migration of any unreacted polyols under the ten days at 40 °C test condition. 

G. P. Blanch, J. Villen and M. Heiraiz, Rapid analysis of free eiytlnodiol and uvaol in olive oils by coupled reversed phase liquid clnomatogi aphy-gas clnomatography , 7. Agric. Food Chem. 46 1027-1030 (1998). 

Lai YW, Kemsley EK, Wilson RH. 1995. Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy. Food Chem 53 95-98. 

The European Commission has mandated the European Committee for Standardization to establish a validated method of analysis for the determination of OMLs and SMLs. If a product complies with the compositional requirements of the directives, i.e., it is produced from authorized monomers and additives, then it may be tested for any desired application. If it meets the migration requirements, it is acceptable for use in cases covered by that test method. Typical food simulants used in the tests are hot water, acetic acid, ethyl alcohol and olive oil. The choice of an appropriate simulant depends on the type of food expected to come into contact with the packaging. 

Forina, M., Armanino, C., Lanteri, S., Tiscornia, E. Classification of Olive Oils from their Fatty Acid Composition, in Food Research and Data Analysis (Martens, H., Russwurm, H., eds.), p. 189, Applied Science Publ., Barking 1983... 

Garcia-Gonzalez, D.L., Barie, N. Rapp, M., Aparicio, R. (2004) Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment. J. Agric. Food Chem. 52 7475-7479. 

Fragaki, G., Spyros, A., Siragakis, G., Salivaras, E., and Dais, P. (2005). Detection of extra virgin olive oil adulteration with lampante olive oil and refined olive oil using nudear magnetic resonance spectroscopy and multivariate statistical analysis. J. Agric. Food Chem. 53, 2810-2816. 

Spangenberg, J.E. and Ogrinc, N. (2001) Authentication of vegetable oils by bulk and molecular carbon isotope analysis with emphasis on olive oil and pumpkin seed oil. J. Agric. Food Chem., 49, 1534-1540. 

The results of analysis were compared with the limits specified in the Commission Regulation (Joint MAFF and Department of Health Food Safety and Standards Group, 1999a,b). For the purposes of the survey, and in line with the usual practice followed by UK enforcement authorities, where samples were found to lie outside the statutory limits, an additional tolerance was added to take account of potential variations in the analytical methodology. The Commission Regulation makes it clear that an oil may not be considered to fit its description if any one of its characteristics lies outside the limits laid down. On this basis, the majority of the oils analysed were found to be correctly described and only four samples were found to exceed European Commission limits for one or more chemical criteria used to distinguish and authenticate the different grades of olive oil. 

Another application of ICP-MS in the area of food safety is the evaluation of food contact materials. Q [86] and TOF [87] mass spectrometers have been employed in the compositional analysis of paper and board material intended for food contact. Studies on the migration of metals from food contact plastics using food simulants and ICP-MS detection have also been reported. One of them showed how to analyze different simulants without the need of any time-consuming preparation, that is, aqueous acetic acid (3 percent w/v) directly, aqueous ethanol (15 percent v/v) after proper dilution, the olive oil simulant following emulsion preparation by means of tetralin and Triton X-100 [88]. 

Grigoriadou, D. Androulaki, A. Psomiadou, E. Tsimidou, M.Z. 2007. Solid phase extraction in the analysis of squalene and tocopherols in olive oil. Food Chem. 105 ... 

Blekas, G. and Guth, H. (1995) Evaluation and quantification of potent odorants of Greek virgin olive oil in Food Flavours Generation, Analysis and Process Influence (ed G. Charalambous), Elsevier, Amsterdam, pp. 419-427. 

Flores, G., Castillo, M.L.R., Herraiz, M., and Blanch, G.R Study of the adulteration of olive oil with hazelnut oil by on-line coupled high performance liquid chromatographic and gas chromatographic analysis of filbertone. Food Chemistry, 97(4), 742-749. 2006. 

Arvanitoyannis, IS. and Vlachos, A. Implementation of physicochemical and sensory analysis in conjunction with multivariate analysis towards assessing olive oil authentication/adulteration. Critical Reviews in Food Science and Nutrition, 47, 441 98. 2007. 

Jimenez, A., Beltran, G., and Aguilera, M.P., Application of SPME to the analysis of volatile compounds in virgin olive oils, J. Agric. Food Chem., 46, 2744,1998. 

Manai-Djebali, H., Krichene, D., Ouni, Y., Gallardo, L., Sanchez, J., Osorio, E., Daoud, D., Guido, F., and Zarrouk, M. (2012). Chemical profiles of five minor olive oil varieties grown in central Tunisia. Journal of Food Composition and Analysis, 21,109-119. 

One of the most interesting fields of application of MAE in food analysis is the extraction of lipids. This step, traditionally performed with conventional Soxhlet extraction, has been performed with the focused microwave-assisted Soxhlet extractor prototype of Figure 2B. Extraction of oil from olives, srm-flower seeds, and soyabeans extraction of the lipid fraction of dairy products (milk and cheese) and extraction of fatty acids from precooked and sausage foods have significant advantages over conventional methods, including dramatically reduced extraction times, lower degradation of thermolabile analytes, and acceleration of other analytical steps such as hydrolysis in milk samples, in addition to completeness of analyte extraction, which is not always achieved with conventional methods. 

Dinnella, C., Masi, C., Zoboli, G. and Monteleone, E. (2012). Sensory functionality of extravirgin olive oil in vegetable foods assessed by temporal dominance of sensations and descriptive analysis. Food Quality and Preference, 26(2), 141-150. 

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