Lampant virgin olive oil

Extra virgin olive oil Virgin olive oil Ordinary virgin olive oil Lampante virgin olive oil... 

Lampante virgin olive oil Virgin olive oil having a free acidity, expressed as oleic acid, of greater than 3.3 g per 100 g and/or the other characteristics laid down for this category. 

Crude olive-pomace oil extra virgin olive oil fine virgin olive oil lampante virgin olive oil olive-pomace oil refined olive-pomace oil virgin olive oil. 

Comments lampante virgin olive oil is virgin olive oil that is not fit for consumption unless it is further processed. This grade of oil is intended for refining or technical purposes. 

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. 

Olive oil is an oil that is a blend of refined olive oil and virgin olive oils, except for virgin lampante olive oil it has a free acidity, expressed as oleic acid, of not more than 1.5 g per 100 g and characteristics corresponding to those fixed for this category in Annex I to EC regulation 2568/91 and amendments. The oil is fit for consumption as is . 

Fig. 4.34. Typical response of a LuPc2 Langmuir-Blodgett film expressed as the fractional change in resistance (AR/R) x 100 towards (a) refined olive oil (b) lampante olive oil (c) extra virgin olive oil and (d) ordinary olive oil. Reproduced with permission from N. Gutierrez et al., Sensors and Actuators B 77,437, 2001.

B. Virgin olive oil not fit for human consumption, also designated as lampante virgin ohve oil virgin olive oil that has an organoleptic rating of less than 3.5 and/or a free acidity, expressed as oleic acid, of more than 3.3 g per 100 g. This class of olive oil is used to produce refined olive oil or is intended for technical (nonfood purposes). 

Impurities. Water content (93) of virgin olive oil should not exceed 0.2% (m/m) for refined oil and mixtures (olive oil, olive-pomace and olive oil), the maximum value is 0.1% for lampant olive oil, 0.3% for crude olive-pomace oil, 1.5% (12). Allowable hydrocarbon (hexane, petroleum ether) residues (94) are as follows (% m/m) ... 

Virgin olive oil not fit for consumption as it is. This oil, designated virgin olive oil lampante, is intended for refining or for technical purposes. It has an off-flavour and/or off-smell and acidity, in terms of oleic acid, of more than 3.3 g/100 g. 

Olive pomace oil. This oil, which is a mixture of refined olive residue oil and virgin olive oil (except lampante), has a maximum acidity, in terms of oleic acid, of 1.5 g/100 g. 

Fig. 4 LC-GC-FID chromatograms for typical olive oils. The nearly complete absence of wax esters (esters 40-esters 46) and very low concentrations of steryl esters indicate a high-quality extra virgin oil. The concentration of free stigmasterol is low. C24-26-OH, fatty alcohols. In lampante oils, more wax esters and steryl esters are found. The concentration of stigmasterol increases more than campesterol if the oil was prepared from olives of low quality. Run at the same sensitivity, chromatograms of solvent-extracted oils are completely overloaded. The refined extraction oil was diluted 1 5 before running the chromatogram shown. Wax ester and steryl ester concentrations are very high. (From Ref. 34, p. 626.)...

In recent work, this same research group has reported on the use of modified carbon paste electrodes for the discrimination of vegetable oils [51]. The oils were used as an electroactive binder material of carbon paste electrodes and the responses of these electrodes immersed in various solutions were used to discriminate the oils. The polyphenol content of olive oil allows it to be differentiated from sunflower or corn oils. In addition, the voltammograms are influenced by the pH and the nature of the ions present, resulting in characteristic signals for PCA even olive oils of different quality (extra virgin, virgin, lampante, and refined) could be discriminated. 

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