Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry

I. A. Van Wetten; A. W. Van Herwaarden; R. Splinter; R. Boerrigter-Eenling; S. M. Van Ruth

doi:10.1016/j.tca.2014.11.030

Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry

I. A. Van Wetten
, A. W. Van Herwaarden
, R. Splinter
, R. Boerrigter-Eenling
, S. M. Van Ruth

Research output: Contribution to journal › Article › peer-review

Abstract

Extra virgin olive oil (EVOO) is an economically valuable product, due to its high quality and premium price. Therefore it is vulnerable for adulteration by means of the addition of cheaper vegetable oils. Differential scanning calorimetry (DSC) has been suggested as a fast technique for the detection of adulteration. However, measurements still take several hours. Fast DSC measurements take several minutes. Therefore this study investigates the applicability of fast DSC for the detection of sunflower oil (SFO) in EVOO. Nine EVOOs, five SFOs and three mixtures were analysed. Cooling curves of EVOO and SFO show one major exothermic peak. Because the cooling curves of EVOO and SFO are very similar they cannot be used for the detection of adulteration. Heating curves of EVOOs show two major endothermic peaks after slow cooling (-2 °C/s), heating curves of SFOs only one. Addition of SFO to EVOO caused a rapid decrease in the coldest endothermic peak and can therefore be used in the detection of adulteration of EVOO by SFO. Depending on the type of olive oil, the presence of 2-10% SFO can already be detected.

Original language	English
Pages (from-to)	237-243
Number of pages	7
Journal	Thermochimica Acta
Volume	603
DOIs	https://doi.org/10.1016/j.tca.2014.11.030
Publication status	Published - 10 Mar 2015
Externally published	Yes

Keywords

Adulteration
DSC
Extra virgin olive oil
Fast
Sunflower oil

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10.1016/j.tca.2014.11.030

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@article{115987bf01ff45ea8edbf381c395e230,

title = "Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry",

abstract = "Extra virgin olive oil (EVOO) is an economically valuable product, due to its high quality and premium price. Therefore it is vulnerable for adulteration by means of the addition of cheaper vegetable oils. Differential scanning calorimetry (DSC) has been suggested as a fast technique for the detection of adulteration. However, measurements still take several hours. Fast DSC measurements take several minutes. Therefore this study investigates the applicability of fast DSC for the detection of sunflower oil (SFO) in EVOO. Nine EVOOs, five SFOs and three mixtures were analysed. Cooling curves of EVOO and SFO show one major exothermic peak. Because the cooling curves of EVOO and SFO are very similar they cannot be used for the detection of adulteration. Heating curves of EVOOs show two major endothermic peaks after slow cooling (-2 °C/s), heating curves of SFOs only one. Addition of SFO to EVOO caused a rapid decrease in the coldest endothermic peak and can therefore be used in the detection of adulteration of EVOO by SFO. Depending on the type of olive oil, the presence of 2-10\% SFO can already be detected.",

keywords = "Adulteration, DSC, Extra virgin olive oil, Fast, Sunflower oil",

author = "\{Van Wetten\}, \{I. A.\} and \{Van Herwaarden\}, \{A. W.\} and R. Splinter and R. Boerrigter-Eenling and \{Van Ruth\}, \{S. M.\}",

note = "Publisher Copyright: {\textcopyright} 2014 Elsevier B.V.",

year = "2015",

month = mar,

day = "10",

doi = "10.1016/j.tca.2014.11.030",

language = "English",

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pages = "237--243",

journal = "Thermochimica Acta",

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TY - JOUR

T1 - Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry

AU - Van Wetten, I. A.

AU - Van Herwaarden, A. W.

AU - Splinter, R.

AU - Boerrigter-Eenling, R.

AU - Van Ruth, S. M.

PY - 2015/3/10

Y1 - 2015/3/10

N2 - Extra virgin olive oil (EVOO) is an economically valuable product, due to its high quality and premium price. Therefore it is vulnerable for adulteration by means of the addition of cheaper vegetable oils. Differential scanning calorimetry (DSC) has been suggested as a fast technique for the detection of adulteration. However, measurements still take several hours. Fast DSC measurements take several minutes. Therefore this study investigates the applicability of fast DSC for the detection of sunflower oil (SFO) in EVOO. Nine EVOOs, five SFOs and three mixtures were analysed. Cooling curves of EVOO and SFO show one major exothermic peak. Because the cooling curves of EVOO and SFO are very similar they cannot be used for the detection of adulteration. Heating curves of EVOOs show two major endothermic peaks after slow cooling (-2 °C/s), heating curves of SFOs only one. Addition of SFO to EVOO caused a rapid decrease in the coldest endothermic peak and can therefore be used in the detection of adulteration of EVOO by SFO. Depending on the type of olive oil, the presence of 2-10% SFO can already be detected.

AB - Extra virgin olive oil (EVOO) is an economically valuable product, due to its high quality and premium price. Therefore it is vulnerable for adulteration by means of the addition of cheaper vegetable oils. Differential scanning calorimetry (DSC) has been suggested as a fast technique for the detection of adulteration. However, measurements still take several hours. Fast DSC measurements take several minutes. Therefore this study investigates the applicability of fast DSC for the detection of sunflower oil (SFO) in EVOO. Nine EVOOs, five SFOs and three mixtures were analysed. Cooling curves of EVOO and SFO show one major exothermic peak. Because the cooling curves of EVOO and SFO are very similar they cannot be used for the detection of adulteration. Heating curves of EVOOs show two major endothermic peaks after slow cooling (-2 °C/s), heating curves of SFOs only one. Addition of SFO to EVOO caused a rapid decrease in the coldest endothermic peak and can therefore be used in the detection of adulteration of EVOO by SFO. Depending on the type of olive oil, the presence of 2-10% SFO can already be detected.

KW - Adulteration

KW - DSC

KW - Extra virgin olive oil

KW - Fast

KW - Sunflower oil

UR - https://www.scopus.com/pages/publications/85027923183

U2 - 10.1016/j.tca.2014.11.030

DO - 10.1016/j.tca.2014.11.030

M3 - Article

AN - SCOPUS:85027923183

SN - 0040-6031

VL - 603

SP - 237

EP - 243

JO - Thermochimica Acta

JF - Thermochimica Acta

ER -

Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry

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Keywords

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