A novel approach for authentication of extra virgin olive oil adulterated with corn, soybean, sunflower, and rapeseed oils using binary indicators based on the linoleic acid and stigmasterol ratio
文献类型： 外文期刊
作者： Zhang, Yang 1 ; Deng, Yejun 1 ; Zhang, Caihong 1 ; Xie, Pujun 1 ; Huang, Lixin 1 ;
作者机构： 1.CAF, Natl Engn Lab Biomass Chem Utilizat, Key & Open Lab Forest Chem Engn, Key Lab Biomass Energy & Mat,Inst Chem Ind Forest, Nanjing 210042, Jiangsu, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Hort, State Key Lab Managing Biot & Chem Threats Qual &, 298 Desheng Rd, Hangzhou 310021, Zhejiang, Peoples R China
关键词： Authentication; Adulteration; Extra virgin olive oil; Vegetable oils
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）
ISSN： 0889-1575
年卷期： 2025 年 141 卷
页码：
收录情况： SCI
摘要： The authentication of extra virgin olive oil (EVOO) and its adulteration with lower-priced oils remain significant challenges in the olive oil industry. In this study, a novel and effective method was developed to identify EVOO adulterated with four types of vegetable oils. Fifteen new binary indicators were constructed. A novel index, linoleic acid/stigmasterol, was found to be more useful based on the variable importance in projection (VIP) value obtained from the results of orthogonal partial least squares discriminant analysis (OPLS-DA). The linoleic acid/stigmasterol ratio of 3000 was considered as the "threshold value" for assessing EVOO authenticity. The sensitivity limit was less than 1 % for rapeseed, sunflower seed, and corn oils. The limit was reduced to approximately 3 % for soybean oil additions. Additionally, the ratios of linoleic acid/beta-sitosterol and oleic acid/ brassicasterol could further identify the type of adulterant. Compared to traditional methods, this method can identify adulterated EVOO with greater accuracy and efficiency.
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