ArticleFoods (Basel, Switzerland)2018
Authentication and Quantitation of Fraud in Extra Virgin Olive Oils Based on HPLC-UV Fingerprinting and Multivariate Calibration.
Article in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Evaluation of the Influence of Bottle Type on the Acquisition of SORS Spectra of Extra Virgin and Virgin Olive Oils.Foods (Basel, Switzerland) · 2026Article
- Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.Foods (Basel, Switzerland) · 2025Article
- Detection of lard adulteration in 3 kinds of vegetable oils by liquid chromatography-mass spectrometry with porous graphite carbon column.Analytical sciences : the international journal of the Japan Society for Analytical Chemistry · 2024Article
- Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation.Foods (Basel, Switzerland) · 2024Article
- Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil.Journal of fluorescence · 2023Article
- Adapting Clofazimine for Treatment of Cutaneous Tuberculosis by Using Self-Double-Emulsifying Drug Delivery Systems.Antibiotics (Basel, Switzerland) · 2022Review
- Shotgun Lipidomic Analysis for Differentiation of Niche Cold Pressed Oils.Molecules (Basel, Switzerland) · 2022Article
- Olive Pomace Phenolic Compounds Stability and Safety Evaluation: From Raw Material to Future Ophthalmic Applications.Molecules (Basel, Switzerland) · 2021Article
- Study of the Evolution of Pigments from Freshly Pressed to 'On-the-Shelf' Extra-Virgin Olive Oils by Means of Near-UV Visible Spectroscopy.Foods (Basel, Switzerland) · 2021Article
- In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils.Foods (Basel, Switzerland) · 2021Article
- State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils.Foods (Basel, Switzerland) · 2021Review
- Combination of Stable Isotope Analysis and Chemometrics to Discriminate Geoclimatically and Temporally the Virgin Olive Oils from Three Mediterranean Countries.Foods (Basel, Switzerland) · 2020Article
- The Application of Chemometrics to Volatile Compound Analysis for the Recognition of Specific Markers for Cultivar Differentiation of Greek Virgin Olive Oil Samples.Foods (Basel, Switzerland) · 2020Article
- Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery.Antioxidants (Basel, Switzerland) · 2020Article
- Application of Liquid Chromatography in Food Analysis.Foods (Basel, Switzerland) · 2020Article
- Characterization of Phenolic Compounds Extracted from Cold Pressed Cactus (Foods (Basel, Switzerland) · 2020Article
- Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms.Journal of analytical methods in chemistry · 2020Article
- High-Throughput Chemometric Quality Assessment of Extra Virgin Olive Oils Using a Microtiter Plate Reader.Sensors (Basel, Switzerland) · 2019Article
- Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils.Royal Society open science · 2019Article
- Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques.Foods (Basel, Switzerland) · 2019Article
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4 authors.
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Abstract
High performance liquid chromatography method with ultra-violet detection (HPLC-UV) fingerprinting was applied for the analysis and characterization of olive oils, and was performed using a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elution, employing 0.1% formic acid aqueous solution and methanol as mobile phase. More than 130 edible oils, including monovarietal extra-virgin olive oils (EVOOs) and other vegetable oils, were analyzed. Principal component analysis results showed a noticeable discrimination between olive oils and other vegetable oils using raw HPLC-UV chromatographic profiles as data descriptors. However, selected HPLC-UV chromatographic time-window segments were necessary to achieve discrimination among monovarietal EVOOs. Partial least square (PLS) regression was employed to tackle olive oil authentication of Arbequina EVOO adulterated with Picual EVOO, a refined olive oil, and sunflower oil. Highly satisfactory results were obtained after PLS analysis, with overall errors in the quantitation of adulteration in the Arbequina EVOO (minimum 2.5% adulterant) below 2.9%.
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