Identification of Extra Virgin Olive Oils Modified by the Addition of Soybean Oil, Using Ion Chromatography

Author(s)

Souz, Patricia T. ^[1] ; Ansolin, Marina ^[2] ; Batista, Eduardo A. C. ^[2] ; Meirelles, Antonio J. A. ^[2] ; Tubino, Matthieu ^[1]

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Inst Quim, POB 6154, BR-13083970 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Fac Engn Alimentos, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Journal of the Brazilian Chemical Society; v. 30, n. 5, p. 1055-1062, MAY 2019.
• Web of Science Citations: 0

Abstract

The modification of four extra virgin olive oils from different origins with refined soybean oil (SO), in the proportions of 0, 5, 10, 20 and 30% m/m, was studied using two approaches. First, the induction period (IP) was determined by Rancimat. In the second strategy, ion chromatography was used to quantify the formic and acetic acids, in their carboxylate forms (formate and acetate), present in the water contained in the measurement vessel of the Rancimat device, 21 h after the beginning of the induced oxidation of the samples. The content of the adulterant (SO) was linearly correlated with the IP (mean correlation coefficient (R) = 0.9858) and the concentration of the formate (mean R = 0.9979) and acetate (mean R = 0.9951). Also, it was observed that as the IP decreased and the formic acid and acetic acid concentrations increased, the monounsaturated fatty acids/polyunsaturated fatty acids ratio decreased. (AU)

• FAPESP's process: 17/12015-3 - Multi-user equipment approved in grant 2014/21252-0: professional IC vario two SeS/PP - ion chromatography
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Multi-user Equipment Program
• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants