VIRGIN OLIVE OIL ADULTERATION WITH OTHER EDIBLE OILS: INFLUENCE OF S UBSTITUTION ON PHYSICOCHEMICAL PROPERTIES
Mircea Oroian, Ana Leahu
Adulteration is a common practice in the field of virgin olive oil industry because of its greater demand at European and international level. The olive oil represents around of 4% of the edible oil at international level.The aim of this paper is to study the influence of olive oil adulteration by substitution with other types of edible oils (sunflower, corn and groundnut) in different percentages (10%, 20%, 30%, 40% and 50%, respectively). The physicochemical properties studied were: density, refraction index and saponification index. The suitable parameter for the adulteration identification is the density, at percentages of substitution greater than 5% it can be observed that the parameter values is getting out of the domain from the EU regulations. The refractive index is not a proper tool for the adulteration identification, because its values are in the normal range in all the substitutions levels. The saponification index can be used for the identification of virgin olive oil adulteration with sunflower and corn oils in substitutions greater than 30%.
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