A COMPARATIVE STUDY CONCERNED WITH DIFFERENTIAL SCANNING CALORIMETER (DSC) AND FATTY ACID PROFILE METHODS TO DETECT THE ADULTERATION OF SUNFLOWER SEED OIL IN EXTRA VIRGIN OLIVE OIL

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PASHAEI M.; SHOVAKHI F.; FAHIMDANESH M.; BADEI F.; RAHMANI A.

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Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2016 | Volume:13 | Issue:2 (50) Page(s): 37-42

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Title

A COMPARATIVE STUDY CONCERNED WITH DIFFERENTIAL SCANNING CALORIMETER (DSC) AND FATTY ACID PROFILE METHODS TO DETECT THE ADULTERATION OF SUNFLOWER SEED OIL IN EXTRA VIRGIN OLIVE OIL

Author(s)

Keywords

ADULTERATIONQ2

DSCQ2

EXTRA VIRGIN OLIVE OILQ2

FATTY ACID PROFILEQ2

SUNFLOWER OILQ2

Abstract

Introduction: EXTRA VIRGIN OLIVE OIL represents the popular source of oil in the Mediterrian countries. The price of EXTRA VIRGIN OLIVE OIL is increasing rapidly in the world market, due to many factors namely special organoleptic and health attributes. Therefore this popular oil might be subjected to ADULTERATION. In this research, the application of Differential Scanning Calorimeter (DSC) and FATTY ACID PROFILE methods to detect the ADULTERATION of sunflower seed oil in EXTRA VIRGIN OLIVE OIL has been studied.Materials and Methods: Refined sunflower seed oil was added to EXTRA VIRGIN OLIVE OIL at different portions (5, 10, 15 and 20 percent) and the thermal analysis of the samples were performed using DSC and the fatty acid composition of the samples were determined by GC apparatus.Results: The results of the thermal analysis showed that the addition of sunflower seed oil created significant changes in cooling and heating thermograms of DSC. The enthalpy, onset and maximum temperature of major crystallization peak for at least 10% ADULTERATION and the enthalpy and maximum temperature of minor melting peak for 5% ADULTERATION indicated significant differences as compared to the EXTRA VIRGIN OLIVE OIL (P<0.05). The results also indicated that the major fatty acids in the mixture with at least 5% sunflower seed oil showed significant differences as compared to EXTRA VIRGIN OLIVE OIL (P<0.05). The quantities of behenic and linoleic acids in the mixtures of 15 and 20 % added sunflower seed oil to olive oil indicated higher amounts than those defined as standard values. maximum limit of standard value.Conclusion: The DSC method might be evaluated as a valuable method to detect the ADULTERATION of refined sunflower seed oil in EXTRA VIRGIN OLIVE OIL however this method has its limitations regarding the percent of added oil.

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References

DETECTION OF OLIVE OILS ADULTERATION BY GAS CHROMATOGRAPHY METHOD

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APA: Copy

PASHAEI, M., SHOVAKHI, F., FAHIMDANESH, M., BADEI, F., & RAHMANI, A.. (2016). A COMPARATIVE STUDY CONCERNED WITH DIFFERENTIAL SCANNING CALORIMETER (DSC) AND FATTY ACID PROFILE METHODS TO DETECT THE ADULTERATION OF SUNFLOWER SEED OIL IN EXTRA VIRGIN OLIVE OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 13(2 (50)), 37-42. SID. https://sid.ir/paper/143145/en

Vancouver: Copy

PASHAEI M., SHOVAKHI F., FAHIMDANESH M., BADEI F., RAHMANI A.. A COMPARATIVE STUDY CONCERNED WITH DIFFERENTIAL SCANNING CALORIMETER (DSC) AND FATTY ACID PROFILE METHODS TO DETECT THE ADULTERATION OF SUNFLOWER SEED OIL IN EXTRA VIRGIN OLIVE OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2016;13(2 (50)):37-42. Available from: https://sid.ir/paper/143145/en

IEEE: Copy

M. PASHAEI, F. SHOVAKHI, M. FAHIMDANESH, F. BADEI, and A. RAHMANI, “A COMPARATIVE STUDY CONCERNED WITH DIFFERENTIAL SCANNING CALORIMETER (DSC) AND FATTY ACID PROFILE METHODS TO DETECT THE ADULTERATION OF SUNFLOWER SEED OIL IN EXTRA VIRGIN OLIVE OIL,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 13, no. 2 (50), pp. 37–42, 2016, [Online]. Available: https://sid.ir/paper/143145/en

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