DETECTION OF OLIVE OILS ADULTERATION BY GAS CHROMATOGRAPHY METHOD

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FAHIMDANESH M.; SHARIATI S.S.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:1 | Issue:2 Page(s): 71-76

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Information Journal Paper

Title

DETECTION OF OLIVE OILS ADULTERATION BY GAS CHROMATOGRAPHY METHOD

Author(s)

FAHIMDANESH M. | SHARIATI S.S. | Issue Writer Certificate

Keywords

OLIVE OIL ADULTERATIONSQ3

EDIBLE OILSQ3

FATTY ACIDS PROFILEQ2

Abstract

This paper verifies the quality of determination of fatty acids in detection of adulteration of olive oil with certain vegetable oils.2% adulteration in canola oil can be detected based on gadoleic acid in the quantity of more than 0.4 and, the detection of 4% adulteration in canola oil is based on linolenic acid in the quantity of more than 1, 10% adulteration in soybean oil can be detected based on linolenic acid in the quantity of more than 1 and the detection of 4% adulteration in sunflower oil is based on behnic acid in the quantity of more than 0.2 are possible. But the detection of adulteration Of pomace oil is based on free FATTY ACIDS PROFILE which Is not possible.

Cites

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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APA: Copy

FAHIMDANESH, M., & SHARIATI, S.S.. (2009). DETECTION OF OLIVE OILS ADULTERATION BY GAS CHROMATOGRAPHY METHOD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(2), 71-76. SID. https://sid.ir/paper/176609/en

Vancouver: Copy

FAHIMDANESH M., SHARIATI S.S.. DETECTION OF OLIVE OILS ADULTERATION BY GAS CHROMATOGRAPHY METHOD. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2009;1(2):71-76. Available from: https://sid.ir/paper/176609/en

IEEE: Copy

M. FAHIMDANESH, and S.S. SHARIATI, “DETECTION OF OLIVE OILS ADULTERATION BY GAS CHROMATOGRAPHY METHOD,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 2, pp. 71–76, 2009, [Online]. Available: https://sid.ir/paper/176609/en

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