Quantifying seed oil adulteration in extra virgin olive oil by multiple linear regression analysis of fatty acid profiles

Anna Dankowska


Olive oil is more expensive than most of vegetableand seed types of oil which makes extra virgin olive oil vulnerableto adulteration. The aim of the study was to evaluate the effec-tiveness of chromatographic fatty acid profile determination forthe detection of extra virgin olive oil adulteration with soybean,sunflower and rapeseed oil. Multiple linear regression modelswere built to predict the content of foreign oil in extra virginolive oil. Models A were built with the use of fatty acid pro-files, while models B were built on the basis of calculated sumsof fatty acid groups and the relations between them. The predic-tion ability of the models was assessed and confirmed using theroot mean square errors of calibration (RMSEC) and the rootmean square errors of cross validation (RMSECV). The lowerRMSEC and RMSECV were obtained for models A in the caseof models built for the data obtained for extra virgin olive oiladulterated with soybean oils and rapeseed oil and equaled 1.4,1.5 and 3.7, 4.4, respectively. In the case of MLR models builtfor the data obtained for extra virgin olive oil adulterated withsunflower oil a better prediction ability was obtained for modelB with RMSEC and RMSECV values at 1.6 and 1.8.
Author Anna Dankowska (WT / KTAS)
Anna Dankowska,,
- Department of Food Commodity Science
Journal seriesPhD Interdisciplinary Journal, ISSN 2300-617X , (0 pkt)
Issue year2015
Publication size in sheets0.5
Keywords in Polishzafałszowania żywności, jakość, profil kwasów tłuszczowych
Keywords in Englishgas chromatography; olive oil quality; multiplelinear regression; fatty acid profile
URL http://sdpg.pg.gda.pl/pij/wp-content/blogs.dir/133/files/2015/03/01_2015_15-dankowska.pdf
Languageen angielski
Score (nominal)0
Score sourcejournalList
ScoreMinisterial score = 0.0, 19-12-2019, ArticleFromJournal
Ministerial score (2013-2016) = 0.0, 19-12-2019, ArticleFromJournal
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