New analytical approach for detection of adulteration of pure virgin olive oil by the use of carbon-13 nuclear magnetic resonance.

摘要

A new method has been developed to detect adulteration of pure virgin olive oil by other oils of lesser commercial and nutritional value. The method is based on carbon-13 nuclear magnetic resonance. The value of the method rests in that all oil studied has a different distribution ratio of oleic/linoleic (at positions α and β of the triglyceride). This method is superior to the existing methods in respect of the following: (a) it is more specific, (b) it is quantitative, (c) it can be used to study adulteration by unknown substances, (d) it is not destructive.