Imitation and Adulteration Tests in Olive Oil: How to Know the Right Olive Oil

What are the Imitation - Adulteration Processes in Olive Oil? How to recognize fake olive oil?

What is Olive Oil?

Olive oil is one of the most counterfeited and adulterated foodstuffs produced in Mediterranean countries and stands out due to the functional components it contains.

Olive oil obtained mechanically from olive fruits contains triglycerides, low levels of free fatty acids, phosphatides, color substances, aroma components sterols, lipovitamins, phenolic substances, hydrocarbons and waxes. 1 tablespoon of olive oil contains 119 kcal, 1.9 mg vitamin E, 10 g monounsaturated fatty acids and 8.1 μg vitamin K.

As we mentioned, olive oil is one of the most counterfeited and adulterated foods in the food sector. Due to the high sales prices, lowering the prices by applying cheating poses a problem both economically and in terms of public health.

What are Imitation and Adulteration in Olive Oil? How to Understand? What Should We Pay Attention To?

It is not very possible for the consumer to understand whether the olive oil they buy is fake or not. Mostly by looking at the color, smell and taste, they can try to have an idea. But the most important result is the realization of certain laboratory tests.

Olive oil must undergo production, storage and sales processes as specified in the “Turkish Food Codex Communiqué on Olive Oil and Olive Pomace Oil”. The tests and limits that can be performed within the scope of this regulation are specified.

What are Some Tests and Analyzes to Determine Counterfeiting and Adulteration?

The most well-known trick in olive oil is the mixing of a different vegetable oil. The detection of adulteration with a different oil can be done by determining the fatty acid composition. Another analysis frequently performed to determine olive oil adulteration is the determination of triglyceride composition. The determination of the triglyceride profile is particularly important for reliability. Adulteration of olive oil with seed oils is determined by the equivalent carbon number.

Most of the saturated fatty acids in olive oil are palmitic acid and stearic acid. Olive oil contains 0.2 - 0.3% pomace oil. Generally, the amount of stearic acid in olive oil does not exceed 2%. In line with this information, information about adulteration can be obtained.

The presence of trans isomers of oleic, linoleic and linolenic acids in olive oil higher than the upper limits is an indication that hydrogenated seed oils, esterified olive oils or desterolized olive oils have been added to olive oil.

As a result of the inspections and tests carried out, the names of companies engaged in counterfeiting and adulteration are published by the Ministry of Food and Agriculture.

Nano-lab Laboratories Group continues to provide services within the scope of Imitation and Adulteration Tests in Olive Oil . At the same time, we also provide services on Counterfeit and Adulteration Analysis in Butter.

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