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Olive oil is one of the most imitated and adulterated foodstuffs produced in more Mediterranean countries, coming to the forefront due to the functional ingredients it contains.
Olive oil obtained from olive fruits by mechanical methods includes triglycerides, low free fatty acids, phosphatides, coloring agents, aroma components sterols, lipovitamins, phenolic substances, hydrocarbons and waxes. 1 spoon of olive oil; It contains 119 kcal, 1.9 mg vitamin E, 10 g monounsaturated fatty acid and 8.1 μg vitamin K.
As we mentioned, olive oil is one of the most imitated and adulterated foods in the food industry. Due to the high sales prices, lowering prices by cheating creates a problem both economically and in terms of public health.
So What Are The Imitation And Adulteration Made 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 purchased is fake or not. He may try to get an idea mostly by looking at the color, smell and taste. But the most important result is that certain laboratory tests are performed.
Olive oil; It must go through the production, storage and sales processes as specified in the "Turkish Food Codex Olive Oil and Olive Oil Notification" The tests and limits that can be done within the scope of this regulation are specified.
Some tests and analyzes conducted to determine imitation and adulteration processes are as follows:
The most common trick in olive oil is mixing a different vegetable oil. The determination of a different oil mixing can be made by determining the fatty acid composition.
Another frequently used analysis to determine olive oil adulteration is the determination of the triglyceride composition. Determination of the triglyceride profile is particularly important for reliability. Adulteration made with seed oils in olive oil is determined with the equivalent carbon number.
Palmitic acid and stearic acid constitute most of the saturated fatty acids in olive oil. Olive oil contains 0.2 - 0.3% olive pomace oil. Generally, the amount of stearic acid found in olive oil does not exceed 2%. In line with this information, information about adulterations can be obtained.
The fact that the trans isomers of oleic, linoleic and linolenic acids in olive oil are higher than the upper limits is an indication of the addition of hydrogenated seed oils, esterified olive oils or pyrolyzed olive oils to olive oil.
As a result of the inspections and tests carried out, the names of the companies that imitate - adulterate are published by the Ministry of Food and Agriculture.
