Fraud in olive oils of Brazilian market: evaluation by fatty acid profile, difference of ECN 42 and quality parameters

• Autor(a) principal: Aued-Pimentel, Sabria
• Data de Publicação: 2017
• Outros Autores: Separovic, Luciana, Silvestre, Leilane Gorga Gaspar Ruas, Kus-Yamashita, Mahyara Markievics Mancio, Takemoto, Emy
• Tipo de documento: Artigo
• Idioma: por; eng
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/983
• topic: Olive Oil; Adulteration; Legislation; Health Surveillance; Azeite de Oliva; Adulteração; Legislação; Vigilância Sanitária

Introduction: Considering the high incidence of adulterations in olive oil marketed in Brazil, a continuous monitoring of this product is fundamental. Objective: In the present study, 41 samples from 18 brands were evaluated, of which 26 were declared as extra virgin olive oil (AOEV) and 15 as olive oil (AO). Method: The samples were analyzed at Adolfo Lutz Institute, São Paulo, Brazil, between 2014 and 2016. Fatty acids profile, acidity and peroxides indexes, specific extinction at 270 nm, ECN 42 difference, tocopherols profile and adequacy of nutritional information were determined. Results: Nineteen samples (46%), of 12 brands, did not present a characteristic fatty acid profile. The ECN 42 difference was sensitive to indicate the adulteration of two other samples whose fatty acid profile was of authentic olive oil. Of the 26 samples declared as AOEV, only 9 were in this category. Twenty-two samples had a monounsaturated fatty acid content (AGM) and / or polyunsaturated fatty acid content (AGP), varying more than 20% of that declared on the label. Conclusions: The adulterated samples were bottled in Brazil, evidencing the need for a more rigorous control in the production and commercialization of the product aiming at the nutritional safety of this food.