State-of-the-art of analytical techniques to determine food fraud in olive oils

• Autor(a) principal: González Pereira, Antía
• Data de Publicação: 2018
• Outros Autores: Otero, Paz, Fraga-Corral, Maria, García-Oliveira, Paula, Carpena Rodríguez, María, Prieto Lage, Miguel A., Simal-Gandara, Jesus
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/24426
• topic: Chromatographic methods; Food fraud; Optimum analytical methodology; Recent analytical approaches; Techniques of spectroscopy and spec-trometry

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chroma-tography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.