A rapid method for the detection of extra virgin olive oil adulteration using UHPLC-CAD profiling of triacylglycerols and PCA

• Published in: Food control Vol. 107; p. 106773
• Main Authors: Green, Hilary S., Li, Xueqi, De Pra, Mauro, Lovejoy, Katherine S., Steiner, Frank, Acworth, Ian N., Wang, Selina C.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2020
• Subjects: Adulteration; Charged aerosol detection; Olive oil; Principal component analysis; Triacylglycerols; Olive oil; Adulteration; Triacylglycerols; Charged aerosol detection; Principal component analysis
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2019.106773

Adulteration in extra virgin olive oil (EVOO) is a common fraud due to its superior value over other edible oils. Traditional methods of fatty acid and sterol profiling for detecting adulteration demand large amounts of time and excessive use of labor and solvents therefore, new methodologies are needed to determine the authenticity of EVOO that are both time-efficient and cost-effective. Ultra-high-performance liquid chromatography (UHPLC) with charged aerosol detection (CAD) was employed to characterize EVOO along with potential adulterant oils based on their triacylglycerol (TAG) profiles. Statistical analysis of these TAGs using principal component analysis (PCA) allows for a rapid approach to determine EVOO authenticity. Using this approach, adulteration of EVOO with cheaper vegetable and seed oils and lower-quality olive oils had detection limits at or below 10%, depending on the adulterant. Compared to traditional methods, UHPLC-CAD with PCA involves minimal sample preparation combined with fast analysis, for a rapid determination of EVOO authenticity. •PCA analysis of TAG profiles can differentiate EVOO from other edible oils.•PCA analysis of TAGs can predict the percentage of adulteration in unknown oils.•The UHPLC-CAD and PCA approach is a rapid adulteration screening tool for government and industry.