Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil

Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the presence of low quantities of any kind of hazelnut oil in olive oil. The methods we...

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Autores: García-González, Diego Luis, Viera, María, Tena Pajuelo, Noelia, Aparicio López, Ramón
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2007
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/96223
Acceso en línea:https://hdl.handle.net/11441/96223
https://doi.org/10.3989/gya.2007.v58.i4.445
Access Level:acceso abierto
Palabra clave:Hazelnut oil
Inter-laboratory studies
Olive oil
Qualitative parameters
Sterols
Triglycerides
Aceite de avellana
Aceite de oliva
Esteroles
Estudios colaborativos
Parámetros cualitativos
Triglicéridos
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spelling Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oilEvaluación de los métodos basados en triglicéridos y esteroles para detectar la presencia de aceite de avellana en aceite de olivaGarcía-González, Diego LuisViera, MaríaTena Pajuelo, NoeliaAparicio López, RamónHazelnut oilInter-laboratory studiesOlive oilQualitative parametersSterolsTriglyceridesAceite de avellanaAceite de olivaEsterolesEstudios colaborativosParámetros cualitativosTriglicéridosTwo analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the presence of low quantities of any kind of hazelnut oil in olive oil. The methods were confirmed by means of internal and external validations, the latter carried out in 21 different laboratories in three inter-comparison trials. The resulting information suggests a cut-off at 8% for the method based on triglycerides and 10% for that based on the quantification of sterols. The former also shows better reliability measures in reproducibility; i.e., number of false positives, efficiency (90% vs. 82%) and Youden index (0.81 vs. 0.77).Dos métodos analíticos, basados en la diferencia entre triglicéridos teóricos y experimentales y razones entre algunos esteroles libres y esterificados, se han evaluado para determinar su utilidad detectando la presencia de pequeñas cantidades de cualquier tipo de aceite de avellana en aceite de oliva. La validación de los métodos se llevó a cabo mediante validación interna y externa, la última llevada a cabo con 21 laboratorios diferentes en tres estudios colaborativos. La información resultante sugiere un valor de corte en la detección de la adulteración del 8% para el método basado en triglicéridos y del 10% para el basado en la cuantificación de esteroles. El primero también muestra mejores valores de los parámetros de fiabilidad en reproducibilidad; por ejemplo, número de falsos positivos, selectividad (90% vs. 82%) e índice de Youden (0.81 vs. 0.77).Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la GrasaQuímica AnalíticaAGR104: Proyecto Sexia2007info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/96223https://doi.org/10.3989/gya.2007.v58.i4.445reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésGrasa y Aceites, 85 (4), 344-350.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/445/420info:eu-repo/semantics/openAccessoai:idus.us.es:11441/962232026-06-17T12:51:07Z
dc.title.none.fl_str_mv Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
Evaluación de los métodos basados en triglicéridos y esteroles para detectar la presencia de aceite de avellana en aceite de oliva
title Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
spellingShingle Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
García-González, Diego Luis
Hazelnut oil
Inter-laboratory studies
Olive oil
Qualitative parameters
Sterols
Triglycerides
Aceite de avellana
Aceite de oliva
Esteroles
Estudios colaborativos
Parámetros cualitativos
Triglicéridos
title_short Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
title_full Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
title_fullStr Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
title_full_unstemmed Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
title_sort Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
dc.creator.none.fl_str_mv García-González, Diego Luis
Viera, María
Tena Pajuelo, Noelia
Aparicio López, Ramón
author García-González, Diego Luis
author_facet García-González, Diego Luis
Viera, María
Tena Pajuelo, Noelia
Aparicio López, Ramón
author_role author
author2 Viera, María
Tena Pajuelo, Noelia
Aparicio López, Ramón
author2_role author
author
author
dc.contributor.none.fl_str_mv Química Analítica
AGR104: Proyecto Sexia
dc.subject.none.fl_str_mv Hazelnut oil
Inter-laboratory studies
Olive oil
Qualitative parameters
Sterols
Triglycerides
Aceite de avellana
Aceite de oliva
Esteroles
Estudios colaborativos
Parámetros cualitativos
Triglicéridos
topic Hazelnut oil
Inter-laboratory studies
Olive oil
Qualitative parameters
Sterols
Triglycerides
Aceite de avellana
Aceite de oliva
Esteroles
Estudios colaborativos
Parámetros cualitativos
Triglicéridos
description Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the presence of low quantities of any kind of hazelnut oil in olive oil. The methods were confirmed by means of internal and external validations, the latter carried out in 21 different laboratories in three inter-comparison trials. The resulting information suggests a cut-off at 8% for the method based on triglycerides and 10% for that based on the quantification of sterols. The former also shows better reliability measures in reproducibility; i.e., number of false positives, efficiency (90% vs. 82%) and Youden index (0.81 vs. 0.77).
publishDate 2007
dc.date.none.fl_str_mv 2007
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/96223
https://doi.org/10.3989/gya.2007.v58.i4.445
url https://hdl.handle.net/11441/96223
https://doi.org/10.3989/gya.2007.v58.i4.445
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Grasa y Aceites, 85 (4), 344-350.
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/445/420
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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