Determination of Adulterants in Olive Oil- Analysis of Waxes and Fatty Acid Methyl and Ethyl Esters with Capillary GC and Agilent OpenLAB Software

Version 2

    Application Note

    Food Testing and Agriculture



    The potential benefit of extra virgin olive oil (EVOO) to human health, combined with its high cost, has caused recent increases in the adulteration of this commodity. Therefore, analysis to check the quality of EVOO has become essential to identify the addition of lower-cost seed oils or olive-pomace oil (OPO). This application note describes a method to detect this type of adulteration of EVOO. It is based on measurement of wax ester distribution, and shows how Agilent OpenLAB software can handle many different chromatographic peaks, and automatically calculate key group coefficients that can be used as markers of authenticity and purity of EVOO.


    Publication number: 5991-6030EN.pdf

    Publication Date: July 1, 2015