Detection of adulteration of extra virgin olive oils available on the Polish market

Abstract

Background. Extra virgin olive oils are valuable and healthy products, appreciated by consumers. The aim of this study was an attempt to detect adulteration of olive oils available on the Polish market (derived from Greece, Spain, and Italy) according to European Union Commission Regulation No 1348/2013. Material and methods. Ten extra virgin olive oils available on the Polish market were analysed for fatty acids composition, and amount and composition of sterols (including erythrodiol and uvaol) using gas chromatography coupled with a mass spectrometry, and values of extinction coefficients (K232 and K270). The results were compared with the requirements of European Union Commission Regulation No 1348/2013. Results. One of the most efficient methods for detecting olive oil adulteration is qualitative and quantitative analysis of sterols. In certain of the analysed extra virgin olive oils some abnormalities in composition were detected, which may indicate an attempt to falsify the products. One of the methods can detect if extra virgin olive oils have been adulterated, and if they were falsified with the addition of olive pomace oil. Conclusions. Our research proves that consumers are sometimes misinformed and some food manufacturers attempt to sell lower quality products as high-quality products. There is a need to constantly monitor the quality of foodstuffs and provide consumers with access to reliable information on food products.