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Compr Rev Food Sci Food Saf

Title:		"Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety"
Author(s):		Lozano-Castellon J; Lopez-Yerena A; Dominguez-Lopez I; Siscart-Serra A; Fraga N; Samano S; Lopez-Sabater C; Lamuela-Raventos RM; Vallverdu-Queralt A; Perez M;
Address:		"Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain. Consorcio CIBER, M.P. Fisiopatologia de la Obesidad y la Nutricion (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain. Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain"
Journal Title:		Compr Rev Food Sci Food Saf
Year:		2022
Volume:		20220402
Issue:		3
Page Number:		2639 - 2664
DOI:		10.1111/1541-4337.12949
ISSN/ISBN:		1541-4337 (Electronic) 1541-4337 (Linking)
Abstract:		"The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtain a high-resolution mass spectrometry full fingerprint, stigmastadienes and the sterolic profile are proposed as reliable markers"
Keywords:		*Fatty Acids Mass Spectrometry Olive Oil/analysis/chemistry *Phenols/analysis authenticity biomarkers botanical traceability food safety geographic traceability healthy fat;
Notes:		"MedlineLozano-Castellon, Julian Lopez-Yerena, Anallely Dominguez-Lopez, Ines Siscart-Serra, Aina Fraga, Nathalia Samano, Samantha Lopez-Sabater, Carmen Lamuela-Raventos, Rosa M Vallverdu-Queralt, Anna Perez, Maria eng Research Support, Non-U.S. Gov't Review 2022/04/04 Compr Rev Food Sci Food Saf. 2022 May; 21(3):2639-2664. doi: 10.1111/1541-4337.12949. Epub 2022 Apr 2"