Detection and Quantification of Adulteration in Olive Oils by Global Method and Extinction Coefficient

The global method for detection of extraneous oils in different kinds of olive oils as a new method for identification of adulterations is applied using HPLC and GC data by calculations ECN (equivalent carbon number) and R (which is the ratio r ECN42/ r ECN44 for genuineness of all olive oils) according to IOOC method. In this research the global method and ECN42 (difference between the actual and theoretical ECN42 triglyceride content) has been applied for identification of adulterations in olive oils with sunflower, colza and soybean oils. Also the extinction coefficient was calculated from spectrophotometric data and used as a supplementary method in detection of the adulterations and classification of olive oils. The synthetic mixtures were made by 1, 5, 7 and 10 percent of sunflower, colza and soybean oil in olive oil respectively. The results showed the detection of adulteration in the 1 % of the seed oils can be detected.