Chromatographic Techniques for the Detection and Identification of Olive Oil Adulteration

  1. Musfra Khursheed 1
  2. Ali Ahmad 2
  3. Noor, Shab E. 3
  4. García Del Moral Garrido, Luis F. 4
  5. Martos Núñez, Vanessa 4
  1. 1 Bahauddin Zakariya University
    info

    Bahauddin Zakariya University

    Multan, Pakistán

    ROR https://ror.org/05x817c41

  2. 2 Universidad Politécnica de Valencia
    info

    Universidad Politécnica de Valencia

    Valencia, España

    ROR https://ror.org/01460j859

  3. 3 Universidad de Jaén
    info

    Universidad de Jaén

    Jaén, España

    ROR https://ror.org/0122p5f64

  4. 4 Universidad de Granada
    info

    Universidad de Granada

    Granada, España

    ROR https://ror.org/04njjy449

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Revista:
ReiDoCrea: Revista electrónica de investigación y docencia creativa

ISSN: 2254-5883

Año de publicación: 2024

Volumen: 13

Páginas: 1-9

Tipo: Artículo

DOI: 10.30827/DIGIBUG.86578 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: ReiDoCrea: Revista electrónica de investigación y docencia creativa

Resumen

El aceite de oliva destaca como uno de los aceites más beneficiosos para la salud humana, ofreciendo medidas preventivas contra un espectro de problemas de salud, incluyendo problemas cardiovasculares, cáncer, osteoporosis y diversas enfermedades crónicas. Sin embargo, la creciente demanda de aceite de oliva ha llevado a su susceptibilidad a la adulteración con aceites más baratos, como el de soja, cacahuate, avellana y girasol. Es importante destacar que el aceite de oliva virgen extra (AOVE), que tiene un precio premium, es particularmente propenso a la adulteración con alternativas de menor costo. Esta adulteración representa un riesgo significativo para la salud, lo que hace necesario el desarrollo de métodos para detectar y separar estas impurezas, asegurando así la calidad y seguridad del aceite de oliva. Para abordar esta preocupación, las técnicas cromatográficas han surgido como herramientas fundamentales en la purificación y detección de adulterantes en el aceite de oliva. Los métodos comúnmente empleados incluyen la Cromatografía en Capa Fina (TLC), la Cromatografía de Gases (GC), la Cromatografía Líquida (LC) y la Cromatografía Líquida de Alta Resolución (HPLC). Estas técnicas desempeñan un papel crucial en diferenciar entre aceite de oliva puro e impuro en el mercado. Este artículo se centra en los métodos cromatográficos más prometedores para la detección e identificación de adulteraciones en el aceite de oliva. Los resultados de esta investigación tienen el potencial de abrir nuevas direcciones en la investigación de seguridad alimentaria, contribuyendo a la sostenibilidad general. Además, las percepciones obtenidas de este estudio pueden ser valiosas para los estudiantes, sirviendo como una referencia concisa para los métodos analíticos en este campo.

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Fuente de los datos: Dialnet