Olive oil

Types and Adulteration

In Iraqi- Kurdistan Region (Erbil City Centre)

Presented and Studied By

Hemn K. Qadir
High Diploma In Analytical Chemistry
M.Sc. Student
Hawler Medical University
College of Medicine
Olive oil adulteration
Olive Tree:Olea europaea…
•Family: Oleaceae
•Six subspecies
•Olea europaea ssp. europaea (olives)
grows in Mediterranean Basin
•Other 5 subspecies grow in Africa and
Asia
•Olea fruit gathered 19,000 year BP in E.
Mediterranean
•One of the first plants cited in early
literature
•Can live 2000-3000 years
Kohler's Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erlauterndem
Texte : Atlas zur Pharmacopoea germanica, Volume 2 (1887)
‫وفي الكنيسة الجتسمانية في القدس‬
‫والتي يقال أنها من زمن سيدنا عيسى عليه السالم‬
Extraction of Olive Oil
According to International Olive Council
Types of olive oil
1. Extra virgin olive oil: (first cold press)
• Oleic acid, of not more than 0.8 grams
per 100 grams.
• It is the highest quality and most
expensive olive oil classification.
• Produced entirely by mechanical
means without the use of any Chemical
solvents, and heat.

• ‫ زيت زيتون بكر ممتاز‬.1

• )‫(العصرة االولى بالبارد‬
2. Virgin olive oil:
oleic acid, of not more than
2.0 grams per 100 grams. (2nd
press)

(Second cold press process)

• 3. Refined olive oil:
• olive oil obtained from virgin
olive oils by refining methods
which do not lead to alterations
in the initial glyceridic structure.
It has a free acidity, expressed as
oleic acid, of not more than 0.3
grams per 100 grams.

‫زيت الزيتون المكرر‬

• 4.Pure Olive oil:
• oil consisting of a blend of refined
olive oil and virgin olive oils .It has
a free acidity, expressed as oleic
acid, of not more than 1 gram per
100.

‫زيت الزيتون النقي‬

5.Olive-pomace oil and
Light olive oil
Oil consisting of a blend of refined
olive-pomace oil and virgin olive
oils. It has a free acidity (chemical
solvent and Heat are used)
The lowest Quality ..

‫زيت تفل الزيتون‬

 Abstract
• Olive oil adulteration with less expensive edible oils is a
major issue for the olive oil industry.
• vegetable oils were selected and purchased from
different markets in Iraqi Kurdistan region (Erbil City
center).
• High performance liquid chromatography (HPLC-RP) was
used .
• Adulteration of one of the olive oil samples (O1) was
identified, due to the appearance of glycerol trilinoleate
(LLL) peak in the HPLC chromatogram.
• To ensure the presence of LLL a standard concentration
of LLL was added to the sample and increasing the peak
height at the retention time of LLL indicates the
presence of LLL and the adulteration of olive oil sample.
 Introduction
Olive oil is the oily juice of the olive, separated from the
other components of the fruit. Properly extracted from
fresh, mature fruit of good quality.
Fats and oils consist of a mixture of glycerol esters of fatty
acids, called triglycerides (TAG) or triacylglycerols,

triglycerides (TAG) or triacylglycerols

 Introduction
• Fatty acids are responsible for the different properties
of the triglycerides; the glycerol component is
identical for every triglyceride .

• Olive oil is composed of 55 to 85% oleic acid (18:1

n-9), about 9% Linoleic (18:2 n-6), and up to 0-1.5%
Linolenic acid (18:3 n-3)

LLL, trilinoleate (glyceroltrilinoleate Glyceroltrioleate OOO

 Oil Samples
Vegetable oils are coded as shown in Table 1 with detail
information and, until analyses, were maintained in the
dark, at room temperature.
 Reagents and Standards

All Chemical standard and reagent materials were

purchased from Merck, Fluka ,BDH and Scharlau chem.
Spanish. Comapny
 Results and Discussion

To perform the separation of triacylglycerols, American oil

chemist’s society (AOCS) official method and international
union of pure and applied chemistry (IUPAC) official method
with HPLC-RP was used with column C18 (250 × 4.6 mm/5.0
Micron),flow rate 1.0 mL min-1, mobile phase
[acetone/acetonitrile (70:30)] and column temperature
(30 °C)
Standard 1
Trilinoleate (LLL)
Rt =8 (min)
Standard 2
OOO, Rt= 14 min
trioleate (glyceroltrioleate)
Standard 3
PPP / Rt =16 min
tripalmitate
Result….
Identification of Adulteration of Olive Oils
In the present study the adulteration was identified in
one of the olive oil samples (O1), due to the appearance
of Trilinoleate (LLL) peaks in the HPLC chromatogram of
O1 as shown in Fig. 4 , while this peak is not present in
HPLC chromatogram of O2 and O3 samples. To ensure
the presence of Trilinoleate (LLL) a standard
concentration of LLL was added to the sample and
increasing the peak height at the mentioned retention
time (Fig. 11) indicates the presence of LLL and the
adulteration of olive oil sample.
 Olive Oil sample 2

Olive Oil sample 1

Olive Oil sample 3

O1 olive oil sample 1 after adding the standard LLL.(trilenoline)
 Thank you for your
attention.......

Extra Virgin Olive Oil is The Healthiest Fat on Earth