Abstract

Maryam Karbasian¹, Mohammad Hadi Givianrad^2* and Yousef Ramezan¹

DOI : http://dx.doi.org/10.13005/ojc/310354

Extra virgin olive oil (EVOO) is expensive oil, due to unique specification and its high quality among other edible oils; it might be mixed with other oils. The aim of this research was to identify the added refined olive oil (ROO) to extra virgin olive oil. One sample of each oil was analyzed, admixtures of EVOO: ROO were prepared at different ratios (50:50 ,60:40, 70:30, 80:20, 90:10 and 95:5 w/w). To identify this adulteration, exothermic and endothermic thermograms were investigated. The results indicated that by increasing refined olive oil, onset temperature (T_on) was increased from -61.08 to -56.16 °C; also, offset temperature (T_off) decreased from 19.09 to 12.57 °C. Also results showed that when the ROO ratio increased then the enthalpy average values of both exothermic and endothermic curves were declined. Chemical tests were performed in parallel to better understanding these changes in curves.

DSC; Extra virgin olive oil; Refined olive oil; Adulteration; Thermograms

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