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State-of-the-art of analytical techniques to determine food fraud in olive oils

2021Artigo científico Acesso aberto
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dc.contributor.authorGonzález Pereira, Antía
dc.contributor.authorOtero, Paz
dc.contributor.authorFraga-Corral, Maria
dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:37Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:37Z
dc.date.issued2021
dc.description.abstractThe benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chroma-tography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.en_EN
dc.description.sponsorshipThe research leading to these results was supported by MICINN with the Ramón&Cajal grant for M. A. Prieto (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096) and the pre-doctoral grants for A. G. Pereira (ED481A-2019/0228) and P. García-Oliveira (ED481A-2019/295) and by University of Vigo supporting the predoctoral grant for M. Carpena (Uvigo-00VI 131H 6410211).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPereira, A. G.; Otero, P.; Fraga-Corral, M.; Garcia-Oliveira, P.; Carpena, M.; Prieto, M. A.; Simal-Gandara, J. (2021). State-of-the-art of analytical techniques to determine food fraud in olive oils. Foods. ISSN 2304-8158. 10:3, p. 1-24en_EN
dc.identifier.doi10.3390/foods10030484en_EN
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24426
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectChromatographic methodsen_EN
dc.subjectFood frauden_EN
dc.subjectOptimum analytical methodologyen_EN
dc.subjectRecent analytical approachesen_EN
dc.subjectTechniques of spectroscopy and spec-trometryen_EN
dc.titleState-of-the-art of analytical techniques to determine food fraud in olive oilsen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonzález Pereira
person.familyNameFraga-Corral
person.familyNameGarcía-Oliveira
person.familyNamePrieto
person.givenNameAntía
person.givenNameMaria
person.givenNamePaula
person.givenNameMiguel A.
person.identifier1054547
person.identifier107688
person.identifier.ciencia-id1616-98AD-4546
person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-4095-7857
person.identifier.orcid0000-0002-5663-9239
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-7335-2017
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id57214457428
person.identifier.scopus-author-id56346469200
person.identifier.scopus-author-id35937495700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication56a753cf-cea3-4d66-be10-a7bbe7182a56
relation.isAuthorOfPublication446f0a90-be7c-4111-9949-42475fda0e6a
relation.isAuthorOfPublication2317d016-9037-42de-81b9-fe1cd505b8c5
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery446f0a90-be7c-4111-9949-42475fda0e6a

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